Name: Greek Turkey Meatballs with Tzatziki Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 lb. ground turkey; ¼ cup panko breadcrumbs; ¼ cup red onion, chopped; ¼ cup feta cheese; 3 garlic cloves, minced; 1 egg; 2 tsp dried oregano; 1 tsp dried dill; ½ tsp cumin; ½ tsp salt; ¼ tsp black pepper; 1 cup plain Greek yogurt; 2 Persian cucumbers, grated; 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

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Introduction

Greek Turkey Meatballs with Tzatziki Sauce offer a fresh and flavorful twist on a classic dish. These tender meatballs are perfectly seasoned and paired with a cool, creamy cucumber sauce that’s easy to prepare. Ideal for a weeknight dinner or entertaining guests.

A round dark plate on a white marbled surface holds a colorful meal with several layers. The bottom layer is white rice covering most of the plate. On top of the rice, there are seven browned, round meatballs scattered across the left and center part of the plate. In the top center, there is a dollop of white yogurt sauce with green dill leaves sprinkled on it. On the right side, a fresh salad of halved bright red cherry tomatoes, sliced green cucumbers, dark purple olives, and white crumbled cheese is placed. A small lemon wedge sits at the bottom right edge of the plate. A striped cloth is partially visible at the bottom, and some flatbread pieces are in the upper right corner on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ground turkey
¼ cup panko breadcrumbs
¼ cup red onion, chopped
¼ cup feta cheese
3 garlic cloves, minced
1 egg
2 tsp dried oregano
1 tsp dried dill
½ tsp cumin
½ tsp salt
¼ tsp black pepper
1 cup plain Greek yogurt
2 Persian cucumbers, grated
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

Step 1: Prepare the tzatziki sauce by wrapping the grated cucumber in paper towels or cheesecloth and wring out as much liquid as possible.
Step 2: In a large bowl, combine the grated cucumber with Greek yogurt, fresh or dried dill, minced garlic, lemon juice, olive oil, salt, and cracked black pepper. Stir until fully combined, then cover and refrigerate while you make the meatballs.
Step 3: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or spray it with cooking spray.
Step 4: In a large bowl, mix the ground turkey, panko breadcrumbs, chopped red onion, feta cheese, minced garlic, egg, oregano, dill, cumin, salt, and pepper thoroughly using your hands.
Step 5: Form the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet.
Step 6: Bake the meatballs for 15–20 minutes until cooked through. Alternatively, brown the meatballs briefly in a sauté pan before baking; check for doneness after 13 minutes in this case as they may cook faster.
Step 7: Serve the meatballs immediately with the chilled tzatziki sauce and lemon wedges on the side.

Tips & Variations

For crispier meatballs, brown them in a pan before baking.
Substitute ground chicken or lamb for turkey to change the flavor profile.
Add a pinch of red pepper flakes to the meatball mix for a little heat.
Use regular cucumbers if Persian cucumbers are unavailable, but be sure to remove excess moisture.

Storage

Store leftover meatballs and tzatziki sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the meatballs gently in the oven or microwave. Serve the tzatziki cold for best flavor.

How to Serve

A round white plate sits on a white marbled texture, filled with three main parts. The bottom layer is a bed of white rice spread evenly across the plate. On top of the rice, there are eight golden-brown meatballs, each sprinkled with small green herb leaves, arranged mostly in the center and left side of the plate. Around and slightly under the meatballs, there are dollops of creamy white sauce with visible green herbs mixed in, adding texture and color contrast. On the right side of the plate, a fresh salad layer consists of bright red halved cherry tomatoes, green cucumber slices, dark purple olives, and small bits of white cheese, all mixed together. A lemon wedge with a bright yellow peel and pale yellow inside rests at the edge of the plate near the salad. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and tzatziki sauce ahead. Store the meatballs cooked or uncooked in the fridge for up to 24 hours before baking. Tzatziki stays fresh for several days refrigerated.

How can I make the tzatziki thicker?

To thicken the tzatziki, make sure to squeeze out as much liquid from the grated cucumber as possible. You can also strain the yogurt through cheesecloth for 30 minutes to remove excess moisture.