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Greek Turkey Meatballs with Tzatziki

These flavorful Greek Turkey Meatballs are juicy, tender, and packed with herbs and spices, served alongside a refreshing Tzatziki sauce. Perfect as a main dish or appetizer, these meatballs bring a taste of the Mediterranean to your table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Greek
Servings 4 People
Calories 350 kcal

Equipment

  • 1 mixing bowl
  • 1 baking sheet
  • 1 parchment paper
  • 1 oven
  • 1 measuring cups and spoons
  • 1 food processor for Tzatziki
  • 1 whisk for mixing Tzatziki
  • 1 serving platter

Ingredients
  

  • 1 lb ground turkey
  • ½ cup breadcrumbs
  • ¼ cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 egg
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 cup Greek yogurt
  • 1 medium cucumber, grated Excess moisture squeezed out.
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • to taste salt and pepper Adjust according to taste preferences.

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground turkey, breadcrumbs, chopped onion, minced garlic, egg, parsley, oregano, salt, black pepper, smoked paprika, and olive oil. Mix until just combined; do not overmix.
  • Form the mixture into meatballs, roughly 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
  • Bake the meatballs in the preheated oven for 18-20 minutes or until they are cooked through and golden brown.
  • While the meatballs are baking, prepare the Tzatziki. In a food processor, combine the Greek yogurt, grated cucumber, minced garlic, dill, olive oil, lemon juice, salt, and pepper. Whisk until smooth and well combined.
  • Serve the meatballs hot with a side of Tzatziki for dipping.
  • For added flavor, you can let the meatball mixture rest for 15 minutes before baking.
  • The Tzatziki can be made a few hours in advance and stored in the refrigerator for optimal taste.
  • Adjust the seasoning in the Tzatziki according to your taste preferences.

Notes

For added flavor, you can let the meatball mixture rest for 15 minutes before baking.
The Tzatziki can be made a few hours in advance and stored in the refrigerator for optimal taste.
Adjust the seasoning in the Tzatziki according to your taste preferences.