Greek Turkey Meatballs With Tzatziki (Printable version)
Juicy herb-infused turkey meatballs paired with cool, creamy tzatziki for a fresh Mediterranean main.
# What you need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - ½ 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 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 2 tbsp olive oil for frying or baking
→ Tzatziki Sauce
13 - 1 cup full-fat Greek yogurt
14 - ½ 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:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove all excess moisture. In a mixing bowl, combine the drained cucumber with Greek yogurt, minced garlic, dill, lemon juice, olive oil, and season with salt and pepper. Stir until smooth and well blended. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
02 - In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated onion, parsley, mint, oregano, cumin, salt, and pepper. Gently fold the mixture with your hands until just combined, being careful not to overwork the meat.
03 - Portion the mixture into 18 to 20 evenly sized walnut-shaped meatballs, rolling each gently between your palms. Arrange them on a plate or tray as you work.
04 - For pan-frying: heat olive oil in a large nonstick skillet over medium heat. Add the meatballs in batches and cook for 8 to 10 minutes, turning every couple of minutes, until golden brown on all sides and cooked through to an internal temperature of 165°F. For baking: preheat the oven to 400°F and arrange the meatballs on a parchment-lined baking sheet. Lightly brush or spray with olive oil and bake for 15 to 18 minutes, turning halfway through, until golden and fully cooked.
05 - Arrange the cooked meatballs on a serving platter and garnish with fresh herbs. Serve alongside a generous dollop of tzatziki sauce, lemon wedges, and warm pita bread or a crisp side salad if desired.
# Expert Advice:
01 -
- Turkey can dry out easily, but the combination of grated onion and a single egg keeps these meatballs ridiculously moist without any heavy fillers.
- The tzatziki comes together in five minutes and tastes exponentially better than anything from a store bought container.
- They freeze beautifully, so you can double the batch and have a ready made dinner waiting for your busiest nights.
02 -
- Skipping the cucumber squeezing step will give you a watery, sad tzatziki that pools on the plate instead of clinging to each meatball.
- Ground turkey has very little fat, so resist the urge to cook the meatballs on high heat, which sears the outside before the inside has a chance to cook through.
03 -
- Grating the onion on the finest holes of your box grater creates a wet paste that disappears into the meat and keeps every bite incredibly juicy.
- Making the tzatziki a full day ahead is the simplest way to deepen its flavor without any extra effort.