Greek Turkey Meatballs with Tzatziki
Lighter take on classic meatballs featuring ground turkey, fresh herbs, and a tangy tzatziki sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Dairy-Free (if substitutions made), Gluten-Free
Ingredients
- 1 pound ground turkey
- 1/4 cup breadcrumbs (gluten-free if needed)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 2 cloves garlic, minced (for meatballs)
- 1 egg
- Salt and pepper to taste
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tablespoon lemon juice
- 1 clove garlic, minced (for tzatziki)
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
- In a large bowl, combine the ground turkey, breadcrumbs, Parmesan, parsley, oregano, minced garlic, egg, and a pinch of salt and pepper. Mix until just combined.
- Shape the mixture into meatballs about 1 to 1 1/4 inches in diameter and arrange them on the baking sheet.
- Bake for 20–25 minutes until golden and cooked through (internal temperature 165°F / 74°C).
- While the meatballs bake, prepare the tzatziki: Grate cucumber, sprinkle with salt, let sit for 5 minutes, then squeeze out excess moisture.
- Stir the drained cucumber into Greek yogurt with lemon juice, minced garlic, and salt. Adjust flavor to taste.
- Serve meatballs warm with tzatziki.
Notes
If your turkey is very lean, adding olive oil or milk can improve texture. For dairy-free tzatziki, substitute yogurt and omit the Parmesan.