Description
These Greek Turkey Meatballs with Tzatziki Sauce are a light and flavorful twist on a Mediterranean classic. Made with lean turkey, herbs, and garlic, then served with a creamy homemade tzatziki, they’re perfect for meal prep, wraps, or healthy dinners.
Ingredients
Units
Scale
- :
- For the Turkey Meatballs:
- 1 lb ground turkey
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 egg
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Zest of 1 lemon
- 1 tbsp olive oil (for cooking)
- For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 garlic clove, finely minced
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- Salt, to taste
Instructions
- Make the tzatziki: In a bowl, mix Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, and salt. Chill until ready to serve.
- Mix meatball ingredients: In a large bowl, combine turkey, onion, garlic, breadcrumbs, egg, herbs, spices, and lemon zest. Mix gently until just combined.
- Form into meatballs: Shape into 1 1/2-inch balls.
- Cook: Heat olive oil in a skillet over medium heat. Sear meatballs in batches, turning to brown all sides. Cook for 10–12 minutes or until fully cooked (internal temp 165°F). Alternatively, bake at 400°F (200°C) for 18–20 minutes.
- Serve: Plate with tzatziki and serve in pita, over rice, or alongside a salad.
Notes
- Use gluten-free breadcrumbs to keep it gluten-free.
- Meatballs freeze well—store cooked in airtight container up to 3 months.
- Great for lunch bowls with quinoa, cucumber, and tomato.
