Greek Turkey Meatballs with Tzatziki Sauce

Imagine biting into tender, aromatic Greek Turkey Meatballs with Tzatziki Sauce that transport you straight to the Mediterranean with each flavorful morsel. These juicy meatballs are infused with fresh herbs, garlic, and traditional Greek spices, then paired with a cooling, cucumber-rich tzatziki that creates the perfect balance of flavors. This healthier twist on classic Greek cuisine maintains all the authentic taste while using lean turkey instead of traditional beef and lamb. You’ll learn how to create restaurant-quality Greek Turkey Meatballs with a velvety tzatziki sauce that will impress family and friends alike.

Why You’ll Love This Recipe

These Greek Turkey Meatballs with Tzatziki Sauce are bound to become a family favorite for so many reasons. First, they offer a perfect balance of textures – the exterior develops a satisfying golden crust while the inside remains incredibly moist and tender. The bright, lemony notes in the meatballs complement the creamy, garlicky tzatziki sauce, creating a harmonious contrast that dances on your palate.

What makes this recipe truly special is its versatility. These meatballs work beautifully as an appetizer, in pita wraps, atop Greek salads, or as a main course with sides. They’re also deceptively simple to prepare, requiring just one bowl for the meatball mixture and another for the tzatziki sauce.

Health-conscious cooks will appreciate that these meatballs use lean turkey instead of traditional beef or lamb, significantly reducing the fat content without sacrificing flavor. The aromatic blend of herbs and spices ensures these meatballs deliver authentic Greek flavor in every bite.

Ingredients

For the Turkey Meatballs:

• 2 lbs (900g) ground turkey (93% lean)
• 1/2 cup (50g) panko breadcrumbs
• 1/4 cup (60ml) milk
• 1 large egg, lightly beaten
• 1/3 cup (50g) red onion, finely minced
• 3 cloves garlic, minced
• 1/4 cup (15g) fresh parsley, chopped
• 2 tbsp (8g) fresh dill, chopped
• 2 tbsp (8g) fresh mint, chopped (optional)
• 1 tbsp (15ml) extra virgin olive oil
• 1 tbsp (15ml) lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp (30ml) olive oil for cooking

For the Tzatziki Sauce:

• 2 cups (500g) Greek yogurt (full-fat preferred)
• 1 English cucumber, grated and drained
• 3 cloves garlic, minced
• 2 tbsp (30ml) extra virgin olive oil
• 1 tbsp (15ml) lemon juice
• 1 tbsp (4g) fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Pro Tips

Perfect Moisture Balance: The secret to tender Greek turkey meatballs lies in the panade – a mixture of breadcrumbs and milk. This mixture helps retain moisture during cooking, preventing the lean turkey from becoming dry. Allow the breadcrumbs to fully absorb the milk for at least 5 minutes before incorporating into your meat mixture for optimal results.

Don’t Overmix: When combining your meatball ingredients, mix just until everything is incorporated. Overmixing compacts the meat proteins, resulting in dense, tough meatballs rather than light, tender ones. Use a gentle folding motion with your hands rather than aggressive kneading.

Rest Before Cooking: After forming your meatballs, let them rest in the refrigerator for 20-30 minutes. This resting period allows the flavors to meld together and helps the meatballs hold their shape during cooking. If you’re short on time, even a 10-minute rest on the counter while you prepare the tzatziki sauce will improve both texture and flavor.

Instructions

Step 1

In a small bowl, combine panko breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs have absorbed the milk, creating a panade. This will keep your Greek turkey meatballs incredibly moist.

Step 2

In a large mixing bowl, combine ground turkey, the soaked breadcrumb mixture, beaten egg, minced red onion, garlic, chopped herbs (parsley, dill, and mint), olive oil, lemon juice, lemon zest, dried oregano, cumin, coriander, salt, and pepper.

Step 3

Using clean hands, gently mix the ingredients until just combined. Avoid overmixing to ensure tender meatballs. The mixture should be slightly sticky but workable.

Step 4

With lightly oiled hands, form the mixture into meatballs approximately 1½ inches in diameter (about 2 tablespoons each). You should get about 24-28 meatballs. Place them on a parchment-lined baking sheet and refrigerate for 20 minutes to help them firm up.

Step 5

While the meatballs chill, prepare the tzatziki sauce. Grate the cucumber and place it in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as possible – this prevents watery tzatziki.

Step 6

In a medium bowl, combine the drained cucumber with Greek yogurt, minced garlic, olive oil, lemon juice, chopped dill, salt, and pepper. Stir well, then refrigerate until ready to serve.

Step 7

Heat 2 tablespoons olive oil in a large skillet over medium heat. Working in batches to avoid crowding, cook the meatballs for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).

Step 8

Transfer cooked meatballs to a paper towel-lined plate to absorb any excess oil. Serve warm with the chilled tzatziki sauce, garnished with additional fresh herbs and lemon wedges if desired.

Variations

Mediterranean Turkey Meatballs: Transform these Greek turkey meatballs into a broader Mediterranean treat by adding 1/3 cup crumbled feta cheese to the meatball mixture along with 2 tablespoons chopped sun-dried tomatoes. The feta adds a salty tang while the tomatoes provide a sweet-tart burst. This variation pairs wonderfully with a side of hummus in addition to the tzatziki.

Spicy Greek Meatballs: For those who enjoy heat, add 1/2 teaspoon crushed red pepper flakes and 1 finely chopped jalapeño (seeds removed) to the meatball mixture. This spicy version creates a delightful contrast with the cooling tzatziki sauce. You can also add a pinch of cayenne to the tzatziki for a cohesive flavor profile.

Vegetarian Option: Create a plant-based version using 2 cups cooked and mashed chickpeas combined with 1 cup cooked quinoa instead of ground turkey. Add 2 tablespoons nutritional yeast for umami flavor and bind with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, allowed to gel). The cooking process remains the same, though they’ll need gentler handling.

Storage and Serving

These Greek turkey meatballs can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked and cooled meatballs on a baking sheet until solid, then transfer to a freezer bag where they’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating in a 350°F oven for 10-15 minutes or until warmed through.

The tzatziki sauce will keep in the refrigerator for up to 4 days, though it’s best enjoyed within the first 2 days when the flavors are freshest. Store it separately from the meatballs.

For serving, create a stunning Mediterranean platter by arranging the Greek turkey meatballs with tzatziki sauce alongside warm pita bread, sliced cucumbers, cherry tomatoes, Kalamata olives, and lemon wedges. Alternatively, make delicious pita wraps by stuffing warm pitas with meatballs, tzatziki, sliced red onion, tomatoes, and fresh greens. For a low-carb option, serve over a Greek salad with romaine lettuce, feta cheese, and a light vinaigrette.

FAQs

Can I bake these meatballs instead of pan-frying them?
Yes! Bake the Greek turkey meatballs at 400°F (200°C) for 15-18 minutes on a parchment-lined baking sheet. This method reduces hands-on time and uses less oil.

Can I make these meatballs ahead of time?
Absolutely. You can prepare the meatball mixture up to 24 hours in advance and keep it refrigerated. The tzatziki sauce actually improves with a few hours of refrigeration as the flavors meld together.

Why are my turkey meatballs dry?
Turkey meatballs can dry out if the meat is too lean (use 93% lean rather than 99%), if they’re overcooked, or if you’ve skipped the panade (breadcrumb and milk mixture) which helps retain moisture.

Can I use ground chicken instead of turkey?
Yes, ground chicken works as an excellent substitute with virtually identical cooking times and methods.

My tzatziki sauce is watery. What went wrong?
The key is thoroughly draining the cucumber. After grating, salt the cucumber lightly and let it sit for 10 minutes, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

Conclusion

These Greek Turkey Meatballs with Tzatziki Sauce are comfort food at its finest — combining aromatic herbs, zesty lemon, and savory spices in a healthier package that doesn’t sacrifice an ounce of flavor. It’s the kind of dish that transforms ordinary weeknight dinners into something special while still being simple enough to prepare without stress. Whether served as an impressive appetizer at your next gathering or as a satisfying main course for family dinner, these meatballs capture the essence of Greek cuisine in every bite. Make them once, and they’re sure to become a regular in your cooking rotation.

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