Greek Turkey Meatballs With Tzatziki (Printable)
Herb-infused turkey meatballs with cool, creamy tzatziki sauce—ready in 45 minutes for a wholesome Mediterranean meal.
# What You’ll Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - 1 small onion, finely grated
03 - 2 cloves garlic, minced
04 - 1/2 cup breadcrumbs (use gluten-free if desired)
05 - 1 large egg
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped
08 - 1 tsp dried oregano
09 - 1/2 tsp ground cumin
10 - Zest of 1 lemon
11 - 1 tsp kosher salt
12 - 1/2 tsp black pepper
13 - 2 tbsp olive oil (for frying or baking)
→ Tzatziki Sauce
14 - 3/4 cup Greek yogurt
15 - 1/2 cucumber, finely grated and well drained
16 - 1 clove garlic, minced
17 - 1 tbsp fresh dill, chopped
18 - 1 tbsp fresh mint, chopped (optional)
19 - 1 tbsp olive oil
20 - 1 tbsp fresh lemon juice
21 - Salt and pepper to taste
→ For Serving
22 - Lemon wedges
23 - Fresh parsley or dill, chopped
24 - Pita bread or mixed salad greens (optional)
# How-To Steps:
01 - Grate the cucumber and squeeze out all excess liquid using your hands or a clean towel. In a medium bowl, combine the drained cucumber with Greek yogurt, garlic, dill, mint, olive oil, lemon juice, salt, and pepper. Stir until evenly mixed and refrigerate while preparing the meatballs.
02 - In a large mixing bowl, combine the ground turkey, grated onion, minced garlic, breadcrumbs, egg, parsley, dill, oregano, cumin, lemon zest, salt, and pepper. Gently mix with your hands just until incorporated—avoid overworking the mixture to keep the meatballs tender.
03 - Roll the mixture into 20 to 24 small meatballs, approximately 1 tablespoon each. Keep them uniform in size for even cooking.
04 - For pan-frying: heat olive oil in a large skillet over medium heat. Add the meatballs in batches without crowding the pan. Turn every couple of minutes to brown on all sides, cooking 8 to 10 minutes total until the centers reach 165°F. For baking: preheat the oven to 400°F. Arrange meatballs on a greased baking sheet, drizzle with olive oil, and bake for 18 to 20 minutes until golden and cooked through.
05 - Arrange the hot meatballs on a platter with the chilled tzatziki sauce alongside. Garnish with fresh herbs and lemon wedges. Serve with warm pita bread or a simple salad if desired.
# Expert Advice:
01 -
- The lemon zest and cumin combination makes these taste like something from a seaside kitchen, not a weeknight dinner rush.
- Turkey stays juicy here because the grated onion adds hidden moisture that most lean meat recipes forget about.
02 -
- Skipping the cucumber draining step turns tzatziki into a watery mess within an hour so squeeze it like you mean it.
- Turkey meatballs tighten up as they cool so pull them from the heat when they still look slightly soft in the center.
03 -
- Let the shaped raw meatballs rest in the fridge for fifteen minutes before cooking so they hold their shape and cook more evenly.
- The single biggest flavor upgrade is using a Microplane for the lemon zest so you get only the bright yellow oils and none of the bitter white pith underneath.