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These Greek turkey meatballs bring fresh Mediterranean flavors to your kitchen without a fuss. Juicy turkey, fragrant herbs, and a cool, creamy tzatziki sauce make for a meal that is wholesome but still incredibly satisfying. Whether you tuck them into pitas, pile them atop rice or salad, or serve them family style for sharing, these meatballs are the kind that disappear fast in my house.
I made a double batch for a summer picnic once and they were gone before I sat down to eat My family asks for these every weekend and even my pickiest kiddo will eat them with extra tzatziki
Ingredients
- Ground turkey: lean gives juicy texture without excess fat Choose 93 percent lean for best moisture
- Minced garlic: for savory depth Use fresh for the boldest flavor
- Red onion: grated or chopped gives moisture and gentle sweetness Look for onions that feel heavy and have vibrant color
- Egg: binds the mixture and helps hold shape Opt for farm fresh eggs with bright yolks
- Breadcrumbs or almond flour: create tender meatballs Use panko for extra lightness or almond flour for a gluten free version
- Fresh dill: chopped gives classic Greek aroma Use stems for extra flavor if you like
- Dried oregano: delivers earthy Mediterranean notes Get Greek oregano if you can for authenticity
- Salt and pepper: for seasoning Always use kosher salt here for even seasoning
- Olive oil: keeps the meatballs tender and helps brown them Choose a robust extra virgin olive oil for flavor
- Tzatziki: cools and balances with tangy creaminess Use thick Greek yogurt for best results
- Tomato cucumber feta salad: adds color crunch and briny bite Pick ripe tomatoes with firm cucumbers and quality sheep’s milk feta
Step-by-Step Instructions
- Mix the Meatball Base:
- In a large bowl combine the ground turkey with minced garlic
- Add Onion and More Flavor:
- Grate or finely chop the red onion then blend into the turkey This helps keep the mixture juicy
- Bind and Season:
- Crack the egg into your bowl then add breadcrumbs or almond flour fresh dill dried oregano salt and pepper Using clean hands gently mix until just combined to avoid tough meatballs
- Form the Meatballs:
- Divide the mixture evenly and roll into about fourteen balls Place on a plate ready to cook
- Cook the Meatballs:
- Heat a saucepan on medium and add olive oil When shimmering carefully add the meatballs Cook for seven to eight minutes turning constantly so they brown evenly all over Continue turning until the centers reach one hundred sixty five degrees Fahrenheit and they are no longer pink inside
- Make Tzatziki Sauce:
- While meatballs are cooking whisk up homemade tzatziki with Greek yogurt grated cucumber fresh dill garlic and a squeeze of lemon Taste and adjust salt Set this aside
- Serve and Enjoy:
- Serve the meatballs warm over fluffy rice alongside tomato cucumber feta salad and a big spoonful of cool tzatziki
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My favorite ingredient here is fresh dill Its summery aroma reminds me of holidays in Greece with my grandmother who always urged me to use more herbs for big flavor She taught me to tear dill with my hands instead of chopping to keep the leaves soft
Storage Tips
These turkey meatballs keep well in an airtight container in the fridge for up to four days If you are meal prepping I recommend storing the meatballs separate from the tzatziki and salad then combining them just before eating You can freeze cooked meatballs up to two months Thaw in the fridge overnight and reheat gently on the stove or in the microwave
Ingredient Substitutions
If you need a gluten free option use almond flour instead of breadcrumbs You can also swap chicken for turkey for a slightly different flavor but the method remains the same If you cannot find fresh dill use half as much dried dill instead For a dairy free twist try coconut yogurt in your tzatziki
Serving Suggestions
Serve these Greek turkey meatballs over a bed of lemon rice with a big scoop of tzatziki and your favorite grilled veggies Or tuck them into pita pockets with lettuce and tomato for a quick lunch They also work great as a party appetizer served on skewers with extra tzatziki for dipping
Cultural Context
Greek meatballs called keftedes are a beloved comfort food found at both family dinners and festive gatherings The combination of herbs like dill and oregano with tangy yogurt sauce reflects the classic Mediterranean pantry Making and sharing these with my family has become a small tradition reminding me of holiday meals with relatives from the old country
Recipe FAQs
- → How can I ensure the turkey meatballs stay juicy?
Combine the turkey with egg and either breadcrumbs or almond flour and avoid over-mixing to keep the texture light and juicy. Do not overcook; remove from heat as soon as the internal temperature reaches 165°F.
- → What type of ground turkey works best?
A 93/7 lean ground turkey provides some fat for moisture, helping the meatballs remain tender and flavorful without drying out.
- → What pairs well with these meatballs?
Serve with fresh tzatziki, tomato cucumber feta salad, or over rice. They also work well in pita wraps or atop greens as a Mediterranean bowl.
- → Can I make these meatballs ahead of time?
Yes, you can shape and cook them in advance. Store in an airtight container and refrigerate for up to four days, or freeze for longer storage.
- → How do I prepare the tzatziki sauce?
Mix Greek yogurt with grated cucumber, garlic, dill, lemon juice, and a touch of olive oil for a classic, tangy accompaniment.
- → Are these meatballs gluten-free?
They can be made gluten-free by using almond flour instead of traditional breadcrumbs.