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- 1 lb ground turkey - 1/2 cup whole wheat breadcrumbs - 1/4 cup freshly grated Parmesan cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 large egg - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano) - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon ground cumin These main ingredients create a tasty base for your meatballs. The ground turkey is lean, making it a great choice for a healthy dish. Whole wheat breadcrumbs help bind the meatballs and add texture. Fresh herbs like oregano give them a bright flavor. - 1 cup plain Greek yogurt - 1 small cucumber, shredded - 1 tablespoon fresh lemon juice - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) - Olive oil, for frying The tzatziki sauce is creamy and fresh. Greek yogurt is thick and tangy. Cucumber adds crunch, while lemon juice brightens the flavor. Dill gives it that classic taste. - Freshly chopped dill or parsley - Warm pita bread - A vibrant side salad Garnishes add color and flavor. Fresh herbs make the dish look great. Pita bread and salad make it a complete meal. Enjoy experimenting with what you like best! {{ingredient_image_2}} To begin, gather a large mixing bowl. Place the ground turkey inside it. Add the whole wheat breadcrumbs, freshly grated Parmesan cheese, and the finely chopped onion. Next, include the minced garlic, large egg, chopped oregano, salt, black pepper, and ground cumin. Use your hands to mix everything together. Make sure all the ingredients blend well. The mixture should feel cohesive and easy to shape. Now it’s time to shape the mixture. Take a small amount and roll it into a ball about 1 inch wide. You should make around 18 to 20 meatballs. Heat a large skillet over medium heat. Drizzle in some olive oil and wait for it to heat up. Once it shimmers, place the meatballs in the skillet. Do not overcrowd the pan. Cook them for 5 to 7 minutes on each side. They should turn golden brown and reach an internal temperature of 165°F. After cooking, place them on a plate lined with paper towels. This will help absorb any extra oil. For the tzatziki sauce, grab a medium-sized bowl. Add the plain Greek yogurt, shredded cucumber, lemon juice, and chopped dill. Don’t forget to sprinkle in a pinch of salt. Mix these ingredients until the sauce is smooth and even. This sauce will add a refreshing flavor to your meatballs. Serve the meatballs warm, either drizzled with tzatziki or on the side. Enjoy every bite! To make great meatballs, start with a good mix. Combine your turkey, breadcrumbs, cheese, onion, garlic, egg, and spices in a bowl. Use your hands to blend it well. This helps the meatballs hold together. Shape each meatball to about 1 inch in size. This size cooks evenly. Heat your skillet over medium heat. Add olive oil when it’s hot. Place the meatballs gently in the skillet. Avoid overcrowding to ensure they brown nicely. Cook for 5-7 minutes on each side. Look for a golden brown crust. Check the internal temperature; it should reach 165°F. One common mistake is overmixing the meat. This can make your meatballs tough. Mix just until everything is combined. Another mistake is overcrowding the pan. This causes steaming instead of browning. Always cook in batches if needed. Lastly, don't skip the resting step. Let them rest on paper towels to remove extra oil. Arrange the meatballs on a large platter for a beautiful display. Drizzle tzatziki over the top for a fresh look. Add a sprinkle of dill or parsley for color. Serve with warm pita bread for a full meal. Include a vibrant side salad to balance the dish. This not only looks good but tastes great too! Pro Tips Use Fresh Herbs: Fresh herbs like oregano and dill significantly enhance the flavor of the meatballs and tzatziki. If possible, opt for fresh over dried for the best taste. Don’t Overcrowd the Pan: When frying the meatballs, make sure to give them enough space in the skillet. Overcrowding can cause them to steam rather than brown, resulting in less flavor and texture. Check Internal Temperature: To ensure the meatballs are fully cooked, use a meat thermometer to check that the internal temperature reaches 165°F. Chill the Tzatziki: For the best flavor, let the tzatziki sauce chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. {{image_4}} You can swap ground turkey for chicken or lean beef. This change keeps the meatballs tasty. For breadcrumbs, use gluten-free options or crushed oats. You can also add spices like paprika for a smoky flavor. If you want a dairy-free option, use plant-based yogurt instead of Greek yogurt. Try serving meatballs with whole grain pasta or quinoa for a filling meal. You can also place them on warm pita bread to make delicious sandwiches. Another fun idea is to serve them as appetizers on toothpicks, paired with tzatziki for dipping. You can even add meatballs to salads for an extra protein boost. For those with egg allergies, use a flaxseed meal and water mix as a binder. Just mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for five minutes. If you need a low-sodium option, cut back on the salt and use fresh herbs for flavor. For vegan options, consider plant-based ground meat and dairy-free yogurt. These options let everyone enjoy Greek turkey meatballs! To store leftover Greek turkey meatballs, first let them cool. Place them in an airtight container. Make sure to separate the tzatziki sauce in another container. You can keep the meatballs in the fridge for up to three days. The tzatziki lasts about four days. Always label your containers with dates to keep track. When it's time to eat, reheating is easy. You can warm the meatballs in the oven at 350°F for about 10-15 minutes. This keeps them juicy. If you prefer the stovetop, heat them in a skillet over medium heat. Add a little olive oil to prevent sticking. Stir gently until they are heated through. For tzatziki, just give it a quick stir before serving. Freezing is a great way to save these tasty meatballs. First, cool them completely. Then, place them in a freezer-safe bag or container. You can freeze them for up to three months. For the tzatziki, it’s best to freeze it without the cucumber. This keeps the texture right. When you're ready to eat, thaw both in the fridge overnight. Enjoy them later on a busy day! You can tell when the meatballs are cooked by checking their color and temperature. Look for a nice golden brown crust on the outside. Use a meat thermometer to check the inside. The internal temperature should be at least 165°F. Cut one meatball in half to see if it is no longer pink inside. If it looks cooked, you're good to go! Yes, you can make the tzatziki sauce ahead of time. It actually tastes better after sitting in the fridge for a bit. This gives the flavors time to mix. Prepare it up to a day in advance. Store it in an airtight container in the fridge. Just give it a stir before serving to get it nice and smooth again. Greek turkey meatballs are great with many sides. Here are some tasty options: - Warm pita bread for dipping - A fresh Greek salad with tomatoes, cucumbers, and olives - Roasted vegetables like zucchini or bell peppers - Rice or quinoa for a hearty meal - Extra tzatziki sauce for more flavor Greek turkey meatballs are a tasty and healthy choice. We covered the key ingredients, like turkey and spices, and made a rich tzatziki sauce to pair with them. I shared tips to cook the meatballs just right and avoid common mistakes. Plus, I explained how to store and reheat leftovers. Try these ideas for a fun meal, and feel free to adjust the recipe to fit your needs. Enjoy your cooking journey with Greek turkey meatballs!

Greek Turkey Meatballs with Tzatziki

Delicious turkey meatballs infused with Greek flavors, served with a refreshing tzatziki sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground turkey
  • 0.5 cup whole wheat breadcrumbs
  • 0.25 cup freshly grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon ground cumin
  • 1 cup plain Greek yogurt
  • 1 small cucumber, shredded
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • to taste Olive oil, for frying

Instructions
 

  • In a large mixing bowl, combine the ground turkey, whole wheat breadcrumbs, grated Parmesan cheese, finely chopped onion, minced garlic, egg, chopped oregano, salt, black pepper, and ground cumin. Use your hands to mix until the ingredients are thoroughly combined and the mixture is cohesive.
  • With your hands, shape the mixture into meatballs, roughly 1 inch in diameter. You should expect to yield approximately 18-20 meatballs.
  • Heat a large skillet over medium heat and add a generous drizzle of olive oil. Wait until the oil is hot and shimmering before carefully placing the meatballs into the skillet. Be sure not to overcrowd the pan; you can cook them in batches if necessary.
  • Sear the meatballs for about 5-7 minutes on each side, or until they develop a golden brown crust and are cooked all the way through (the internal temperature should reach 165°F). Once cooked, transfer the meatballs to a plate lined with paper towels to absorb any excess oil.
  • To prepare the tzatziki sauce, in a medium-sized bowl, mix the Greek yogurt, shredded cucumber, lemon juice, chopped dill, and a pinch of salt. Stir well until the mixture is smooth and even.
  • Serve the meatballs warm, either drizzled with tzatziki on top or alongside it, allowing everyone to enjoy as much tzatziki as they prefer.

Notes

Serve with warm pita bread and a vibrant side salad for a complete meal experience.
Keyword Greek, meatballs, turkey, tzatziki