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I love using ground turkey for its light flavor and health benefits. It keeps the meatballs tender. You can also try ground chicken or lean beef if you want. Each protein brings a unique taste. Just remember to cook them until they reach 165°F for safety. Fresh vegetables and herbs make these meatballs shine. You need: - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup finely chopped fresh parsley - 1/4 cup finely chopped red onion - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 large egg These ingredients add flavor and moisture. The parsley gives a fresh taste, while the onion adds sweetness. Garlic and oregano bring a nice aroma. Tzatziki is the perfect cool dip for these meatballs. Here's what you need: - 1 cup Greek yogurt - 1/2 cucumber, grated and excess moisture squeezed out - 1 clove garlic, minced - 1 tablespoon olive oil - 1 tablespoon white vinegar - 1 tablespoon chopped fresh dill - Salt and pepper to taste The Greek yogurt makes it creamy. The cucumber adds crunch and freshness. Garlic and dill give it a nice kick. This sauce pairs perfectly with the meatballs. {{ingredient_image_1}} Start by gathering all your ingredients. In a large bowl, mix together: - 1 lb ground turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup finely chopped fresh parsley - 1/4 cup finely chopped red onion - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 large egg Use your hands to combine everything. Make sure it is mixed well, but don’t overwork it. This keeps the meatballs tender. Next, heat a large skillet over medium heat. Add 1 tablespoon of olive oil. With wet hands, shape your mixture into 1.5-inch meatballs. Place them gently into the skillet. Cook for about 5-7 minutes on each side. You want them to be golden brown and reach an internal temperature of 165°F. Keep an eye on them. You can move them around to ensure even cooking. Once done, remove them and let them drain on a paper towel. This helps absorb extra oil. While the meatballs cook, prepare the tzatziki. In a mixing bowl, combine: - 1 cup Greek yogurt - 1/2 cucumber, grated and excess moisture squeezed out - 1 clove garlic, minced - 1 tablespoon olive oil - 1 tablespoon white vinegar - 1 tablespoon chopped fresh dill - Salt and pepper to taste Mix until smooth and well combined. Taste and adjust the salt and pepper if needed. Now, you have delicious Greek turkey meatballs ready to enjoy with your fresh tzatziki! To keep meatballs juicy, use ground turkey with some fat. Look for a blend that is 85% lean. This helps add moisture. Adding grated onion and garlic also adds flavor and helps with moisture. Don’t overmix the meatball mixture. Mix until just combined. Form the meatballs gently. Wet hands help shape them without sticking. Cook them right away for the best texture. For a tastier tzatziki, use full-fat Greek yogurt. This gives it a rich, creamy texture. Squeeze out extra moisture from the cucumber to avoid a watery sauce. Fresh dill adds a nice touch. You can also add a splash of lemon juice for brightness. Taste the tzatziki as you mix. Adjust the salt and pepper to your liking. A little garlic goes a long way, so use it wisely. You can fry, bake, or grill meatballs. Frying gives a nice crust. Heat olive oil in a skillet over medium heat. Cook each meatball for about 5-7 minutes until golden brown. Baked meatballs are healthier. Preheat your oven to 400°F. Place them on a baking sheet and cook for 20 minutes. Grilling adds a smoky flavor. Just be sure to keep an eye on them. No matter the method, ensure they reach an internal temp of 165°F. Pro Tips Keep it Moist: To ensure your turkey meatballs remain juicy, avoid overmixing the ingredients and consider adding a tablespoon of milk to the mixture. Use Fresh Herbs: For the best flavor, use fresh parsley and dill instead of dried. Fresh herbs enhance the taste and aroma of the meatballs and tzatziki. Control the Heat: When frying the meatballs, keep the heat at medium to prevent burning while ensuring they cook through evenly. Adjust as needed. Let the Tzatziki Chill: For the best flavor, refrigerate the tzatziki for at least 30 minutes before serving. This allows the flavors to meld beautifully. {{image_2}} To spice things up, add some heat to your turkey meatballs. You can mix in a teaspoon of red pepper flakes or cayenne pepper. This will give your meatballs a nice kick. You can also serve them with a sriracha sauce or a spicy tzatziki. This variation is great for those who love bold flavors. If you want a meatless version, use chickpeas instead of turkey. Start with one can of drained and rinsed chickpeas. Mash them well and mix in breadcrumbs, herbs, and spices like in the original recipe. This chickpea version is still packed with flavor and protein. It’s a tasty option for vegetarians or anyone wanting to try something new. You can serve the meatballs in many ways. Try them in pita bread with fresh veggies. This makes a great sandwich. You can also serve them on a bed of rice or quinoa for a hearty meal. For a lighter option, enjoy them on a salad with tzatziki on top. Each serving style adds a new twist to this classic dish. To keep your leftover Greek turkey meatballs fresh, place them in an airtight container. Make sure they cool down first. This helps them stay moist. Label the container with the date. Store them in the fridge for up to three days. If you want them to last longer, consider freezing them. You can freeze meatballs for later use. First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about two hours. Once frozen, transfer the meatballs to a freezer-safe bag. This helps avoid sticking. For tzatziki, place it in a separate airtight container. It can last in the freezer for up to one month. To reheat the meatballs, you can use the oven or microwave. If using the oven, preheat it to 350°F. Place the meatballs on a baking sheet and heat for about 15 minutes. If using a microwave, place them in a microwave-safe dish. Heat for 1-2 minutes, checking often. For the tzatziki, simply take it out of the fridge. Stir it well before serving. Enjoy the flavors again! Yes, you can make Greek turkey meatballs ahead of time. Prepare the meatballs and store them in the fridge. You can also freeze them for later. Just make sure they cool down first. Before serving, cook them in a skillet or oven. This saves time and keeps dinner easy. You can serve Greek turkey meatballs with many tasty sides. Here are some ideas: - Pita bread - Sliced cucumbers - Cherry tomatoes - Greek salad - Rice or quinoa These pair well and add color to your plate. You can also add extra tzatziki for a fun twist. Leftover Greek turkey meatballs last about 3 to 4 days in the fridge. Store them in an airtight container. Make sure to keep the tzatziki separate if you have leftovers. This keeps everything fresh and tasty. If you want to keep them longer, consider freezing them. Just thaw and reheat when you're ready to enjoy! Greek turkey meatballs are a tasty and healthy option for meals. We explored key ingredients, from ground turkey to fresh herbs. You learned to prepare the meatball mixture and tzatziki sauce in simple steps. I shared tips to keep meatballs moist and enhance tzatziki flavor. You can also try fun variations, like spicy meatballs or chickpea options. For storage, I offered advice on keeping leftovers fresh. Overall, these meatballs bring flavor and health to your table. Enjoy making them for yourself and your family!

Greek Turkey Meatballs with Tzatziki

Delicious turkey meatballs flavored with Greek herbs and served with a refreshing tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb ground turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 tablespoon olive oil (for frying)
  • 1 cup Greek yogurt
  • 1/2 cucumber grated and excess moisture squeezed out
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
  • 1 tablespoon chopped fresh dill
  • to taste salt and pepper

Instructions
 

  • In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, parsley, red onion, garlic, oregano, salt, black pepper, and egg. Mix until well combined.
  • Preheat a large skillet over medium heat and add olive oil.
  • With wet hands, shape the turkey mixture into 1.5-inch meatballs and place them carefully into the skillet. Cook for about 5-7 minutes on each side or until they reach a golden brown color and are cooked through (internal temperature of 165°F).
  • While the meatballs are cooking, prepare the tzatziki. In a mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, vinegar, dill, salt, and pepper. Mix until smooth and well combined. Adjust seasoning to taste.
  • Once meatballs are finished cooking, remove them from the skillet and let them drain on a paper towel to absorb any excess oil.
  • Serve the Greek turkey meatballs hot with a generous dollop of tzatziki on top or on the side.

Notes

Serve the meatballs on a platter with a small bowl of tzatziki and garnish with extra parsley. Accompany with pita bread and sliced vegetables for a complete meal experience!
Keyword Greek, meatballs, turkey, tzatziki