These Greek turkey meatballs are juicy and full of flavor! Made with ground turkey, herbs, and spices, they’re light yet satisfying. The cool tzatziki sauce is the perfect dip!
Who knew meatballs could be so fancy, right? 😂 I love pairing them with a fresh salad or pita bread. The combination is just the best for a quick and tasty meal!
Making these meatballs is super easy! Just mix, roll, bake, and enjoy. I often whip them up for a weeknight dinner, and they never disappoint!
Key Ingredients & Substitutions
Ground Turkey: This is the star of the meatballs. If you’re looking for a leaner option, ground chicken works well too! For a vegetarian version, try using lentils or chickpeas mashed together with breadcrumbs.
Breadcrumbs: Regular breadcrumbs will do the trick, but if you have panko on hand, it will add extra crunch. Gluten-free breadcrumbs can also be a great substitute if needed!
Greek Yogurt: It gives the tzatziki its creaminess. If you’re dairy-free, coconut yogurt can work, though it will change the flavor a little. Full-fat yogurt is best for that rich taste, but low-fat versions are fine too.
Fresh Herbs: Fresh parsley and dill really brighten up the flavors. If you’re out of dill, fresh mint can be a lovely twist. For dried herbs, remember to use about 1/3 of the amount compared to fresh.
Olive Oil: This is for both cooking the meatballs and dressing the salad. If you don’t have olive oil, you can use vegetable or canola oil, but extra virgin olive oil offers the best flavor.
How Do I Ensure My Meatballs Are Juicy and Never Dry?
To keep your turkey meatballs moist, don’t overmix the ingredients. Just combine until everything blends. Adding breadcrumbs also helps lock in moisture. Cooking on medium heat is key—too high will dry them out!
- Make sure to form the meatballs gently—this prevents them from being dense.
- Use an instant-read thermometer to check for doneness; aim for 165°F for perfectly cooked meatballs!
- If you have leftovers, store them in a bit of sauce or broth to maintain moisture.
What’s the Best Way to Make Tzatziki Sauce Flavorful?
The key to a tasty tzatziki is squeezing out excess moisture from the cucumber. This prevents the sauce from being watery. Allow the tzatziki to chill in the fridge for at least 30 minutes before serving. This time lets the garlic and herbs infuse nicely!
- Feel free to adjust the garlic level based on your taste. If you’re not a fan of strong garlic flavor, use less.
- Always taste as you go! A little extra lemon juice or salt can elevate the overall flavor.
How to Make Greek Turkey Meatballs with Tzatziki Sauce
Ingredients You’ll Need:
For the Turkey Meatballs:
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg, lightly beaten
- 1 tbsp olive oil (for cooking)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 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 to taste
For the Salad:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup black olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- Fresh lemon wedges for serving
- Pita bread (optional)
How Much Time Will You Need?
This meal takes about 20 minutes of prep time and around 15-20 minutes to cook, making a total of about 40 minutes from start to finish. You’ll have delicious turkey meatballs, homemade tzatziki sauce, and a fresh salad ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Tzatziki Sauce:
Grab a mixing bowl and combine the Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, and a pinch of salt. Mix everything well until it’s nicely blended. Cover it and pop it in the fridge for a while. This helps all the flavors come together, making the sauce super tasty!
2. Make the Greek Turkey Meatballs:
In a large bowl, throw together the ground turkey, breadcrumbs, finely chopped onion, minced garlic, chopped parsley, oregano, salt, black pepper, and the beaten egg. Mix gently until everything is just combined; don’t overmix! Next, heat up a skillet over medium heat and add a tablespoon of olive oil. Form your turkey mixture into meatballs, about 1 to 1.5 inches big, and carefully place them in the skillet. Let them cook for about 8-10 minutes, turning them occasionally until they are golden brown and an internal thermometer reads 165°F. Yum!
3. Prepare the Salad:
In another mixing bowl, combine the halved cherry tomatoes, diced cucumber, sliced olives, and crumbled feta cheese. Drizzle in the olive oil and red wine vinegar, then add a sprinkle of salt and pepper. Give it a gentle toss to mix everything together without crushing the veggies!
4. Serve:
Time to put it all together! Plate your turkey meatballs with a generous scoop of tzatziki sauce on the side. Add a good helping of the fresh salad next to it. Don’t forget to squeeze some lemon over your meatballs and salad for a bright flavor boost. If you like, serve some warm pita bread alongside. Dig in and enjoy your delightful Greek-inspired meal!
Can I Use Ground Chicken Instead of Turkey?
Absolutely! Ground chicken is a great substitute for ground turkey in this recipe. Just keep in mind that ground chicken might be a bit leaner, so you may want to add a little extra oil or a splash of broth to keep the meatballs moist while cooking.
What if I Don’t Have Fresh Dill?
No worries! If you don’t have fresh dill on hand, you can easily use dried dill instead. Substitute 1 tsp of dried dill for every 1 tbsp of fresh dill. If you prefer a different flavor, fresh mint or oregano also work well in tzatziki.
How Should I Store Leftover Meatballs and Tzatziki Sauce?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. The tzatziki sauce can also be stored in the fridge, but keep it in a separate container for optimal freshness. To reheat meatballs, warm them in a skillet or microwave until heated through.
Can I Make the Meatballs in Advance?
Yes, you can! Prepare the meatballs and place them on a baking sheet in the refrigerator for up to 24 hours before cooking. For longer storage, you can freeze them. Just ensure they are arranged in a single layer on a baking sheet until frozen, then transfer to a freezer bag. When you’re ready to cook, thaw them in the fridge overnight before frying.
