You Know Those Meals That Just Work?
So, funny story: I first made these Greek Turkey Meatballs with Tzatziki Sauce when I was trying (and honestly, failing) to impress my in-laws. I figured, it's hard to mess up meatballs, right? Well, let's just say my original batch looked more like oddly-shaped pebbles than anything else. But—after some trial, error, and a little wine (for me, not the recipe), I finally got them just right. Now, these are a staple in our house, and even my pickiest nephew has been known to sneak an extra one when he thinks I’m not looking. Greek food always feels kinda sunny to me, even if it's raining out. Anyway, I digress.
Why I Keep Making These (and Maybe You Will Too)
I make these when I want something that feels a bit fancy but honestly comes together with stuff I usually have lurking in the fridge. My family goes nuts for these—though I still get complaints if I skimp on the tzatziki. (Once tried to use store-bought sauce in a pinch... nobody was fooled. Lesson learned.)
They're great for meal prep, and actually, I think they taste even better the next day, though that's more theoretical since they barely last an evening in our house. Oh, and if you're watching carbs or just want something lighter, turkey's your pal here. It took me a while to stop missing beef, but now I rarely look back.
The Bits and Bobs You'll Need (aka Ingredients)
- 500g ground turkey (I sometimes swap half for ground chicken if that's what I've got, tastes great either way!)
- 1 small onion, finely chopped (my grandma swore by red onion, but I just use what’s in the crisper)
- 2-3 garlic cloves, minced (more if you don’t have anywhere important to be after)
- ½ cup breadcrumbs (panko if you want them extra light, but regular ones work fine)
- 1 egg
- ¼ cup fresh parsley, chopped (I sometimes use dried if fresh is MIA)
- 1 teaspoon dried oregano (or a handful fresh if you're feeling posh)
- 1 teaspoon salt
- ½ teaspoon black pepper (I get a bit heavy-handed with this, oops)
- Zest of half a lemon (my secret weapon for brightness)
- Olive oil for frying (or baking sheet if you’re being good)
For the Tzatziki Sauce:
- 1 cup Greek yogurt (plain, full-fat is best but I’ve used low-fat and it’s still tasty)
- ½ cucumber, grated and squeezed of excess water (seriously squeeze it or you’ll get soup; learned that the hard way)
- 1-2 garlic cloves, minced
- 1-2 tablespoon olive oil
- 1-2 teaspoon lemon juice (sometimes I eyeball it...)
- 1 tablespoon fresh dill, chopped (optional, but oh so good)
- Pinch of salt and pepper
How I Make 'Em (Or: My Method, Give or Take)
- In a big bowl, throw in the turkey, onion, garlic, breadcrumbs, egg, parsley, oregano, salt, pepper, and lemon zest. That’s pretty much everyone in the pool. Get your hands in there and squish everything together until it looks evenly mixed (this is where I usually sneak a taste—raw egg and all—though I probably shouldn’t admit that).
- Roll the mixture into golf-ball-sized meatballs. Sometimes my "golf balls" are more like ping pong, but hey, who's measuring?
- If you're frying (which honestly gives the best crust), heat a glug of olive oil in a large pan over medium heat. Fry the meatballs in batches so they brown nicely, turning as you go (don't crowd the pan or you'll just end up steaming them—did that once, and they were kinda sad). Should take about 10 minutes, give or take, to cook through.
- Or, if you’d rather bake: Preheat your oven to about 200°C (400°F), line a tray with parchment (because who wants to scrub stuck-on bits?), and arrange your meatballs. Give them a drizzle of olive oil and bake for 18–20 minutes until golden. Sometimes I blast them under the grill for a minute at the end for extra color.
- Meanwhile, tzatziki time: Mix together Greek yogurt, cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper in a bowl. Taste and adjust as you like. If it looks a bit runny, pop it in the fridge for a while—it thickens up.
- Serve your glorious meatballs with a generous dollop of tzatziki. Or three. I won’t judge.
A Few Notes (Because I've Goofed Up Before)
- Don’t skip squeezing the cucumber for tzatziki. Otherwise, it’ll get watery and weird. Trust me—I’ve ruined at least two shirts thanks to tzatziki-soup disasters.
- If you use dried herbs, I find the flavor is more concentrated, so dial it down just a tad.
- Actually, letting the meatball mixture rest for 10 minutes before shaping makes them way easier to work with. Only realized this after a million sticky hands later.
Stuff I've Tried (and Sometimes Regretted)
- With feta inside: Sounds dreamy, right? But mine exploded everywhere. Maybe you'll have better luck…
- With lamb: Basically turns into a whole new dish, but totally worth a go if you want something richer.
- Extra lemon zest: I thought more is better, but actually, one time it tasted like a lemon grove. A little goes a long way.
What Kit Do You Actually Need?
You really just need a bowl, a pan (or an oven tray), and something to grate the cucumber. I lost my box grater once and just hacked at the cucumber with a knife—not ideal, but it worked. (If you're in a pinch, check this trick from Serious Eats.)
How To Store (If You Somehow Have Leftovers)
Pop any leftover meatballs and sauce into separate airtight containers. Meatballs keep for up to 3 days in the fridge, tzatziki for maybe 2. But, honestly, in my house they rarely make it until the next lunch—my partner's like a midnight fridge ninja. You could freeze the meatballs (sans sauce) if you want; they'll be fine for a month or so. Thaw and reheat gently or they can go a bit rubbery (don’t ask me how I know).
How I Serve These (And Why My Family’s Weird About It)
My favorite way? Stuffed in warm pita with a heap of tzatziki and a little salad—sort of like a fake-out gyro. My kids, meanwhile, eat them with plain rice and absolutely nothing green touching their plates. You do you. You could check out this Greek blog for a classic way to serve them.
Things I Learned The Hard Way (Pro Tips-ish)
- Once, I tried to skip chilling the tzatziki and just served it straight away—totally runny. It’s better if you give it some fridge time, even just 15 minutes.
- I once rushed frying and cranked the heat up high. Not only did they burn outside, they were raw inside. Lesson: medium heat, a bit of patience. (I know, easier said than done if you're starving.)
Questions I Get All The Time (Or At Least Once)
- Can I use beef instead of turkey?
- Yep, though then it's less "Greek" and more just tasty meatballs. Give it a whirl! But honestly, turkey keeps things lighter.
- Is there a dairy-free version for the tzatziki?
- Yeah, use coconut yogurt or a thick oat yogurt. The flavor's a bit different, but actually, I find it works better if you add extra lemon and dill.
- Can I prep these ahead?
- Totally—form the meatballs and keep 'em chilled until you're ready to cook. Or freeze them raw (just add a couple extra minutes cooking from frozen).
- My meatballs always fall apart. Help?
- This one gets me too sometimes—try using a bit more breadcrumb or chilling the mix before rolling. Also, don't flip them too early in the pan; let them get a good crust first.
- Can kids help make these?
- Oh, definitely! Just be ready for wildly misshapen meatballs and maybe some questionable hand hygiene. Mine love the squishing part, and hey, it keeps them busy for a good 10 minutes.
Anyway, if you end up making these Greek Turkey Meatballs with Tzatziki Sauce, drop me a note over at Reddit—I'd love to hear how it turned out, or what crazy substitutions you tried. There’s always a new way to jazz up a meatball. Cheers, and happy cooking!
Ingredients
- 1 lb ground turkey
- ½ cup breadcrumbs
- ¼ cup chopped fresh parsley
- 2 cloves garlic, minced
- ¼ cup crumbled feta cheese
- 1 large egg
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- For the Tzatziki Sauce:
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
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2In a large bowl, combine ground turkey, breadcrumbs, parsley, minced garlic, feta cheese, egg, oregano, salt, and black pepper. Mix until just combined.
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3Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
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4Bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.
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5While the meatballs are baking, prepare the tzatziki sauce: In a bowl, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, salt, and pepper until well combined.
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6Serve the warm turkey meatballs with the tzatziki sauce on the side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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