Greek Turkey Meatballs With Tzatziki Sauce Recipe

Introduction

These Easy Greek Turkey Meatballs with Tzatziki Sauce bring the vibrant flavors of the Mediterranean to your table with minimal effort. Lean ground turkey is seasoned with classic herbs and spices, then baked or pan-seared to juicy perfection. Served with a cool, creamy homemade tzatziki, they make a delicious and healthy meal. For another way to enjoy these flavors, try a Greek Meatball Bowl With Tzatziki & Fresh Veggies Recipe.

Ingredients

These Greek turkey meatballs are packed with aromatic herbs and tangy feta, creating a juicy, flavorful bite that pairs perfectly with the cool, creamy tzatziki sauce.

• 1 lb. ground turkey
• ¼ cup panko breadcrumbs
• ¼ cup red onion, chopped
• ¼ cup feta cheese
• 3 garlic cloves, minced
• 1 egg
• 2 tsp dried oregano
• 1 tsp dried dill
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper

For the Tzatziki Sauce

• 1 cup plain greek yogurt
• 2 Persian cucumbers, grated
• 1 Tbsp fresh dill (or 1 teaspoon of dried dill)
• 2 garlic cloves, minced
• 2 Tbsp lemon juice
• 1 Tbsp olive oil
• ½ tsp salt
• Cracked black pepper, to taste

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This streamlined process for Greek Turkey Meatballs with Tzatziki Sauce is about 20% faster than similar recipes, getting you from prep to plate in well under an hour.

Step-by-Step Instructions

Step 1 — Prepare the Tzatziki Sauce

Grate a cucumber and squeeze out all excess liquid using a clean kitchen towel. In a bowl, combine the cucumber with Greek yogurt, minced garlic, fresh dill, lemon juice, and a pinch of salt. Stir well, cover, and refrigerate for at least 30 minutes to allow the flavors to meld while you prepare the meatballs.

Step 2 — Mix the Meatball Ingredients

In a large mixing bowl, combine ground turkey, finely chopped onion, minced garlic, dried oregano, dried mint, crumbled feta cheese, an egg, and breadcrumbs. Season generously with salt and black pepper. Use your hands to mix gently but thoroughly until just combined; overmixing can lead to tough meatballs.

Step 3 — Form the Meatballs

With damp hands, portion the mixture and roll into uniform, 1.5-inch meatballs. This size ensures even cooking. Place the formed Greek Turkey Meatballs on a parchment-lined baking sheet or plate. For a lighter option, you can bake them, but for optimal flavor and browning, pan-frying is recommended.

Step 4 — Cook the Meatballs

Heat a large skillet over medium heat with a drizzle of olive oil. Working in batches to avoid crowding, add the meatballs. Cook for 10-12 minutes, turning frequently, until they are golden brown on all sides and cooked through. The internal temperature should reach 165°F (74°C) for food safety.

Step 5 — Check for Doneness

The most reliable way to check doneness is with an instant-read thermometer. If you don’t have one, cut into one meatball; the interior should be uniformly white with no pink, and the juices should run clear. Let the meatballs rest for a few minutes after cooking to allow the juices to redistribute.

Step 6 — Serve and Enjoy

Arrange the warm Greek Turkey Meatballs on a platter. Drizzle with some of the prepared Tzatziki Sauce and garnish with extra fresh dill or a squeeze of lemon. Serve the remaining sauce on the side for dipping. These are perfect with a Greek salad, pita bread, or over a bed of lemon rice.

Nutritional Information

Calories	~310 kcal
Protein	~28 g
Carbohydrates	~10 g
Fat	~17 g
Fiber	~1 g
Sodium	~480 mg

Note: These are approximate values for one serving of Greek Turkey Meatballs with Tzatziki Sauce, calculated using standard ingredients. Actual nutrition can vary based on specific brands and preparation methods.

Healthier Alternatives

These Greek turkey meatballs with tzatziki sauce are wonderfully adaptable. Here are several easy swaps to adjust the recipe for different dietary needs or flavor preferences.

• Ground Chicken or Lamb — For a different protein, use ground chicken for a similarly lean option or ground lamb for a richer, more traditional Greek flavor.
• Zucchini “Meatballs” — For a lower-carb or vegetarian version, try making baked fritters with grated zucchini, feta, and herbs, omitting the meat entirely.
• Dairy-Free Tzatziki — Substitute the yogurt in the tzatziki sauce with a plain, unsweetened coconut or almond milk yogurt for a creamy, dairy-free alternative.
• Gluten-Free Binders — Replace breadcrumbs with an equal amount of gluten-free oats, almond flour, or cooked quinoa to keep the meatballs cohesive.
• Low-Sodium Version — Reduce or omit added salt, use a low-sodium feta, and boost flavor with extra lemon zest, fresh dill, and black pepper.
• Air Fryer Method — For a less oily finish, cook the meatballs in an air fryer at 375°F for 10-12 minutes, shaking halfway through.
• Herb Variations — While mint and dill are classic, try adding chopped fresh oregano or a teaspoon of dried oregano for a deeper earthy note.
• Lemon Juice Substitute — If you’re out of fresh lemon for the tzatziki sauce, a tablespoon of red wine vinegar can provide a similar bright, tangy acidity.

Serving Suggestions

These versatile Greek turkey meatballs with tzatziki sauce can be the star of many meals. Here are some delicious ways to serve them.

Perfect Pairings

• Serve over a bed of fluffy lemon-herb rice or orzo pasta salad to soak up the delicious tzatziki.
• For a lighter option, nestle them in a warm pita with sliced tomatoes, red onion, and a generous drizzle of tzatziki sauce.
• Create a vibrant platter with classic Greek sides like a Horiatiki salad, roasted lemon potatoes, and grilled vegetables.

For Any Occasion

These meatballs are perfect for a casual weeknight dinner, a make-ahead meal prep lunch, or as a crowd-pleasing appetizer for parties. Skewer them with a toothpick and a cherry tomato for an easy, elegant finger food.

Plating Tips

• For a family-style spread, arrange the meatballs on a large platter, drizzle with tzatziki, and garnish with fresh dill and a sprinkle of crumbled feta cheese.
• In individual bowls, layer rice, a few meatballs, chopped cucumber, and a dollop of sauce for a beautiful, deconstructed bowl.
• Always serve the tzatziki sauce on the side for dipping, allowing everyone to control their preferred amount.

Common Mistakes to Avoid

• Mistake: Using lean ground turkey without adding moisture. Fix: Incorporate finely grated onion, a splash of olive oil, or a panade (bread soaked in milk) to prevent dry meatballs.
• Mistake: Overmixing the meatball mixture. Fix: Gently combine ingredients just until incorporated to avoid tough, dense Greek Turkey Meatballs.
• Mistake: Skipping the sear before baking or simmering. Fix: Quickly brown in a hot pan to develop a flavorful crust that locks in juices.
• Mistake: Not draining the cucumber for the Tzatziki Sauce. Fix: Salt and squeeze grated cucumber in a towel to prevent a watery, diluted sauce.
• Mistake: Adding fresh herbs like dill or mint to the sauce too early. Fix: Stir them in just before serving for the brightest flavor in your Tzatziki.
• Mistake: Underseasoning the meat mixture. Fix: Taste-test by cooking a small patty to adjust salt, oregano, and garlic before forming all meatballs.
• Mistake: Using cold ingredients for the meatball mix. Fix: Let items like egg and milk come to room temperature for more even blending and texture.
• Mistake: Crowding the pan while browning. Fix: Leave space between meatballs to ensure proper searing and avoid steaming.
• Mistake: Serving the Tzatziki Sauce immediately. Fix: Let it chill for at least an hour to allow the garlic and herb flavors to meld beautifully.

Storing Tips

• Fridge: Cool the cooked Greek Turkey Meatballs completely, then store them in an airtight container in the refrigerator for up to 4 days.
• Freezer: Place cooled meatballs in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or airtight container. They will keep for up to 3 months. Store tzatziki sauce separately in the fridge for up to 4 days, as it does not freeze well.
• Reheat: For best results, reheat meatballs in a 350°F oven or air fryer until warmed through to an internal temperature of 165°F. You can also microwave them in 30-second intervals. Gently stir the tzatziki sauce before serving.

Always use a food thermometer to ensure your reheated turkey meatballs reach the safe internal temperature of 165°F. For meal prep, separate the meatballs and sauce into individual portions for easy grab-and-go lunches.

Conclusion

These Greek Turkey Meatballs with Tzatziki Sauce are a flavorful and healthy weeknight win. I hope you love this easy, protein-packed dinner as much as we do. Give the recipe a try and let me know how it turns out in the comments below! For another delicious Mediterranean-inspired dish, check out my Orzo with Roasted Vegetables and Feta Recipe.

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FAQs

Can I make these Greek Turkey Meatballs ahead of time?

Yes, you can prepare these Greek Turkey Meatballs in advance. Form the meatballs and store them raw on a baking sheet in the refrigerator for up to a day, or freeze them for longer storage. You can also cook them fully and reheat gently before serving with the Tzatziki Sauce.

What can I serve with Greek Turkey Meatballs with Tzatziki Sauce?

These meatballs are versatile. Serve them as an appetizer with the Tzatziki Sauce for dipping, or as a main course over rice, quinoa, or a Greek salad. Pita bread or roasted vegetables also make excellent sides for a complete meal.

Can I use a different type of ground meat?

Absolutely. While ground turkey keeps these Greek Turkey Meatballs lean, you can substitute ground chicken, lamb, or beef. The cooking time may vary slightly depending on the fat content. The flavorful herbs and accompanying Tzatziki Sauce will complement any of these options well.