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Greek Turkey Meatballs with Tzatziki

Juicy turkey meatballs infused with Mediterranean spices, served with a cool and creamy tzatziki sauce, perfect for family gatherings or cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground turkey Preferably lean ground turkey
  • 1/2 cup breadcrumbs Preferably whole wheat for added flavor
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg beaten
For the Tzatziki
  • 1 cup plain yogurt Preferably Greek yogurt
  • 1/2 cucumber finely grated and drained
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh dill, chopped
  • Salt, to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, parsley, oregano, salt, pepper, and beaten egg. Mix until just combined—don’t overmix to keep them tender.
  3. With your hands, scoop out a tablespoon of the mixture and gently roll it into a ball. Place it on the prepared baking sheet. Repeat until all the mixture is used.
Cooking
  1. Bake the meatballs for about 20 minutes or until golden brown and cooked through.
  2. While the meatballs are baking, prepare your tzatziki. In a small bowl, combine yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, and salt. Stir until well mixed and set aside in the fridge to chill.
Serving
  1. Once the meatballs are done baking, serve them warm alongside a bowl of tzatziki for dipping. Enjoy with pita bread or over a bed of couscous.

Notes

For substitutions, try ground chicken or beef for meatballs. Use fresh herbs for better flavor and check for doneness at around 18 minutes. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.