Greek Turkey Meatballs With Tzatziki (Printable)
Herb-infused turkey meatballs with creamy homemade tzatziki, a fresh Mediterranean main dish.
# What You'll Need:
→ Turkey Meatballs
01 - 1.1 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 cooking
→ Tzatziki
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 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 salad (optional)
# How to Make It:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove all excess moisture. In a mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, olive oil, and season with salt and pepper. Stir until smooth and well blended. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
02 - In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated onion, chopped parsley, chopped mint, dried oregano, ground cumin, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.
03 - Portion the turkey mixture into 18 to 20 uniform walnut-sized balls, rolling each gently between your palms. Arrange on a plate or tray and set aside.
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 every couple of minutes, 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 shaped 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 and cooked through to an internal temperature of 165°F.
06 - Arrange the meatballs on a serving platter with a generous dollop of tzatziki alongside. Garnish with fresh herbs and lemon wedges. Serve with warm pita bread or a crisp side salad if desired.
# Expert Advice:
01 -
- The tzatziki is so good you will want to eat it with a spoon straight from the bowl before the meatballs even finish cooking.
- Turkey stays juicy inside a golden crust when you follow the gentle mixing rule and resist the urge to overwork the meat.
- Everything comes together in under an hour which makes this a realistic weeknight dinner even on your longest days.
02 -
- Squeezing the cucumber dry is the single most important step because wet tzatziki turns soupy and sad within minutes.
- Do not overmix the turkey or the meatballs will feel like bouncy rubber balls instead of tender bites.
03 -
- Let the shaped meatballs rest in the fridge for 15 minutes before cooking so they firm up and hold their shape in the pan.
- A microplane grater makes quick work of both the garlic and the onion, giving you a smooth paste that distributes flavor invisibly through the meat.