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
- Don’t overwork the meat. Mix the meat and other ingredients just long enough to combine and form the meatballs.
- Consistent size meatballs. Use a cookie scoop to easily portion out meatballs.
- Freeze leftovers and extras. Double the batch and freeze extra meatballs for meal prep!
- Use a meat thermometer to check the internal temperature of the meatballs. All poultry should be cooked to at least 165 degrees F.
- Serve as an appetizer. Serve these meatballs on a platter with toothpicks and a side of tzatziki dipping sauce.
- The meatballs can be stored in an airtight container in the fridge for 3-4 days.
- Freeze after cooking: Let the meatballs cool and store them in a freezer-safe container or bag for up to 3 months.
- Freeze uncooked meatballs: Form the meatballs, place them on a baking sheet for about an hour, then transfer to a freezer-safe container and store for up to 3 months. Thaw in the fridge and then bake as directed in the recipe card.
- Thaw cooked frozen meatballs in the refrigerator overnight 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
