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Greek Turkey Meatballs with Tzatziki Sauce

Tender, savory Greek turkey meatballs infused with classic herbs, perfectly complemented by a vibrant, homemade tzatziki sauce. An easy, healthy, and delicious Mediterranean-inspired meal.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground turkey (or ground chicken)
  • ¼ cup white onion chopped
  • ⅓ cup panko breadcrumbs
  • ⅓ cup feta cheese
  • 3 cloves garlic minced
  • 1 egg
  • 2 tsp dried oregano
  • 1½ tsp dried dill (or 1 Tbsp chopped fresh dill)
  • 1½ tsp cumin
  • 1 tsp salt
  • ¼ tsp black pepper
For the Tzatziki Sauce
  • 1 cup plain greek yogurt
  • 2 Persian cucumbers grated
  • 1 Tbsp chopped fresh dill
  • 2 cloves garlic minced
  • 2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • ½ tsp salt
  • 1 pinch cracked black pepper to taste

Equipment

  • Baking sheet
  • Mixing bowls
  • Paper towels or cheesecloth
  • Skillet (optional)

Method
 

Make the Tzatziki
  1. Place the grated cucumber in a few paper towels or a cheesecloth, wrap it up, and wring out as much liquid as possible. Add the squeezed cucumber to a large mixing bowl along with the Greek yogurt, fresh dill, minced garlic, lemon juice, olive oil, salt, and a pinch of cracked black pepper. Stir until fully combined. Taste and adjust seasoning if needed. Cover the bowl and refrigerate while you prepare the meatballs.
Bake the Meatballs
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
  2. In a separate large bowl, combine the ground turkey, chopped onion, panko breadcrumbs, feta cheese, minced garlic, egg, dried oregano, dried dill, cumin, salt, and black pepper. Gently mix all ingredients until just combined. Form the mixture into 1-inch balls and place them on your prepared baking sheet. Lightly coating your hands with olive oil can help prevent the meatball mixture from sticking during rolling.
  3. Place the meatballs in the preheated oven and bake for 15-20 minutes, or until cooked through and golden brown. The optimal internal temperature for turkey meatballs is 165°F (74°C).
Serve
  1. Arrange the warm Greek turkey meatballs on a platter. Serve immediately with fresh lemon wedges and a generous dollop of the chilled tzatziki sauce on the side.

Notes

Ingredient Notes & Substitutions: Opt for 93% lean ground turkey for a good balance of flavor and moisture. You can also use ground chicken. Crumbled feta adds a salty, tangy bite. Use full-fat or 2% plain Greek yogurt for the creamiest tzatziki. Panko breadcrumbs create a lighter, crispier texture. For a lower-carb version, substitute almond flour or finely crushed pork rinds for panko. Don't overmix the meatball mixture. Gently handle the ingredients for tender meatballs. If the mixture is too sticky, chill it for 15-20 minutes. Roll meatballs to a consistent size for even cooking. Persian cucumbers are recommended for tzatziki but others work if seeds are removed and moisture is wrung out. Feel free to add fresh parsley or mint to the tzatziki. Experiment with other Mediterranean spices like paprika or coriander in the meatballs. Avoid watery tzatziki by thoroughly squeezing out cucumber moisture. Avoid dry meatballs by not overcooking. Avoid tough meatballs by not overmixing. Ensure uniform size for even cooking. Browning meatballs first adds flavor and texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.