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To make Greek turkey meatballs, gather these key items: - 1 lb ground turkey - 1/2 cup breadcrumbs (preferably whole wheat) - 1/4 cup grated Parmesan cheese - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 large egg - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried) - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon ground cumin These ingredients create a tasty and juicy meatball with a touch of Greek flavor. For the tzatziki sauce, you will need: - 1 cup Greek yogurt - 1 small cucumber, shredded - 1 tablespoon lemon juice - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried) - A pinch of salt This sauce adds a cool and fresh taste to the warm meatballs. When picking your ingredients, here are some tips: - Ground Turkey: Choose ground turkey that is 90% lean for flavor and moisture. - Bread Crumbs: Whole wheat breadcrumbs add fiber and a nutty taste. - Parmesan Cheese: Freshly grated cheese melts better and boosts flavor. - Veggies: Use fresh onions and garlic. They make a big difference in taste. - Yogurt: Look for thick Greek yogurt. It adds creaminess to the tzatziki. - Cucumber: Pick a firm cucumber for the best texture in your sauce. By using high-quality ingredients, you ensure a delicious meal everyone will love. {{ingredient_image_1}} To start, grab a large bowl. Add 1 pound of ground turkey into the bowl. Next, mix in 1/2 cup of breadcrumbs. I prefer whole wheat for extra flavor. Then, sprinkle in 1/4 cup of grated Parmesan cheese. Add 1 small finely chopped onion and 2 minced garlic cloves. Crack in 1 large egg to bind it all together. Toss in 1 tablespoon of chopped fresh oregano. If you have dried oregano, 1 teaspoon works too. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of ground cumin. Use your hands to mix everything until blended well. Now, shape the mixture into small meatballs, about 1 inch wide. You should make around 18 to 20 meatballs. Heat a large skillet over medium heat. Pour in a drizzle of olive oil to coat the bottom. Once the oil is hot, add the meatballs carefully. Avoid overcrowding the skillet; it’s better to cook them in batches. Cook each side for about 5 to 7 minutes. You want them browned and cooked through. Check the internal temperature; it should reach 165°F. Once done, remove the meatballs and place them on a paper towel. This helps drain any extra oil. For the tzatziki, take a medium bowl. Combine 1 cup of Greek yogurt with 1 small shredded cucumber. Add 1 tablespoon of lemon juice and 1 tablespoon of chopped fresh dill. If you only have dried dill, 1 teaspoon is fine. Mix everything well and add a pinch of salt. This sauce is fresh and creamy, perfect for your meatballs. Serve the meatballs warm, with tzatziki drizzled on top or on the side. To get great meatballs, mix your ingredients well. Use your hands for the best results. This helps the meatballs hold together. Don’t overwork the mix, or the meatballs can become tough. Keep them moist by using ground turkey and adding breadcrumbs. Aim for a soft and tender bite. Both baking and frying work for cooking meatballs. Frying gives you a crisp outside. Use olive oil to help with browning. Cook them for 5-7 minutes on each side. Baking is a healthier option. Preheat your oven to 400°F and bake for about 20 minutes. Either way, check for an internal temperature of 165°F. Fresh herbs make a big difference in flavor. Oregano and dill are classic choices for Greek dishes. Add chopped fresh parsley or mint for a twist. Cumin brings warmth and depth to the meatballs. Don’t skip salt and pepper; they enhance all the other flavors. Experiment with your favorites to find the perfect mix. Pro Tips Moisture Check: Ensure your ground turkey isn’t too wet or too dry. If it feels too sticky, add a bit more breadcrumbs to help it hold together. Herb Freshness: For the best flavor, use fresh herbs when possible. Fresh oregano and dill can elevate the dish significantly. Cooking Method: If you prefer a healthier option, bake the meatballs in the oven at 400°F for 20-25 minutes instead of frying. Chill Time: Letting the meatballs rest for a few minutes after cooking can help them firm up and enhance their flavor. {{image_2}} You can make this dish even better for you. Instead of ground turkey, try lean chicken or plant-based meat. Use almond flour or oat flour instead of breadcrumbs. This change keeps the meatballs moist and adds fiber. If you want less fat, skip the cheese or use a light version. You can use Greek yogurt as a healthy sour cream substitute. Herbs can make a big difference! While oregano is classic, you can swap in fresh mint or parsley. These herbs bring bright flavors to the meatballs. Adding thyme or basil can also add depth. Don’t be afraid to mix and match your favorites. A touch of smoked paprika can add a nice kick, too. How you serve these meatballs matters! You can present them on a platter with tzatziki drizzled on top. Garnish with fresh dill or parsley for a pop of color. Pair them with warm pita bread and a crisp salad. You could also serve them over couscous or rice for a filling meal. For a fun twist, try them in a wrap with veggies and sauce. Store leftover meatballs in an airtight container. Keep them in the fridge. They will last for about three days. Make sure the meatballs cool before sealing them. This helps to keep them fresh and safe to eat. To freeze meatballs, place them in a freezer-safe bag. Remove as much air as you can before sealing. You can freeze them for up to three months. For tzatziki, use a separate container. It can last in the freezer for about a month. Just be aware that the texture may change after thawing. When reheating meatballs, use a skillet for the best flavor. Heat them on medium-low until warm. You can also use the microwave. If you choose this method, cover them to avoid drying out. For tzatziki, stir it before serving. If it looks watery, mix in a spoonful of Greek yogurt for creaminess. Yes, you can use other meats. Ground chicken or beef work well too. Each type adds a unique flavor. Turkey is leaner, making it a healthy choice. When using beef, consider reducing salt. Chicken gives a lighter taste, perfect for summer meals. You can store tzatziki in the fridge for about 3 to 5 days. Make sure to keep it in an airtight container. The flavors will blend and improve over time. If it separates, just stir it before serving. For the best taste, enjoy it fresh! Greek turkey meatballs pair great with many sides. Warm pita bread is a classic choice. You can also serve them with a fresh salad. A Greek salad adds a nice crunch and brightness. Rice or quinoa works well too, soaking up flavors nicely. In this post, I shared how to make tasty Greek turkey meatballs and tzatziki sauce. I covered the key ingredients, cooking steps, and tips for the best texture and flavor. You can mix it up with variations and store leftovers easily. Overall, these meatballs are a great dish for any meal. They are fun to make and delicious to eat, giving you a taste of Greece from your kitchen. Enjoy preparing and sharing this healthy recipe!

Greek Turkey Meatballs with Tzatziki

Delicious turkey meatballs flavored with Greek herbs, served with a refreshing tzatziki sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Greek
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground turkey
  • 0.5 cup breadcrumbs (preferably whole wheat)
  • 0.25 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon ground cumin
  • 1 cup Greek yogurt
  • 1 small cucumber, shredded
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • Olive oil, for frying

Instructions
 

  • In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, chopped onion, minced garlic, egg, oregano, salt, black pepper, and cumin. Mix until all ingredients are well incorporated.
  • Using your hands, form the mixture into small meatballs, about 1 inch in diameter. You should get around 18-20 meatballs.
  • Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, gently place the meatballs in the skillet, making sure not to overcrowd them. You may need to cook them in batches.
  • Cook the meatballs for about 5-7 minutes on each side, or until they are browned and fully cooked through (internal temperature should reach 165°F). Remove meatballs and set them aside on a paper towel to drain excess oil.
  • For the tzatziki, in a medium bowl, mix the Greek yogurt, shredded cucumber, lemon juice, dill, and a pinch of salt. Stir until well combined.
  • Serve the meatballs warm, drizzled with tzatziki on top or on the side, allowing everyone to add as much as they like.

Notes

Plate the meatballs on a large platter, drizzled with tzatziki, and garnish with fresh dill or parsley. Serve with warm pita bread and a side salad for a complete meal.
Keyword Greek, meatballs, turkey, tzatziki