Sizzling Greek Turkey Meatballs with Tzatziki Sauce Recipe

Crafting delectable greek turkey meatballs brings pure Mediterranean magic to your dinner table.

Aromatic herbs and spices dance through lean ground turkey, creating irresistible flavor profiles.

Zesty garlic and fresh parsley intermingle with crumbly feta cheese for an authentic Greek sensation.

Each tender morsel promises a burst of incredible taste that transports you straight to a sunny coastal taverna.

The creamy tzatziki sauce provides a cool, tangy complement that balances the rich meat perfectly.

Crisp cucumber and smooth yogurt blend seamlessly in this classic accompaniment.

You’ll want to savor every single bite of this satisfying and nutritious meal.

Let’s dive into a culinary adventure that celebrates simple, vibrant ingredients.

What to Add to Greek Turkey Meatballs

Main Ingredients:

• Ground Turkey: Lean protein base for meatballs, mild flavor perfect for Greek-style seasoning. Choose fresh, high-quality ground turkey for best texture.

• Greek Yogurt, Cucumber: Creamy, cool tzatziki sauce foundation. Full-fat yogurt provides richer taste and smoother consistency.

• Red Onion, Garlic, Parsley, Dill, Oregano: Provide depth and traditional Greek flavor profile. Fresh herbs recommended for more vibrant taste.

• Breadcrumbs, Egg: Help bind meatball mixture and maintain moisture. Panko breadcrumbs create lighter texture.
• Cumin, Salt, Pepper, Lemon Zest: Essential seasoning components that enhance overall flavor complexity. Use freshly ground spices for maximum taste.

• Olive Oil: Used for pan-searing and adding Mediterranean flavor. Extra virgin olive oil preferred for authentic taste.

• Lemon Juice: Adds brightness to tzatziki sauce. Fresh lemon juice recommended over bottled.

How to Bake Juicy Greek Turkey Meatballs

Step 1: Whip Up Tzatziki Sauce

• Greek yogurt
• Grated cucumber
• Minced garlic
• Olive oil
• Fresh dill
• Lemon juice

Sprinkle salt and pepper to your liking. Pop the bowl in the refrigerator to chill while you tackle the meatballs.

Step 2: Create Meatball Magic

• Ground turkey
• Breadcrumbs
• Egg
• Finely chopped red onion
• Crushed garlic
• Chopped parsley
• Dill (optional)
• Oregano
• Cumin
• Salt
• Pepper
• Lemon zest

Gently mix ingredients until just combined. Avoid overworking the meat mixture.

Step 3: Shape Delicious Morsels

Use a tablespoon or small cookie scoop to portion the mixture. Roll into compact balls about 1 1/2 inches in diameter. You’ll end up with roughly 20 meatballs.

Step 4: Cook to Perfection

Pan-Seared Method:

Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, rotating occasionally. Aim for a golden brown exterior and fully cooked interior (165°F/74°C), about 10-12 minutes.

Oven-Baked Method:

Preheat oven to 400°F (200°C). Spread meatballs on a parchment-lined baking sheet. Bake for 18-20 minutes until thoroughly cooked.

Step 5: Serve and Enjoy

Plate the warm meatballs alongside the chilled tzatziki sauce. Serve in pita bread, over a fresh salad, or as a standalone appetizer. Bon appétit!

Easy Tips for Turkey Meatballs with Tzatziki

• Master the Meat Mixture: Gently mix ingredients to avoid tough meatballs, using a light touch when combining ground turkey with seasonings for a tender texture.
• Customize Tzatziki Easily: Adjust yogurt sauce by adding more garlic for extra zing or reducing cucumber for a thicker consistency based on personal preference.
• Prevent Dryness Smartly: Choose ground turkey with slightly higher fat content or add a splash of olive oil to maintain moisture and prevent crumbly meatballs.
• Boost Flavor Powerfully: Experiment with additional herbs like mint or swap dill for fresh oregano to create unique Mediterranean-inspired taste profiles.
• Storage Hack: Refrigerate leftover meatballs in an airtight container for up to 3-4 days, reheating gently to maintain their juicy texture and prevent overcooking.

How to Keep Your Meatballs Moist and Flavorful

• Store cooled meatballs and tzatziki sauce separately in airtight containers within 2 hours of cooking. Consume refrigerated meatballs within 3-4 days for optimal freshness and flavor.
• Wrap cooled meatballs tightly in freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Label containers with date and contents for easy tracking.
• Preheat oven to 350°F. Place meatballs on a baking sheet, cover with foil to prevent drying. Warm for 10-15 minutes until heated through, checking internal temperature reaches 165°F.
• Arrange meatballs on microwave-safe plate, cover with damp paper towel. Heat on medium power in 30-second intervals, stirring between rounds to ensure even warming.

What Works with Greek Turkey Meatballs

• Pair crisp white Greek wine like Assyrtiko to complement the tangy tzatziki and herbal meatball notes.
• Serve alongside a cucumber and tomato Greek salad, which echoes the cool tzatziki sauce and adds vibrant vegetable freshness.
• Wrap meatballs in warm pita bread with extra tzatziki, creating a street food-style presentation that highlights the dish's traditional Greek roots.
• Add a quinoa tabbouleh salad to provide a light, protein-rich accompaniment that matches the lean turkey meatballs and provides textural contrast.

Mix Up Your Greek Turkey Meatballs Today

• Low-Carb Greek Meatballs: Replace breadcrumbs with almond flour or crushed pork rinds to reduce carbohydrate content, perfect for keto and low-carb diets.
• Mediterranean Vegetarian Option
• Spicy Greek Fusion Meatballs: Add red pepper flakes, cayenne pepper, or harissa paste to the meat mixture for a fiery kick that transforms the traditional recipe into a zesty Mediterranean-inspired dish.
• Gluten-Free Adaptation: Use gluten-free breadcrumbs or ground oats instead of regular breadcrumbs, ensuring those with gluten sensitivities can enjoy these flavorful meatballs without compromising taste or texture.

Why Greek Turkey Meatballs Keep It Fresh

• Ground turkey provides a lean protein alternative to beef, packed with flavor and nutrition while keeping the dish lighter and more diet-friendly.
• Enjoy these meatballs multiple ways- tucked in warm pita bread, scattered over a crisp salad, or served as crowd-pleasing appetizers at gatherings, making them incredibly adaptable for different meal scenarios.
• Loaded with authentic Greek herbs like dill, oregano, and cumin, these meatballs deliver a vibrant taste profile that transports your taste buds straight to the sunny Mediterranean coastline.

Greek Turkey Meatballs With Tzatziki Sauce Recipe

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4.7 from 12 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Mediterranean flavors dance in these Greek turkey meatballs with tzatziki sauce, bringing zesty herbs and creamy coolness to your plate. Fresh ingredients and simple techniques help you craft a delightful meal that whisks diners straight to the sunny shores of Greece.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (454 grams) ground turkey

Herbs and Spices:

• 1 teaspoon dried oregano
• ½ teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped (optional)
• Zest of 1 lemon

Binding and Flavor Ingredients:

• ½ cup breadcrumbs (panko or regular)
• 1 large egg
• ¼ cup red onion, finely diced
• 2 cloves garlic, minced

Tzatziki Sauce Ingredients:

• 1 cup Greek yogurt (plain, full-fat or low-fat)
• ½ cucumber, grated and squeezed to remove excess water
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon juice
• Salt and pepper, to taste

Serving Options:

• Pita bread or naan
• Greek salad
• Lemon wedges

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Instructions

1. Craft the cool, refreshing tzatziki sauce by blending Greek yogurt with finely grated cucumber, minced garlic, fragrant olive oil, chopped dill, and zesty lemon juice.
2. Enhance the sauce with a delicate sprinkle of salt and pepper, then chill in the refrigerator to let flavors meld while preparing the meatballs.
3. Create the meatball mixture by gently combining ground turkey with breadcrumbs, a whisked egg, finely diced red onion, crushed garlic, fresh parsley, optional dill, oregano, cumin, salt, pepper, and bright lemon zest.
4. Carefully fold ingredients together, avoiding excessive mixing to maintain a tender texture.
5. Using a tablespoon or cookie scoop, portion and roll the mixture into uniform spheres approximately 1½ inches in diameter.
6. For pan-seared method, warm olive oil in a large skillet over medium heat and cook meatballs in batches, rotating to ensure even golden-brown coloration and complete cooking.
7. Alternatively, bake meatballs on a parchment-lined sheet at 400F, allowing them to roast until perfectly cooked through and slightly crisp.
8. Verify doneness by confirming internal temperature reaches 165F.
9. Present meatballs alongside the chilled tzatziki, nestled in warm pita, scattered over a crisp salad, or enjoyed as a standalone delectable appetizer.

Notes

• Keep your hands lightly moistened with water when shaping meatballs to prevent the mixture from sticking and ensure smooth, uniform shapes.
• Use fresh herbs like parsley and dill for maximum flavor intensity and bright Mediterranean taste profile.
• Choose lean ground turkey breast for healthier option, reducing overall fat content without compromising juiciness of meatballs.
• Drain grated cucumber thoroughly to prevent watery tzatziki sauce, pressing with paper towels or cheesecloth to remove excess moisture.
• For gluten-free adaptation, replace breadcrumbs with almond flour or gluten-free breadcrumb alternatives to maintain meatball texture.
• Develop deeper flavor by allowing meatball mixture to rest in refrigerator for 30 minutes before shaping, enabling spices to meld together.
• Consider making extra tzatziki sauce as versatile condiment for other Mediterranean-inspired dishes or fresh vegetable dipping.

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

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 90 mg