Greek Turkey Meatballs With Tzatziki (Printer-friendly)
Juicy herb-infused turkey meatballs paired with cool, creamy tzatziki. A fresh Mediterranean main dish.
# What You’ll Need:
→ Turkey Meatballs
01 - 1.1 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 frying or baking)
→ 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 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 Guide:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove all excess moisture. Combine the drained cucumber with Greek yogurt, minced garlic, fresh dill, lemon juice, and olive oil in a mixing bowl. Season with salt and pepper to taste, stir until smooth, and refrigerate until ready to serve for the best flavor.
02 - In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated onion, parsley, mint, dried oregano, cumin, salt, and black pepper. Gently mix with your hands until just evenly combined, being careful not to overwork the mixture.
03 - Roll the turkey mixture into 18 to 20 uniform walnut-sized balls, approximately 1.5 inches in diameter, and set them on a plate or tray.
04 - 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 every couple of minutes, until deeply golden brown on all sides and cooked through to an internal temperature of 165°F.
05 - Preheat oven to 400°F. Arrange the shaped 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 cooked through to 165°F internally.
06 - Arrange the meatballs on a serving platter with a generous dollop of tzatziki sauce alongside. Garnish with fresh herbs and lemon wedges. Serve with warm pita bread or a crisp side salad if desired.
# Expert Advice:
01 -
- Turkey stays miraculously juicy here thanks to the grated onion and a light hand with the mixing, which is a trick most people overlook.
- The tzatziki comes together in five minutes and actually tastes better the next day, so you can prep it ahead and feel smug about it.
- These freeze beautifully, meaning you can double the batch and have dinner sorted for a night when cooking sounds impossible.
02 -
- Under no circumstances skip squeezing the cucumber dry because wet tzatziki is a disappointment that cannot be fixed after the fact.
- Turkey meatballs are stickier than beef, so wetting your hands slightly between rolls prevents the mixture from clinging to your palms.
- The tzatziki actually improves overnight in the fridge, so making it a day ahead is a power move, not a shortcut.
03 -
- Let the shaped meatballs rest in the fridge for fifteen minutes before cooking, which helps them hold their shape and develop a better crust.
- Taste the tzatziki after it has chilled for an hour and adjust the salt and lemon because cold dulls flavors more than you expect.