Greek Turkey Meatballs with Tzatziki 🥙🍋
Juicy, herb-packed Greek turkey meatballs paired with a creamy, garlicky tzatziki sauce. A fresh, protein-rich meal perfect for dinner, meal prep, or parties!
Ingredients
For the Meatballs:
- 1 lb ground turkey or chicken
- ½ cup breadcrumbs panko or gluten-free if needed
- 1 egg or flax egg substitute
- ¼ cup red onion finely chopped
- 3 garlic cloves minced
- 1 tbsp fresh oregano or 1 tsp dried
- Zest and juice of 1 lemon
- 1 tsp cumin
- Salt and pepper to taste
For the Tzatziki:
- 1 cup Greek yogurt full-fat for creaminess
- ½ cucumber grated and squeezed dry
- 1 tbsp fresh dill or 1 tsp dried
- 1 garlic clove minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, mix ground turkey, breadcrumbs, egg, onion, garlic, oregano, lemon zest, cumin, salt, and pepper until just combined.
- Roll the mixture into meatballs (about 1 tbsp each) and place them on a parchment-lined baking sheet.
- For baking: Preheat oven to 400°F (200°C) and bake for 18-20 minutes until golden brown.
- For pan-frying: Heat 2 tbsp olive oil in a skillet over medium heat and cook meatballs for 3-4 minutes per side until browned and cooked through.
- To make the tzatziki, mix Greek yogurt, grated cucumber, dill, garlic, lemon juice, salt, and pepper in a bowl. Stir well and refrigerate until serving.
- Serve meatballs with pita, veggies, tzatziki, and a sprinkle of feta. Enjoy!
Notes
- For extra crispiness, lightly spray meatballs with olive oil before baking.
- Store leftovers in an airtight container for up to 4 days.
- Freeze cooked meatballs for up to 3 months and reheat in the oven or skillet.
- Swap turkey for ground lamb for a richer, traditional flavor.