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Greek Turkey Meatballs with Tzatziki – Simple and Tasty

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  • Author: Michelle Davis
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

A light, flavorful dish perfect for weeknight dinners, family gatherings, or a Mediterranean-inspired meal. Tender turkey meatballs seasoned with fresh herbs pair beautifully with a creamy homemade tzatziki sauce, creating a meal that’s satisfying yet healthy.

Ingredients

Scale

For the meatballs:

  • 1 lb (450 g) ground turkey

  • 1/2 cup breadcrumbs (use gluten-free if desired)

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup finely chopped onion

  • 2 cloves garlic, minced

  • 1 large egg

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons olive oil for cooking

For the tzatziki sauce:

  • 1 cup plain Greek yogurt

  • 1/2 cucumber, grated and drained

  • 1 clove garlic, minced

  • 1 tablespoon olive oil

  • 1 teaspoon lemon juice

  • 1 tablespoon chopped fresh dill

  • Salt and pepper to taste

Optional for serving:

  • Warm pita bread

  • Mixed green salad

  • Cooked rice or couscous

Instructions

  • In a large bowl, combine ground turkey, breadcrumbs, Parmesan, onion, garlic, egg, parsley, oregano, salt, and pepper. Mix gently until evenly combined.

  • Form the mixture into 1- to 1.5-inch meatballs using your hands or a small scoop. Place on a parchment-lined plate or tray.

  • Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, being careful not to overcrowd the pan. Cook 6–8 minutes, turning occasionally, until browned on all sides and cooked through (165°F / 74°C).

  • In a small bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper. Stir until smooth and chill until ready to serve.

  • Plate meatballs with a dollop of tzatziki sauce. Serve alongside pita, rice, or a salad. Garnish with extra parsley or dill if desired.

Notes

  • Meatballs can be made ahead and stored uncooked in the fridge for up to 24 hours.

  • Both cooked and uncooked meatballs freeze well for up to 3 months.

  • For a crispier texture, bake at 400°F (200°C) for 15–20 minutes.

  • Herbs can be swapped (e.g., thyme or mint) for a different Mediterranean flavor.

  • Tzatziki tastes best when chilled for 15–20 minutes to allow flavors to meld.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

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Find it online: https://www.michellebites.com/greek-turkey-meatballs-with-tzatziki-simple-and-tasty/