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Mediterranean Greek Turkey Meatballs with Tzatziki Sauce

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Juicy, herb-packed turkey meatballs served with a creamy homemade tzatziki sauce—this Mediterranean-inspired dish is perfect for weeknight dinners, meal prep, or party appetizers. Bursting with classic Greek flavors like garlic, oregano, lemon, and dill, these meatballs are healthy, delicious, and versatile enough for wraps, salads, or grain bowls.

Ingredients

Scale

For the Turkey Meatballs:

  • 1 lb (450g) lean ground turkey

  • 1/2 cup red onion, finely minced

  • 2 cloves garlic, minced

  • 1/4 cup fresh parsley, chopped

  • 1 tsp dried oregano

  • 1/2 tsp ground cumin

  • 1 tsp salt

  • 1/2 tsp black pepper

  • Zest of 1 lemon

  • 1/2 cup breadcrumbs (or gluten-free alternative)

  • 1 large egg

  • 2 tbsp olive oil (for baking or pan-searing)

For the Tzatziki Sauce:

  • 1 cup plain Greek yogurt

  • 1/2 cucumber, grated and moisture squeezed out

  • 1 clove garlic, minced

  • 1 tbsp lemon juice

  • 1 tbsp olive oil

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

  • Salt and pepper to taste

Instructions

  • Prepare the Tzatziki Sauce: In a medium bowl, combine Greek yogurt, grated and squeezed cucumber, garlic, lemon juice, olive oil, and dill. Season with salt and pepper to taste. Mix well and refrigerate while you prepare the meatballs.

  • Make the Meatball Mixture: In a large bowl, add ground turkey, red onion, garlic, parsley, oregano, cumin, salt, pepper, lemon zest, breadcrumbs, and egg. Mix gently until just combined.

  • Form the Meatballs: Roll the mixture into 1½-inch balls (about 18–20 meatballs).

  • Cook the Meatballs:

    • Baking Option: Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Place meatballs on the sheet, brush lightly with olive oil, and bake for 18–20 minutes, flipping halfway, until golden and cooked through.

    • Pan-Searing Option: Heat olive oil in a skillet over medium heat. Cook meatballs in batches, turning to brown all sides, for 10–12 minutes or until internal temp reaches 165°F (74°C).

  • Serve: Plate the meatballs with tzatziki and your choice of accompaniments like pita, rice, salad, or vegetables.

Notes

  • Don’t overmix the meat to avoid tough meatballs.

  • Squeeze the cucumber well for a non-watery tzatziki.

  • Meatballs can be made ahead and refrigerated or frozen.

  • For gluten-free, use almond flour or gluten-free breadcrumbs.

Find it online: https://cookingworthy.com/mediterranean-greek-turkey-meatballs-with-tzatziki-sauce/