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Greek Turkey Meatballs with Tzatziki ingredients mixed in a bowl

Greek Turkey Meatballs with Tzatziki

A healthy and flavorful dish featuring lean turkey, fresh herbs, and a creamy yogurt sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey preferably lean
  • ⅓ cup breadcrumbs regular or gluten-free
  • 1 large egg
  • 3 garlic cloves minced
  • ¼ cup finely chopped onion
  • ¼ cup fresh parsley chopped
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup Greek yogurt plain
  • ½ cucumber grated and drained
  • 1 garlic clove minced
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp fresh dill chopped
  • 1 tbsp olive oil

Equipment

  • Large mixing bowl
  • Baking sheet
  • Cheesecloth
  • Grater
  • Small mixing bowl

Method
 

  1. Combine the ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper in a large bowl. Mix gently with your hands to avoid tough meatballs, then roll into 16 to 20 equal portions.
  2. Cook using your preferred method. For the oven, bake at 400 degrees F for 15 to 20 minutes until golden brown. For the stove, pan-fry in olive oil for 4 to 5 minutes per side. For the air fryer, cook at 380 degrees F for 10 to 12 minutes, turning halfway. Ensure the internal temperature reaches 165 degrees F.
  3. Grate the cucumber and squeeze it dry using a paper towel to prevent a watery sauce.
  4. Stir the drained cucumber, yogurt, minced garlic, lemon juice, dill, and olive oil together. Chill the tzatziki for 30 minutes to let the flavors develop before serving.

Notes

Make sure internal temperature of meatballs reaches 165 degrees F for food safety. Keep meatballs uniform in size for even cooking. Drain cucumber well to prevent watery tzatziki. For best flavor, chill tzatziki for at least 30 minutes before serving.