Greek Turkey Meatballs with Tzatziki
These Greek Turkey Meatballs are tender and juicy and topped with a fresh and creamy homemade tzatziki sauce. This dish is packed with bright and bold Greek flavors. It’s perfect for meal prep, salads, wraps, gyros, as a main course or as an appetizer.
Servings: 4 Servings
Calories: 213.6kcal
Equipment
- Knife and cutting board
- Measuring spoons and cups
Ingredients
Turkey Meatballs
- 1 pound ground turkey
- 1 egg
- ¼ cup panko breadcrumbs
- ¼ cup red onion finely diced
- 3 cloves garlic minced
- ½ lemon juiced
- ¼ cup crumbled feta cheese
- ½ teaspoon dried oregano
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Tzatziki Sauce
- 1 cup Greek or Icelandic Skyr yogurt
- ½ teaspoon fresh or dried dill
- ½ lemon juiced
- ½ teaspoon salt
- ½ cup finely diced or chopped cucumber
- 1 teaspoon garlic powder
Instructions
Turkey Meatballs
- Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
- In a large bowl, combine the ground turkey with the rest of the meatball ingredients. Use your hands to mix everything together.
- Use a cookie or ice cream scoop to form the meatballs and then roll them in between the palm of your hands. Place the meatballs on the parchment paper lined baking sheet.
- Lightly spray the meatballs with cooking spray and bake for 25-30 minutes or until cooked through. Meatballs should be 165 degrees F internally.
Tzatziki Sauce
- While the meatballs are cooking, make the tzatziki sauce. Begin by adding the cucumber to a food processor and pulse until finely chopped.
- Add the cucumber to a small bowl along with the lemon juice, salt, garlic powder, dill and yogurt. Mix everything to combine and serve with the meatballs.
Video
Notes
- Mix the meatball mixture just until the ingredients come together. Overworking the meat makes the meatballs dense and tough.
- Use a cookie scoop to portion the meatballs so they're the same size and bake evenly.
- All poultry should reach an internal temperature of 165°F. Start checking around the 22 to 25 minute mark.
- Use full-fat feta crumbled from a block in brine for the best flavor and moisture. Pre-crumbled feta from a bag is drier and less flavorful.
- Store-bought tzatziki works fine if you're short on time. The homemade version takes about 5 minutes and is worth it when you have it.
- Greek yogurt and Icelandic Skyr both work well for the tzatziki. Skyr gives a slightly thicker, tangier sauce. Avoid low-fat yogurt as it can make the sauce watery.
- The meatballs can be formed up to 24 hours ahead and refrigerated until ready to bake. The tzatziki keeps well in the fridge for up to 2 days, and the flavor gets better as it sits.
- Store cooked meatballs in an airtight container in the fridge for 3 -4 days. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave.
Nutrition
Serving: 1Serving | Calories: 213.6kcal | Carbohydrates: 10.61g | Protein: 31.46g | Fat: 5.57g | Saturated Fat: 2.25g | Trans Fat: 0.03g | Cholesterol: 111.25mg | Sodium: 1003.58mg | Potassium: 531.6mg | Fiber: 1.31g | Sugar: 4.28g | Vitamin A: 248.05IU | Vitamin C: 17.49mg | Calcium: 107.76mg | Iron: 1.64mg
