Greek Turkey Meatballs Tzatziki

Greek Turkey Meatballs with Tzatziki bring the big flavors of the Mediterranean to your table with juicy herb-packed turkey alongside a creamy cucumber-yogurt sauce. This lighter spin on meatballs has seen many weeknight dinners and even more lunchbox appearances in my house.

The first time I tried this on my family they could not believe how bright and herby the turkey tasted My youngest eats these by the handful and that Tzatziki sauce could win over anyone

Ingredients

• Ground turkey lean: This is the star of the meatballs and keeps things light Choose fresh turkey with a rosy color for best flavor
• Breadcrumbs: These help the meatballs hold together and stay juicy Use plain or gluten free if needed Look for a fine crumb
• Large egg: Acts as a binder holding everything tight
• Garlic fresh: Garlic gives a bold Greek punch Always choose firm bulbs without green shoots
• Finely chopped onion: Adds moisture and sweetness Go for yellow or white onions for subtle flavor
• Fresh parsley: Brings freshness and color Always use flat-leaf for best taste
• Dried oregano: Classic Mediterranean herb Adds that earthy signature note
• Ground cumin: Gives gentle warmth and depth Use freshly ground for the brightest flavor
• Salt and black pepper: Balances all the flavors Taste your mix before rolling the meatballs
• Olive oil: Needed for pan frying Choose extra virgin for best flavor
• Greek yogurt plain: Makes the creamy Tzatziki sauce Choose full fat for richness or low fat for a lighter touch
• Cucumber: Provides crunch and freshness Always grate and drain very well to avoid a watery sauce
• Fresh dill: Brings floral notes to the Tzatziki Only use the fronds not stems
• Lemon juice fresh: Brings acid and brightness Choose lemons that feel heavy for their size

Step-by-Step Instructions

Prepare the Meatball Mixture:

In a large mixing bowl gently mix ground turkey breadcrumbs egg garlic onion parsley oregano cumin salt and black pepper with clean hands Mix just until everything is blended together to keep the texture light

Shape the Meatballs:

Scoop out small portions about tablespoon sized and gently roll into balls about one to one and a half inches each Line them up on a tray Try to keep them the same size so they cook evenly

Oven Bake the Meatballs:

Preheat your oven to four hundred degrees Place meatballs onto a baking sheet lined with parchment Bake for fifteen to twenty minutes rotating halfway until meatballs are golden and reach one hundred sixty five degrees inside

Pan Fry the Meatballs:

Heat a layer of olive oil in a large skillet over medium heat When hot add the meatballs in batches Cook for four to five minutes on each side until browned and cooked through Work in batches to avoid crowding

Air Fry Meatballs:

Set your air fryer to three hundred eighty degrees Place meatballs in a single layer in the basket Cook for about ten to twelve minutes turning them halfway until firm and golden

Make the Tzatziki Sauce:

Grate the cucumber and squeeze out as much water as you can with a towel In a bowl stir together Greek yogurt grated cucumber minced garlic lemon juice dill and olive oil Add some salt and pepper Let chill in the fridge for thirty minutes so flavors meld

Serve Your Dish:

Transfer the hot meatballs to a platter Serve with generous spoonfuls of the chilled Tzatziki sauce Serve alongside warm pita or a bright Mediterranean salad for a complete meal

Pin

I absolutely love fresh dill in the Tzatziki sauce It reminds me of picking herbs in my grandmother’s kitchen garden The brightness and aroma always wow me every time I make it

Storage tips

Store cooked meatballs and leftover Tzatziki separately in airtight containers in the fridge Meatballs keep well for up to four days and Tzatziki stays fresh for two to three days If freezing the meatballs do so before tossing with sauce and wrap tightly

Ingredient substitutions

No ground turkey Switch in ground chicken or even lean ground pork If you are out of breadcrumbs try using rolled oats buzzed in a food processor in a pinch Greek yogurt can be swapped for plain whole milk yogurt but strain it first

Serving suggestions

Pile meatballs and Tzatziki into warm pita pockets with tomatoes and lettuce for an easy lunch Or serve them over turmeric rice with sliced cucumbers and olives for a Mediterranean bowl I also love serving tiny versions on toothpicks for appetizer platters

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Greek cultural moment

These seasonings and Tzatziki sauce take me straight to the simple family food of Greek villages where fresh herbs and lemon are at every table The sauce is a classic street food dip and the meatballs called keftedes are a festive favorite

Recipe FAQs

→ How can I keep turkey meatballs tender?

Use a mix of breadcrumbs and egg for moisture, and avoid over-mixing the ingredients, as this can make meatballs dense.

→ Can I prepare these meatballs ahead of time?

Yes, the meatballs can be shaped and stored in the fridge or freezer, then cooked fresh as needed for convenient meals.

→ What's the best way to drain cucumber for tzatziki?

After grating, wrap cucumber in cheesecloth or a paper towel and squeeze gently to remove excess water, ensuring a thick sauce.

→ Which cooking method gives the best flavor?

Pan-frying delivers a crisp exterior, while baking or air-frying create a golden crust with less added oil—choose based on your preference.

→ Are there gluten-free options for these meatballs?

Absolutely. Use gluten-free breadcrumbs to keep the meatballs suitable for gluten sensitivities.

→ Can I substitute another herb for dill in tzatziki?

Yes, fresh mint can be used instead of dill, offering a different yet authentic Mediterranean twist.