Greek Turkey Meatballs with Tzatziki Recipe
These Greek Turkey Meatballs with Tzatziki are a flavorful and healthy meal perfect for any weeknight. Made with lean ground turkey and infused with garlic, fresh dill, and oregano, these meatballs are pan-fried to juicy perfection and served with a refreshing homemade tzatziki sauce. Serve them over rice for a complete Mediterranean-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 14 meatballs (serves 14)
- Category: Main Course
- Method: Frying
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Meatballs
- 1 lb ground turkey (93/7 lean)
- 2 cloves garlic, minced
- 1/4 large red onion, grated or finely chopped
- 1 egg
- 1/2 cup breadcrumbs or almond flour
- 1/4 cup chopped fresh dill
- 1/2 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
Tzatziki Sauce (optional, to accompany meatballs)
- 1 cup Greek yogurt
- 1/2 cucumber, finely grated and drained
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 2 tbsp chopped fresh dill
- Salt and pepper to taste
Instructions
- Prepare the meat mixture: In a large bowl, combine the ground turkey and minced garlic. Grate or finely chop 1/4 of a large red onion and add it to the bowl.
- Mix ingredients: Add the egg, breadcrumbs (or almond flour), chopped fresh dill, dried oregano, salt, and pepper to the meat mixture. Mix with your hands or a spoon until just combined, being careful not to overwork the meat.
- Form meatballs: Shape the mixture into 14 evenly sized meatballs to ensure even cooking.
- Heat and cook meatballs: Heat a saucepan or skillet over medium heat and add the olive oil. Once hot, add the meatballs and cook for 7-8 minutes. Turn them constantly to brown all sides evenly. Cook until the internal temperature reaches 165°F (74°C) and meatballs are fully cooked.
- Prepare tzatziki (while meatballs cook): In a separate bowl, combine Greek yogurt, grated cucumber (make sure to drain excess water), minced garlic, lemon juice, fresh dill, salt, and pepper. Stir well and refrigerate if possible until serving.
- Serve: Plate the meatballs and spoon tzatziki sauce over them or serve on the side. For a complete meal, serve over cooked rice or your choice of side.
Notes
- Use almond flour as a gluten-free alternative to breadcrumbs.
- For juicier meatballs, do not overmix the turkey mixture.
- If you prefer, bake the meatballs at 400°F (200°C) for 20-25 minutes instead of pan-frying.
- Leftover meatballs and tzatziki keep well refrigerated for up to 3 days.
- Check the internal temperature of the meatballs with a meat thermometer to ensure they are cooked safely.
