Description
Greek Turkey Meatballs with Tzatziki offer a healthy, flavorful Mediterranean-inspired dish featuring lean ground turkey meatballs seasoned with herbs and spices, pan-fried to golden perfection, and served with a refreshing homemade tzatziki sauce made from Greek yogurt, cucumber, garlic, lemon, and dill.
Ingredients
Scale
Turkey Meatballs
- 1 lb (450g) ground turkey (preferably lean)
- 1/3 cup breadcrumbs (regular or gluten-free)
- 1 large egg
- 3 garlic cloves, minced
- 1/4 cup finely chopped onion
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil for cooking (if pan-frying)
Tzatziki Sauce
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 1/2 cucumber, grated and drained
- 1 garlic clove, minced
- 1 tbsp lemon juice (freshly squeezed)
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, dried oregano, ground cumin, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Shape the meatballs: Using your hands, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, ensuring they are compact to hold together during cooking.
- Cook the meatballs: Heat a skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, place the meatballs in the skillet, making sure not to overcrowd. Cook, turning occasionally, for about 15–20 minutes or until the meatballs are cooked through and golden brown on all sides.
- Prepare the tzatziki sauce: While the meatballs cook, grate the cucumber and squeeze out excess liquid using a clean cloth or paper towel. In a bowl, combine the Greek yogurt, drained cucumber, minced garlic, freshly squeezed lemon juice, chopped dill, olive oil, and season with salt and pepper. Mix well until smooth and creamy.
- Serve: Plate the cooked turkey meatballs and serve alongside or topped with the fresh tzatziki sauce. Garnish with additional parsley or dill if desired for added freshness.
Notes
- Use lean ground turkey to keep the meatballs light and healthy.
- Grate and drain the cucumber well for the tzatziki to avoid excess moisture.
- These meatballs can be baked at 375°F (190°C) for 20–25 minutes as an alternative to pan-frying.
- Feel free to serve with pita bread, rice, or a fresh salad to complete the meal.
- Leftover meatballs and tzatziki store well in the fridge for up to 3 days, making them ideal for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 95 mg
