Turkey Meatballs Tzatziki (Printable Recipe)
Tender turkey meatballs topped with smooth tzatziki are loaded with fresh herbs and classic Greek-style flavor.
# Ingredients You'll Need:
→ Greek Turkey Meatballs
01 -
Olive oil, for frying up
02 -
0.25 tsp black pepper
03 -
0.5 tsp salt
04 -
0.5 tsp ground cumin
05 -
1 tsp dried oregano
06 -
60 ml fresh parsley, chopped up
07 -
60 ml onion, diced
08 -
3 garlic cloves, smashed
09 -
1 large egg
10 -
80 ml breadcrumbs (pick gluten-free if you want)
11 -
450 g lean ground turkey
→ Tzatziki Sauce
12 -
Salt and pepper, as you like
13 -
15 ml olive oil
14 -
15 ml fresh dill, chopped up
15 -
15 ml lemon juice, squeezed fresh
16 -
1 garlic clove, mashed
17 -
0.5 cucumber, shredded and drained well
18 -
240 ml plain Greek yogurt (use low or full-fat)
# Steps to Follow:
01 -
Pile the turkey meatballs onto your serving plate with lots of tzatziki on the side. If you're into it, toss in some pita, a green salad, or a scoop of rice.
02 -
Grab your cucumber and shred it. Give it a big squeeze to get that water out. Stir together the yogurt, cucumber, garlic, dill, olive oil, and lemon juice. Add salt and pepper until it tastes right. Pop it in the fridge—let it hang out for about half an hour so the flavors get friendly.
03 -
Turn your air fryer to 193°C. Lay the meatballs in a single layer and cook for about 10 to 12 minutes, flipping them over halfway through. Make sure they're cooked all the way in the center.
04 -
Heat your big pan to medium. Drizzle some olive oil, then cook meatballs in smaller batches. Give them about 4 or 5 minutes on each side. They should look golden and feel done inside.
05 -
Crank your oven up to 200°C. Set the meatballs on a parchment-lined tray. Bake them for 15 to 20 minutes, or until they're browned and cooked through.
06 -
Once the mix is barely combined, gently roll it into balls about 2.5 to 4 cm in size. You should get around 16 to 20, depending on your scoop.
07 -
Throw turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and black pepper in a big bowl. Just mix until it's sort of blended—don't keep mixing.
# Extra Tips:
01 -
Go easy on the mixing for meatballs. That keeps them juicy and tender.
02 -
Letting tzatziki chill out in the fridge makes it thicker and tastier.