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Greek Turkey Meatballs with Tzatziki Recipe

Greek Turkey Meatballs with Tzatziki Recipe
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★★★★★

5.1 from 25 reviews

These Greek Turkey Meatballs with Tzatziki are a flavorful and healthy twist on traditional meatballs. Made with lean ground turkey and seasoned with classic Mediterranean herbs and spices, they are baked or cooked to golden perfection and paired with a refreshing homemade tzatziki sauce. Perfect as a main dish served with pita bread, rice, or a fresh salad for a wholesome meal.

Ingredients

Scale

For the Greek Turkey Meatballs:

  • 1 lb (450g) 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 (freshly squeezed)
  • 1 tbsp fresh dill, chopped
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the Meatballs: In a large mixing bowl, combine ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin, salt, and pepper. Mix gently until all ingredients are well incorporated, being careful not to over-mix to avoid tough meatballs. Using your hands, roll the mixture into small meatballs roughly 1 to 1.5 inches in diameter, yielding about 16-20 meatballs.
  2. Cook the Meatballs: Choose your preferred cooking method:
    – Oven-Baked: Preheat the oven to 400°F (200°C). Arrange meatballs on a lined baking sheet and bake for 15-20 minutes, until cooked through and golden brown.
    – Pan-Fried: Heat a skillet over medium heat with a small amount of olive oil. Cook meatballs in batches for 4-5 minutes per side until browned and fully cooked.
    – Air Fryer: Preheat to 380°F (193°C). Place meatballs in the basket and cook for 10-12 minutes, turning halfway through for even cooking.
  3. Make the Tzatziki Sauce: Grate the cucumber and drain excess moisture using a paper towel or cheesecloth. In a bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, and olive oil. Stir well and season with salt and pepper. Chill in the refrigerator for at least 30 minutes to enhance flavors.
  4. Serve: Plate the turkey meatballs alongside a generous dollop of tzatziki sauce. Enjoy with pita bread, rice, or a fresh salad for a complete and satisfying meal.

Notes

  • For a gluten-free version, use gluten-free breadcrumbs.
  • Do not over-mix the meat mixture to keep meatballs tender.
  • Draining the grated cucumber prevents watery tzatziki sauce.
  • Use fresh herbs for the best flavor in both the meatballs and sauce.
  • Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Tzatziki sauce can be prepared a day in advance to develop deeper flavor.

Nutrition

Keywords: Greek turkey meatballs, tzatziki sauce, healthy meatballs, Mediterranean recipe, lean turkey, easy dinner

Find it online: https://tastybella.com/greek-turkey-meatballs-with-tzatziki-recipe/