Name: Easy Greek Turkey Meatballs with Tzatziki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: Ground Turkey (1 lb); Breadcrumbs (1/3 cup); Large Egg (1); Garlic Cloves (3, minced); Onion (1/4 cup, finely chopped); Fresh Parsley (1/4 cup, chopped); Dried Oregano (1 tsp); Ground Cumin (1/2 tsp); Salt (1/2 tsp); Black Pepper (1/4 tsp); Olive Oil; Greek Yogurt (1 cup); Cucumber (1/2, grated and drained); Garlic Clove (1, minced); Lemon Juice (1 tbsp, freshly squeezed); Fresh Dill (1 tbsp, chopped); Olive Oil (1 tbsp); Salt and Pepper

Jump to Recipe · Leave a Review

The warm aroma of Easy Greek Turkey Meatballs with Tzatziki wafts through the kitchen, making your mouth water. The scent of fresh herbs and garlic dances around, beckoning you to take that first bite. These meatballs are not just another weeknight dinner; they’re a delightful dive into Mediterranean comfort, with juicy turkey, aromatic spices, and a cool, creamy tzatziki that takes them over the top. Memories of family gatherings come flooding back, sharing platters of food and laughter, and the joy of good company lingers in every bite. Whether it’s a cozy evening in or a sunny day al fresco, these meatballs are sure to bring a smile to your face. Are you ready to create something delicious today?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Greek Turkey Meatballs with Tzatziki
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Greek Turkey Meatballs with Tzatziki

With just a little prep ahead of time and a straightforward cooking process, these Easy Greek Turkey Meatballs with Tzatziki will quickly become a staple in your recipe collection. So grab your apron and let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, perfect for busy weeknights.
Irresistible Flavor: Juicy turkey meatballs infused with garlic, herbs, and spices.
Eye-Catching Appeal: Beautifully golden brown meatballs paired with vibrant tzatziki.
Flexible Serving: Enjoy as an appetizer, main dish, or even meal prep for the week.
Diet-Friendly Options: Naturally low in fat and can easily be made gluten-free.

Ingredients You’ll Need

Ground Turkey (1 lb): Use lean ground turkey for a healthier option. It’s a fantastic alternative to beef and keeps the meatballs light yet flavorful.
Breadcrumbs (1/3 cup): Regular or gluten-free breadcrumbs work here, helping to provide structure while keeping the meatballs juicy.
Large Egg (1): Acts as a binding agent to hold everything together; you can substitute flaxseed meal for a vegan version.
Garlic Cloves (3, minced): Freshly minced garlic adds an aromatic punch; feel free to adjust based on your garlic love!
Onion (1/4 cup, finely chopped): Adds sweetness and moisture; yellow onion works great, but you can swap in shallots for a nicer flavor.
Fresh Parsley (1/4 cup, chopped): Brightens up the flavor; feel free to mix in other herbs like dill or mint for a twist.
Dried Oregano (1 tsp): A classic in Greek cooking that brings in that signature Mediterranean taste.
Ground Cumin (1/2 tsp): Adds warmth to the flavor profile; try coriander for a different note.
Salt (1/2 tsp) and Black Pepper (1/4 tsp): Season to taste for flavor enhancement.
Olive Oil: Essential for cooking when pan-frying, adding richness.

Tzatziki Ingredients

Greek Yogurt (1 cup): For a creamy base, full-fat or low-fat can both work beautifully.
Cucumber (1/2, grated and drained): Adds freshness and crunch; draining is crucial to avoid watery tzatziki.
Garlic Clove (1, minced): A punch of flavor here is paramount for that zingy taste.
Lemon Juice (1 tbsp, freshly squeezed): Brightens up the tzatziki; bottled lemon juice can be used in a pinch but fresh is best.
Fresh Dill (1 tbsp, chopped): Adds a distinct herbaceous flavor; you can replace it with mint if you prefer a lighter taste.
Olive Oil (1 tbsp): Brings everything together and adds silkiness.
Salt and Pepper: To taste, enhancing the sauce’s overall flavor.

How to Make Easy Greek Turkey Meatballs with Tzatziki

Prep and Combine: In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin, salt, and pepper. Mix gently with your hands until everything is just combined—be careful not to overmix, as that can lead to tough meatballs. Aim for a mixture that holds together well but isn’t overly dense.

Shape the Meatballs: Wet your hands slightly to prevent sticking and roll the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should yield roughly 16-20 meatballs. Place them on a plate or lined baking sheet while you finish shaping the rest.

Choose Your Cooking Method: For the oven-baked option, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, then arrange meatballs on it. Bake for 15-20 minutes until fully cooked and golden brown. Alternatively, for pan-frying, heat a large skillet over medium heat, add olive oil, and fry the meatballs in batches for 4-5 minutes on each side, until they get that perfect golden crust. If you fancy an air fryer, set it to 380°F (193°C), cook for 10-12 minutes, turning halfway through for even cooking.

Prepare the Tzatziki Sauce: While the meatballs are cooking, take half a cucumber, grate it, and squeeze out excess moisture using a paper towel or cheesecloth. In a bowl, combine the Greek yogurt, drained cucumber, minced garlic, lemon juice, dill, and olive oil. Stir until well mixed, then season with salt and pepper. For optimal flavor, allow the tzatziki to chill in the refrigerator for at least 30 minutes before serving.

Serve and Enjoy: As soon as your meatballs are golden and cooked through, it’s time to plate them. Serve these delicious turkey meatballs with a generous dollop of tzatziki sauce on the side. They pair beautifully with pita bread, a fresh salad, or even over a bed of rice for a complete meal!

Storing & Reheating

To store your Easy Greek Turkey Meatballs with Tzatziki, let them cool to room temperature, then place them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the meatballs in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can last up to 3 months in the freezer. When reheating, pop them in the oven at 350°F (175°C) for about 15 minutes or until heated through, noting that the texture may slightly change after freezing. A quick reheat can revitalize those flavors, making them feel freshly made!

Chef’s Helpful Tips

Avoid Overmixing: This keeps the meatballs tender and light; just mix until combined.
Ensure Even Cooking: If pan-frying, give the meatballs enough space to brown evenly. Cook in batches if necessary.
Customize Your Herbs: Don’t hesitate to switch up the herbs! Different combinations can create unique flavor profiles.
Let the Tzatziki Rest: For fuller flavor, make the tzatziki sauce ahead of time. The longer it sits, the better the flavors meld.
Use a Meat Thermometer: Ensures the meatballs reach an internal temperature of 165°F (74°C) for safe eating.

These Easy Greek Turkey Meatballs with Tzatziki will not only lift your spirits but can spark joy in your kitchen—how fun is that? Experiment with sides and sauces, and savor each delightful bite of Turkey Mediterranean goodness that you create.

Recipe FAQs

Can I use chicken instead of turkey?

Absolutely! Ground chicken is a great substitute and works well in this recipe. The flavor may be slightly different, but the results will still be delicious. Adjust cooking time as needed to ensure they are fully cooked.

Can I make these meatballs ahead of time?

Yes, these meatballs are perfect for meal prep! You can mix and shape them beforehand, then store them in the fridge for up to 24 hours before cooking. Alternatively, they freeze well, so you can make a large batch to enjoy later.

What can I serve with the meatballs?

These meatballs are incredibly versatile! Try serving them with pita bread, a fresh Greek salad, roasted veggies, or even over rice. You can also place them in a wrap with tzatziki for a grab-and-go meal!

How do I ensure my tzatziki is not watery?

The trick is to grate the cucumber and squeeze out as much moisture as possible before adding it to the Greek yogurt. This ensures a thick, creamy tzatziki rather than a watery one. Chill it in the fridge for the best results!