Greek Turkey Meatballs with Tzatziki Sauce
Greek turkey meatballs, known for their herbaceous and bright flavor, are juicy, protein-rich bites made with lean ground turkey, fresh herbs, and aromatics. They’re perfectly complemented by cool and creamy homemade tzatziki sauce. These meatballs are perfect for a light Mediterranean meal, served in a pita, over salad, or with roasted veggies.
⏱ Time:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
For the Turkey Meatballs:
500g (1 lb) lean ground turkey
1/3 cup grated onion (with juice)
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tbsp fresh mint, chopped (optional but authentic)
1 tsp dried oregano
1/4 tsp ground cumin
Zest of 1 lemon
1 egg
1/4 cup breadcrumbs
Salt and pepper to taste
1 tbsp olive oil (for pan frying or baking)
For the Tzatziki Sauce:
1 cup Greek yogurt (plain, full-fat or low-fat)
1/2 cucumber, grated and squeezed dry
1 clove garlic, finely grated
1 tbsp extra virgin olive oil
1 tsp lemon juice
1 tbsp fresh dill, chopped (or mint)
Salt to taste
Instructions:
Make the Tzatziki (can be made ahead):
1. Grate the cucumber and squeeze out excess water using a towel or sieve.
2. In a bowl, mix Greek yogurt, cucumber, garlic, olive oil, lemon juice, dill, and salt.
3. Chill in the fridge for at least 15 minutes to let the flavors meld.
Prepare the Meatballs:
1. In a large bowl, combine ground turkey, grated onion (with juice), garlic, parsley, mint, oregano, cumin, lemon zest, egg, breadcrumbs, salt, and pepper.
2. Mix until just combined — don’t overmix or they’ll be tough.
3. Shape into 1.5-inch balls (about 16 meatballs).
Cook the Meatballs:
Pan Method (preferred for best texture):
1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add meatballs in a single layer and cook, turning occasionally, for 10–12 minutes or until browned on all sides and cooked through (internal temp 165°F / 74°C).
Oven Method (healthier):
1. Preheat oven to 400°F (200°C).
2. Place meatballs on a parchment-lined baking sheet.
3. Bake for 18–20 minutes or until cooked through.
Serve:
Serve warm with chilled tzatziki on the side or drizzled on top. Enjoy with warm pita bread, couscous, rice, or a Mediterranean salad.
Notes:
Make Ahead: Both tzatziki and meatballs can be made in advance and stored in the fridge.
To Freeze: Freeze uncooked meatballs for up to 2 months. Cook from frozen or thaw overnight in the fridge.
Spice Level: These are mild and family-friendly — feel free to add chili flakes if you like heat.
Herb Substitute: If you don’t have fresh mint or dill, use extra parsley or 1/2 tsp dried equivalents.
❓ Frequently asked questions FAQs:
Q: Can I use chicken instead of turkey?
A: Yes, ground chicken works well. Choose thigh meat if possible for juicier results.
Q: Is the tzatziki sauce necessary?
A: While optional, tzatziki adds a creamy, tangy contrast that enhances the flavors beautifully.
Q: Can I air fry the meatballs?
A: Yes! Air fry at 375°F (190°C) for 10–12 minutes, shaking halfway through.
Q: What sides go well with this dish?
A: Greek lemon potatoes, tabbouleh, couscous salad, or roasted veggies.
Nutritional Value
Calories 360 kcal
Protein 32 g
Carbohydrates 10 g
Dietary Fiber 1.2 g
Total Fat 21 g
Saturated Fat 4 g
Cholesterol 100 mg
Sodium 480 mg