Greek Turkey Meatballs With Tzatziki (Print Version)
Juicy herb-infused turkey meatballs paired with cool, creamy homemade tzatziki sauce. A Mediterranean favorite.
# What You'll Need:
→ Turkey Meatballs
01 - 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 cooking
→ Tzatziki Sauce
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 side salad, optional
# Step-by-Step Guide:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture. In a mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, fresh dill, lemon juice, and extra-virgin olive oil. Season with salt and pepper, then stir until smooth and well blended. Cover and refrigerate to allow the flavors to meld while you prepare the meatballs.
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 fold the ingredients together with your hands until just evenly combined, taking care not to overwork the mixture.
03 - Portion the turkey mixture into 18 to 20 uniform, walnut-sized balls, rolling each gently between your palms. Arrange them on a plate or tray and set aside while you prepare to cook.
04 - Heat the 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 shaped 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 fully cooked through.
06 - Arrange the cooked meatballs on a serving platter alongside a generous bowl of tzatziki sauce. Garnish with fresh herbs and lemon wedges. Serve immediately with warm pita bread or a crisp side salad.
# Expert Suggestions:
01 -
- Ground turkey stays incredibly moist when you grate the onion directly into the mix, a trick that took me three dry batches to learn.
- The tzatziki comes together in five minutes and tastes like something from a seaside taverna, not your kitchen counter.
- These freeze beautifully, so double the batch and thank yourself on a hectic Tuesday.
02 -
- Squeezing the cucumber is the single step that determines whether your tzatziki is thick and velvety or watery and disappointing.
- Turkey cooks faster than beef and dries out quickly, so pull the meatballs from heat the moment they read 74 degrees C inside.
- The tzatziki improves dramatically after a few hours in the fridge, so make it in the morning if you can.
03 -
- Grate the onion directly into the bowl over a paper towel, squeeze the juice into the meat mixture, and discard the pulp for extra moisture without crunchy bits.
- Let the shaped meatballs rest in the fridge for 15 minutes before cooking so they hold their shape and brown more evenly.