Greek turkey meatballs with tzatziki sauce are a flavorful and healthy dish that’s perfect for any meal. These juicy meatballs are packed with Mediterranean herbs, spices, and feta cheese, then paired with a creamy, refreshing tzatziki sauce. Serve them as a main course, appetizer, or part of a mezze platter for a versatile and satisfying dish.
Why You’ll Love This Recipe
- Healthy and lean: Made with ground turkey for a light yet protein-packed option.
- Bursting with flavor: Mediterranean herbs and feta cheese create a deliciously savory profile.
- Simple and quick: Ready in under 30 minutes for an easy weeknight meal or party appetizer.
- Versatile: Serve with pita, over rice, or with a fresh salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- Ground turkey
- Egg
- Panko breadcrumbs (or regular breadcrumbs)
- Garlic, minced
- Red onion, finely chopped
- Feta cheese, crumbled
- Fresh parsley, chopped
- Fresh dill, chopped (optional)
- Dried oregano
- Lemon zest
- Salt
- Black pepper
- Olive oil (for cooking)
For the Tzatziki Sauce:
- Greek yogurt (plain, full-fat or low-fat)
- Cucumber, grated and drained
- Garlic, minced
- Fresh dill, chopped
- Lemon juice
- Olive oil
- Salt
Directions
Make the Tzatziki Sauce:
- Prepare the cucumber:
- Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towel.
- Mix the ingredients:
- In a bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, and salt. Stir until smooth. Cover and refrigerate while you prepare the meatballs.
Make the Meatballs:
- Preheat the oven or skillet:
- For baking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- For pan-frying, heat a drizzle of olive oil in a large skillet over medium heat.
- Combine the ingredients:
- In a large bowl, mix ground turkey, egg, breadcrumbs, garlic, red onion, feta cheese, parsley, dill, oregano, lemon zest, salt, and pepper until just combined.
- Form the meatballs:
- Shape the mixture into 1-inch meatballs and place them on a plate or baking sheet.
- Cook the meatballs:
- To Bake: Arrange the meatballs on the baking sheet and bake for 18–20 minutes, or until golden and fully cooked.
- To Pan-Fry: Cook the meatballs in batches, turning occasionally, for 8–10 minutes, or until browned on all sides and cooked through.
Serve:
- Plate and garnish:
- Serve the meatballs with tzatziki sauce on the side or drizzled on top. Pair with pita bread, rice, or a fresh Greek salad.
Servings and Timing
- Yield: About 20 meatballs (4 servings)
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Variations
- Chicken or beef: Substitute ground turkey with ground chicken or lean ground beef.
- Spiced version: Add a pinch of cumin or smoked paprika for extra depth of flavor.
- Dairy-free: Use a dairy-free feta alternative and a plant-based yogurt for the tzatziki.
- Low-carb: Replace breadcrumbs with almond flour or omit them entirely.
- Vegan option: Replace turkey with plant-based ground meat and use vegan yogurt for the sauce.
Storage/Reheating
- Storage: Store the meatballs and tzatziki sauce separately in airtight containers in the refrigerator for up to 4 days.
- Freezing: Freeze cooked meatballs in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Warm the meatballs in the oven at 350°F (175°C) or in a skillet until heated through.
FAQs
1. Can I use ground turkey breast?
Yes, but ground turkey with a bit of fat (93% lean) produces juicier meatballs.
2. How do I prevent the meatballs from falling apart?
Ensure the mixture is well combined and don’t skip the egg and breadcrumbs, which act as binders.
3. Can I make the mixture ahead of time?
Yes, prepare the meatball mixture up to 24 hours in advance and store it covered in the refrigerator.
4. What’s the best way to grate and drain the cucumber for tzatziki?
Use a box grater to grate the cucumber, then squeeze out excess liquid using a clean kitchen towel or paper towel.
5. Can I make the meatballs in an air fryer?
Yes, cook the meatballs in an air fryer at 375°F (190°C) for 12–15 minutes, shaking halfway through.
6. How do I make the tzatziki thicker?
Use full-fat Greek yogurt and ensure the cucumber is thoroughly drained.
7. Can I double the recipe?
Yes, this recipe scales well; adjust cooking times if necessary.
8. What’s the best side dish for these meatballs?
Pair with Greek salad, roasted vegetables, or couscous for a complete meal.
9. Can I freeze the tzatziki sauce?
Tzatziki doesn’t freeze well due to its yogurt base. Make it fresh for the best flavor and texture.
10. How do I make these gluten-free?
Use gluten-free breadcrumbs or almond flour as a substitute.
Conclusion
Greek Turkey Meatballs with Tzatziki Sauce are a flavorful, healthy, and versatile dish that’s perfect for any occasion. These juicy, herb-packed meatballs and creamy tzatziki are a winning combination that’s sure to please the whole family. Serve them as a main dish, appetizer, or meal prep option, and enjoy the vibrant taste of the Mediterranean!
Print
Greek Turkey Meatballs with Tzatziki Sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 meatballs 1x
- Category: Main Course, Appetizer
- Method: Baking, Pan-Seared
- Cuisine: Mediterranean
Description
These Greek Turkey Meatballs are tender, flavorful, and infused with Mediterranean herbs and spices. Paired with a creamy homemade tzatziki sauce, they’re perfect as an appetizer, in a pita, or over a fresh Greek salad.
Ingredients
- For the Meatballs:
- 1 pound ground turkey
- 1/2 cup breadcrumbs (panko or regular)
- 1 large egg
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- For the Tzatziki Sauce:
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 1/2 cucumber, grated and squeezed to remove excess water
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- For Serving (Optional):
- Pita bread or naan
- Greek salad
- Lemon wedges
Instructions
- Prepare the Tzatziki Sauce:
- In a medium bowl, mix the Greek yogurt, grated cucumber, garlic, olive oil, dill, and lemon juice.
- Season with salt and pepper to taste. Cover and refrigerate while you prepare the meatballs.
- Make the Meatball Mixture:
- In a large bowl, combine the ground turkey, breadcrumbs, egg, red onion, garlic, parsley, dill (if using), oregano, cumin, salt, pepper, and lemon zest.
- Mix until just combined, being careful not to overwork the meat mixture.
- Shape the Meatballs:
- Use a tablespoon or small cookie scoop to portion the mixture, then roll into 1 ½-inch balls. You should have about 20 meatballs.
- Cook the Meatballs:
- Pan-Seared Method: Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (internal temperature should reach 165°F/74°C), about 10–12 minutes.
- Baked Method: Preheat your oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for 18–20 minutes, or until cooked through.
- Serve:
- Serve the meatballs warm with tzatziki sauce. Enjoy them in pita bread, over a salad, or as a standalone appetizer.
Notes
- Substitute ground chicken or beef if preferred.
- Add a pinch of red chili flakes to the meatballs for a spicy kick.
- These meatballs freeze well—store cooked meatballs in an airtight container in the freezer for up to 3 months.