If you’re in the mood for a flavorful, healthy meal that’s a little bit exotic and super comforting, these Greek Turkey Meatballs with Tzatziki are a must-try! Perfect for a weeknight dinner or as part of a fun Mediterranean-inspired spread, these meatballs are juicy, packed with fresh herbs, and go perfectly with that creamy, tangy tzatziki sauce. Trust me, this dish will transport you straight to the Greek islands!
Why You’ll Love This Recipe?
These Greek Turkey Meatballs are the perfect balance of lean protein, fresh flavors, and a bit of Mediterranean flair. The turkey makes them lighter than traditional meatballs, while the herbs and spices give them tons of flavor. Add the homemade tzatziki, and you’ve got a meal that’s not only delicious but also refreshing. Whether you serve them in pita wraps, over a salad, or with roasted vegetables, you’re in for a treat!
Ingredients
To make these juicy, flavorful meatballs, you’ll need the following (full ingredient list below):
- Ground turkey
- Garlic
- Red onion
- Fresh parsley and mint
- Oregano
- Feta cheese (optional but amazing!)
- Egg and breadcrumbs to bind
- Olive oil for cooking
For the tzatziki:
- Greek yogurt
- Cucumber
- Garlic
- Lemon juice
- Fresh dill
- Olive oil
Directions
Step 1: Prepare the Meatball Mixture
In a large bowl, combine the ground turkey, finely chopped garlic, red onion, parsley, mint, oregano, feta cheese (if using), egg, and breadcrumbs. Mix everything together until it’s just combined. Be careful not to overmix, or your meatballs might turn out tough.
Step 2: Form the Meatballs
Using your hands, shape the mixture into small meatballs, about 1-1.5 inches in diameter. You should get around 12-15 meatballs, depending on the size.
Step 3: Cook the Meatballs
Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs, making sure not to crowd the pan. Cook them for about 4-5 minutes on each side, or until they’re golden brown and cooked through. You can check for doneness by cutting one in half to make sure there’s no pink in the middle.
Step 4: Make the Tzatziki Sauce
While the meatballs are cooking, make the tzatziki. Grate the cucumber and squeeze out any excess water (you can use a clean kitchen towel to do this). In a small bowl, combine the Greek yogurt, grated cucumber, garlic, lemon juice, fresh dill, and a drizzle of olive oil. Stir everything together until it’s smooth and creamy. Add salt and pepper to taste.
Step 5: Serve and Enjoy
Once your meatballs are cooked, serve them with a generous side of the tzatziki. You can enjoy them as is, or pair them with some fresh pita bread, a salad, or even over a bed of quinoa or rice for a complete meal.
Expert Tips and Tricks
- If you want your meatballs extra juicy, you can add a little milk or grated zucchini to the meatball mixture.
- Don’t skip the feta cheese—while optional, it really adds a nice tang and richness to the meatballs.
- If you prefer a smoother tzatziki, you can blend the sauce in a food processor to get a creamy texture.
- Be sure to squeeze out all the liquid from the cucumber before adding it to the tzatziki. Too much moisture will make the sauce watery.
Recipe Variations and Possible Substitutions
- If you’re looking to reduce carbs, you can swap the breadcrumbs for almond flour or crushed pork rinds.
- You can swap out the ground turkey for chicken or lean beef, depending on your preferences.
- If you’re not a fan of mint, try using fresh dill in both the meatballs and the tzatziki for a more herb-forward flavor.
Serving and Pairing Suggestions
These Greek Turkey Meatballs pair wonderfully with a fresh Mediterranean salad, complete with tomatoes, cucumber, olives, and a drizzle of olive oil. If you’re looking for a side dish, roasted vegetables like zucchini, bell peppers, or eggplant would complement the flavors perfectly. For a lighter option, serve the meatballs with a side of cauliflower rice or in lettuce wraps for a low-carb twist.
Storage and Reheating Tips
These meatballs can be stored in the fridge for up to 3 days. Just place them in an airtight container and keep them in the fridge until you’re ready to eat. To reheat, simply warm them in the microwave or heat them gently in a skillet over medium heat until warmed through. The tzatziki should be stored separately in the fridge and will last for 2-3 days.
4 FAQs
1. Can I freeze the meatballs?
Yes! These meatballs freeze beautifully. Once cooked, let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Just reheat them in the oven or on the stove when you’re ready to enjoy them.
2. Can I make the tzatziki in advance?
Definitely! The tzatziki can be made up to a day ahead of time. In fact, the flavors will deepen and improve after sitting for a few hours in the fridge.
3. Can I use store-bought tzatziki?
While homemade tzatziki is super easy to make and really fresh, you can use store-bought tzatziki in a pinch. Just be sure to check the ingredients and pick one that has a creamy texture and a good balance of flavor.
4. Are these meatballs gluten-free?
If you swap the breadcrumbs with gluten-free breadcrumbs or almond flour, these meatballs can easily be made gluten-free. The tzatziki is naturally gluten-free as well!
Conclusion
These Greek Turkey Meatballs with Tzatziki are the kind of meal that will make you feel like you’re dining in a cozy Greek taverna, but without the long prep or expensive ingredients. They’re healthy, full of flavor, and perfect for any occasion—whether you’re craving something light and fresh or just want to try something new. I hope you give them a go, because they’re sure to become a family favorite!
Print
Greek Turkey Meatballs with Tzatziki
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet, No-Bake
- Cuisine: Mediterranean
Description
Juicy, flavorful Greek-style turkey meatballs served with a creamy, tangy tzatziki sauce. Perfect for a Mediterranean-inspired meal, these meatballs are packed with fresh herbs and lean protein.
Ingredients
For the Meatballs:
- Ground turkey: 1 lb (450g)
- Garlic: 2 cloves, minced
- Red onion: 1 medium, finely chopped
- Fresh parsley: 2 tbsp, chopped
- Fresh mint: 1 tbsp, chopped
- Oregano: 1 tsp
- Feta cheese (optional): 1/4 cup, crumbled
- Egg: 1 large
- Breadcrumbs: 1/2 cup
- Olive oil: 1 tbsp (for cooking)
For the Tzatziki:
- Greek yogurt: 1 cup
- Cucumber: 1 medium, grated
- Garlic: 1 clove, minced
- Lemon juice: 1 tbsp
- Fresh dill: 1 tbsp, chopped
- Olive oil: 1 tbsp
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground turkey, garlic, red onion, parsley, mint, oregano, feta cheese (if using), egg, and breadcrumbs. Mix until just combined—avoid overmixing.
- Form the Meatballs: Shape the mixture into small meatballs, about 1-1.5 inches in diameter. You should get around 12-15 meatballs.
- Cook the Meatballs: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook for 4-5 minutes on each side until golden brown and cooked through.
- Make the Tzatziki Sauce: While the meatballs cook, grate the cucumber and squeeze out excess water. In a small bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, and olive oil. Stir until smooth. Add salt and pepper to taste.
- Serve: Serve the cooked meatballs with a generous side of tzatziki. Enjoy on their own or with pita, salad, quinoa, or rice.
Notes
- To make meatballs extra juicy, add a bit of milk or grated zucchini to the mixture.
- Feta cheese is optional but adds a delicious tang and richness.
- For a smoother tzatziki, blend it in a food processor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg