If you are craving a dish that bursts with Mediterranean flavors and feels both comforting and fresh, this Savory Greek Turkey Meatballs with Tzatziki Sauce Recipe will quickly become one of your favorites. Tender turkey meatballs infused with fragrant herbs and spices come together with a creamy, tangy tzatziki sauce that is simply irresistible. This recipe balances lean protein with vibrant herbs and cooling cucumber, making it a dish that’s as wholesome as it is delicious. Whether you’re serving a casual family dinner or impressing guests, these meatballs bring a joyful, homey touch to your table.
Ingredients You’ll Need
Simple, accessible ingredients form the heart of this recipe, each playing a crucial role in creating the perfect balance of flavor, texture, and color. From the aromatic herbs in the meatballs to the refreshing cucumbers in the tzatziki sauce, every component is essential.
- 1 lb. ground turkey: The lean, tender base that makes these meatballs healthy and flavorful.
- ¼ cup panko breadcrumbs: Adds lightness and helps bind the meatballs without weighing them down.
- ¼ cup red onion, chopped: Provides a mild sweetness and crunchy texture.
- ¼ cup feta cheese: Brings salty creaminess and authentic Greek character.
- 3 garlic cloves, minced: Infuses bold, savory depth into the meatballs.
- 1 egg: Acts as a natural binder holding everything together.
- 2 tsp dried oregano: Classic Mediterranean herb that brightens up the meat.
- 1 tsp dried dill: Adds a subtle, fresh herbal aroma.
- ½ tsp cumin: Introduces warmth and earthiness.
- ½ tsp salt: Enhances all the flavors expertly.
- ¼ tsp black pepper: Gives a gentle kick of spice.
- 1 cup plain Greek yogurt: The creamy base of the tzatziki sauce, cool and tangy.
- 2 Persian cucumbers, grated: Adds crunch and refreshing moisture to the sauce.
- 1 Tbsp fresh dill (or 1 tsp dried dill): Lifts the tzatziki with bright herbal notes.
- 2 garlic cloves, minced: Gives the sauce a lively, garlicky punch.
- 2 Tbsp lemon juice: Brings zesty acidity to balance creaminess.
- 1 Tbsp olive oil: Adds smooth richness and helps meld flavors.
- ½ tsp salt: Seasoning essential to enhance taste.
- Cracked black pepper, to taste: Freshly ground for finishing layer of flavor.
How to Make Savory Greek Turkey Meatballs with Tzatziki Sauce Recipe
Step 1: Preparing the Meatball Mixture
Start by combining ground turkey, panko breadcrumbs, chopped red onion, crumbled feta, minced garlic, and the egg in a large bowl. Sprinkle in dried oregano, dill, cumin, salt, and black pepper. Using your hands or a spoon, mix everything gently but thoroughly. The key here is to evenly distribute the herbs and cheese without overworking the meat, which helps maintain tender meatballs that don’t turn dense.
Step 2: Forming the Meatballs
Once the mixture is ready, shape it into small, bite-sized meatballs about one to one and a half inches in diameter. Placing them on a tray, try to keep them uniform in size so they cook evenly. This size is perfect for an appetizer or served as a main dish portion.
Step 3: Cooking the Meatballs
You have options here: pan-fry the meatballs in a skillet over medium heat with a drizzle of olive oil until they are browned on all sides and cooked through, or bake them in a preheated 400°F oven for about 20 minutes, turning halfway. Both methods yield juicy, flavorful meatballs; pan-frying adds a crispy crust, while baking is conveniently hands-off.
Step 4: Making the Tzatziki Sauce
While the meatballs cook, prepare the tzatziki sauce. Grate the Persian cucumbers and squeeze out excess liquid using a clean kitchen towel or paper towels – this step prevents the sauce from becoming watery. In a bowl, mix the Greek yogurt, cucumbers, fresh or dried dill, minced garlic, lemon juice, olive oil, salt, and cracked black pepper. Stir gently until well combined. The sauce should be creamy, bright, and refreshing, the perfect complement to the meatballs.
How to Serve Savory Greek Turkey Meatballs with Tzatziki Sauce Recipe
Garnishes
Enhance your presentation by sprinkling extra crumbled feta, chopped fresh dill, or a few whole black olives around the plate. A wedge of lemon can add an inviting pop of color and a zesty option for guests to squeeze over.
Side Dishes
These meatballs pair wonderfully with light Mediterranean sides such as a crisp cucumber and tomato salad, warm pita bread, or fluffy couscous tossed with herbs. Roasted vegetables such as zucchini and bell peppers complement the flavors beautifully and round out the meal.
Creative Ways to Present
Take your serving presentation up a notch by threading the meatballs on skewers with cherry tomatoes and zucchini slices for a fun, finger-food style. Alternatively, tuck the meatballs into pita pockets with tzatziki, lettuce, and fresh veggies for a delicious handheld feast.
Make Ahead and Storage
Storing Leftovers
Store any leftover cooked meatballs in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki sauce in a separate container to prevent sogginess and maintain its fresh flavor.
Freezing
You can freeze cooked meatballs by placing them in a single layer on a baking sheet until solid, then transferring to a freezer-safe bag or container. They’ll keep well for up to 3 months. The tzatziki sauce is best made fresh but you can make a larger batch and freeze separately if needed.
Reheating
Reheat meatballs gently in the oven at 350°F for about 10-12 minutes or until warmed through. Avoid microwaving to prevent drying out. Serve with cold tzatziki sauce straight from the fridge for the best contrast of temperatures and flavors.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works well as a substitute and will yield similarly tender meatballs. The choice depends on your taste and what you have on hand.
Is it necessary to peel the cucumbers for the tzatziki?
Not necessarily. Persian cucumbers have thin skins which are tender and add nice texture, but if you prefer a smoother sauce, peeling is an option.
How spicy are these meatballs?
This recipe is mild, focusing on aromatic herbs rather than heat. You can easily add a pinch of red pepper flakes if you want a little spice.
Can I make the meatballs gluten-free?
Yes! Simply swap panko breadcrumbs for gluten-free breadcrumbs or almond flour. The texture might vary slightly but the flavor remains fantastic.
What can I use if I don’t have fresh dill?
Dried dill is a great substitute and the recipe already includes it. Use about one-third of the amount of dried dill if swapping fresh for dried to avoid overpowering.
Final Thoughts
This Savory Greek Turkey Meatballs with Tzatziki Sauce Recipe is a delightful celebration of Mediterranean flavors that’s both nourishing and exciting to the palate. Once you try these juicy meatballs paired with the cool, creamy tzatziki, you’ll understand why it’s become a beloved dish for so many. Gather your ingredients, don’t be afraid to get your hands in the mix, and enjoy this wonderful meal that feels like a warm Greek hug on a plate.
PrintSavory Greek Turkey Meatballs with Tzatziki Sauce Recipe
These Savory Greek Turkey Meatballs are a flavorful, healthy twist on a traditional Greek favorite. Made with lean ground turkey, herbs like oregano and dill, and a bit of tangy feta cheese, these meatballs are tender and packed with Mediterranean flavors. Served alongside a refreshing homemade tzatziki sauce featuring cucumber, garlic, and Greek yogurt, this recipe is perfect as a main dish for a light lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 16 meatballs)
- Category: Main Dish
- Method: Frying
- Cuisine: Greek
- Diet: Low Fat
Ingredients
For the Greek Meatballs:
- 1 lb. ground turkey
- ¼ cup panko breadcrumbs
- ¼ cup red onion, chopped
- ¼ cup feta cheese, crumbled
- 3 garlic cloves, minced
- 1 egg
- 2 tsp dried oregano
- 1 tsp dried dill
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 2 Persian cucumbers, grated and drained
- 1 Tbsp fresh dill (or 1 tsp dried dill)
- 2 garlic cloves, minced
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- ½ tsp salt
- Cracked black pepper, to taste
Instructions
- Prepare the Tzatziki Sauce: In a mixing bowl, combine the plain Greek yogurt, grated and drained cucumbers, fresh or dried dill, minced garlic, lemon juice, olive oil, salt, and cracked black pepper. Stir well until all ingredients are fully incorporated. Refrigerate the sauce to let the flavors meld while preparing the meatballs.
- Mix the Meatball Ingredients: In a large bowl, combine the ground turkey, panko breadcrumbs, chopped red onion, crumbled feta cheese, minced garlic, egg, dried oregano, dried dill, ground cumin, salt, and black pepper. Mix gently with your hands or a spoon until just combined—avoid overmixing to keep the meatballs tender.
- Form the Meatballs: Shape the mixture into golf ball-sized meatballs, about 1 to 1.5 inches in diameter. Place them on a plate or baking sheet, ensuring they are evenly sized for uniform cooking.
- Cook the Meatballs: Heat a non-stick skillet or frying pan over medium heat and add a small amount of olive oil. Add the meatballs in a single layer, making sure not to overcrowd the pan. Cook the meatballs for about 5–7 minutes per side, turning carefully to brown all sides and cook through until internal temperature reaches 165°F (74°C).
- Serve: Remove the cooked meatballs from the pan and let them rest for a couple of minutes. Serve warm alongside the chilled tzatziki sauce as a dip or drizzle. These meatballs go well with a side salad, pita bread, or roasted vegetables for a complete Greek-inspired meal.
Notes
- Ensure the cucumbers for the tzatziki sauce are thoroughly grated and drained to avoid excess moisture in the sauce.
- For crispier meatballs, you may finish cooking them in a preheated 375°F oven for 5–7 minutes after pan-frying.
- You can substitute ground chicken if preferred, but turkey provides a leaner option with great flavor.
- Use fresh herbs when possible for the best aroma and taste.
- Leftover meatballs and tzatziki sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
