Hello, food lovers! I’m Meriem, your passionate food blogger, and I’m excited to share a recipe that brings the vibrant flavors of the Mediterranean to your table: Greek Turkey Meatballs with Creamy Tzatziki Sauce. These juicy, herb-packed meatballs, made with lean ground turkey and zesty lemon, are paired with a cool, refreshing tzatziki sauce that’s perfect for dipping. Ready in just 25 minutes, this dish is ideal for a quick weeknight dinner or lunch, meal prep, or a fun appetizer for gatherings. With its fresh ingredients and bold flavors, this recipe is sure to become a favorite. Let’s get rolling and cooking!
Table of Contents
Why You’ll Love This Recipe
- Bright Mediterranean Flavors: Fresh herbs, lemon, and garlic create a vibrant taste.
- Healthy and Lean: Turkey and Greek yogurt make this a nutritious, protein-packed meal.
- Quick and Easy: Ready in 25 minutes, perfect for busy nights.
- Versatile: Serve as a main dish, appetizer, or in pita wraps for variety.
- Crowd-Pleaser: The creamy tzatziki sauce is a hit with all ages.
What you will need ?
Here’s everything you need to create these flavorful meatballs and tzatziki. I’ve included substitutions and their uses to make this recipe adaptable to your pantry and dietary preferences.
Meatballs
- 1 lb ground turkey
Purpose: Lean protein base for juicy, flavorful meatballs.
Substitution: Use ground chicken, beef, or a plant-based ground meat for vegetarian (adjust cooking time as needed). - ½ cup breadcrumbs
Purpose: Binds the meatballs and adds texture.
Substitution: Use panko, gluten-free breadcrumbs, or crushed crackers for dietary needs. - 1 egg
Purpose: Helps bind the mixture and adds moisture.
Substitution: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) for vegan or egg-free diets. - 2 cloves garlic, minced
Purpose: Adds savory, aromatic depth.
Substitution: Use ½ tsp garlic powder or 1 tsp garlic paste for convenience. - ¼ cup red onion, finely diced
Purpose: Provides a mild, sweet crunch.
Substitution: Use yellow onion, shallots, or 1 tsp onion powder for a smoother texture. - 2 tbsp fresh parsley, chopped
Purpose: Adds freshness and a herbaceous note.
Substitution: Use 2 tsp dried parsley, cilantro, or fresh basil for a different flavor. - 1 tbsp fresh dill, chopped
Purpose: Contributes a classic Greek herbaceous flavor.
Substitution: Use 1 tsp dried dill, fennel fronds, or omit for a simpler profile. - 1 tbsp lemon zest
Purpose: Infuses the meatballs with bright citrus flavor.
Substitution: Use zest of ½ an orange or ½ tsp lemon extract (reduce lemon juice in tzatziki slightly). - ¾ tsp salt
Purpose: Enhances all flavors in the meatballs.
Substitution: Use sea salt or reduce to ½ tsp for low-sodium diets. - ½ tsp black pepper
Purpose: Adds a mild kick to the seasoning.
Substitution: Use white pepper or a pinch of cayenne for extra heat. - 2 tbsp olive oil (for frying)
Purpose: Browns the meatballs and adds richness.
Substitution: Use avocado oil, vegetable oil, or bake instead of frying (see tips below).
Tzatziki Sauce
- 1 cup Greek yogurt
Purpose: Forms the creamy, tangy base of the sauce.
Substitution: Use plain yogurt (strained), vegan yogurt, or sour cream for a richer flavor. - ½ cup cucumber, grated and squeezed dry
Purpose: Adds refreshing crunch and mild flavor.
Substitution: Use zucchini (squeezed dry) or finely diced radish for a different texture. - 1 tbsp lemon juice
Purpose: Enhances the tangy, bright flavor of the sauce.
Substitution: Use lime juice, white vinegar, or ½ tsp lemon extract. - 1 clove garlic, minced
Purpose: Adds a subtle, savory kick to the tzatziki.
Substitution: Use ¼ tsp garlic powder or omit for a milder sauce. - Pinch of salt
Purpose: Balances the flavors in the sauce.
Substitution: Use sea salt or omit for low-sodium diets.
Equipment Needed
- Large mixing bowl (for meatball mixture)
- Large skillet (for frying meatballs)
- Small bowl (for tzatziki)
- Grater or zester (for cucumber and lemon zest)
- Clean kitchen towel or cheesecloth (for squeezing cucumber)
- Spatula or tongs (for turning meatballs)
- Knife and cutting board
- Measuring cups and spoons
- Optional: Cookie scoop (for uniform meatballs)
Step-By-Step Guiding
Follow these detailed steps to create perfectly juicy Greek turkey meatballs with creamy tzatziki. I’ve added tips and extra steps to ensure success for all cooks.
- Prepare the Meatball Mixture
- In a large mixing bowl, combine 1 lb ground turkey, ½ cup breadcrumbs, 1 egg, 2 cloves minced garlic, ¼ cup finely diced red onion, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, 1 tbsp lemon zest, ¾ tsp salt, and ½ tsp black pepper.
- Mix gently with your hands or a spatula until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Tip: Finely dice the onion to avoid large chunks in the meatballs. If the mixture is too wet, add 1–2 tbsp more breadcrumbs; if too dry, add 1 tsp water or olive oil.
- Shape the Meatballs
- Scoop the mixture and roll into 1-inch meatballs, about 18–20 total, using your hands or a cookie scoop for uniformity.
- Place the meatballs on a plate or tray and chill for 10 minutes if time allows to help them hold their shape during cooking.
- Tip: Wet your hands slightly to prevent sticking while rolling. Make meatballs slightly smaller if serving as appetizers.
- Cook the Meatballs
- Heat 2 tbsp olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed to avoid overcrowding.
- Cook for 8–10 minutes, turning occasionally with tongs, until golden brown on all sides and cooked through (internal temperature of 165°F/74°C).
- Transfer to a plate lined with paper towels to drain excess oil.
- Tip: For a healthier option, bake meatballs at 400°F (200°C) on a parchment-lined baking sheet for 15–18 minutes, flipping halfway. Use a meat thermometer for accuracy.
- Make the Tzatziki Sauce
- Grate ½ cup cucumber and place in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to prevent a watery sauce.
- In a small bowl, combine 1 cup Greek yogurt, the squeezed cucumber, 1 tbsp lemon juice, 1 clove minced garlic, and a pinch of salt. Stir until smooth.
- Cover and chill in the refrigerator until ready to serve, or for at least 15 minutes to meld flavors.
- Tip: For a smoother tzatziki, blend the ingredients in a food processor. Taste and adjust with more lemon juice or salt if needed.
- Serve the Meatballs
- Arrange the warm meatballs on a platter or individual plates with a side of tzatziki sauce for dipping or drizzling.
- Garnish with extra chopped parsley and a lemon wedge for squeezing, if desired.
Topping Suggestions
Elevate your meatballs and tzatziki with these delicious additions:
- Feta Crumbles: Adds a tangy, salty contrast.
- Chopped Mint: A fresh, cooling herb for the tzatziki.
- Red Pepper Flakes: A pinch for a spicy kick.
- Kalamata Olives: Chopped for a briny, Greek touch.
- Pomegranate Seeds: A sweet, jewel-like garnish.
- Extra Lemon Zest: For an extra citrusy pop.
How to Store & Reheat
- Storage:
- Store cooked meatballs and tzatziki separately in airtight containers in the refrigerator for up to 4 days.
- Tip: Keep tzatziki tightly covered to prevent it from absorbing fridge odors.
- Freezing:
- Freeze cooked meatballs in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Tzatziki does not freeze well due to its yogurt base.
- Tip: Freeze meatballs in a single layer on a tray before transferring to a container to prevent sticking.
- Reheating:
- Microwave: Heat meatballs for 1–2 minutes, covered with a damp paper towel to retain moisture.
- Oven: Reheat at 350°F (175°C) for 8–10 minutes on a baking sheet, covered with foil.
- Stovetop: Warm in a skillet over medium heat with a splash of oil for 5–7 minutes.
- Tip: Serve with fresh tzatziki, as reheated tzatziki may separate. Make a fresh batch if needed.
What to Serve with Greek Turkey Meatballs
Pair this dish with these sides or beverages for a complete Mediterranean meal:
- Pita Bread: Warm and soft for wrapping or dipping.
- Greek Salad: Tomatoes, cucumbers, olives, and feta with a lemon-oregano dressing.
- Roasted Potatoes: Lemon-herb seasoned for a hearty side.
- Mint Iced Tea: A refreshing, non-alcoholic option.
Ingredient Substitutions Recap
For quick reference, here’s how substitutions affect the recipe:
- Turkey → Chicken: Similar lean protein, slightly different flavor.
- Breadcrumbs → Panko: Lighter texture, absorbs less moisture.
- Greek Yogurt → Sour Cream: Richer, less tangy tzatziki.
- Dill → Fennel Fronds: Similar anise-like flavor, less traditional.
- Olive Oil → Avocado Oil: Neutral flavor for frying.
FAQs
Can I bake the turkey meatballs instead of frying them?
Yes! Bake at 400°F (200°C) on a parchment-lined baking sheet for 15–18 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C). This reduces oil and makes cleanup easier.
How can I make this recipe vegetarian?
Swap ground turkey for a plant-based ground meat or crumbled tofu (pressed and drained). Use a flax egg and ensure breadcrumbs are vegetarian. The tzatziki is already vegetarian-friendly.
Can I make the tzatziki sauce ahead of time?
Yes! Prepare the tzatziki up to 2 days in advance and store in an airtight container in the fridge. Stir before serving, as it may separate slightly.
How do I prevent the turkey meatballs from falling apart?
Ensure the mixture isn’t too wet (add more breadcrumbs if needed) and don’t overmix, as this can make meatballs dense. Chilling the shaped meatballs for 10 minutes before cooking also helps them hold their shape.
Greek Turkey Meatballs with Creamy Tzatziki Sauce: A Fresh Mediterranean Treat
Ingredients
- 1 lb ground turkey
- ½ cup breadcrumbs
- 1 egg
- 2 cloves garlic minced
- ¼ cup red onion finely diced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped
- 1 tbsp lemon zest
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil for frying
- 1 cup Greek yogurt for tzatziki
- 1 tbsp lemon juice
- 1 clove garlic minced (for tzatziki)
- Pinch of salt for tzatziki
Instructions
- In a large bowl, mix ground turkey, breadcrumbs, egg, garlic, red onion, parsley, dill, lemon zest, salt, and pepper until well combined.
- Shape the mixture into 1-inch meatballs, about 18-20 total.
- Heat olive oil in a large skillet over medium heat. Cook meatballs, turning occasionally, until golden and cooked through, about 8-10 minutes.
- For the tzatziki, combine Greek yogurt, grated cucumber, lemon juice, garlic, and a pinch of salt in a bowl. Chill until ready to serve.
- Serve meatballs warm with a side of tzatziki, garnished with extra parsley and a lemon wedge if desired.
These Greek Turkey Meatballs with Creamy Tzatziki Sauce are a delightful blend of fresh, zesty, and savory flavors, bringing the Mediterranean to your kitchen in just 25 minutes. The juicy, herb-packed meatballs paired with cool, creamy tzatziki make for a versatile dish that’s perfect as a main, appetizer, or wrap filling. Whether you’re cooking for a family dinner or lunch, meal prepping, or hosting a party, this recipe is sure to impress. Try it with your favorite garnishes, pair it with a Greek-inspired side, and share your experience in the comments below. Happy cooking, and enjoy this Mediterranean treat!
