Introduction
Transport your taste buds to the Mediterranean with these delicious Greek Turkey Meatballs paired with a refreshing homemade tzatziki sauce. This healthier twist on traditional Greek keftedes combines lean ground turkey with aromatic herbs and spices for a protein-packed meal that doesn’t compromise on flavor. Whether you’re serving them as an appetizer, in a pita sandwich, or as a main course with a Greek salad, these versatile meatballs are sure to become a family favorite. The cool, creamy tzatziki provides the perfect balance to the savory meatballs, creating a meal that’s both satisfying and nourishing.
Ingredients
For the Turkey Meatballs:
- 450g (1 lb) ground turkey
- 80ml (1/3 cup) breadcrumbs
- 1 large egg
- 3 garlic cloves, minced
- 60ml (1/4 cup) finely chopped onion
- 60ml (1/4 cup) fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for cooking
For the Tzatziki Sauce:
- 240ml (1 cup) Greek yogurt
- 1/2 cucumber, grated and drained
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Step-by-Step Instructions
Preparing the Meatballs:
- In a large bowl, combine ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin, salt, and pepper.
- Mix all ingredients thoroughly with clean hands or a wooden spoon, being careful not to overmix (this can make the meatballs tough).
- With slightly damp hands, roll the mixture into 1 to 1.5-inch meatballs (about 2 tablespoons of mixture per meatball). This should yield approximately 16-20 meatballs.
- Place the formed meatballs on a plate or baking sheet lined with parchment paper.
Cooking Options:
Oven Method:
- Preheat your oven to 200°C (400°F).
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the internal temperature reaches 74°C (165°F).
Stovetop Method:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the meatballs in a single layer, working in batches if necessary to avoid overcrowding.
- Cook for 4-5 minutes per side, turning occasionally until browned on all sides and the internal temperature reaches 74°C (165°F).
Air Fryer Method:
- Preheat your air fryer to 190°C (380°F).
- Lightly spray the air fryer basket with cooking spray.
- Place meatballs in a single layer in the basket, leaving space between each.
- Cook for 10-12 minutes, turning halfway through, until golden brown and cooked through.
Preparing the Tzatziki Sauce:
- Grate the cucumber using a box grater or food processor.
- Place the grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove excess moisture.
- In a medium bowl, combine the Greek yogurt, drained cucumber, minced garlic, lemon juice, chopped dill, and olive oil.
- Stir well to combine all ingredients.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld (longer is better).
Serving:
- Transfer the cooked meatballs to a serving platter.
- Place the tzatziki sauce in a small bowl for dipping.
- Serve meatballs hot with cold tzatziki sauce on the side.
- Optional: Garnish with additional fresh herbs, lemon wedges, or a drizzle of olive oil.
Nutritional Information
Per Serving (4 meatballs with 2 tablespoons tzatziki sauce):
- Calories: 285
- Protein: 25g
- Carbohydrates: 10g
- Fat: 16g
- Fiber: 1g
- Sodium: 450mg
Preparation Time: 15 minutes Cooking Time: 15-20 minutes Total Time: 30-35 minutes Servings: 4
Cooking Tips and Tricks
- Preventing Sticky Hands: Slightly dampen your hands with cold water before rolling the meatballs to prevent the mixture from sticking to your fingers.
- Uniform Sizing: Use a small ice cream scoop or tablespoon measure to ensure all meatballs are roughly the same size, ensuring even cooking.
- Testing Doneness: The safest way to check if your meatballs are done is with a meat thermometer. Turkey should reach an internal temperature of 74°C (165°F).
- Cucumber Prep: For the tzatziki, removing excess moisture from the cucumber is crucial. After grating, place in a fine-mesh sieve over a bowl and press down with a spoon, or salt the cucumber, let sit for 10 minutes, then squeeze dry.
- Flavor Development: For more flavorful meatballs, mix the ingredients a few hours before cooking and refrigerate to allow the flavors to meld.
- Herb Freshness: If possible, use fresh herbs instead of dried for brighter flavor. If substituting dried for fresh, remember that dried herbs are more potent, so use 1/3 the amount.
Variations and Substitutions
- Meat Options: Substitute ground turkey with ground chicken, lamb, or a mixture of beef and lamb for a more traditional Greek flavor profile.
- Gluten-Free Version: Replace regular breadcrumbs with gluten-free breadcrumbs, crushed gluten-free crackers, or cooked quinoa.
- Dairy-Free Tzatziki: Use dairy-free coconut or almond milk yogurt instead of Greek yogurt for a dairy-free tzatziki alternative.
- Spice Adjustments: Add a pinch of cinnamon or allspice to the meatball mixture for an authentic Greek flavor twist.
- Herb Variations: Substitute or add mint to either the meatballs or tzatziki for a refreshing alternative.
- Serving Options: Form into larger patties instead of meatballs to make delicious Greek-style turkey burgers.
Common FAQs
Can I make these meatballs in advance?
Yes! You can prepare the meatball mixture up to 24 hours in advance and keep it refrigerated. You can also form the meatballs and freeze them uncooked on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator before cooking.
Why are my turkey meatballs dry?
Turkey is naturally leaner than beef or pork, which can result in drier meatballs. Make sure not to overcook them, and consider adding 1-2 tablespoons of olive oil to the mixture for additional moisture.
How long does tzatziki sauce keep in the refrigerator?
Homemade tzatziki sauce will keep well in an airtight container in the refrigerator for up to 4 days. Stir before serving as some liquid separation may occur.
Can these meatballs be grilled?
Yes! For grilling, it’s best to make slightly larger meatballs and flatten them a bit for stability. Oil the grill grates well and cook over medium heat for about 5-6 minutes per side.
What are some good side dishes to serve with these meatballs?
Greek turkey meatballs pair wonderfully with Greek salad, roasted vegetables, lemon rice, orzo pasta, or warm pita bread. For a low-carb option, serve over a bed of cauliflower rice or with a side of roasted zucchini.
Storage and Make-Ahead Tips
- Refrigeration: Store cooked meatballs in an airtight container in the refrigerator for up to 3-4 days. Store tzatziki sauce separately in its own container.
- Freezing Cooked Meatballs: Arrange cooled, cooked meatballs on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. Thaw overnight in the refrigerator.
- Freezing Uncooked Meatballs: Form meatballs and place on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. Can be stored for up to 3 months. Cook from frozen, adding 5-8 minutes to the cooking time.
- Reheating: For best results, reheat refrigerated meatballs in a 350°F (175°C) oven for 10 minutes or until warmed through. Microwave on 70% power in 30-second intervals until heated thoroughly.
- Tzatziki Make-Ahead: Tzatziki sauce actually improves in flavor when made a day ahead. The flavors have time to meld, resulting in a more delicious sauce.
These Greek Turkey Meatballs with Tzatziki Sauce offer a healthier spin on a Mediterranean classic without sacrificing flavor. The combination of aromatic herbs and spices in the meatballs pairs perfectly with the cool, tangy tzatziki, creating a balanced and satisfying meal that works for lunch, dinner, or as an impressive appetizer for your next gathering. Enjoy the taste of Greece in your own kitchen!
