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Greek turkey meatballs served with tzatziki sauce on white plate with fresh herbs

Greek Turkey Meatballs with Tzatziki

Healthy Greek-inspired turkey meatballs packed with fresh herbs and spices, served with cool, creamy homemade tzatziki sauce. Perfect for meal prep or weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey 450g, preferably lean
  • 1/3 cup breadcrumbs regular or gluten-free
  • 1 large egg
  • 3 cloves garlic minced
  • 1/4 cup onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • olive oil for cooking if pan-frying
  • 1 cup Greek yogurt plain, full-fat or low-fat
  • 1/2 cucumber grated and drained
  • 1 clove garlic minced
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp fresh dill chopped
  • 1 tbsp olive oil
  • salt and pepper to taste

Equipment

  • Large mixing bowl
  • Baking sheet or large skillet or air fryer
  • Paper towels or cheesecloth
  • Grater
  • Small mixing bowl

Method
 

  1. In a large mixing bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Mix gently just until combined - about 30 seconds. Avoid over-mixing to keep meatballs tender. Using your hands, roll mixture into small meatballs about 1 to 1.5 inches in diameter (yields 16-20 meatballs).
  2. Choose your cooking method: OVEN - Preheat to 400°F (200°C). Place meatballs on lined baking sheet and bake 15-20 minutes until golden and cooked through. PAN-FRIED - Heat skillet over medium heat with olive oil. Cook 8-10 meatballs at a time for 4-5 minutes per side. AIR FRYER - Preheat to 375°F (190°C). Cook 10-12 minutes, turning halfway.
  3. For tzatziki: Grate cucumber and squeeze firmly in paper towels or cheesecloth to remove all moisture. In a bowl, combine Greek yogurt, drained cucumber, garlic, lemon juice, dill, and olive oil. Season with salt and pepper. Refrigerate at least 30 minutes for best flavor.
  4. Serve warm meatballs with cold tzatziki sauce. Pair with pita bread, rice, or fresh salad.

Notes

Meatballs must reach internal temperature of 165°F (74°C). Drain cucumber thoroughly for thick tzatziki. Can be made ahead - shape meatballs and refrigerate up to 24 hours before cooking. Store meatballs and tzatziki separately in refrigerator for up to 4 days. Freeze cooked meatballs up to 3 months.