Greek Turkey Meatballs with Tzatziki
**Introduction**
Greek Turkey Meatballs with Tzatziki offer a light yet deeply satisfying take on a classic comfort food. These meatballs are bursting with the vibrant, sunny flavors of the Mediterranean, featuring fresh herbs like oregano and mint, briny feta cheese, and a hint of lemon zest. Paired with a cool, creamy, and garlicky tzatziki sauce, they create a perfect harmony of savory and refreshing notes. This dish is a fantastic way to enjoy a healthier, leaner protein without sacrificing an ounce of flavor. It is perfect for a wholesome weeknight dinner, a standout appetizer for gatherings, or a brilliant component for weekly meal prep. Anyone looking for a flavorful, protein-packed meal that feels both gourmet and approachable will adore this recipe.
**Perfect for:**
Healthy Weeknight Dinners
Meal Prepping for Lunches
Appetizers for Parties
Light and Fresh Summer Meals
High-Protein, Low-Carb Diets
**Why You’ll Love This Greek Turkey Meatballs Recipe**
**Explosive Mediterranean Flavor:** The combination of fresh herbs, feta, and lemon zest creates meatballs that are far from bland, offering a burst of freshness in every bite.
**Lighter and Healthier:** Using lean ground turkey instead of beef or pork results in a meal that is lower in saturated fat but still incredibly juicy and satisfying.
**Meal Prep Champion:** Both the meatballs and tzatziki sauce hold up beautifully in the fridge, making them perfect for assembling quick lunches or dinners throughout the week.
**Incredibly Versatile:** Serve these meatballs in a pita, over a salad, with rice, or as an appetizer—their adaptability makes them a constant go-to.
**Preparation and Cooking Time**
Total Time: 40 minutes
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4 servings (about 20 meatballs)
Calories per serving: Approximately 350-400 calories (including tzatziki)
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 350-400 kcal
**Protein:** 30g
**Carbohydrates:** 10g
**Fat:** 22g
**Fiber:** 1g
**Sugar:** 4g
**Nutritional Disclaimer**
aileenecipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
**For the Turkey Meatballs:**
* 1 lb (450g) lean ground turkey
* ½ cup panko breadcrumbs
* ½ cup crumbled feta cheese
* 1 large egg, lightly beaten
* ¼ cup finely chopped red onion
* 2 cloves garlic, minced
* 2 tablespoons fresh parsley, finely chopped
* 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried)
* 1 teaspoon fresh mint, finely chopped (optional)
* 1 teaspoon lemon zest
* 1 tablespoon fresh lemon juice
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 2 tablespoons olive oil, for cooking
**For the Tzatziki Sauce:**
* 1 cup full-fat Greek yogurt
* ½ cup grated cucumber, squeezed very dry
* 1 tablespoon fresh dill, finely chopped
* 1 small clove garlic, minced
* 1 tablespoon fresh lemon juice
* 1 tablespoon extra virgin olive oil
* Salt and pepper, to taste
**Step-by-Step Instructions**
1. **Prepare the Tzatziki:** First, make the tzatziki sauce to allow the flavors to meld. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze tightly to remove all excess water. In a medium bowl, combine the strained cucumber, Greek yogurt, dill, minced garlic, lemon juice, and olive oil. Mix well. Season with salt and pepper to taste. Cover and refrigerate.
2. **Make the Meatball Mixture:** In a large bowl, add the ground turkey, panko breadcrumbs, feta cheese, egg, red onion, garlic, parsley, oregano, mint, lemon zest, lemon juice, salt, and pepper.
3. **Combine Gently:** Using your hands or a fork, mix the ingredients until just combined. Be careful not to overmix, as this can result in tough meatballs.
4. **Form the Meatballs:** With lightly oiled hands, shape the mixture into 1-inch meatballs, about the size of a walnut. You should get approximately 20 meatballs. Placing them on a parchment-lined baking sheet can help.
5. **Cook the Meatballs:** Heat the olive oil in a large skillet over medium heat. Working in batches to avoid overcrowding, add the meatballs. Cook for 8-10 minutes, turning frequently, until golden brown on all sides and cooked through (internal temperature of 165°F / 74°C).
6. **Serve:** Serve the hot meatballs immediately with the chilled tzatziki sauce for dipping or drizzling.
**How to Serve Greek Turkey Meatballs**
* **As a Pita Wrap:** Stuff warm meatballs into pita pockets with chopped tomatoes, red onion, and a generous drizzle of tzatziki.
* **Over a Grain Bowl:** Serve atop a bed of lemon-herb rice, quinoa, or orzo with a side salad.
* **As a Appetizer:** Skewer each meatball with a toothpick and serve with a bowl of tzatziki for dipping at parties.
* **With a Greek Salad:** Pair with a classic Horiatiki salad (tomato, cucumber, red onion, Kalamata olives, and bell pepper) for a complete, refreshing meal.
**Additional Tips for Greek Turkey Meatballs**
* Squeezing the moisture out of the grated cucumber is the most critical step for a thick, non-watery tzatziki sauce.
* Do not overmix the meatball mixture. Mix until the ingredients are just incorporated for the most tender texture.
* For evenly cooked meatballs, ensure they are all roughly the same size.
* For a hands-off approach, you can bake the meatballs on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes.
**Recipe Variations of Greek Turkey Meatballs**
* **Chicken Version:** Substitute an equal amount of ground chicken for the turkey. The flavor and cooking method remain the same.
* **Lamb Version:** For a more traditional taste, use ground lamb. Its richer flavor pairs wonderfully with the herbs and feta.
* **Gluten-Free Version:** Use certified gluten-free breadcrumbs or rolled oats that have been pulsed in a food processor instead of panko.
**Freezing and Storage for Greek Turkey Meatballs**
**Storage:** Store cooked meatballs and tzatziki sauce in separate airtight containers in the refrigerator for up to 3-4 days.
**Freezing:** Cooked meatballs freeze exceptionally well. Place cooled meatballs in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They will keep for up to 3 months. Reheat from frozen in a 350°F (175°C) oven until hot. Tzatziki sauce does not freeze well.
**FAQ Section about Greek Turkey Meatballs**
**Can I make the meatballs ahead of time?**
Yes, you can form the raw meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before cooking. This can help speed up weeknight dinner prep.
**My meatballs are falling apart. What did I do wrong?**
This is usually due to insufficient binder. Ensure you are using the egg and breadcrumbs as directed. Chilling the formed meatballs for 15-20 minutes before cooking can also help them hold their shape better.
**Why is my tzatziki sauce watery?**
This happens when the cucumber is not thoroughly dried. Be diligent about squeezing out all the liquid. Using thick, full-fat Greek yogurt also helps prevent a runny sauce.
**Conclusion of Greek Turkey Meatballs Recipe**
Greek Turkey Meatballs with Tzatziki are a testament to how healthy eating can be an explosion of flavor and satisfaction. This recipe successfully transforms lean ground turkey into a moist, herbaceous, and incredibly delicious main event, perfectly complemented by the cool, creamy tang of homemade tzatziki. Its flexibility for different serving styles and its excellent meal-prep qualities make it an indispensable recipe for any modern home cook. Whether you’re seeking a quick family dinner, an impressive appetizer, or a protein-packed lunch, this dish delivers on every front. Embrace the bright, fresh tastes of the Mediterranean and make this recipe a new staple in your culinary collection.