Greek Turkey Meatballs with Tzatziki (Printable Version)
# What You'll Need:
→ Greek Turkey Meatballs
01 -
450g ground turkey (preferably lean)
02 -
⅓ cup breadcrumbs (regular or gluten-free)
03 -
1 large egg
04 -
3 garlic cloves, minced
05 -
¼ cup finely chopped onion
06 -
¼ cup fresh parsley, chopped
07 -
1 tsp dried oregano
08 -
½ tsp ground cumin
09 -
½ tsp salt
10 -
¼ tsp black pepper
11 -
Olive oil for cooking (if pan-frying)
→ Tzatziki Sauce
12 -
1 cup plain Greek yogurt (full-fat or low-fat)
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½ cucumber, grated and drained
14 -
1 garlic clove, minced
15 -
1 tbsp freshly squeezed lemon juice
16 -
1 tbsp fresh dill, chopped
17 -
1 tbsp olive oil
18 -
Salt and pepper to taste
# How to Make It:
01 -
In a large mixing bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Mix until all ingredients are well combined, avoiding over-mixing to prevent tough meatballs. Using your hands, roll the mixture into small meatballs (about 1 to 1.5 inches in diameter) to yield approximately 16-20 meatballs.
02 -
Choose one cooking method: Oven-Baked Option: Preheat the oven to 200°C. Place the meatballs on a lined baking sheet and bake for 15-20 minutes, until fully cooked and golden brown. Pan-Fried Option: Heat a large skillet over medium heat with a small amount of olive oil. Cook meatballs in batches for 4-5 minutes on each side until golden and cooked through. Air Fryer Option: Preheat the air fryer to 193°C. Place meatballs in the basket and cook for 10-12 minutes, turning halfway through.
03 -
Grate the cucumber and drain it using a paper towel or cheesecloth to remove excess moisture. In a bowl, combine the Greek yogurt, grated cucumber, garlic, lemon juice, dill, and olive oil. Stir well, then season with salt and pepper to taste. For best flavor, refrigerate the sauce for at least 30 minutes before serving.
04 -
Serve the turkey meatballs with a generous dollop of tzatziki sauce on the side. Complement with pita bread, rice, or a fresh salad for a complete meal.
# Handy Tips:
01 -
These meatballs can be prepared ahead and refrigerated for up to 2 days before cooking.
02 -
For a lighter version, use low-fat Greek yogurt in the tzatziki sauce.
03 -
The tzatziki sauce develops more flavor when prepared several hours in advance.