Tender Greek Turkey Meatballs with Tangy Tzatziki (Print Version)

Whip up tender Greek Turkey Meatballs with a zesty homemade tzatziki. This recipe brings fresh Mediterranean flavors to your table, perfect for any night.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Greek
Dietary: High Protein, Lean Meat

# Ingredients:

→ For the Tender Greek Turkey Meatballs

01 - 1 lb (450g) lean ground turkey (93/7 preferred)
02 - 1 large egg
03 - 1/2 cup panko breadcrumbs
04 - 1/4 cup finely minced red onion

→ Flavor Boosters & Seasonings

05 - 2 cloves garlic, minced
06 - 2 tbsp fresh mint, chopped
07 - 1 tbsp fresh dill, chopped
08 - 1 tsp dried oregano
09 - 1 tsp lemon zest
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1 tbsp olive oil (for searing)

→ For the Creamy Tzatziki

13 - 1 cup full-fat plain Greek yogurt
14 - 1/2 English cucumber, grated and squeezed dry
15 - 1 clove garlic, minced
16 - 1 tbsp fresh dill, chopped
17 - 1 tbsp fresh lemon juice
18 - 1 tsp olive oil
19 - Pinch of salt
20 - Pinch of black pepper

→ Serving & Garnish Ideas

21 - Warm pita bread
22 - Crisp lettuce leaves
23 - Sliced tomatoes
24 - Red onion rings
25 - Crumbled feta cheese (optional)
26 - Fresh mint or dill sprigs

# Instructions:

01 - Honestly, making the tzatziki first gives the flavors time to meld and get all happy together in the fridge. Grate your cucumber, then wrap it in a clean kitchen towel or paper towels and squeeze out as much liquid as humanly possible. This is where I always get a little messy, water everywhere! Combine the squeezed cucumber with the Greek yogurt, minced garlic, chopped dill, lemon juice, a drizzle of olive oil, and a pinch of salt and pepper. Stir it all up, taste it, adjust if needed, then cover and chill while you make the meatballs. It should smell so fresh and tangy!
02 - In a large bowl, gently combine the ground turkey, egg, panko breadcrumbs, finely minced red onion, minced garlic, chopped fresh mint, chopped fresh dill, dried oregano, lemon zest, salt, and black pepper. Now, this is important: mix with your hands, but don't overdo it! Overmixing makes for tough meatballs, and we want tender Greek Turkey Meatballs. I once got distracted and kept mixing, and let me tell you, those meatballs had a bit too much chew. Just combine until everything is just incorporated, that’s it.
03 - Time to get your hands dirty again! Roll the mixture into roughly 1.5-inch meatballs. I usually eyeball them, aiming for about 18-20 meatballs. They don't have to be perfectly uniform, a little rustic charm is totally fine in my kitchen. Place them on a plate or baking sheet as you go. This step feels so satisfying, turning a bowl of ingredients into something delicious. Sometimes I sing a little tune while I roll, don't judge!
04 - Heat a large non-stick skillet over medium-high heat with a tablespoon of olive oil. Once hot, carefully add the Greek Turkey Meatballs in batches, making sure not to overcrowd the pan. We want a nice sear! Cook them for about 3-4 minutes per side, until they're beautifully browned all over. This step builds so much flavor, that golden crust is everything. The kitchen smells so incredible at this point, all those herbs and the searing meat!
05 - Once all the meatballs are seared, you can either finish them in the same skillet by lowering the heat, covering, and cooking for another 5-7 minutes, or transfer them to a baking sheet and pop them into a preheated 375°F (190°C) oven for about 10-12 minutes, until cooked through and no longer pink inside. I often do the oven route if I'm making a bigger batch, it's just easier. Always check the internal temperature, it should be 165°F (74°C).
06 - Once the Greek Turkey Meatballs are cooked, transfer them to a serving platter. Give your chilled tzatziki a good stir (it might have separated a little, that's normal!) and serve alongside. I usually add a sprinkle of fresh dill or mint for garnish, and maybe a lemon wedge or two. The vibrant green against the golden meatballs? So inviting! The first bite is always the best, that juicy meatball with the cool, tangy tzatziki—pure bliss.

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