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Greek Turkey Meatballs with Tzatziki: A Flavor-Packed Mediterranean Delight

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These Greek Turkey Meatballs with Tzatziki are a healthy, flavorful twist on traditional meatballs, packed with Mediterranean herbs and spices. Paired with a creamy, garlicky tzatziki sauce, they make a perfect meal for weeknights, meal prep, or entertaining.

Ingredients

Scale

For the meatballs:

  • 1 lb ground turkey (preferably 93% lean)

  • 1 egg

  • 1/4 cup finely diced red onion

  • 2 garlic cloves, minced

  • 1/4 cup chopped fresh parsley

  • 1 tsp dried oregano

  • 1/2 tsp ground cumin

  • Zest of 1 lemon

  • Salt and pepper to taste

  • 1/4 cup almond flour (or breadcrumbs for non-GF option)

  • 1 tbsp olive oil (for pan-frying or baking)

For the tzatziki sauce:

  • 1 cup full-fat Greek yogurt

  • 1/2 cucumber, grated and squeezed dry

  • 1 garlic clove, minced

  • 1 tbsp olive oil

  • 1 tbsp fresh dill, chopped (or 1 tsp dried)

  • Juice of 1/2 lemon

  • Salt to taste

Instructions

  • Start with the tzatziki. Grate the cucumber, squeeze out excess moisture using a clean kitchen towel or cheesecloth.

  • In a bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, and a pinch of salt. Mix well and refrigerate to allow flavors to meld.

  • For the meatballs, add ground turkey, red onion, garlic, parsley, oregano, cumin, lemon zest, salt, pepper, almond flour, and egg into a large bowl. Mix until just combined.

  • Roll into 1- to 1.5-inch balls using a tablespoon or small scoop. Place on a parchment-lined tray.

  • To pan-fry: heat 1 tbsp olive oil in a skillet over medium heat. Cook meatballs in batches for about 3–4 minutes per side until golden brown and fully cooked (internal temp 165°F).

  • To bake: preheat oven to 400°F (200°C). Arrange meatballs on a baking sheet and bake for 18–20 minutes, flipping halfway through.

  • Serve warm with tzatziki on the side, in wraps, bowls, or with a Greek salad.

Notes

  • Use fresh lemon zest for brightness—it enhances the herbs and balances the meatiness.

  • Tzatziki can be made a day ahead for even better flavor.

  • Make a double batch of meatballs and freeze half for quick meals later.

  • Full-fat Greek yogurt makes the tzatziki extra creamy, but low-fat versions also work.

Find it online: https://cookingworthy.com/greek-turkey-meatballs-with-tzatziki-a-flavor-packed-mediterranean-delight/