Greek Turkey Meatballs with Tzatziki (Print)
Juicy Mediterranean-inspired turkey meatballs with fresh herbs and creamy yogurt sauce, capturing authentic Greek flavors.
# Ingredients:
→ For the Greek Turkey Meatballs
01 -
450g ground turkey (preferably lean)
02 -
⅓ cup breadcrumbs (regular or gluten-free)
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1 large egg
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3 garlic cloves, minced
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¼ cup finely chopped onion
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¼ cup fresh parsley, chopped
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1 tsp dried oregano
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½ tsp ground cumin
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½ tsp salt
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¼ tsp black pepper
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Olive oil for cooking (if pan-frying)
→ For the Tzatziki Sauce
12 -
1 cup plain Greek yogurt (full-fat or low-fat)
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½ cucumber, grated and drained
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1 garlic clove, minced
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1 tbsp freshly squeezed lemon juice
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1 tbsp fresh dill, chopped
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1 tbsp olive oil
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Salt and pepper to taste
# Directions:
01 -
In a large mixing bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Mix until all ingredients are well combined, avoiding over-mixing to prevent tough meatballs.
02 -
Using your hands, roll the mixture into small meatballs about 1 to 1.5 inches in diameter, yielding approximately 16-20 meatballs.
03 -
Choose one cooking method: Oven-Baked (400°F/200°C for 15-20 minutes on a lined baking sheet), Pan-Fried (medium heat with olive oil, 4-5 minutes per side), or Air Fryer (380°F/193°C for 10-12 minutes, turning halfway).
04 -
Grate the cucumber and thoroughly drain using a paper towel or cheesecloth to remove excess moisture.
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In a bowl, combine the Greek yogurt, drained cucumber, garlic, lemon juice, dill, and olive oil. Stir well, then season with salt and pepper to taste.
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For optimal flavor, refrigerate the tzatziki sauce for at least 30 minutes before serving.
07 -
Plate the turkey meatballs with a generous portion of tzatziki sauce. Complete the meal with pita bread, rice, or a fresh Mediterranean salad.
# Notes:
01 -
These meatballs can be prepared ahead and stored in an airtight container for up to 3 days in the refrigerator.
02 -
For a lower-carb option, replace breadcrumbs with almond flour.