Greek Turkey Meatballs with Tzatziki
A quick and simple recipe for juicy Greek turkey meatballs served with a refreshing homemade tzatziki sauce, bringing a taste of the Mediterranean to your kitchen.
Ingredients
For the Meatballs
- 1 lb ground turkey Lean protein option
- ½ cup breadcrumbs Can substitute with gluten-free breadcrumbs
- ¼ cup grated Parmesan cheese Nutritional yeast can be used for dairy-free
- ¼ cup chopped fresh parsley Fresh herbs add flavor
- 2 cloves garlic, minced Add more for a stronger flavor if desired
- 1 large egg Acts as a binding agent
- 1 tsp salt Adjust to taste
- ½ tsp black pepper Freshly cracked is best
- ½ tsp oregano Dried or fresh can be used
For the Tzatziki
- ½ cup Greek yogurt Can substitute with dairy-free yogurt
- ½ large cucumber, grated Squeeze excess moisture out
- 1 clove garlic, minced Increase amount for stronger flavor
- 1 tsp lemon juice Freshly squeezed is preferred
- to taste Salt Adjust according to personal preference
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the ground turkey, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, pepper, and oregano.
- Use your hands to blend the mixture thoroughly until well combined.
- Roll the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
Cooking
- Bake the meatballs in the oven for 20-25 minutes or until golden brown and cooked through, with an internal temperature of 165°F (74°C).
- Prepare the tzatziki by mixing Greek yogurt, grated cucumber, minced garlic, lemon juice, and salt in a bowl until smooth.
- Taste and adjust the seasoning of the tzatziki as needed.
Serving
- Once the meatballs are cooked, serve them on a plate alongside the tzatziki sauce for dipping.
- Garnish with fresh parsley or lemon wedges if desired.
Notes
Meatballs can be served with pita bread, Greek salad, or as part of a meal prep. Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.