If you’re looking for a flavorful, healthy, and easy-to-make dish, look no further than Greek Turkey Meatballs with Tzatziki Sauce. These tender, juicy meatballs are infused with Mediterranean-inspired herbs and spices, loaded with feta cheese, and paired with a creamy, refreshing tzatziki sauce.
Whether you’re planning a quick weeknight dinner or a crowd-pleasing appetizer, this recipe is sure to become a favorite in your kitchen.
Why You’ll Love These Greek Turkey Meatballs
- Healthy and Nutritious: Made with lean ground turkey, these meatballs are a lighter alternative to traditional beef or pork meatballs.
- Easy to Make: With just 30 minutes from prep to plate, this recipe is perfect for busy evenings.
- Packed with Flavor: The combination of feta cheese, garlic, oregano, and dill gives these meatballs an authentic Mediterranean taste.
- Versatile: Serve them as a main course with a side salad or as an appetizer at your next gathering.
The Star Ingredients
For the Greek Turkey Meatballs:
- Ground Turkey: The base of the meatballs, providing a lean and protein-packed option.
- Feta Cheese: Adds a tangy, creamy flavor that pairs beautifully with the spices.
- Herbs and Spices: Oregano, dill, cumin, garlic, salt, and pepper bring the Mediterranean flair to life.
- Panko Breadcrumbs and Egg: Help bind the meatballs together while keeping them moist and tender.
For the Tzatziki Sauce:
- Greek Yogurt: Creamy and rich, it forms the base of this classic sauce.
- Cucumber: Adds a refreshing crunch and lightness.
- Garlic and Dill: Infuse the sauce with bold, herby flavors.
- Lemon Juice and Olive Oil: Brighten up the sauce with a zesty finish.
How to Make Greek Turkey Meatballs with Tzatziki Sauce
Step 1: Prepare the Tzatziki Sauce
The tzatziki sauce is incredibly simple to make but delivers big on flavor. Start by grating two Persian cucumbers and wringing out as much liquid as possible using paper towels or a cheesecloth. This step is crucial to prevent your sauce from becoming watery.
In a mixing bowl, combine the grated cucumber with plain Greek yogurt, minced garlic, fresh (or dried) dill, lemon juice, olive oil, salt, and cracked black pepper. Stir everything together until well combined. Taste and adjust the seasoning if necessary. Cover the bowl and refrigerate the sauce while you prepare the meatballs to allow the flavors to meld together.
Step 2: Make the Meatball Mixture
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or spray a baking dish with cooking spray.
In a large bowl, combine ground turkey, panko breadcrumbs, chopped red onion, crumbled feta cheese, minced garlic, an egg, dried oregano, dried dill, cumin, salt, and black pepper. Use your hands to mix everything together until just combined—be careful not to overmix as this can make the meatballs dense.
Step 3: Shape and Bake
Form the mixture into 1-inch balls and place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until the meatballs are cooked through (internal temperature should reach 165°F).
For an extra layer of flavor, you can brown the meatballs in a sauté pan before baking them. If you choose this method, check for doneness around 13 minutes as they may cook faster.
Step 4: Serve and Enjoy!
Once the meatballs are done baking, serve them immediately with a generous dollop of tzatziki sauce on the side. Garnish with lemon wedges for an added burst of freshness.
Tips for Success
- Don’t Skip Squeezing the Cucumber: Removing excess water from the cucumber is key to achieving a thick and creamy tzatziki sauce.
- Use Fresh Herbs When Possible: Fresh dill adds an extra layer of flavor to both the meatballs and tzatziki sauce. If using dried herbs, reduce the quantity slightly as they are more concentrated in flavor.
- Double the Recipe: These meatballs freeze beautifully! Make a double batch and store extras in an airtight container for quick meals later on. Simply reheat in the oven or microwave when ready to eat.
Serving Suggestions
These Greek Turkey Meatballs with Tzatziki Sauce are incredibly versatile! Here are some ideas for serving them:
- As an Appetizer: Arrange them on a platter with toothpicks for dipping into tzatziki sauce. Perfect for parties or game nights!
- In Pita Wraps: Stuff warm pita bread with meatballs, tzatziki sauce, sliced cucumbers, tomatoes, and red onions for a delicious gyro-inspired meal.
- Over Rice or Quinoa: Serve the meatballs over a bed of rice or quinoa for a hearty main course. Add a side of roasted vegetables for a complete meal.
- With a Salad: Pair with a crisp Greek salad loaded with cucumbers, tomatoes, olives, and feta cheese for a light yet satisfying dish.
Why Homemade is Better
While store-bought tzatziki sauce can be convenient, making it at home allows you to control the ingredients and customize it to your taste. Plus, freshly made tzatziki has a vibrant flavor that’s hard to beat! The same goes for these turkey meatballs—homemade ensures you’re using fresh ingredients without any unnecessary additives or preservatives.
Final Thoughts
Greek Turkey Meatballs with Tzatziki Sauce are proof that healthy eating doesn’t have to be boring or complicated. With their bold Mediterranean flavors and simple preparation process, they’re bound to become a staple in your meal rotation. Whether you’re cooking for yourself or entertaining guests, this recipe is guaranteed to impress!
So grab your ingredients and get cooking—your taste buds will thank you!
Print
Greek Turkey Meatballs with Tzatziki Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Appetizer, Main Course
- Method: Baked
- Cuisine: Greek, Mediterranean
- Diet: Gluten Free
Description
Ground turkey meatballs loaded with feta cheese, garlic, and Mediterranean herbs & spices, then served with an herby homemade tzatziki sauce! These baked Greek turkey meatballs are perfect for an easy weeknight dinner!
Ingredients
For the Greek meatballs:
- 1 lb. ground turkey
- ¼ cup panko breadcrumbs
- ¼ cup red onion, chopped
- ¼ cup feta cheese
- 3 garlic cloves, minced
- 1 egg
- 2 tsp dried oregano
- 1 tsp dried dill
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
For the tzatziki sauce:
- 1 cup plain Greek yogurt
- 2 Persian cucumbers, grated
- 1 Tbsp fresh dill (or 1 teaspoon of dried dill)
- 2 garlic cloves, minced
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- ½ tsp salt
- Cracked black pepper, to taste
Instructions
To make the tzatziki sauce:
- Wrap your grated cucumber in a few paper towels or place it in cheesecloth and wring out as much liquid as possible.
- Add the grated cucumber to a large mixing bowl along with the rest of your ingredients and stir until fully combined. (Taste and adjust your salt and pepper if needed.)
- Cover the bowl and keep your tzatziki in the refrigerator while you prepare the meatballs.
To make the meatballs:
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper (or spray a baking dish with cooking spray).
- Add your meatball ingredients to a large bowl and mix them together with your hands.
- Form the mixture into 1-inch balls and place the balls on your prepared baking sheet.
- Place the meatballs in the oven and bake for 15-20 minutes. (Alternatively, you can brown the meatballs in a sauté pan before baking them.)
- If browning them first, check the meatballs at 13 minutes to see if they’re done; sometimes they’ll cook faster this way.
- Once done, serve immediately with your tzatziki and lemon wedges on the side.
Notes
- Ground Turkey: You can use lean ground turkey for a healthier option, but ensure it has enough fat to keep the meatballs moist.
- Breadcrumbs: Panko breadcrumbs provide a lighter texture, but you can substitute with regular breadcrumbs if needed.
- Herbs: Fresh herbs can enhance the flavor. If using dried herbs, reduce the amount by about one-third.
- Tzatziki Variations: Feel free to add other ingredients to the tzatziki, such as mint or a pinch of cayenne pepper for extra flavor.
- Serving Suggestions: These meatballs can be served in pita bread with additional tzatziki, over a salad, or as an appetizer with toothpicks.
- Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing: Meatballs can be frozen before or after cooking. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be cooked from frozen; just add a few extra minutes to the cooking time.
- Cooking Method: For a crispy exterior, consider pan-searing the meatballs in olive oil before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
