Greek Turkey Meatballs with Tzatziki
These Greek Turkey Meatballs with Tzatziki are light, flavorful, and perfect for a wholesome Mediterranean meal. Packed with herbs and lemon, then paired with creamy cucumber-garlic tzatziki, they make a delicious low-carb dinner, appetizer, or protein-packed snack!
Ingredients
For the Greek Turkey Meatballs:
- 1 lb ground turkey
- ½ cup breadcrumbs use almond flour for low-carb
- 1 egg
- 3 cloves garlic minced
- ¼ cup red onion finely chopped
- ¼ cup fresh parsley chopped
- 1 tsp oregano
- ½ tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- Juice of ½ lemon
- Optional: ¼ cup crumbled feta cheese for extra flavor
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- ½ cucumber grated and squeezed to remove excess water
- 1 clove garlic minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh dill chopped (or 1 tsp dried)
- Salt and pepper to taste
Instructions
Make the Tzatziki Sauce:
- In a bowl, mix Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper.
- Stir until smooth and creamy. Chill in the fridge until ready to serve.
Make the Meatballs:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, combine all meatball ingredients. Mix until just combined—don’t overmix.
- Form into ~1.5-inch meatballs (about 20).
- Place on baking sheet and bake for 18–20 minutes, or until browned and cooked through (internal temp should be 165°F / 74°C).
Notes
- Serve with pita bread, rice, couscous, or a Greek salad for a full meal.
- Great for meal prep—store meatballs and tzatziki separately for up to 4 days in the fridge.
- Want to pan-fry instead of bake? Just cook over medium heat in olive oil for about 10–12 minutes, turning occasionally.
- These also work great in a gyro wrap with lettuce, tomato, and onion.
- For dairy-free: use dairy-free yogurt for the tzatziki.