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Greek Turkey Meatballs with Tzatziki Sauce

Delicious and comforting Greek Turkey Meatballs paired with a refreshing Tzatziki Sauce, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey Lean and juicy for a healthier option.
  • 1/2 cup Breadcrumbs Plain or seasoned for added flavor.
  • 1 small Red Onion Finely chopped for sweetness.
  • 3 cloves Garlic Minced for aromatic goodness.
  • 1/2 cup Feta Cheese Crumbled for tangy richness.
  • 1/4 cup Parsley Fresh chopped for herbal kick.
  • 1 large Egg Helps bind the meatballs together.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
For the Tzatziki Sauce
  • 1 cup Greek Yogurt Use full-fat for creaminess.
  • 1 small Cucumber Grated and drained for crunch.
  • 2 tablespoons Lemon Juice Freshly squeezed to brighten the sauce.
  • 1 tablespoon Dill Fresh or dried for flavor.
  • to taste Salt Season to taste.
  • to taste Black Pepper Season to taste.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the ground turkey, breadcrumbs, chopped red onion, minced garlic, crumbled feta, parsley, egg, salt, and pepper. Mix gently with your hands.
  3. Shape the mixture into meatballs, about the size of golf balls, and place them on a parchment-lined baking sheet.
Cooking
  1. Bake the meatballs for 20 minutes, or until golden brown and cooked through.
  2. While the meatballs bake, prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, lemon juice, and dill in a bowl. Season with salt and pepper to taste.
  3. Once the meatballs are done, let them cool slightly before serving.

Notes

Allow the meatballs to rest for 5 minutes before serving to help them firm up. You can freeze the meatballs; just ensure they are fully cooked and cooled before freezing. Reheat at 350°F (175°C) for about 15 minutes.