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These Turkey Greek Meatballs are juicy, herb-packed, and perfectly balanced with creamy homemade tzatziki. This easy, healthy Mediterranean dinner is ideal for meal prep, quick weeknights, or flavorful family dinners. Serve with pita, salad, or rice for a wholesome, delicious meal that’s ready in under 40 minutes.
For the Meatballs:
1 lb ground turkey
¼ cup finely diced red onion
2 garlic cloves, minced
1 egg
¼ cup chopped parsley
2 tsp dried oregano
1 tsp cumin
1 tsp salt
½ tsp pepper
Zest of 1 lemon
Optional: ¼ cup almond flour or crumbled feta
For the Tzatziki:
1 cup plain Greek yogurt
½ cucumber, grated and squeezed dry
1 garlic clove, minced
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp chopped fresh dill
Salt and pepper to taste
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Make the meatballs: In a large bowl, mix together turkey, onion, garlic, egg, parsley, oregano, cumin, salt, pepper, lemon zest, and optional almond flour or feta. Mix gently until just combined.
Shape: Form into 1-inch balls and place evenly spaced on the baking sheet.
Bake: Bake for 18–22 minutes, or until browned and internal temperature reaches 165°F.
Make tzatziki: In a medium bowl, combine yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Stir well and refrigerate until ready to use.
Serve: Plate meatballs with tzatziki and your choice of rice, salad, pita, or roasted vegetables.
For dairy-free: Use plant-based yogurt and omit feta.
Add chopped spinach or shredded zucchini for extra veggies.
Store leftovers in the fridge for up to 4 days or freeze meatballs for future meals.
Ground chicken works as a great substitute for turkey.
Tzatziki can also be used as a dip or spread.