Quick Turkey Meatballs with Tzatziki

I’ve always loved Mediterranean food, especially the simple and healthy dishes that are perfect for weeknight dinners. These turkey meatballs with tzatziki have become a regular in our house, partly because they’re lighter than traditional beef meatballs, but mostly because my kids actually eat them without complaining (and that’s saying something!).

The combination of herbs and garlic in these meatballs brings back memories of the Greek restaurant down the street from where I grew up. And the cool, creamy tzatziki sauce? It’s like a magic trick – it makes everything taste better. Plus, it’s one of those dishes that looks like you spent hours in the kitchen, when really it comes together in about 30 minutes.

If you’re trying to eat healthier but don’t want to give up comfort food, this recipe might be just what you’re looking for. The meatballs are tender and flavorful, and paired with the homemade tzatziki, they’re pretty much impossible to resist.

What Kind of Ground Turkey Should I Use?

For these meatballs, you’ll want to stick with lean ground turkey that’s about 93% lean and 7% fat – this gives you the perfect balance between flavor and health benefits. While you might be tempted to go for the extra lean 99% turkey, it can make your meatballs too dry and crumbly. Regular ground turkey (85/15) works too, but you might notice more fat cooking off during the cooking process. Just make sure you’re using fresh ground turkey that’s light pink in color and has no strong odor – these are signs of freshness that will give you the best results in your meatballs.

Options for Substitutions

This recipe is pretty flexible and can handle quite a few swaps if you need them:

• Ground turkey: You can swap the turkey for ground chicken or lean ground pork. Ground beef works too, but it will change the flavor profile quite a bit. Just make sure to use lean meat to avoid excess grease.
• Breadcrumbs: Besides almond flour, you can use crushed pork rinds for a low-carb option, or oats pulsed into a flour-like consistency. Panko breadcrumbs work great too, making the meatballs a bit lighter.
• Fresh dill: If you don’t have fresh dill, use 1-2 tablespoons of dried dill instead. You could also try fresh parsley or mint for a different but still Mediterranean flavor.
• Red onion: Yellow or white onions work just fine here. You could even use 2 shallots for a milder onion flavor.
• Egg: If you need an egg substitute, try 2 tablespoons of plain Greek yogurt or 3 tablespoons of milk mixed with 1 tablespoon of olive oil – these will help bind the meatballs together.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey meatballs is ending up with dry, dense results – since turkey is naturally lean, it needs careful handling to stay moist and tender. To prevent tough meatballs, avoid overmixing the meat mixture and instead use your hands to gently combine the ingredients just until they come together. Another common mistake is cooking the meatballs at too high a temperature, which can cause the outside to brown too quickly while leaving the inside undercooked – instead, maintain a medium heat and turn them frequently for even cooking. For the juiciest results, take the meatballs off the heat when they reach 160°F internally, as they’ll continue cooking to the safe temperature of 165°F while resting. If you’re using almond flour instead of breadcrumbs, you might need to add an extra tablespoon or two since it doesn’t absorb moisture quite as well as traditional breadcrumbs.

What to Serve With Turkey Meatballs?

These Greek-style turkey meatballs are super flexible when it comes to serving options! For a light dinner, try them tucked into warm pita bread with extra tzatziki sauce, sliced cucumbers, tomatoes, and red onions. If you’re watching your carbs, serve them over a big Greek salad with crisp romaine, feta cheese, and kalamata olives. They’re also really good with a side of lemon-herb rice or roasted Mediterranean vegetables like zucchini, bell peppers, and eggplant. I often make extra meatballs to have for lunch the next day – they’re just as tasty cold or reheated!

Storage Instructions

Keep Fresh: These turkey meatballs stay good in an airtight container in the fridge for up to 4 days. I like to make a big batch on Sunday and use them throughout the week for quick lunches or dinners. They’re perfect for meal prep!

Freeze: Want to save some for later? Let the meatballs cool completely, then place them in a freezer bag or container. They’ll keep well for up to 3 months in the freezer. Pro tip: freeze them on a baking sheet first for about an hour, then transfer to your container – this prevents them from sticking together!

Reheat: To warm up your meatballs, pop them in the microwave for 1-2 minutes, or heat them in a covered skillet over medium-low heat until they’re warm through. If they’re frozen, thaw them overnight in the fridge first. A splash of water in the pan while reheating helps keep them moist.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 40-50 g
• Carbohydrates: 50-60 g

Ingredients

• 1 pound minced turkey (93/7 lean)
• 2 cloves garlic, finely chopped
• 1/4 of a large red onion
• 1 egg
• 1/2 cup breadcrumbs or almond flour
• 1/4 cup fresh dill, chopped
• 1/2 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil

Step 1: Prep and Combine Ingredients

In a large bowl, add the ground turkey and minced garlic.

Grate 1/4 red onion directly into the turkey, or alternatively, chop the red onion very finely and add it to the turkey.

Next, add an egg, breadcrumbs, dill, oregano, salt, and pepper.

Mix the ingredients together until just combined; using your hands often works best for this step.

Step 2: Form the Meatballs

Once the mixture is well combined, begin forming it into meatballs.

Aim to create 14 evenly sized meatballs for consistent cooking and serving portions.

Step 3: Cook the Meatballs

Heat a saucepan with olive oil over medium heat.

Once the oil is hot, add the meatballs carefully.

Cook them for 7-8 minutes, turning them constantly to ensure even cooking on all sides.

Use a meat thermometer to check that they reach an internal temperature of 165°F to ensure they are fully cooked.

Step 4: Prepare the Tzatziki (while meatballs cook)

While the meatballs are cooking, take the time to prepare the Tzatziki sauce as your preferred recipe directs.

Tzatziki pairs wonderfully with the meatballs, adding a refreshing and tangy flavor.

Step 5: Serve and Enjoy

Once the meatballs are done, serve them hot over a bed of rice.

Top or serve with your freshly made Tzatziki sauce for a delicious and satisfying meal.