Greek Turkey Meatballs with Tzatziki
Lean turkey meatballs are paired with a cool, tangy tzatziki for a fresh and flavorful Mediterranean dish that's perfect for weeknight dinners and meal prep.
Ingredients
Meatball Ingredients
- 1 lb ground turkey (preferably 93/7 or 85/15 for flavor)
- 1/2 cup breadcrumbs (panko or regular; panko gives lighter texture)
- 1/4 cup grated Parmesan cheese (adds savory umami)
- 1 egg (room temperature helps bind better)
- 2 cloves garlic, minced (for the meatballs)
- 1/4 cup fresh parsley, chopped (substitute fresh dill or mint for a different herb profile)
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- to taste Salt and pepper
Tzatziki Ingredients
- 1 cup Greek yogurt (full-fat for creamier texture)
- 1 cucumber, grated (English cucumber reduces seeds; peel if thick-skinned)
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- to taste Salt
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- Put the ground turkey in a large mixing bowl. Add breadcrumbs, grated Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper.
- Mix gently with your hands or a fork until everything is just combined. Avoid overworking the meat to keep meatballs tender.
- Roll the mixture into 1 to 1½-inch meatballs and arrange on the prepared baking sheet, leaving space between each.
Baking
- Bake for 20–25 minutes, until the meatballs are browned and an instant-read thermometer inserted into the center registers 165°F (74°C).
Preparing Tzatziki
- While the meatballs bake, prepare the tzatziki: grate the cucumber and press or squeeze to remove excess moisture.
- Combine the drained cucumber with Greek yogurt, lemon juice, minced garlic, and salt. Taste and adjust lemon or salt as needed.
Serving
- Serve the meatballs warm with tzatziki on the side for dipping or drizzling.
Notes
If you want gluten-free meatballs, use gluten-free breadcrumbs or crushed almond flour. Adding olive oil to the ground turkey can help if it's very lean.