Print

Greek Turkey Meatballs with Tzatziki

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Greek Turkey Meatballs with Tzatziki offer a healthy and flavorful Mediterranean-inspired meal, featuring lean turkey, fresh herbs, and spices. Paired with a creamy, tangy tzatziki sauce, this dish is the perfect balance of savory and cool, ideal for meal prep, cozy dinners, or entertaining guests. Enjoy a protein-packed meal with minimal carbs, perfect for those seeking delicious and nutritious options.

Ingredients

For the Greek Turkey Meatballs:

1 lb ground turkey (preferably lean)

⅓ cup breadcrumbs (regular or gluten-free)

1 large egg

3 garlic cloves, minced

¼ cup finely chopped onion

¼ cup fresh parsley, chopped

1 tsp dried oregano

½ tsp ground cumin

½ tsp salt

¼ tsp black pepper

Olive oil for cooking (if pan-frying)

For the Tzatziki Sauce:

1 cup Greek yogurt (plain, full-fat or low-fat)

½ cucumber, grated and drained

1 garlic clove, minced

1 tbsp lemon juice

1 tbsp fresh dill, chopped

1 tbsp olive oil

Instructions

  • Prepare the Meatball Mixture: In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Mix well until fully combined.

  • Form the Meatballs: Roll the mixture into 1-1.5 inch meatballs, ensuring uniform size for even cooking.

  • Cook the Meatballs:

    • Oven-Baked: Preheat oven to 400°F (200°C). Place meatballs on a lined baking sheet and bake for 15-20 minutes or until cooked through.

    • Pan-Fried: Heat olive oil in a skillet over medium heat. Cook meatballs for 4-5 minutes on each side until golden brown.

    • Air-Fried: Air-fry at 380°F (193°C) for 10-12 minutes, turning halfway.

  • Make the Tzatziki Sauce: Grate and drain the cucumber to remove excess moisture. In a bowl, combine the cucumber, Greek yogurt, garlic, lemon juice, dill, and olive oil. Stir well and season with salt and pepper to taste.

  • Serve: Serve the warm meatballs with a generous portion of tzatziki sauce.

Notes

  • Storage: Store meatballs and tzatziki separately in airtight containers in the fridge for up to 4 days.

  • Freezing: Freeze the cooked meatballs for up to 3 months. Thaw in the fridge overnight before reheating.

  • Variations: Gluten-free, keto-friendly, or dairy-free options are available with simple ingredient swaps.