Greek Turkey Meatballs with Tzatziki Sauce
These juicy, herby turkey meatballs are loaded with garlic, onion, lemon zest, and fresh parsley — perfectly seasoned for classic Greek flavor. Paired with a creamy homemade tzatziki, they’re great for wraps, rice bowls, or served mezze-style with pita and salad. Light, healthy, and bursting with flavor!
Time:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
For the Greek Turkey Meatballs:
500g (1 lb) ground turkey (lean or mixed)
¼ cup finely chopped red onion
2 garlic cloves, minced
¼ cup chopped parsley or dill
Zest of 1 lemon
1 tsp dried oregano
¼ tsp ground cumin (optional)
1 egg
⅓ cup breadcrumbs (or almond flour for low-carb)
Salt and black pepper
Olive oil, for cooking
For the Tzatziki Sauce:
1 cup Greek yogurt
½ cucumber, grated and drained
1 garlic clove, finely grated
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped dill or mint
Salt to taste
To Serve (optional):
Warm pita or flatbread
Mixed greens or chopped cucumber-tomato salad
Crumbled feta
Lemon wedges
Instructions
1. Make the Meatball Mixture
In a large bowl, combine ground turkey, onion, garlic, parsley, lemon zest, oregano, cumin, egg, breadcrumbs, salt, and pepper.
Mix just until combined — do not overwork.
Roll into 18–20 small meatballs.
2. Cook the Meatballs
Stovetop Method:
Heat 1–2 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook 8–10 minutes, turning occasionally, until browned and cooked through.
Oven Method (lighter):
Preheat oven to 200°C (400°F). Place meatballs on a parchment-lined tray and bake for 18–20 minutes until golden and fully cooked.
3. Make the Tzatziki
Grate cucumber, squeeze out excess moisture with a clean towel.
Combine with yogurt, garlic, olive oil, lemon juice, dill, and salt. Stir until creamy and chill for at least 10 minutes.
4. Serve
Serve meatballs warm with tzatziki on the side or drizzled on top.
Add warm pita, salad, lemon wedges, and feta if desired.
Notes:
Use ground chicken if preferred.
Grating onion helps keep meatballs juicy!
Make tzatziki ahead — it tastes even better after a few hours.
Tips:
Meal prep: Store meatballs and tzatziki separately for 3–4 days in the fridge.
Freezer-friendly: Freeze cooked meatballs and reheat gently before serving.
Extra crispiness: Broil the meatballs for 1–2 minutes after baking.
Frequently Asked Questions
Q: Can I make this gluten-free?
A: Yes! Use gluten-free breadcrumbs or almond flour.
Q: Can I bake the meatballs instead of pan-frying?
A: Yes, baking is healthier and easier — just roast at 200°C for 18–20 mins.
Q: Can I serve it cold?
A: Yes, these meatballs are great warm or chilled — perfect for lunchboxes or picnics.
Nutritional Information
Calories: 360
Protein: 30g
Carbs: 8g
Fat: 22g
Fiber: 1g
Sugar: 2g
Sodium: 580mg