Greek Turkey Meatballs With Tzatziki (Print Version)
Herb-infused turkey meatballs with cool, creamy tzatziki. A fresh Mediterranean main ready in 45 minutes.
# What You'll Need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 garlic cloves, minced
05 - 1 small onion, finely grated
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh mint, chopped
08 - 1 tsp dried oregano
09 - 1 tsp ground cumin
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 2 tbsp olive oil, for cooking
→ Tzatziki Sauce
13 - 1 cup full-fat Greek yogurt
14 - 1/2 large cucumber, peeled, seeded, and grated
15 - 1 garlic clove, minced
16 - 1 tbsp fresh dill, chopped
17 - 1 tbsp fresh lemon juice
18 - 1 tbsp extra-virgin olive oil
19 - Salt and pepper, to taste
→ For Serving
20 - Lemon wedges
21 - Fresh parsley or dill, for garnish
22 - Warm pita bread or mixed greens, optional
# How to Make It:
01 - Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture. In a mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper. Stir until smooth and well blended. Cover and refrigerate for at least 20 minutes to allow flavors to develop.
02 - In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated onion, parsley, mint, oregano, cumin, salt, and pepper. Gently mix with your hands until just combined, being careful not to overwork the mixture.
03 - Portion the mixture into 18 to 20 walnut-sized balls, rolling each gently between your palms. Arrange on a plate or tray and set aside.
04 - Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in batches, cooking for 8 to 10 minutes, turning regularly, until golden brown on all sides and cooked through to an internal temperature of 165°F.
05 - Arrange the meatballs on a serving platter with a generous dollop of tzatziki sauce. Garnish with fresh herbs and lemon wedges. Serve alongside warm pita bread or a crisp side salad if desired.
# Expert Advice:
01 -
- Turkey can dry out fast, but the combination of grated onion and breadcrumbs keeps every single meatball juicy without needing heavy fillers.
- The tzatziki is so good you will want to put it on everything from grilled chicken to a simple piece of toasted bread.
- Forty five minutes from fridge to plate makes this realistic for a Tuesday night, not just a weekend project.
02 -
- If you do not squeeze the cucumber thoroughly, your tzatziki will turn into a watery puddle by the time dinner rolls around.
- Mixing the meat mixture too aggressively makes the meatballs rubbery, so handle the turkey gently and stop as soon as it looks combined.
03 -
- Let the meatball mixture rest in the fridge for fifteen minutes before shaping, as the breadcrumbs absorb moisture and the mixture becomes much easier to handle.
- A Microplane grater turns the garlic and onion into an almost invisible paste that distributes flavor more evenly than any knife work can achieve.