Greek Turkey Meatballs with Tzatziki Recipe

From the moment the aroma of oregano and garlic fills your kitchen, you know you’re in for a treat. These Greek Turkey Meatballs with Tzatziki aren’t just another weeknight dinner; they are a vibrant, flavorful journey to the sunny shores of the Mediterranean. In my own kitchen, this recipe has become an absolute sensation. Even my pickiest eaters, who usually turn up their noses at anything remotely “healthy,” devour these meatballs with gusto. The juicy, herby meatballs paired with the cool, refreshing tzatziki sauce are a match made in culinary heaven. It’s a dish that’s both satisfying and light, perfect for a family meal, a casual gathering, or even meal prepping for a week of delicious lunches. Trust me, once you try these Greek Turkey Meatballs, they’ll become a regular fixture in your recipe rotation.

Ingredients

To create these mouthwatering Greek Turkey Meatballs and their perfect companion, the creamy Tzatziki sauce, you’ll need a selection of fresh, flavorful ingredients. Let’s break down what you’ll need for each component:

For the Greek Turkey Meatballs:

• Ground Turkey: 1.5 pounds (about 680 grams). Opt for lean ground turkey (93% lean or leaner) to keep the meatballs healthy and flavorful without excessive fat. Using ground turkey lightens up the traditional meatball, making it a healthier yet equally delicious option.
• Breadcrumbs: ½ cup. Panko breadcrumbs or regular breadcrumbs work well. Breadcrumbs are essential for binding the meatballs and ensuring they are tender and moist. Panko breadcrumbs will provide a slightly lighter and crispier texture, while regular breadcrumbs offer a denser, softer meatball.
• Egg: 1 large. The egg acts as a binder, holding the meatball mixture together and adding richness. Choose a large egg for the right consistency.
• Onion: ½ cup, finely chopped. Yellow or white onion will work perfectly. Onion adds depth of flavor and moisture to the meatballs. Finely chopping it ensures it cooks through evenly and blends seamlessly into the mixture.
• Garlic: 2-3 cloves, minced. Fresh garlic is crucial for that authentic Greek flavor. Mince it finely to release its aromatic oils and ensure even distribution throughout the meatball mixture.
• Fresh Parsley: ¼ cup, chopped. Fresh parsley brings a bright, herbaceous note to the meatballs. Flat-leaf parsley (Italian parsley) is preferred for its robust flavor.
• Fresh Oregano: 2 tablespoons, chopped. Oregano is a cornerstone of Greek cuisine, lending its signature earthy, slightly peppery flavor. Fresh oregano is highly recommended, but if you only have dried, use 2 teaspoons.
• Feta Cheese: ½ cup, crumbled. Feta cheese adds a salty, tangy, and creamy element to the meatballs. Use good quality feta, preferably in brine, for the best flavor and texture. Crumble it into small pieces so it disperses evenly throughout the mixture.
• Olive Oil: 2 tablespoons. Olive oil is used for both flavor and moisture in the meatballs. It also helps in cooking them to a golden brown perfection. Extra virgin olive oil is ideal for its rich flavor and health benefits.
• Lemon Juice: 1 tablespoon, freshly squeezed. Lemon juice adds brightness and acidity, cutting through the richness of the meat and feta, and enhancing the overall flavor profile. Freshly squeezed lemon juice is always preferred over bottled for its vibrant taste.
• Salt: 1 teaspoon, or to taste. Salt enhances all the flavors in the meatballs. Adjust to your preference.
• Black Pepper: ½ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a pungent, aromatic spice. Adjust to your taste.

For the Tzatziki Sauce:

• Greek Yogurt: 1 cup, plain, full-fat or 2% fat. Full-fat Greek yogurt will result in a richer, creamier tzatziki, while 2% offers a slightly lighter option without sacrificing too much creaminess. Avoid non-fat Greek yogurt as it can be too thin and watery.
• Cucumber: ½ cup, grated and squeezed dry. English cucumber or regular cucumber works. Grating the cucumber releases its moisture, which needs to be squeezed out to prevent watery tzatziki. This step is crucial for achieving the right consistency.
• Garlic: 1 clove, minced. Garlic adds a pungent kick to the tzatziki. Use fresh garlic and mince it finely. You can adjust the amount to your preference.
• Fresh Dill: 2 tablespoons, chopped. Fresh dill is essential for the classic tzatziki flavor. Its delicate, slightly anise-like notes complement the yogurt and cucumber beautifully.
• Lemon Juice: 1 tablespoon, freshly squeezed. Lemon juice adds brightness and acidity to the tzatziki, balancing the richness of the yogurt and enhancing the fresh flavors.
• Olive Oil: 1 tablespoon, extra virgin. Olive oil adds richness and flavor to the tzatziki. Extra virgin olive oil is preferred.
• Salt: ½ teaspoon, or to taste. Salt enhances the flavors in the tzatziki. Adjust to your preference.
• Black Pepper: ¼ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a subtle spice. Adjust to your taste.

Instructions

Making these Greek Turkey Meatballs and Tzatziki is a straightforward process, even for beginner cooks. Follow these step-by-step instructions to create a culinary masterpiece:

Making the Tzatziki Sauce:

1. Prepare the Cucumber: Grate the cucumber using a box grater or food processor. Place the grated cucumber in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is vital to prevent watery tzatziki. Removing the excess water concentrates the cucumber flavor and ensures a thicker, creamier sauce.
2. Combine Ingredients: In a medium bowl, combine the Greek yogurt, squeezed grated cucumber, minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and black pepper.
3. Mix Well: Stir all the ingredients together until they are thoroughly combined and the sauce is smooth and creamy.
4. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or preferably an hour. Chilling allows the flavors to meld together beautifully and the tzatziki to thicken slightly. The longer it chills, the better the flavor will become. You can even make the tzatziki a day ahead of time.

Making the Greek Turkey Meatballs:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent the meatballs from sticking. Parchment paper also promotes even browning.
2. Prepare the Meatball Mixture: In a large bowl, gently combine the ground turkey, breadcrumbs, egg, finely chopped onion, minced garlic, chopped fresh parsley, chopped fresh oregano, crumbled feta cheese, olive oil, lemon juice, salt, and black pepper.
3. Mix Gently: Use your hands or a spatula to mix the ingredients together until just combined. Be careful not to overmix the mixture, as this can result in tough meatballs. Overmixing develops the gluten in the breadcrumbs and proteins in the turkey, leading to a denser, less tender texture.
4. Form Meatballs: Using your hands or a tablespoon, form the mixture into meatballs about 1.5-2 inches in diameter. Aim for roughly equal-sized meatballs so they cook evenly. Place the meatballs on the prepared baking sheet, leaving some space between them.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and lightly browned. The internal temperature of the turkey meatballs should reach 165°F (74°C) to ensure they are safely cooked. You can use a meat thermometer to check the internal temperature. Rotating the baking sheet halfway through cooking can help ensure even browning.
6. Rest (Optional): Once cooked, you can let the meatballs rest for a few minutes before serving. This allows the juices to redistribute, resulting in even more tender and flavorful meatballs.

Serving:

1. Serve Warm: Serve the Greek Turkey Meatballs warm with a generous dollop of the chilled Tzatziki sauce.
2. Garnish (Optional): Garnish with extra fresh dill, a drizzle of olive oil, or a sprinkle of feta cheese for added visual appeal and flavor.

Nutrition Facts

(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)

Serving Size: Approximately 3-4 meatballs with 2-3 tablespoons of Tzatziki sauce.
Servings per Recipe: Approximately 4-6 servings (depending on meatball size and serving size).

Approximate Nutrition per Serving:

• Calories: 350-450 kcal
• Protein: 30-35 grams
• Fat: 20-25 grams (depending on the leaness of ground turkey and fat content of yogurt)
• Saturated Fat: 7-10 grams
• Cholesterol: 150-180 mg
• Sodium: 500-700 mg (depending on added salt and feta cheese)
• Carbohydrates: 10-15 grams
• Fiber: 2-3 grams
• Sugar: 3-5 grams

Key Nutritional Highlights:

• High in Protein: Ground turkey and Greek yogurt are excellent sources of lean protein, essential for muscle building and satiety.
• Good Source of Healthy Fats: Olive oil and full-fat Greek yogurt contribute healthy fats, beneficial for heart health and overall well-being.
• Rich in Vitamins and Minerals: The fresh vegetables and herbs provide vitamins, minerals, and antioxidants.
• Relatively Low in Carbohydrates: Compared to traditional meatball recipes, this version is lower in carbohydrates, making it a suitable option for those watching their carb intake.

Preparation Time

• Prep Time: 25-30 minutes (includes chopping vegetables, mixing meatballs, and making tzatziki)
• Cook Time: 20-25 minutes (baking meatballs)
• Chill Time (Tzatziki): Minimum 30 minutes (ideally 1 hour or more)
• Total Time: Approximately 1 hour 15 minutes (including chill time for tzatziki)

Make-Ahead Tips:

• Tzatziki Sauce: Can be made up to 2-3 days in advance and stored in the refrigerator in an airtight container. In fact, making it ahead of time often enhances the flavor as the ingredients meld together.
• Meatball Mixture: The meatball mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. Form the meatballs just before baking for best results.
• Cooked Meatballs: Cooked meatballs can be stored in the refrigerator for up to 3-4 days. Reheat gently in the oven, microwave, or skillet.

How to Serve

Greek Turkey Meatballs with Tzatziki are incredibly versatile and can be served in a variety of delicious ways. Here are some popular and delightful serving suggestions:

• As an Appetizer:
  • Serve meatballs on a platter with toothpicks for easy grabbing.
  • Offer tzatziki sauce in a bowl for dipping.
  • Garnish with fresh dill sprigs and lemon wedges for a beautiful presentation.
• In Pita Bread or Wraps:
  • Warm pita bread or wraps and fill them with meatballs.
  • Drizzle generously with tzatziki sauce.
  • Add toppings like sliced tomatoes, red onion, cucumber, and lettuce for a complete gyro-style meal.
• Over a Greek Salad:
  • Create a vibrant Greek salad with romaine lettuce, tomatoes, cucumbers, red onion, Kalamata olives, and feta cheese.
  • Top the salad with warm Greek Turkey Meatballs and a dollop of tzatziki.
  • Drizzle with a simple lemon-herb vinaigrette.
• With Rice or Quinoa:
  • Serve meatballs over fluffy rice or quinoa for a satisfying and wholesome meal.
  • Spoon tzatziki sauce over the meatballs and rice.
  • Add a side of roasted vegetables like bell peppers, zucchini, and eggplant for a balanced plate.
• Alongside Roasted Vegetables:
  • Roast Mediterranean vegetables like bell peppers, zucchini, eggplant, and red onion with olive oil, oregano, and garlic.
  • Serve the roasted vegetables alongside the Greek Turkey Meatballs and tzatziki sauce.
  • This combination creates a flavorful and healthy meal.
• As part of a Mezze Platter:
  • Include Greek Turkey Meatballs and Tzatziki as part of a larger Mezze platter.
  • Add other Greek favorites like hummus, olives, feta cheese, dolmades (stuffed grape leaves), and pita bread for a diverse and shareable spread.

Additional Tips for Perfect Greek Turkey Meatballs

To elevate your Greek Turkey Meatballs from good to absolutely exceptional, consider these helpful tips:

1. Don’t Overwork the Meatball Mixture: Gentle mixing is key! Overmixing the meatball mixture will result in tough, dense meatballs. Mix just until the ingredients are combined and stop. Think of it like folding in ingredients rather than aggressively stirring.
2. Moisten Your Hands When Forming Meatballs: To prevent the meatball mixture from sticking to your hands, lightly dampen your hands with water or a little olive oil before forming the meatballs. This will make the process much easier and smoother.
3. Taste and Adjust Seasoning: Before forming all the meatballs, cook a small test meatball in a skillet and taste it. This allows you to adjust the seasoning (salt, pepper, oregano, etc.) to your liking before committing to the entire batch.
4. Broil for Extra Browning (Optional): For a more deeply browned and slightly crispier exterior, broil the meatballs for the last 2-3 minutes of cooking time. Keep a close eye on them to prevent burning. Broiling adds a nice textural contrast.
5. Make a Double Batch: These Greek Turkey Meatballs are incredibly delicious and freeze well. Consider making a double batch and freezing half for future meals. They are perfect for quick weeknight dinners or meal prepping. Freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once frozen solid.

FAQ – Frequently Asked Questions

Q1: Can I use ground chicken instead of ground turkey?

A: Yes, you can absolutely substitute ground chicken for ground turkey in this recipe. Ground chicken will work just as well and provide a similar flavor and texture. Just ensure you are using ground chicken that is also lean (around 93% lean) for the best results. The cooking time should remain roughly the same.

Q2: I don’t have fresh oregano. Can I use dried oregano?

A: Yes, if you don’t have fresh oregano, you can use dried oregano. A good rule of thumb is to use about one-third the amount of dried herbs compared to fresh herbs because dried herbs have a more concentrated flavor. So, if the recipe calls for 2 tablespoons of fresh oregano, use approximately 2 teaspoons of dried oregano. While fresh oregano offers a brighter, more vibrant flavor, dried oregano will still provide a delicious, classic Greek taste.

Q3: Can I make the tzatziki sauce ahead of time? How long will it last?

A: Yes, Tzatziki sauce is actually best made ahead of time! Making it at least 30 minutes to an hour before serving (or even a day in advance) allows the flavors to meld together and deepen. Tzatziki sauce will last in the refrigerator for up to 3-4 days when stored in an airtight container. The flavor might even improve slightly over the first day or two.

Q4: Can I freeze the cooked Greek Turkey Meatballs?

A: Yes, cooked Greek Turkey Meatballs freeze beautifully! Allow the cooked meatballs to cool completely. Then, arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once frozen, transfer the meatballs to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To reheat, you can bake them in the oven at 350°F (175°C) until heated through, microwave them, or gently reheat them in a skillet with a little olive oil or water.

Q5: I’m not a fan of feta cheese. Can I omit it or substitute it?

A: While feta cheese adds a distinctive salty and tangy flavor that is characteristic of Greek cuisine, you can certainly omit it if you’re not a fan. The meatballs will still be delicious without it. If you’d like a substitute, consider using a different cheese that crumbles well and has a bit of tang, such as goat cheese or ricotta salata. However, keep in mind that substituting or omitting the feta will slightly alter the overall flavor profile of the meatballs.

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