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Plate of golden Greek turkey meatballs with creamy tzatziki sauce and fresh dill garnish on a white plate

Greek Turkey Meatballs with Tzatziki

Juicy, herb-packed Greek turkey meatballs served with a cool and creamy homemade tzatziki sauce. A healthy, protein-rich Mediterranean dinner ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey lean preferred, about 450g
  • 1/3 cup breadcrumbs regular or gluten-free
  • 1 large egg
  • 3 garlic cloves minced
  • 1/4 cup onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil for cooking, if pan-frying
  • 1 cup Greek yogurt plain, full-fat recommended
  • 1/2 medium cucumber grated and thoroughly drained
  • 1 garlic clove minced, for tzatziki
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp fresh dill chopped
  • 1 tbsp olive oil for tzatziki
  • salt and pepper to taste

Equipment

  • Large mixing bowl
  • Baking sheet with parchment paper
  • Large skillet
  • Box grater
  • Measuring cups and spoons

Method
 

  1. Start by making the tzatziki so it can chill while you prepare the meatballs. Grate the cucumber on the large holes of a box grater, then wrap the shreds in a paper towel or cheesecloth and squeeze firmly to remove as much water as possible.
  2. In a bowl, combine drained cucumber, Greek yogurt, minced garlic, lemon juice, fresh dill, and olive oil. Stir well, then season with salt and pepper. Cover and refrigerate for at least 30 minutes.
  3. In a large mixing bowl, combine ground turkey, breadcrumbs, egg, minced garlic, onion, parsley, oregano, cumin, salt, and pepper. Mix gently until just combined. Do not over-mix.
  4. Roll the mixture into uniform meatballs about 1 to 1.5 inches in diameter. You should get about 20 to 22 meatballs.
  5. Oven method: Preheat oven to 400F (200C). Place meatballs on a parchment-lined baking sheet with space between each one. Bake for 18 to 20 minutes until cooked through.
  6. Pan-fry method: Heat olive oil in a large skillet over medium heat. Cook meatballs 4 to 5 minutes per side until deep golden brown and fully cooked.
  7. Air fryer method: Cook at 380F (193C) for 12 minutes, flipping halfway through.
  8. Verify internal temperature reaches 165F (74C) regardless of cooking method. Serve hot meatballs with chilled tzatziki and your choice of pita, rice, or Greek salad.

Notes

Make tzatziki first so it can chill for 30 minutes before serving. Squeeze cucumber thoroughly to prevent watery sauce. Do not over-mix the meatball mixture. Meatballs freeze well for up to 3 months. Tzatziki is best made fresh and does not freeze well.