Greek Turkey Meatballs with Tzatziki
Bright, fresh, and comforting Greek turkey meatballs served with a tangy tzatziki sauce, perfect for weeknight dinners or casual entertaining.
Ingredients
For the Meatballs
- 1 lb ground turkey Use 93% or 85% lean
- 1/2 cup breadcrumbs Plain or panko; gluten-free if needed
- 1/4 cup fresh parsley, chopped Fresh preferred for flavor
- 1/4 cup fresh mint, chopped Fresh is preferred; omit if unavailable
- 1 clove garlic, minced For the meatball mixture
- 1 tsp dried oregano
- 1 number egg Binds the meatballs; optional substitute available for egg-free
For the Tzatziki Sauce
- 1 cup Greek yogurt Plain best for thickness
- 1 number cucumber, grated and drained Squeeze out excess moisture
- 1 tbsp lemon juice
- 1 clove garlic, minced For the tzatziki
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- In a large bowl, combine ground turkey, breadcrumbs, parsley, mint, minced garlic, dried oregano, egg, and salt and pepper to taste. Mix until just combined.
- Form the mixture into evenly sized meatballs and place them on the baking sheet with space between each.
Cooking
- Bake the meatballs in the preheated oven for 20–25 minutes until cooked through, reaching an internal temperature of 165°F (74°C).
- While the meatballs bake, mix Greek yogurt, grated cucumber, lemon juice, minced garlic, and salt in a separate bowl. Stir until well combined and refrigerate until ready to serve.
Serving
- Serve the meatballs warm with tzatziki sauce on the side, or on pita, over salad, or with roasted vegetables.
Notes
For best flavor, chop fresh herbs just before mixing and allow tzatziki to chill before serving. Store leftovers separately. Meatballs can be made ahead and refrigerated for up to 24 hours before baking.