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Greek Turkey Meatballs with Tzatziki on plate
Erin Antoniak

Greek Turkey Meatballs with Tzatziki

4.98 from 85 votes
If you want to enjoy the delicious and healthy flavors of the Mediterranean, try making some Greek turkey meatballs! This recipe is absolutely delicious and really easy to make. Served up with a homemade tzatziki sauce, this meal is perfect for meal prep bowls or salads.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 14 meatballs
Course: Appetizer, Main Course
Cuisine: Greek
Calories: 76
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb ground turkey I prefer 93/7 lean
  • 2 cloves garlic minced
  • 1/4 large red onion
  • 1 egg
  • 1/2 cup breadcrumbs or almond flour
  • 1/4 cup chopped fresh dill
  • 1/2 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • Tzatziki Recipe cut in half
  • Tomato Cucumber Feta Salad

Method
 

  1. In a large bowl, add ground turkey and minced garlic.
  2. Grate 1/4 red onion into turkey, alternatively chop red onion very small.
  3. Add egg, breadcrumbs, dill, oregano, salt, and pepper. Mix until just combined, I use my hands.
  4. Form into 14 meatballs.
  5. Heat sauce pan with olive oil over medium heat. Once hot, add meatballs and cook for 7-8 minutes, turning every constantly to ensure even cooking on all sides. Once meatballs reach 165F they are done.
  6. While meatballs are cooking, make Tzatziki.
  7. Serve over rice!

Nutrition

Calories: 76kcalCarbohydrates: 3gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 30mgSodium: 216mgPotassium: 122mgFiber: 0.3gSugar: 0.3gVitamin A: 93IUVitamin C: 1mgCalcium: 16mgIron: 1mg

Notes

  • Use 93/7 lean ground turkey. This is my go-to for meatballs! It has just enough fat to keep them juicy and flavorful without drying out. 
  • Use a small ice cream scoop to form the meatballs. It's the easiest way to get even, uniform balls every time! You can also use a spoon and roll them in your hands, just add a little olive oil to your palms to keep the mixture from sticking.
  • Keep a meat thermometer handy and don't overcook! Turkey meatballs can turn rubbery if they go too long. Pull them off the heat as soon as they hit 165°F — that's the sweet spot for perfectly moist and tender meatballs every single time.

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