Greek Turkey Meatballs With Tzatziki (Printer-friendly)
Herb-infused turkey meatballs with cool, creamy tzatziki. A protein-packed Mediterranean dish.
# What You Need:
→ Turkey Meatballs
01 - 1 lb ground turkey
02 - ½ cup breadcrumbs
03 - 1 large egg
04 - 2 garlic cloves, minced
05 - 1 small onion, finely grated
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh mint, chopped
08 - 1 tsp dried oregano
09 - 1 tsp ground cumin
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 2 tbsp olive oil, for cooking
→ Tzatziki Sauce
13 - 1 cup full-fat Greek yogurt
14 - ½ large cucumber, peeled, seeded, and grated
15 - 1 garlic clove, minced
16 - 1 tbsp fresh dill, chopped
17 - 1 tbsp fresh lemon juice
18 - 1 tbsp extra-virgin olive oil
19 - Salt and pepper to taste
→ For Serving
20 - Lemon wedges
21 - Fresh parsley or dill for garnish
22 - Warm pita bread or mixed greens (optional)
# How to Make It:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture. In a mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, dill, lemon juice, olive oil, and season with salt and pepper. Stir until smooth and well blended. Cover and refrigerate to allow the flavors to meld while preparing the meatballs.
02 - In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated onion, parsley, mint, oregano, cumin, salt, and pepper. Gently fold the mixture with your hands until evenly combined, being careful not to overwork the meat.
03 - Portion the mixture into 18 to 20 uniform walnut-sized balls, rolling each gently between your palms. Arrange on a plate or tray and set aside.
04 - Heat the olive oil in a large nonstick skillet over medium heat. Working in batches to avoid crowding, add the meatballs and cook for 8 to 10 minutes, turning every couple of minutes, until deeply golden brown on all sides and cooked through to an internal temperature of 165°F.
05 - Preheat the oven to 400°F. Arrange the meatballs on a parchment-lined baking sheet and brush or spray lightly with olive oil. Bake for 15 to 18 minutes, turning halfway through, until golden and fully cooked.
06 - Arrange the cooked meatballs on a serving platter with a generous dollop of tzatziki sauce alongside. Garnish with fresh herbs and lemon wedges. Serve immediately with warm pita bread or a crisp side salad if desired.
# Expert Tips:
01 -
- Turkey stays incredibly juicy when you grate the onion directly into the mix, a trick I picked up from watching a Greek grandmother work without a single cutting board.
- The tzatziki is so good you will want to eat it with a spoon straight from the fridge at midnight.
02 -
- Wet cucumber in tzatziki is the number one reason it turns out runny so squeeze it like you are angry at it.
- Turkey meatballs are softer than beef when raw so handle them gently and resist the urge to compact them tightly.
03 -
- Let the shaped meatballs rest in the fridge for 15 minutes before cooking so they firm up and hold their shape in the pan.
- A microplane grater makes quick work of both the garlic and the onion and distributes their flavor more evenly throughout the meat.