Greek Turkey Meatballs with Tzatziki

These meatballs are always a crowd pleaser, and they’re great for holiday get-togethers.

For the Meatballs
1 pound ground turkey
1/3 cup Italian breadcrumbs
1/4 cup diced red onion
2 large egg yolks
3 cloves garlic, minced
Zest of 1 lemon
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste

For the Tzatziki Sauce
1 cup plain Greek yogurt
1 English cucumber, finely diced
2 cloves garlic, pressed
1 tablespoon chopped fresh dill
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon chopped fresh mint, optional
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil

To make the tzatziki sauce, combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper to taste. Drizzle with olive oil. Refrigerate for at least 10 minutes, allowing the flavors to meld; set aside.

Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

In a large bowl, combine ground turkey, breadcrumbs, onion, egg yolks, garlic, lemon zest, oregano, cumin, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18 to 20 meatballs.

Place meatballs onto the prepared baking dish and bake for 18 to 20 minutes, or until all sides are browned and meatballs are cooked through.

Serve immediately with tzatziki sauce, garnished with dill and lemon zest, if desired.

Printable recipe available at

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