Greek Turkey Meatballs With Tzatziki

Why You’ll Love This Recipe

I love how these meatballs pack in fresh flavors from herbs and garlic while staying lean with ground turkey. The tzatziki adds a refreshing tang that makes the dish feel light yet satisfying. They’re versatile enough for a weeknight dinner, meal prep, or even party appetizers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• 1 lb ground turkey

• 1/3 cup breadcrumbs (or almond flour for gluten-free)

• 1 large egg

• 2 cloves garlic, minced

• 1/4 cup red onion, finely diced

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil (for cooking)

For the tzatziki:

• 1 cup Greek yogurt

• 1/2 cucumber, grated and excess moisture squeezed out

• 1 clove garlic, minced

• 1 tablespoon lemon juice

• 1 tablespoon fresh dill, chopped

• Salt and pepper to taste

Directions

1. I start by making the tzatziki—mixing the Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper in a bowl. I cover and refrigerate until ready to serve.

2. In a large mixing bowl, I combine the ground turkey, breadcrumbs, egg, garlic, red onion, parsley, oregano, salt, and pepper. I mix just until combined.

3. I shape the mixture into 1-inch meatballs.

4. I heat olive oil in a large skillet over medium heat and cook the meatballs for 8–10 minutes, turning occasionally, until golden brown and fully cooked (internal temperature of 165°F/74°C).

5. I serve the meatballs with a generous dollop of tzatziki, either on their own or with pita bread, rice, or a Greek salad.

Servings And Timing

This recipe makes about 18 meatballs (4 servings) and takes roughly 25–30 minutes from start to finish.

Variations

I sometimes swap parsley for fresh mint for a different herbal flavor. If I want extra moisture, I add a tablespoon of crumbled feta to the meatball mixture. For a lower-carb version, I serve them over zucchini noodles instead of rice or pita.

Storage/Reheating

I store leftover meatballs and tzatziki separately in the fridge for up to 3 days. I reheat the meatballs in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. The tzatziki is best enjoyed cold and fresh.

FAQs

Can I Bake The Meatballs Instead Of Pan-Frying?

Yes, I bake them at 400°F (200°C) for 15–18 minutes until cooked through.

Can I Use Ground Chicken Instead Of Turkey?

Absolutely—ground chicken works just as well with the same seasonings.

How Do I Keep The Meatballs From Drying Out?

I avoid overmixing the meat mixture and make sure not to overcook them.

Can I Make The Tzatziki Ahead?

Yes, I prepare it up to 2 days ahead, but I store it in the fridge in an airtight container.

Can I Freeze The Meatballs?

Yes, I freeze them after cooking and cooling, then reheat in the oven or skillet.

Conclusion

I find Greek turkey meatballs with tzatziki to be a perfect mix of fresh, savory, and tangy flavors. They’re quick to make, healthy, and adaptable, making them a staple in my weekly meal rotation. Whether served as a main dish or party appetizer, they never fail to impress.

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