Description
These Greek Turkey Meatballs with Tzatziki are a flavorful and healthy dish featuring seasoned ground turkey formed into tender meatballs and baked to perfection. Served with a creamy, refreshing homemade tzatziki sauce made from Greek yogurt, cucumber, lemon juice, and fresh herbs, this recipe offers a delicious taste of Mediterranean cuisine that’s quick and easy to prepare.
Ingredients
Scale
For the Meatballs
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
For the Tzatziki Sauce
- 1 cup Greek yogurt
- 1 cucumber, grated and excess water squeezed out
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine Meatball Ingredients: In a large mixing bowl, add the ground turkey, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, dried oregano, salt, pepper, and the egg.
- Mix Gently: Gently mix all the ingredients together until well combined, taking care not to overwork the mixture to keep the meatballs tender.
- Shape Meatballs: Form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and arrange them on the prepared baking sheet, spaced slightly apart.
- Bake the Meatballs: Place the baking sheet in the oven and bake the meatballs for 20-25 minutes, or until fully cooked through and nicely browned on the outside.
- Prepare the Tzatziki Sauce: While the meatballs bake, combine Greek yogurt, grated and drained cucumber, lemon juice, chopped fresh dill, minced garlic, salt, and pepper in a bowl.
- Mix and Season: Stir the tzatziki ingredients together thoroughly and adjust salt and pepper according to your taste preferences.
- Refrigerate Sauce: Place the prepared tzatziki sauce in the refrigerator to chill and allow the flavors to meld until ready to serve.
- Rest the Meatballs: Once the meatballs are cooked, remove them from the oven and let them cool slightly before serving to lock in juices.
- Serve: Plate the warm Greek turkey meatballs alongside a generous portion of chilled tzatziki sauce for dipping or drizzling.
- Enjoy: Savor your delicious Greek turkey meatballs with tzatziki, a perfect balance of savory and tangy Mediterranean flavors.
Notes
- Make sure to squeeze out as much water as possible from the grated cucumber to avoid a watery tzatziki sauce.
- Use fresh herbs for the best flavor in both the meatballs and the tzatziki.
- You can substitute ground chicken or lean beef for the turkey if preferred.
- To keep meatballs uniform in size, use a small cookie scoop or spoon when shaping.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
- Tzatziki sauce is best served chilled and can be made a few hours ahead to enhance flavor.
