Savory 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.
