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Greek Turkey Meatballs With Tzatziki Sauce Recipe

Greek Turkey Meatballs With Tzatziki Sauce Recipe


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4.7 from 12 reviews

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

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.


Ingredients

Scale

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

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