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 mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dinner
Cuisine: American
Servings: 4 Servings
Calories: 213.6kcal
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
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.
- 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.
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