Greek Turkey Meatballs with Tzatziki Recipe

If you’re in the mood for something wholesome, vibrant, and bursting with Mediterranean flavors, these Greek Turkey Meatballs with Tzatziki absolutely belong on your table! Lean ground turkey gets a savory upgrade thanks to fresh herbs and spices, then meets its perfect match in a cool, creamy homemade Tzatziki sauce. This recipe is a staple in my kitchen for quick weeknight dinners, hearty meal prep, or even a crowd-pleasing party platter. Say hello to your new favorite for effortless Mediterranean magic at home.

Ingredients You’ll Need

The ingredient list for Greek Turkey Meatballs with Tzatziki is refreshingly simple yet each component delivers something special, whether it’s juiciness, a pop of herbaceous color, or that signature creamy sauce. Gather these essentials for a meal that tastes straight from the Mediterranean coast.

• Ground turkey: Go for lean turkey to keep things light without sacrificing flavor or tenderness.
• Breadcrumbs: Use regular or gluten-free to help the meatballs hold together and stay moist.
• Egg: Acts as the binding agent, ensuring everything forms into perfect little balls.
• Garlic cloves: Bring on a punch of garlicky goodness that’s iconic in Greek cuisine.
• Finely chopped onion: Adds sweetness and depth to every bite.
• Fresh parsley: This herb lightens up the meatballs and makes them look extra inviting.
• Dried oregano: That classic Mediterranean flavor that truly sets these meatballs apart.
• Ground cumin: For a subtle warmth and earthiness.
• Salt and black pepper: Essential for making all those flavors sing.
• Olive oil: Use this for pan-frying and a lush Mediterranean touch.
• Greek yogurt (for Tzatziki): Full-fat or low-fat both work, but make sure it’s thick and creamy.
• Cucumber: Grated and drained adds cooling crunch to the Tzatziki.
• Garlic clove (for Tzatziki): One more punch of garlic in the sauce means extra depth.
• Lemon juice: Brings brightness to your Tzatziki, making all the flavors pop.
• Fresh dill: Feathery and fragrant, this herb takes your Tzatziki to the next level.
• Olive oil (for Tzatziki): A drizzle adds silkiness and richness to the sauce.
• Salt and pepper (for Tzatziki): Season to taste for that perfect balance.

How to Make Greek Turkey Meatballs with Tzatziki

Step 1: Mix Up the Meatball Base

Grab a large mixing bowl and combine your ground turkey, breadcrumbs, egg, minced garlic, chopped onion, fresh parsley, oregano, cumin, salt, and pepper. Dig in with clean hands or a sturdy spoon, mixing just until everything comes together. The key here is not to overwork it; stop once everything looks blended and uniform to keep your Greek Turkey Meatballs with Tzatziki tender and juicy.

Step 2: Shape the Meatballs

Scoop up the mixture and roll it into small balls, about 1 to 1.5 inches each. Lining them up on a tray as you work makes things easier (and a bit more satisfying). You should get about 16 to 20 meatballs—perfect for a meal or sharing platter.

Step 3: Cook the Meatballs

You’ve got options for cooking these! For oven-baked perfection, preheat your oven to 400°F and arrange the meatballs on a lined baking sheet. Bake for around 15 to 20 minutes until golden and cooked through. Prefer pan-frying? Heat a splash of olive oil in a skillet over medium heat and brown the meatballs on all sides, working in batches for about 4–5 minutes each side. If you’re an air fryer fan, cook at 380°F for 10 to 12 minutes, turning halfway. Pick your favorite method—each results in deliciously tender meatballs.

Step 4: Make the Dreamy Tzatziki

While your meatballs cook, whip up the Tzatziki. Start by grating your cucumber and squeezing out excess liquid (a cheesecloth or paper towel does wonders here). In a bowl, mix the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, olive oil, and a sprinkle of salt and pepper. Stir until creamy and well combined, then let it chill in the fridge for at least 30 minutes. This step lets the flavors meld beautifully, giving you Tzatziki sauce worthy of a Greek restaurant.

Step 5: Serve It Up!

Time for the best part: serving! Pile the hot, golden meatballs onto a platter and dollop that luscious Tzatziki over the top or on the side. Don’t be shy—Greek Turkey Meatballs with Tzatziki only get better with a generous spoonful of sauce. Add pita, rice, or a salad and you’ve created a complete feast.

How to Serve Greek Turkey Meatballs with Tzatziki

Garnishes

Some fresh parsley, a sprinkle of dill, and a squeeze of lemon go a long way in highlighting the Mediterranean flair of Greek Turkey Meatballs with Tzatziki. If you want that show-stopping finishing touch, a drizzle of olive oil over the Tzatziki looks gorgeous and tastes even better.

Side Dishes

These meatballs play well with just about anything! Classic accompaniments like warm pita bread, lemon rice, or a crisp Greek salad work beautifully. You can also go for simple roasted veggies, herby couscous, or grilled potatoes to keep things light but filling.

Creative Ways to Present

Want to switch it up? Try skewering the meatballs with cherry tomatoes for a savory appetizer, or pack them into pita pockets with lettuce, tomato, and that dreamy Tzatziki for lunch. For meal prep, lay meatballs over ancient grains and greens in containers for grab-and-go bowls bursting with flavor.

Make Ahead and Storage

Storing Leftovers

If you have any Greek Turkey Meatballs with Tzatziki left after dinner, store the meatballs and sauce in separate airtight containers in the refrigerator. The meatballs will stay fresh for up to 4 days, and the Tzatziki will keep well for 2 to 3 days without losing flavor or texture.

Freezing

The meatballs freeze beautifully! Cooked meatballs can be cooled completely, spread on a tray, and frozen until solid before storing in freezer bags for up to 2 months. The Tzatziki sauce, however, is best enjoyed fresh—freezing can change its texture since yogurt doesn’t always thaw smoothly.

Reheating

To reheat meatballs, simply pop them in a 350°F oven or toaster oven for about 10 minutes until warmed through. If you’re in a rush, a microwave will do the trick, just cover them to keep the moisture in. Dollop on fresh Tzatziki before serving to recapture that freshly-made magic.

FAQs

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken is just as lean and works perfectly here, though the flavor and texture will be slightly different. Either way, the dish will be light, flavorful, and delicious when paired with the Tzatziki.

What’s the best way to keep the meatballs moist?

The trick is not to over-mix your ingredients and don’t overcook the meatballs. Using enough moisture from ingredients like onion and parsley, plus not skimping on the egg and breadcrumbs, will guarantee tender results every time.

Can I make Greek Turkey Meatballs with Tzatziki ahead for a party?

Yes! You can prepare both the meatballs and sauce a day in advance. Store them separately, then reheat the meatballs and give the Tzatziki a quick stir before serving for a party spread that impresses with zero stress.

Is there a dairy-free option for the Tzatziki?

Definitely—just use your favorite unsweetened, thick non-dairy yogurt (such as coconut or almond-based) and proceed with the recipe as written. It will have a slightly different flavor but is still wonderfully refreshing and creamy.

What else can I use the Tzatziki sauce for?

It’s irresistibly versatile! Besides serving with Greek Turkey Meatballs with Tzatziki, try it as a dip for veggies, a spread on sandwiches, or even a sauce drizzled over roasted potatoes, grilled chicken, or fish for a quick flavor boost.

Final Thoughts

If you’re craving something wholesome and vibrant, you can’t go wrong with Greek Turkey Meatballs with Tzatziki. These flavorsome bites bring plenty of sunshine to your plate, and the creamy homemade Tzatziki packs them with freshness in every bite. Give this recipe a try, and let a little Mediterranean magic brighten up your mealtime routine!

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