Sizzling Tangy Greek Turkey Meatballs with Tzatziki Sauce Recipe

Succulent and bursting with Mediterranean flavors, these tangy Greek turkey meatballs with tzatziki sauce will transport you straight to the sun-drenched shores of Greece.

Packed with herbs and spices, this lean protein dish brings a zesty twist to your dinner table.

Ground turkey creates a lighter alternative to traditional beef meatballs, infusing each bite with incredible depth of flavor.

The creamy tzatziki sauce adds a cool, refreshing counterpoint that perfectly complements the herbs and spices.

Crumbled feta cheese sprinkled on top provides a salty, tangy finish that elevates the entire dish.

Every forkful promises a delightful journey through Greek culinary traditions.

Serve these meatballs alongside warm pita bread or a crisp salad for a meal that will have everyone asking for seconds.

FAQs

• Are Greek turkey meatballs healthier than traditional beef meatballs?

Turkey is leaner than beef, containing less fat and fewer calories. These meatballs provide a protein-rich, lower-fat alternative that doesn’t compromise on flavor, making them a nutritious choice for health-conscious eaters.

• Can I make these meatballs ahead of time?

Yes, you can prepare the meatball mixture and shape them up to 24 hours in advance. Store covered in the refrigerator until ready to cook. The tzatziki sauce can also be made a day before serving, which helps the flavors meld together.

• What herbs work best in these meatballs?

Traditional Greek herbs like parsley, dill, and oregano are ideal. These herbs provide authentic Mediterranean flavor and complement the mild taste of ground turkey. Fresh herbs will give the most vibrant taste compared to dried versions.

• How can I ensure my meatballs stay moist and tender?

Don’t overmix the meat mixture, as this can make the meatballs tough. Use breadcrumbs and an egg as binding agents, which help retain moisture. Cooking them at the right temperature and not overcooking will also help maintain their juiciness.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 320 kcal

Servings: 4

Greek Turkey Meatball Ingredient List

• Greek Yogurt: Creates a creamy, tangy base that balances the rich meatballs, choose a thick, strained variety for best texture.
• Cucumber: Adds refreshing crunch and lightness, select firm, seedless cucumbers for smoother sauce.
• Garlic: Provides sharp, aromatic flavor, choose fresh cloves for most intense taste.
• Olive Oil: Enhances smoothness and adds subtle Mediterranean essence, use extra virgin for best quality.
• Dill: Introduces delicate herbal notes, select bright green, fragrant sprigs.
• Lemon Juice: Brings bright, zesty undertones, pick fresh lemons for maximum flavor.
• Salt and Pepper: Elevates overall seasoning, use freshly ground pepper for enhanced taste.

• Ground Turkey: Lean protein foundation, select fresh meat with minimal moisture.
• Breadcrumbs: Provides structural integrity and moisture retention, use plain or seasoned varieties.
• Egg: Binds ingredients together, choose fresh, room temperature eggs.
• Red Onion: Delivers subtle sweetness and texture, select firm, vibrant onions.
• Garlic: Adds robust depth, choose plump, firm cloves.
• Parsley, Dill: Introduce fresh herbal undertones, select bright green, crisp herbs.

• Oregano: Imparts classic Greek flavor profile, use dried or fresh varieties.
• Cumin: Contributes warm, earthy undertones, select whole seeds and grind fresh if possible.
• Lemon Zest: Provides bright, citrusy notes, use fresh le.

Tools for Juicy Meatballs and Creamy Tzatziki

• Large mixing bowl: Perfect for combining meatball ingredients and creating smooth mixtures.
• Medium mixing bowl: Ideal for preparing tzatziki sauce and mixing yogurt ingredients.
• Tablespoon or small cookie scoop: Helps portion meatballs consistently for even cooking.
• Large skillet: Essential for pan-searing meatballs with even heat distribution.
• Baking sheet: Useful for oven-baking method if preferred.
• Parchment paper: Prevents meatballs from sticking during baking.
• Grater: Needed for shredding cucumber for tzatziki sauce.
• Sharp knife: Helps chop herbs and mince garlic finely.

Make Tzatziki Turkey Meatballs From Scratch

• Create Tangy Tzatziki Coolness

Whip together yogurt, cucumber, minced garlic, olive oil, chopped dill, and lemon juice. Sprinkle with salt and pepper. Chill in refrigerator while preparing meatballs.

• Mix Meatball

Blend ground turkey with breadcrumbs, egg, diced red onion, garlic, parsley, herbs, spices, and lemon zest. Gently combine ingredients without overworking the meat.

• Shape Delightful Bites

Roll meat mixture into small rounds using a spoon. Aim for bite-sized morsels that will cook evenly.

• Cook to Golden Perfection

Sizzle meatballs in a hot skillet with olive oil, turning frequently until browned and internal temperature reaches 165°F. Alternatively, bake in preheated oven at 400°F for 18-20 minutes.

• Plate and Savor

Arrange warm meatballs on serving plate. Generously drizzle with chilled tzatziki sauce. Enjoy nestled in pita, atop crisp salad, or as standalone appetizer.

Tips for Even Browning and Balanced Herbs

• Gently mix meatball ingredients to avoid tough, dense meat; use light hand when combining and shaping for tender, juicy results.
• Prepare tzatziki sauce and meatball mixture up to 24 hours in advance, storing separately in refrigerator to save time on cooking day.
• Replace ground turkey with lean ground chicken or lamb for different flavor profiles while maintaining similar cooking techniques.
• Create gluten-free version by substituting breadcrumbs with almond flour or gluten-free panko; use dairy-free yogurt alternative for tzatziki to accommodate various dietary needs.
• Transform leftovers into Mediterranean-style wraps, salad toppers, or quick protein addition to grain bowls for easy next-day meal solution.

Serve with Pita or Salad

• Mediterranean Mezze Platter: Arrange meatballs alongside kalamata olives, feta cheese crumbles, sliced cucumbers, and warm pita bread for a stunning Greek-inspired sharing plate.
• Greek Salad Topper: Nestle these juicy meatballs over a crisp salad of romaine, tomatoes, red onions, and cucumbers, drizzled with extra tzatziki as a zesty dressing.
• Wrap Adventure: Stuff soft pita pockets with warm meatballs, tzatziki sauce, fresh lettuce, and sliced tomatoes for a quick and satisfying handheld meal perfect for lunch or dinner.
• Appetizer Elegance: Serve meatballs on small wooden skewers with toothpicks, garnished with fresh dill sprigs and a small dollop of tzatziki for an elegant party starter that guests will love.

Store for Mediterranean Meal Prep

• Refrigerate tzatziki sauce for 30 minutes before serving to enhance flavor melding and allow ingredients to blend smoothly.
• Keep leftover meatballs and tzatziki sauce separately in airtight containers in the refrigerator for up to 3-4 days, maintaining optimal taste and texture.
• Uncooked meatball mixture can be stored in sealed containers or freezer bags for 1-2 months. Thaw overnight in refrigerator before shaping and cooking.
• Prepare meatballs and tzatziki sauce in advance during weekend cooking sessions. Package individual portions for quick weeknight meals or grab-and-go lunches, saving time and reducing daily cooking stress.

Tangy Greek Turkey Meatballs With Tzatziki Sauce Recipe

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4.7 from 11 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Mediterranean-inspired Greek Turkey Meatballs with Tzatziki Sauce blend lean protein and zesty herbs in a classic Greek appetizer. Rich flavors and simple ingredients create a delightful dish you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) ground turkey
• 1 large egg
• ½ cup breadcrumbs (panko or regular)
• ¼ cup red onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsps fresh parsley, chopped
• 1 tbsp fresh dill, chopped (optional)
• Zest of 1 lemon
• 1 cup Greek yogurt (plain, full-fat or low-fat)
• ½ cucumber, grated and squeezed to remove excess water
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• Salt and pepper, to taste
• Pita bread or naan
• Greek salad
• Lemon wedges

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Instructions

1. Tzatziki Preparation: Whisk Greek yogurt with grated cucumber, minced garlic, olive oil, chopped dill, and lemon juice. Season with salt and pepper, then refrigerate to intensify flavors while preparing meatballs.
2. Meatball Composition: Thoroughly blend ground turkey with breadcrumbs, egg, red onion, garlic, parsley, dill, oregano, cumin, salt, pepper, and lemon zest. Mix gently to maintain a light, tender consistency.
3. Meatball Shaping: Form mixture into uniform 1½-inch spheres, ensuring consistent size for even cooking.
4. Cooking Method: Select preferred technique – pan-searing or oven-roasting. For skillet method, heat olive oil over medium temperature and cook meatballs in batches, rotating to achieve golden-brown exterior. For oven preparation, arrange on parchment-lined sheet at 400F, roasting until thoroughly cooked and lightly crisp.
5. Temperature Verification: Confirm internal meatball temperature reaches 165F to ensure safe consumption.
6. Serving Suggestion: Present meatballs with chilled tzatziki, accompanied by warm pita, atop fresh salad, or as standalone appetizer.

Notes

• Prevent Tough Texture: Gently mix meatball ingredients to avoid overworking the meat, which can create dense, rubbery meatballs.
• Moisture Maintenance: Include breadcrumbs and egg to help bind ingredients and retain juiciness in the turkey meatballs.
• Temperature Precision: Use a meat thermometer to ensure meatballs reach 165F internally, guaranteeing safe and perfectly cooked protein.
• Flavor Enhancement: Allow tzatziki sauce to chill for at least 30 minutes before serving to let herbs and garlic develop deeper, more complex flavors.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer.
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 3g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 90mg