Greek Turkey Meatballs with Tzatziki
A delicious and healthy twist on the traditional Greek meatball (keftedes), these turkey meatballs are lighter while still full of flavor. Served with creamy tzatziki sauce, it’s a meal that blends savory, tangy, and refreshing elements perfectly.

The History of Ingredients

Turkey: While turkey isn’t as common in traditional Greek meatballs, it’s often used in modern cooking as a leaner alternative to beef or lamb. The shift towards turkey in various dishes started in the U.S. as part of a health-conscious movement, but its use has spread worldwide.
Tzatziki Sauce: Tzatziki is a classic Greek yogurt-based sauce typically made with cucumber, garlic, lemon, and dill. It’s been enjoyed in Mediterranean cuisine for centuries, often served as a dip, salad topping, or a side for grilled meats. The origin of tzatziki is often debated between Greece and Turkey, but it’s widely loved in both countries.
Herbs and Spices: Traditional Greek cuisine features fresh, fragrant herbs like oregano, mint, dill, and parsley. These provide the iconic Mediterranean flavor profile that pairs so beautifully with the tangy tzatziki sauce.

Breakdown of Ingredients

Ground Turkey: A lean protein, rich in essential nutrients like B vitamins, zinc, and selenium. Ground turkey helps to keep the meatballs moist and tender without being overly fatty.
Breadcrumbs: These help bind the meatballs together, adding texture. You can use gluten-free breadcrumbs for a gluten-free version of the dish.
Egg: A binder and moisture source for the meatballs.
Onion: Adds sweetness and moisture to the meatballs.
Garlic: Gives a savory, pungent kick, central to Mediterranean flavors.
Fresh Herbs (Parsley, Mint, Oregano): Provide freshness and a bright note.
Tzatziki Sauce: Made with Greek yogurt, cucumber, garlic, lemon, dill, and olive oil, this creamy sauce adds a cool, refreshing contrast to the warm, savory meatballs.

Step-by-Step Recipe

For the Greek Turkey Meatballs:

Ingredients:

1 lb ground turkey
1/2 cup breadcrumbs (or gluten-free breadcrumbs)
1 large egg
1/2 onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tbsp dried oregano
Salt and pepper, to taste
Olive oil, for cooking

Instructions:

Prepare the mixture: In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, onion, garlic, parsley, mint, oregano, salt, and pepper.
Shape the meatballs: Using your hands, mix everything together until just combined. Form the mixture into 1-2 inch meatballs and set them aside.
Cook the meatballs: Heat a drizzle of olive oil in a skillet over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown and cooked through (about 10-12 minutes).
Drain the meatballs: Once cooked, transfer the meatballs to a plate lined with paper towels to absorb excess oil.

For the Tzatziki Sauce:

Ingredients:

1 cup plain Greek yogurt
1/2 cucumber, grated and excess water squeezed out
2 cloves garlic, minced
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tbsp olive oil
Juice of 1/2 lemon
Salt and pepper, to taste

Instructions:

Prepare the tzatziki: In a bowl, combine the Greek yogurt, grated cucumber, garlic, dill, olive oil, lemon juice, salt, and pepper. Stir well to combine.
Chill: Let the tzatziki chill in the fridge for at least 30 minutes before serving to allow the flavors to meld together.

Tips for the Perfect Greek Turkey Meatballs

Don’t overmix the turkey mixture. Overmixing can result in dense meatballs. Gently combine the ingredients until they’re just mixed.
Use a cookie scoop to make uniform meatballs for even cooking.
If you want an even lighter option, you can bake the meatballs at 375°F for 15-20 minutes instead of pan-frying them.
Add a dash of lemon zest to the meatball mixture for a brighter flavor.
Serve with a side of roasted vegetables, a Greek salad, or pita bread for a complete meal.

Variations and Customizations

Gluten-Free: Use gluten-free breadcrumbs or crushed rice crackers in place of regular breadcrumbs to make this dish gluten-free.
Spicy Version: Add a pinch of red pepper flakes or finely chopped chili peppers to the meatball mixture for some heat.
Baked Meatballs: For a healthier, less greasy option, bake the meatballs on a parchment-lined baking sheet at 375°F for 15-20 minutes, flipping halfway through.
Dairy-Free Tzatziki: If you’re avoiding dairy, you can substitute Greek yogurt with a coconut-based yogurt.

Health Considerations and Nutritional Value

Greek turkey meatballs with tzatziki are a well-balanced meal. Here’s a breakdown of the nutritional benefits:

Protein: Turkey is an excellent source of lean protein, which helps in muscle building and repair.
Vitamins and Minerals: Fresh herbs like parsley and mint provide a good amount of vitamin A, C, and K. Greek yogurt in the tzatziki is high in calcium and probiotics for gut health.
Low in Fat: Since turkey is lower in fat compared to traditional beef or lamb, these meatballs are a leaner option while still being flavorful.
Fiber: The cucumber in the tzatziki and any vegetables served with the dish provide a boost of fiber for digestive health.

FAQ

1. Can I use chicken instead of turkey for the meatballs?
Yes, you can use ground chicken as an alternative to turkey. Chicken is just as lean and works well in this recipe.

2. Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs ahead of time and store them in the fridge for up to 2 days. You can even freeze them for up to 3 months and reheat as needed.

3. Can I make a vegan version of this recipe?
Yes! You can use a plant-based ground meat alternative (like lentils or chickpeas) for the meatballs and swap the Greek yogurt with a dairy-free yogurt for the tzatziki.

4. How do I prevent the meatballs from falling apart?
Ensure your meatball mixture is moist but not too wet. Binding ingredients like breadcrumbs and egg are essential. Also, avoid overcrowding the pan when cooking to prevent them from breaking apart.

Greek Turkey Meatballs with Tzatziki

Greek Turkey Meatballs with TzatzikiA delicious and healthy twist on the traditional Greek meatball (keftedes), these turkey meatballs are lighter while still full of flavor. Served with creamy tzatziki sauce, it’s a meal that blends savory, tangy, and refreshing elements perfect

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Prep Time 10

Cook Time 20

Total Time 30

Ingredients

1 lb. ground turkey
¼ cup panko breadcrumbs
¼ cup red onion chopped
¼ cup feta cheese
3 garlic cloves minced
1 egg
2 tsp dried oregano
1 tsp dried dill
½ tsp cumin
½ tsp salt
¼ tsp black pepper
For the tzatziki sauce:
1 cup plain greek yogurt
2 Persian cucumbers grated
1 Tbsp fresh dill or 1 teaspoon of dried dill
2 garlic cloves minced
2 Tbsp lemon juice
1 Tbsp olive oil
½ tsp salt
Cracked black pepper to taste

Instructions

To make the tzatziki sauce:
Wrap your grated cucumber in a few paper towels or place it in a cheese cloth and wring out as much liquid as possible.
Then add your grated cucumber to a large mixing bowl along with the rest of your ingredients and stir until fully combined. (Taste and adjust your salt and pepper if needed.)
Cover the bowl and keep your tzatziki in the refrigerator while you prepare the meatballs.
To make the meatballs:
Preheat your oven to 400 degrees and line a baking sheet with parchment paper (or spray a baking dish with cooking spray).
Then add your meatball ingredients to a large bowl and mix them together with your hands.
Form the mixture into 1 inch balls and place the balls on your prepared baking sheet. Then place the meatballs in the oven and bake for 15-20 minutes.(Alternatively, you can brown the meatballs in a saute pan before baking them.)
(If browning them first, I’d suggest checking the meatballs at 13 minutes to see if they’re done. Sometimes they’ll cook faster this way.)
Once done, serve immediately with your tzatziki and lemon wedges on the side.

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