These Greek Turkey Meatballs are packed with flavor, thanks to tasty herbs and spices. They’re juicy, tender, and perfect for a quick meal with a refreshing tzatziki sauce!
There’s nothing quite like dipping these meatballs in cool tzatziki—it’s like a party for your taste buds! I love serving them with warm pita or a big salad for a fresh vibe.
Key Ingredients & Substitutions
Ground Turkey: This is the star ingredient for the meatballs. Ground turkey is lean and a great alternative to beef. If you’re looking for a richer flavor, you can use ground chicken or lean beef instead.
Bread Crumbs: Whole wheat breadcrumbs add texture and nutrition. You can substitute regular breadcrumbs if needed, or for a gluten-free option, crushed gluten-free crackers work well.
Fresh Parsley: This adds a bright flavor. If you don’t have fresh parsley, you can use fresh cilantro or even mint for a different taste.
Greek Yogurt: It’s essential for tzatziki, offering creaminess without too much fat. For a lighter version, try low-fat yogurt, or you can use sour cream for a similar texture.
Cucumber: Grated cucumber gives tzatziki a refreshing crunch. If cucumbers aren’t available, grated zucchini can be a nice alternative, just remember to squeeze out the excess moisture!
How Do I Ensure My Meatballs Stay Juicy and Flavorful?
Getting meatballs just right can be tricky. Here are some tips to keep them moist and tasty:
- Don’t Overmix: When you combine the ingredients, mix just until combined. Over-mixing can make them tough.
- Beaten Egg’s Role: This acts as a binder, so don’t skip it! It helps keep the meatballs together while keeping them tender.
- Cooking Method: I love to cook them in a skillet for that nice golden-brown color. If baking, place them on parchment paper to avoid sticking.
- Check Internal Temperature: Use a meat thermometer to make sure they reach 165°F (75°C) for safety without overcooking them.
With these tips, your meatballs will turn out delicious every time!
How to Make Greek Turkey Meatballs with Tzatziki
Ingredients You’ll Need:
For the Turkey Meatballs:
- 1 lb ground turkey
- ½ cup breadcrumbs (preferably whole wheat)
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 egg, lightly beaten
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1 cucumber, grated and excess moisture squeezed out
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tbsp lemon juice
- Salt and pepper to taste
To Serve:
- Fresh parsley, chopped (for garnish)
- Sliced tomatoes and lime wedges (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 15-25 minutes for cooking, depending on whether you fry or bake the meatballs. All together, you can expect to spend around 45 minutes to enjoy these delicious Greek Turkey Meatballs with Tzatziki!
Step-by-Step Instructions:
1. Preparing the Meatball Mixture:
Start by grabbing a large mixing bowl. Add in the ground turkey, breadcrumbs, grated Parmesan cheese, finely chopped parsley, minced garlic, dried oregano, salt, black pepper, and the lightly beaten egg. Use your hands or a spoon to mix everything together until it’s well combined and feels like a uniform mixture.
2. Forming the Meatballs:
With clean hands, scoop out portions of the mixture and roll them into balls about 1 to 1.5 inches in diameter. You should form around 16-20 meatballs, depending on the size. Place them on a plate as you go to keep them organized.
3. Cooking the Meatballs:
Heat a large skillet over medium heat and drizzle in a little olive oil. When the oil is hot, add the meatballs, being careful not to overcrowd the pan. Cook them for about 5-7 minutes on each side until they are browned and fully cooked through. Note: If you prefer, you can preheat your oven to 400°F (200°C) and bake the meatballs for about 20-25 minutes instead.
4. Making the Tzatziki Sauce:
While the meatballs are cooking, prepare the tzatziki sauce. In a medium-sized bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out excess moisture), minced garlic, dill, lemon juice, salt, and pepper. Mix everything together until well combined. Taste the sauce and adjust the seasoning if needed.
5. Serving:
Once the meatballs are cooked, place them on a serving plate and sprinkle with fresh parsley for a nice touch. Serve the meatballs with the tzatziki sauce on the side, along with optional sliced tomatoes and lime wedges for added flavor.
Enjoy your flavorful Greek Turkey Meatballs with Tzatziki!
Can I Use Ground Chicken Instead of Turkey?
Absolutely! Ground chicken works just as well in this recipe. Just make sure to check the fat content; lean ground chicken may result in slightly drier meatballs compared to turkey.
How Do I Keep the Meatballs Moist?
To keep your meatballs moist, be sure not to overmix the ingredients and cook them until just done. If you find the mixture too dry, you can add a tablespoon of milk or a little extra yogurt during mixing for added moisture.
Can I Make the Tzatziki Sauce Ahead of Time?
Yes, you can prepare the tzatziki sauce up to 2 days in advance. Just store it in the refrigerator in an airtight container. The flavors will actually meld together better as it sits!
What’s the Best Way to Store Leftover Meatballs?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage—place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat on the stove or in the oven!
