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Greek Turkey Meatballs Tzatziki

Greek Turkey Meatballs Tzatziki

Greek Turkey Meatballs Tzatziki offers a lighter yet incredibly flavorful take on a classic comfort food, perfect for weeknight dinners or entertaining. This recipe delivers tender, juicy meatballs infused with Mediterranean herbs, generously napped in a cool, creamy tzatziki sauce that will become your new go-to.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey
  • 1/2 cup panko breadcrumbs
  • 1/4 cup red onion finely chopped
  • 2 cloves garlic minced
  • 1 large egg lightly beaten
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh mint chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil for cooking meatballs
Tzatziki Sauce
  • 1 cup plain Greek yogurt full-fat or 2%
  • 1/2 cup cucumber grated, water squeezed out
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic minced or grated
  • 1 tablespoon fresh dill chopped
  • salt to taste
  • black pepper to taste
Optional Garnishes
  • Kalamata olives halved
  • fresh mint or parsley sprigs
  • crumbled feta cheese
  • Pita bread or rice for serving

Equipment

  • Medium Bowl
  • Large non-stick skillet
  • Small Bowl
  • Serving platter

Method
 

  1. In a medium bowl, gently combine the ground turkey, panko breadcrumbs, finely chopped red onion, minced garlic, lightly beaten egg, chopped fresh parsley, chopped fresh mint, dried oregano, salt, and black pepper. Be careful not to overmix, as this can result in tough meatballs.
    1 lb ground turkey, 1/2 cup panko breadcrumbs, 1/4 cup red onion, 2 cloves garlic, 1 large egg, 2 tablespoons fresh parsley, 1 tablespoon fresh mint, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Roll the mixture into uniform, golf-ball-sized meatballs. You should get approximately 16-20 meatballs.
  3. Heat the olive oil in a large non-stick skillet over medium-high heat. Carefully add the meatballs to the hot skillet, ensuring not to overcrowd the pan. Cook them in batches if necessary.
    1 tablespoon olive oil
  4. Brown the meatballs on all sides until they are nicely golden brown and cooked through, which should take about 8-10 minutes in total. You can test for doneness by cutting into one meatball; the center should no longer be pink.
  5. While the meatballs are cooking or resting, prepare the tzatziki. In a separate small bowl, stir together the Greek yogurt, grated cucumber (ensure you squeeze out excess water), fresh lemon juice, minced garlic, and chopped fresh dill. Season with salt and black pepper to taste until you achieve your desired flavor balance.
    1 cup plain Greek yogurt, 1/2 cup cucumber, 1 tablespoon fresh lemon juice, 1 clove garlic, 1 tablespoon fresh dill, salt, black pepper
  6. Arrange the cooked Greek Turkey Meatballs on a serving platter. Spoon a generous amount of the fresh tzatziki sauce over the meatballs.
  7. Garnish with your favorite optional toppings such as Kalamata olives, fresh mint or parsley sprigs, or crumbled feta cheese for an extra burst of flavor and texture. Serve immediately with warm pita bread or fluffy rice for a complete and delightful meal.
    Kalamata olives, fresh mint or parsley sprigs, crumbled feta cheese, Pita bread or rice

Notes

To store leftover Greek Turkey Meatballs Tzatziki, allow them to cool completely. Transfer the meatballs and any remaining tzatziki sauce to an airtight container. Store in the refrigerator for up to 3-4 days. For reheating, you have a couple of options: Oven Method or Microwave Method. To freeze, cook and cool meatballs, then freeze on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2-3 months. It is generally not recommended to freeze tzatziki sauce.
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