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+ servings
A white plate of Greek meatballs with couscous and red peppers topped with parsley and dill.
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5 from 3 votes

Greek Turkey Meatballs with Tzatziki

These Greek Turkey Meatballs are tender and juicy and topped with a fresh and creamy homemade tzatziki sauce. This healthy 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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 4 Servings
Calories: 213.6kcal
Author: Sarah Hill

Equipment

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 overmix your turkey mixture or the meatballs could end up dry and rubbery.
  • Use a cookie scoop to easily portion out meatballs. 
  • Save time on busy weeknights by using store-bought tzatziki.
  • Use a meat thermometer to check the internal temperature of the meatballs. All poultry should be cooked to at least 165 degrees F. 
  • 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 in the 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