If you’re searching for a vibrant, wholesome, and absolutely delicious dish to brighten your dinner table, the Greek Turkey Meatballs with Tzatziki Sauce Recipe is your new best friend. These tender, flavorful meatballs marry lean ground turkey with fragrant herbs and zesty lemon, while the creamy, cool tzatziki sauce adds a perfect refreshing touch. It’s a recipe that feels like a warm hug from the Mediterranean and is surprisingly simple to put together, making it ideal for weekday meals or weekend gatherings alike.
Ingredients You’ll Need
Gathering fresh, quality ingredients is the secret to rocking this dish. Each element brings its own magic, whether it’s the herbaceous parsley and dill, the pungent garlic, or the zesty lemon that brightens everything up.
- 1 lb ground turkey (93% lean, 7% fat): The lean protein base that keeps meatballs juicy yet light.
- 1/2 cup grated onion: Adds moisture and subtle sweetness, ensuring tender meatballs.
- 2 cloves garlic, minced: Gives a fragrant depth to the meat mixture.
- 1/4 cup fresh parsley, chopped: Freshness and a mild herbal flavor that wakes up your palate.
- 2 tablespoons fresh dill, chopped: Classic Greek herb adding a distinct, aromatic note.
- 1 teaspoon dried oregano: A Mediterranean staple that complements fresh herbs beautifully.
- 1/3 cup breadcrumbs: Helps bind the meatballs and keep them tender.
- 1 large egg: Another binding agent to hold all those flavors together.
- 1 teaspoon lemon zest: Brightens the entire dish with a burst of citrusy vibrancy.
- 1 teaspoon salt: Essential to enhance all the natural flavors.
- 1/2 teaspoon black pepper: Adds just enough heat without overpowering the herbs.
- 1 cup Greek yogurt: The creamy base for our tzatziki that’s rich and tangy.
- 1/2 cup grated cucumber, squeezed dry: Adds cooling crunch and moisture to the sauce.
- 1 clove garlic, minced: Infuses the tzatziki with its distinctive, pungent flavor.
- 1 tablespoon fresh dill, chopped: Mirrors the herbs in the meatballs, tying everything together.
- 1 tablespoon lemon juice: Lifts the tzatziki with acidity that balances the creamy yogurt.
- 1 tablespoon olive oil: Provides richness and smoothness to the sauce.
- 1/4 teaspoon salt: Perfectly seasons the tzatziki.
- 1/8 teaspoon black pepper: Adds a subtle background kick to the sauce.
How to Make Greek Turkey Meatballs with Tzatziki Sauce Recipe
Step 1: Mix the Meatball Ingredients
Start by combining the ground turkey with grated onion, minced garlic, fresh parsley, dill, dried oregano, breadcrumbs, egg, lemon zest, salt, and pepper in a large bowl. Use your hands or a spoon to gently mix everything just until incorporated—the goal is to blend the flavors without overworking the meat, which can make the meatballs tough.
Step 2: Shape the Meatballs
Once your mixture is ready, shape it into golf-ball-sized meatballs. This size cooks through evenly while keeping things tender and juicy. Try to keep them uniform so they cook at the same rate and look beautiful on the plate.
Step 3: Cook the Meatballs
You have two great options here. To pan-fry, heat a bit of olive oil in a skillet over medium heat and cook the meatballs in batches. Turn them regularly to brown all sides evenly—it usually takes about 10 to 12 minutes. Alternatively, bake them in a preheated 400°F oven for 18 to 20 minutes on a lined baking sheet. Both methods yield savory, juicy meatballs that are just waiting for that cool tzatziki dip.
Step 4: Prepare the Tzatziki Sauce
While the meatballs cook, whip up the tzatziki by mixing Greek yogurt with grated cucumber (make sure to squeeze out excess water), minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. The result is a creamy, herbaceous sauce bursting with vibrant freshness that perfectly complements the savory meatballs. Chill it in the fridge so the flavors meld beautifully.
Step 5: Bring it All Together
Serve your perfectly cooked meatballs warm alongside a generous scoop of your homemade tzatziki. This pairing creates a delightful contrast between warm, tender meat and cool, tangy sauce that dances on your taste buds.
How to Serve Greek Turkey Meatballs with Tzatziki Sauce Recipe
Garnishes
Adding fresh garnishes can elevate this dish from delicious to unforgettable. Sprinkle extra chopped fresh dill and parsley over the meatballs for extra color and an herbal punch. A light drizzle of olive oil or a squeeze of lemon juice just before serving can add that perfect finishing touch.
Side Dishes
These meatballs are truly versatile and pair wonderfully with a variety of sides. Consider serving alongside warm pita bread for scooping, a fresh Greek salad bursting with tomatoes, cucumbers, and olives, or fluffy rice to soak up every last bit of tzatziki. Roasted vegetables, like eggplant or zucchini, also make a flavorful, nutrient-rich accompaniment.
Creative Ways to Present
For a fun twist, transform this recipe into sliders by placing meatballs and tzatziki inside mini pita pockets. Or, turn it into a Mediterranean bowl by layering cooked quinoa or couscous, topped with meatballs, tzatziki, and roasted veggies. This Greek Turkey Meatballs with Tzatziki Sauce Recipe is as adaptable as your creativity allows!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki sauce separate to maintain its fresh, creamy texture.
Freezing
The meatballs freeze beautifully. Arrange them on a baking sheet to freeze individually, then transfer to a freezer bag or container. They’ll keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat meatballs gently in a skillet over medium-low heat, or warm them in the oven at 350°F until heated through. Avoid microwaving if possible to maintain texture. Add tzatziki fresh from the fridge—the cool sauce contrasts wonderfully with warm meatballs.
FAQs
Can I make Greek Turkey Meatballs with Tzatziki Sauce Recipe gluten-free?
Absolutely! Simply swap the regular breadcrumbs for gluten-free breadcrumbs or almond flour to keep the texture while avoiding gluten. The rest of the ingredients are naturally gluten-free.
Is ground turkey the best choice for these meatballs?
Ground turkey, especially with a bit of fat content like 7%, works wonderfully to keep meatballs moist and tender. You can experiment with ground chicken or even lean ground beef, but turkey offers a lighter, healthier profile with great flavor.
How do I ensure the meatballs stay juicy?
The grated onion, egg, breadcrumbs, and herbs all help retain moisture. Be gentle when mixing and avoid overworking the meat. Cooking them just until browned and cooked through prevents drying out.
Can I prepare the meatballs and tzatziki in advance?
Yes! You can mix and shape the meatballs a day ahead and keep them covered in the fridge. The tzatziki sauce tastes best freshly made but can be prepared up to a day ahead and chilled for flavors to develop.
What if I don’t have fresh dill or parsley?
While fresh herbs contribute fantastic flavor, dried herbs can be used in a pinch. Reduce the amounts since dried herbs are more concentrated—about one-third the quantity of fresh.
Final Thoughts
This Greek Turkey Meatballs with Tzatziki Sauce Recipe has quickly become a beloved go-to for its bright flavors, simple prep, and healthy ingredients. It’s the kind of meal that feels special yet approachable, perfect for sharing any day of the week. Give it a try, and trust me—once you taste those tender meatballs paired with that cooling, tangy tzatziki, you’ll want to make them again and again!
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Greek Turkey Meatballs with Tzatziki Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Greek
- Diet: Low Fat
Description
These Greek Turkey Meatballs are a flavorful and healthy twist on the classic recipe, combining lean ground turkey with fresh herbs and spices. Served with a creamy, tangy homemade tzatziki sauce, they make a perfect appetizer or main course that is both delicious and easy to prepare in under 40 minutes.
Ingredients
Meatballs
- 1 lb ground turkey (93% lean, 7% fat)
- 1/2 cup grated onion
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon dried oregano
- 1/3 cup breadcrumbs
- 1 large egg
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cup grated cucumber, squeezed dry
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Mix Meatball Ingredients: In a large bowl, combine the ground turkey, grated onion, minced garlic, chopped parsley, chopped dill, dried oregano, breadcrumbs, egg, lemon zest, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
- Shape Meatballs: Form the mixture into golf-ball-sized meatballs, ensuring they are uniform in size for even cooking.
- Cook Meatballs (Pan-Fry): Heat olive oil in a skillet over medium heat. Cook the meatballs in batches, turning frequently to brown all sides evenly. This should take about 10-12 minutes total until cooked through.
- Alternatively, Bake Meatballs: Preheat the oven to 400°F (200°C). Place the meatballs on a lined baking sheet and bake for 18-20 minutes until golden and cooked through.
- Prepare Tzatziki Sauce: In a bowl, mix Greek yogurt, grated and well-drained cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir well and chill the sauce before serving to enhance the flavors.
- Serve: Serve the warm meatballs with the chilled tzatziki sauce. They pair wonderfully with pita bread, a fresh salad, or rice.
Notes
- The breadcrumbs help bind the meatballs but can be substituted with gluten-free breadcrumbs if needed.
- Make sure to squeeze out excess moisture from the cucumber to prevent a watery tzatziki sauce.
- The meatballs can be cooked either by pan-frying or baking based on your preference.
- These meatballs can be made ahead and reheated gently in the oven or microwave.
- For a lower-fat option, use lean ground turkey breast (99% lean).
