Greek Turkey Meatballs With Tzatziki (Printer-Friendly)
Juicy herb-infused turkey meatballs with cool, creamy tzatziki. A fresh Mediterranean main dish.
# What You'll Need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 garlic cloves, minced
05 - 1 small onion, finely grated
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh mint, chopped
08 - 1 teaspoon dried oregano
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons olive oil for cooking
→ Tzatziki Sauce
13 - 1 cup full-fat Greek yogurt
14 - 1/2 large cucumber, peeled, seeded, and grated
15 - 1 garlic clove, minced
16 - 1 tablespoon fresh dill, chopped
17 - 1 tablespoon lemon juice
18 - 1 tablespoon extra-virgin olive oil
19 - Salt and pepper to taste
→ For Serving
20 - Lemon wedges
21 - Fresh parsley or dill for garnish
22 - Warm pita bread or salad (optional)
# How to Make It:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture. Combine the Greek yogurt, drained cucumber, minced garlic, fresh dill, lemon juice, and extra-virgin olive oil in a mixing bowl. Season with salt and pepper, stir until smooth, and refrigerate until ready to serve.
02 - In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated onion, chopped parsley, chopped mint, dried oregano, ground cumin, salt, and black pepper. Gently fold the mixture with your hands until just evenly combined, being careful not to overwork the meat.
03 - Portion the mixture into 18 to 20 walnut-sized balls, rolling each gently between your palms to form uniform rounds. Place them on a plate or tray as you work.
04 - Heat olive oil in a large nonstick skillet over medium heat. Working in batches to avoid crowding, add the meatballs and cook for 8 to 10 minutes, turning every couple of minutes, until golden brown on all sides and cooked through to an internal temperature of 165°F.
05 - Preheat the oven to 400°F. Arrange the meatballs on a parchment-lined baking sheet and brush or spray lightly with olive oil. Bake for 15 to 18 minutes, turning them halfway through, until golden and cooked through to 165°F internally.
06 - Arrange the meatballs on a platter with a generous dollop of tzatziki alongside. Garnish with fresh herbs and lemon wedges. Serve with warm pita bread or a crisp side salad if desired.
# Expert Advice:
01 -
- The tzatziki is so good you will want to eat it with a spoon, and it comes together in five minutes while the meatballs cook.
- Turkey stays surprisingly juicy when you handle the mixture gently, giving you all the comfort of a meatball without the heaviness.
02 -
- Wet cucumber in tzatziki will turn your beautiful sauce into a watery puddle overnight, so squeeze it like you mean it.
- Letting the tzatziki rest in the fridge for at least an hour transforms the flavor completely from good to irresistible.
03 -
- A light touch when mixing and shaping is the difference between tender, juicy meatballs and dense, dry ones.
- Make extra tzatziki because it disappears fast and works as a spread on sandwiches the next day.