Description
These juicy and flavorful Greek Turkey Meatballs are made with lean turkey, seasoned with a perfect blend of herbs and spices. Paired with a cool, creamy Tzatziki sauce, they make a healthy and satisfying meal that’s full of Mediterranean flavors.
Ingredients
For the Greek Turkey Meatballs:
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1 lb (450g) ground turkey (preferably lean)
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⅓ cup breadcrumbs (regular or gluten-free)
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1 large egg
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3 garlic cloves, minced
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¼ cup finely chopped onion
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¼ cup fresh parsley, chopped
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1 tsp dried oregano
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½ tsp ground cumin
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½ tsp salt
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¼ tsp black pepper
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Olive oil (for cooking if pan-frying)
For the Tzatziki Sauce:
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1 cup Greek yogurt (plain, full-fat or low-fat)
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½ cucumber, grated and drained
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1 garlic clove, minced
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1 tbsp lemon juice (freshly squeezed)
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1 tbsp fresh dill, chopped
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1 tbsp olive oil
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Salt and pepper to taste
Instructions
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Make the meatballs: In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Mix until all ingredients are well combined.
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Roll the mixture into 1 ½-inch meatballs and set aside.
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Cook the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs to the pan and cook, turning occasionally, until golden brown on all sides and cooked through (about 8–10 minutes).
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Make the Tzatziki Sauce: In a small bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper. Mix until smooth.
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Serve: Serve the cooked turkey meatballs with the Tzatziki sauce on the side.
Notes
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For a gluten-free option, use gluten-free breadcrumbs.
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You can also bake the meatballs at 375°F (190°C) for about 20-25 minutes if you prefer not to pan-fry them.
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The Tzatziki sauce can be made ahead of time and stored in the fridge for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Main Dish
- Method: Pan-fry or bake
- Cuisine: Mediterranean