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These Mediterranean Turkey Meatballs with Tzatziki turn basic ground turkey into a Greek-inspired delight that's nutritious and bursting with taste. The fragrant herbs mixed into the meatballs plus the refreshing, smooth tzatziki create an amazing combo that'll make you feel like you're dining on a Greek island.
I whipped these meatballs up when searching for healthier options instead of our usual beef dishes. They've now become what we cook most weeknights and even my fussy kids ask for them again and again. The tzatziki's so yummy that my children started using it as a dip for their veggies too.
What You'll Need
- Ground turkey: this slim protein soaks up all those Mediterranean flavors wonderfully
- Breadcrumbs: keeps your meatballs stuck together while staying soft
- Egg: the key to making everything stick
- Garlic cloves: gives deep flavor punch. Grab fresh for top results
- Onion: adds a bit of sweetness and juiciness
- Fresh parsley: makes flavors pop and adds nice green flecks
- Dried oregano: gives that real Greek taste that holds up when cooked
- Ground cumin: brings a warm, earthy touch that works great with turkey
- Salt and pepper: brings out all the other tastes
- Olive oil: for frying if you want that golden outside
- Greek yogurt: makes the smooth, tangy base. Whole milk type tastes best
- Cucumber: gives that cool crunch. Try English ones with fewer seeds
- Garlic: just one clove adds enough kick without taking over
- Lemon juice: perks up the sauce with needed tanginess
- Fresh dill: the key herb that makes real tzatziki stand out
- Olive oil: adds smoothness and helps everything mix well
- Salt and pepper: rounds out and lifts all flavors
Tasty Mediterranean Turkey Meatballs with Tzatziki
- Mix your meatball stuff:
- Put ground turkey breadcrumbs egg garlic onion parsley oregano cumin salt and pepper in a big bowl. Mix it all up with your hands but don't squish it too much or your meatballs will get hard. Everything should be mixed but still fluffy and light.
- Shape your meatballs:
- With slightly wet hands roll the mix into balls about 1 to 1.5 inches across. You'll get around 16 to 20 meatballs. Making them all the same size means they'll cook at the same rate. Set them on a plate as you go.
- Cook them up:
- Pick how you want to cook them. For the oven put them on a lined baking sheet and bake at 400°F for 15 to 20 minutes until golden and hitting 165°F inside. If frying heat olive oil in a pan over medium and cook in batches for 4 to 5 minutes each side until brown all over. Air fryer fans can cook at 380°F for 10 to 12 minutes flipping halfway.
- Whip up your tzatziki:
- While meatballs are cooking grate cucumber and squeeze out the water using a kitchen towel or paper towels. This stops your sauce from getting runny. In a bowl mix the squeezed cucumber with Greek yogurt chopped garlic lemon juice dill and olive oil. Mix well and add salt and pepper how you like it.
- Time to eat:
- Put your cooked meatballs on a plate with tzatziki in a bowl nearby. For a full meal add some warm pita bread rice or a Greek salad on the side. The cool tzatziki works so well with the flavorful meatballs.
For me the fresh dill in the tzatziki really makes this dish pop. I grow it myself and the smell always takes me back to eating outside with family on warm nights. My grandma always told me dill is what turns okay tzatziki into amazing tzatziki and after making this countless times I totally get what she meant.
Prep Ahead Tips
These meatballs work great for planning ahead. You can mix everything for the meatballs a day early and keep it in the fridge before cooking. After cooking they'll stay good in a sealed container in the fridge for up to 4 days. Want to save them longer? Freeze the cooked meatballs on a tray until hard then move them to a freezer bag where they'll last about 3 months. Just thaw them in the fridge overnight before warming up.
You can make the tzatziki up to 2 days ahead and keep it in the fridge. It might get a bit watery just stir it up before serving. I think the flavors actually get better after the sauce sits for a few hours.
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Mix It Up
You can easily change this recipe to fit what you need or like. Need gluten free? Swap regular breadcrumbs for gluten free ones or try 2 tablespoons of almond flour instead. Can't do dairy? Skip the tzatziki and make a sauce with tahini lemon juice garlic and a bit of water.
Ground chicken works just as well as turkey without changing anything else. For a more classic Greek taste try using half lamb and half beef which adds more rich flavor.
Switch up herbs based on what you've got. Mint tastes great in both the meatballs and tzatziki. If you don't have fresh herbs dried ones work too just use about a third as much as the recipe asks for.
What Goes Well With These
Make a whole Greek feast with some tasty sides. Try a Mediterranean platter with hummus roasted red peppers olive spread and warm pita alongside your meatballs and tzatziki. For something lighter put them on top of a Greek salad with feta tomatoes cucumbers and kalamata olives.
They're also great stuffed in pita pockets. Just add meatballs tzatziki some red onion tomatoes and lettuce for an easy grab-and-go lunch. For family dinner serve with lemon rice or roasted potatoes plus some veggies drizzled with olive oil.
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Frequently Asked Questions
- → Which cooking style works best for these meatballs?
You can bake (400°F for 15-20 mins), pan-fry (4-5 mins each side), or air-fry them (380°F for 10-12 mins). Baking takes less oil and can cook all at once. Pan-frying gives a crispy finish, while air frying is quicker and still keeps the meatballs juicy.
- → Can I prepare these ahead of time?
Definitely! Make the meatball mix up to 24 hours ahead and keep it in the fridge. Cooked meatballs last 3-4 days refrigerated. Tzatziki tastes even better after chilling for 30 minutes and stays good in the fridge for 3 days.
- → How can I keep my meatballs moist?
To keep the meatballs juicy, avoid overmixing the meat, use ground turkey with some fat, and include egg and breadcrumbs to lock in moisture. Cook to 165°F and let them rest a few minutes before eating.
- → What can I swap for breadcrumbs?
For gluten-free options, try crushed rice crackers, gluten-free breadcrumbs, or ground oats. For low-carb, almond flour, pork rinds, or Parmesan cheese work too. Each will adjust the texture slightly.
- → What sides pair nicely with these meatballs?
They go great with dishes like lemon rice, roasted veggies, or tabbouleh. For something lighter, serve with a fresh tomato cucumber salad. You can also stuff them into pita with greens and tzatziki for a sandwich-style option.
- → Can I freeze these for later?
Yes, they freeze well! For raw meatballs, freeze on a tray before transferring to a freezer bag for up to 3 months. For cooked ones, cool them completely and store in airtight containers for the same time. Tzatziki doesn’t freeze well, so make it fresh.