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Greek-Style Turkey Meatballs with Creamy Tzatziki

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Greek-Style Turkey Meatballs with Creamy Tzatziki bring Mediterranean flavors to your kitchen with tender turkey meatballs made with fresh herbs and a tangy, creamy tzatziki sauce. This healthy, flavorful dish is easy to prepare and perfect for a weeknight meal or meal prep.

 

Ingredients

For the Meatballs:

1 lb ground turkey

½ cup dry-roasted ground almonds

2 tbsp olive oil (1 for scallions, 1 for cooking meatballs)

3 scallions, finely diced

2 cloves garlic, minced

¼ cup fresh parsley, chopped

1 tsp dried oregano

½ tsp ground cumin

1 tsp lemon zest

½ tsp salt

½ tsp black pepper

For the Tzatziki:

1 cup Greek yogurt

½ cup cucumber, grated & squeezed dry

1 clove garlic, minced

1 tbsp fresh dill, chopped

1 tbsp lemon juice

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

Instructions

  • For the Meatballs:

    • Preheat your oven to 375°F (190°C) or heat a skillet over medium heat if cooking on the stovetop.

    • In a large bowl, combine ground turkey, dry-roasted almonds, scallions, garlic, parsley, oregano, cumin, lemon zest, salt, and pepper. Add 1 tbsp olive oil and mix until combined.

    • Shape the mixture into 1½-inch meatballs. Place on a parchment-lined baking sheet or arrange in the skillet.

    • If baking, cook for 20-25 minutes until golden brown and cooked through. If using a skillet, cook for 6-7 minutes per side until golden and cooked through.

    • Set the meatballs aside.

  • For the Tzatziki:

    • In a small bowl, mix Greek yogurt, grated cucumber (squeezed dry), garlic, dill, lemon juice, olive oil, salt, and pepper.

    • Stir until smooth and creamy. Refrigerate until ready to serve.

  • To Serve:

    • Serve the Greek-style turkey meatballs warm with a dollop of creamy tzatziki sauce or on the side for dipping.

Notes

For a spicier kick, add red pepper flakes to the meatball mixture.

This recipe is naturally gluten-free thanks to the almonds.

For dairy-free tzatziki, use plant-based yogurt and substitute olive oil for yogurt-based alternatives.