Greek Turkey Meatballs With Tzatziki (Printable Version)
Herb-infused turkey meatballs with creamy tzatziki, a fresh Mediterranean main dish for any occasion.
# 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 excess moisture. Combine the drained cucumber with Greek yogurt, minced garlic, fresh dill, lemon juice, extra-virgin olive oil, salt, and pepper in a mixing bowl. Stir until smooth and well blended. Cover and refrigerate to allow the flavors to meld while preparing the meatballs.
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. Gently fold the mixture with your hands until evenly combined, being careful not to overwork the meat.
03 - Portion the mixture into 18 to 20 uniform walnut-sized balls, rolling each gently between your palms. Place the shaped meatballs on a tray or plate as you work.
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 regularly, until deeply golden brown on all sides and cooked through to an internal temperature of 165°F.
05 - 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 brown and fully cooked.
06 - Arrange the cooked meatballs on a platter and garnish with fresh herbs. Serve with a generous dollop of chilled tzatziki sauce, lemon wedges, and warm pita bread or a crisp side salad alongside.
# Expert Insights:
01 -
- Turkey can be stubbornly dry, but the grated onion and herbs keep every single meatball ridiculously juicy.
- The tzatziki comes together in five minutes and tastes like something you would pay good money for at a seaside restaurant.
- They reheat beautifully the next day, which means lunch is already sorted before you even sit down to dinner.
02 -
- Soggy tzatziki is the number one failure point, so squeeze that cucumber until practically nothing is left.
- Turkey meatballs are delicate compared to beef, so handle them gently and resist the urge to press down while cooking.
03 -
- Let the shaped meatballs rest in the fridge for 15 minutes before cooking so they firm up and hold their shape better in the pan.
- Making the tzatziki a full day ahead transforms the flavor from good to extraordinary, as the garlic and dill fully permeate the yogurt.