Description
Greek Turkey Meatballs with Tzatziki are juicy, herby, and bursting with Mediterranean flavor. These lean meatballs are packed with garlic, onion, and fresh herbs, then served with a refreshing, creamy homemade tzatziki sauce. Perfect for meal prep, pita wraps, bowls, or served as an appetizer with toothpicks.
Ingredients
For the Turkey Meatballs:
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1 lb ground turkey (93% lean)
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1/4 cup breadcrumbs
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1 egg
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2 cloves garlic, minced
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1/4 small red onion, finely grated
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2 tbsp chopped fresh parsley
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1 tbsp chopped fresh dill or 1 tsp dried
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1 tsp dried oregano
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Zest of 1 lemon
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Salt & pepper to taste
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1 tbsp olive oil (for searing or baking)
For the Tzatziki Sauce:
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1 cup plain Greek yogurt (whole or low-fat)
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1/2 cucumber, grated and drained of excess moisture
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1 clove garlic, finely grated
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1 tbsp olive oil
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1 tbsp lemon juice
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1 tbsp chopped fresh dill
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Salt to taste
Instructions
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Make the tzatziki first so the flavors can develop. Mix all ingredients in a bowl, cover, and chill in the fridge.
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Make the meatballs:
In a large bowl, combine all turkey meatball ingredients. Mix until just combined (don’t overmix). Roll into 1-inch meatballs. -
Cook the meatballs:
Option 1: Heat olive oil in a skillet over medium heat. Sear meatballs on all sides for 8–10 minutes until browned and cooked through.
Option 2: Bake at 400°F (200°C) for 15–18 minutes on a greased baking sheet until internal temp reaches 165°F. -
Serve:
Drizzle or dip with tzatziki and garnish with extra dill and lemon wedges. Serve in pita wraps, bowls with rice and salad, or as a party appetizer.
Notes
These meatballs are great for meal prep — store in the fridge for up to 4 days or freeze for up to 2 months. You can also make the meatballs with ground chicken or beef. Add chopped spinach or crumbled feta to the mixture for even more flavor. Serve with Greek salad, roasted veggies, or orzo for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes