Greek Turkey Meatballs With Tzatziki (Printable Version)
Juicy herb-infused turkey meatballs paired with cool, creamy homemade tzatziki for a fresh Mediterranean main dish.
# 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 fresh 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)
# How to Make It:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove all excess moisture. In a mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, and extra-virgin olive oil. Season with salt and pepper to taste, then stir until smooth and well blended. Cover and refrigerate until ready to serve for the best flavor development.
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. Mix gently with your hands until just combined, being careful not to overwork the mixture. Shape into 18 to 20 uniform walnut-sized meatballs, rolling each between your palms for an even round shape.
03 - For pan-frying: Heat 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 regularly, until deeply golden brown on all sides and cooked through to an internal temperature of 165°F. For baking: Preheat the oven to 400°F. Arrange the meatballs on a parchment-lined baking sheet and brush or spray lightly with olive oil. Bake for 15 to 18 minutes, turning halfway through, until golden and fully cooked.
04 - 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 if desired.
# Expert Tips:
01 -
- The tzatziki is so good you will want to eat it with a spoon, and it comes together in about five minutes while the flavors just keep getting better in the fridge.
- Turkey can dry out easily but the combination of grated onion and a single egg keeps these meatballs shockingly juicy every single time.
02 -
- Squeezing the cucumber properly is the single most important step because wet tzatziki waters down the whole dish and no amount of extra yogurt can fix it.
- Letting the tzatziki rest in the fridge for at least half an hour transforms the flavor from flat and milky to tangy and herbaceous in a way that feels almost magical.
03 -
- Do not press down on the meatballs while cooking because squeezing out the juices leaves you with dry centers no matter how good your sauce is.
- A quick rest of five minutes after cooking lets the juices redistribute through the meatballs so the first bite is as moist as the last.