Greek Turkey Meatballs with Tzatziki (Printable Version)
Herb-infused turkey meatballs paired with cool, creamy tzatziki for a fresh Mediterranean meal.
# What You'll Need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 garlic cloves, minced
05 - 1 small onion, finely grated
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh mint, chopped
08 - 1 tsp dried oregano
09 - 1 tsp ground cumin
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 2 tbsp olive oil (for frying or baking)
→ Tzatziki
13 - 1 cup full-fat Greek yogurt
14 - 1/2 large cucumber, peeled, seeded, and grated
15 - 1 garlic clove, minced
16 - 1 tbsp fresh dill, chopped
17 - 1 tbsp lemon juice
18 - 1 tbsp extra-virgin olive oil
19 - Salt and pepper, to taste
→ For Serving
20 - Lemon wedges
21 - Fresh parsley or dill, for garnish
22 - Warm pita bread or salad (optional)
# Directions:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove all excess moisture. In a mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, extra-virgin olive oil, salt, and pepper. Stir until fully incorporated and smooth. Cover and refrigerate until ready to serve to allow the flavors to meld.
02 - In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated onion, chopped parsley, chopped mint, dried oregano, ground cumin, salt, and black pepper. Gently mix with your hands until just combined, being careful not to overwork the mixture.
03 - Using your hands, roll the turkey mixture into 18 to 20 uniform walnut-sized meatballs, approximately 1.5 inches in diameter. Place them on a plate or tray as you work.
04 - Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Working in batches to avoid crowding, add the meatballs and cook for 8 to 10 minutes, turning every couple of minutes, until deeply golden brown on all sides and cooked through to an internal temperature of 165°F.
05 - Preheat the oven to 400°F. Arrange the meatballs on a parchment-lined baking sheet and brush or spray lightly with olive oil. Bake for 15 to 18 minutes, turning them halfway through, until golden brown and cooked through.
06 - Arrange the cooked meatballs on a serving platter alongside a generous bowl of tzatziki. Garnish with fresh herbs and lemon wedges. Serve with warm pita bread or a crisp side salad if desired.
# Expert Hints:
01 -
- The tzatziki tastes like something from a seaside taverna but takes five minutes to throw together.
- Turkey keeps things lean without sacrificing any flavor thanks to the medley of fresh herbs and warm spices.
- These meatballs reheat beautifully, which means lunch the next day is already sorted.
02 -
- Wet cucumber in tzatziki will pool water and turn the sauce soupy overnight, so squeezing it dry is not optional.
- Turkey meatballs firm up as they rest, so if they feel slightly soft right out of the pan that is perfectly normal and they will set within minutes.
- The tzatziki actually tastes better on day two, making it worth preparing ahead whenever possible.
03 -
- Let the meatball mixture rest in the fridge for 15 minutes before shaping, it firms up and rolls much more cooperatively.
- Taste the tzatziki before serving and adjust the salt and lemon one more time, cold dulls flavor so it often needs a final nudge.