Greek Turkey Meatballs With Tzatziki (Printable)

Juicy Mediterranean turkey meatballs with cool, creamy tzatziki for a healthy Greek-inspired meal.

# What You'll Need:

→ Turkey Meatballs

01 - 1 lb ground turkey
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 1/2 cup breadcrumbs (gluten-free if desired)
05 - 1 large egg
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground cumin
10 - Zest of 1 lemon
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 2 tablespoons olive oil (for frying or baking)

→ Tzatziki Sauce

14 - 7 oz Greek yogurt
15 - 1/2 cucumber, finely grated and well drained
16 - 1 clove garlic, minced
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon fresh mint, chopped (optional)
19 - 1 tablespoon olive oil
20 - 1 tablespoon fresh lemon juice
21 - Salt and pepper, to taste

→ For Serving

22 - Lemon wedges
23 - Fresh parsley or dill, chopped for garnish
24 - Pita bread or mixed greens (optional)

# Steps:

01 - In a medium bowl, combine the grated cucumber (squeezed thoroughly to remove excess moisture), Greek yogurt, garlic, dill, mint, olive oil, lemon juice, and salt and pepper to taste. Stir until evenly blended, then cover and refrigerate to allow the flavors to meld.
02 - In a large mixing bowl, combine the ground turkey, grated onion, minced garlic, breadcrumbs, egg, parsley, dill, oregano, cumin, lemon zest, salt, and pepper. Gently mix until just incorporated, being careful not to overwork the mixture.
03 - Using approximately 1 tablespoon of mixture per piece, roll into 20 to 24 uniform meatballs. Arrange them on a tray or plate as you work.
04 - For pan-frying: Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning every couple of minutes to brown evenly on all sides, about 8 to 10 minutes total until cooked through to 165°F internally. For baking: Preheat oven to 400°F. Arrange meatballs on a lightly oiled baking sheet, drizzle with olive oil, and bake for 18 to 20 minutes until golden brown and cooked through.
05 - Arrange the hot meatballs on a platter alongside the chilled tzatziki sauce. Garnish with lemon wedges and fresh herbs. Serve with warm pita bread or a crisp salad if desired.

# Expert Advice:

01 -
  • Ground turkey stays incredibly moist when you add grated onion and a splash of olive oil, making these meatballs far more tender than you would expect.
  • The tzatziki comes together in five minutes and tastes like something from a seaside taverna in Crete.
02 -
  • Overmixing the turkey mixture creates dense, tough meatballs, so stop the moment everything looks evenly combined.
  • Squeezing the cucumber dry is the single most important step for tzatziki that holds its texture rather than turning into soup.
03 -
  • Let the shaped meatballs rest in the fridge for 15 minutes before cooking so they firm up and hold their shape in the pan.
  • Use full fat Greek yogurt and do not skip draining the cucumber, as these two choices determine whether your tzatziki is memorable or forgettable.

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