Greek Turkey Meatballs with Tzatziki

A delightful Mediterranean twist on classic meatballs emerges in these Greek Turkey Meatballs with Tzatziki. Lean turkey combines with aromatic herbs and spices to create tender, flavorful meatballs that pair perfectly with cool, creamy tzatziki sauce for a healthy and satisfying meal. I discovered that letting the meatball mixture rest for 15 minutes before shaping allows the flavors to meld beautifully. My family now requests these meatballs weekly, especially paired with warm pita bread.

Perfect Ingredient Selection

Ground turkey: Choose lean meat for healthier meatballsFresh herbs: Parsley and dill provide authentic Greek flavorGreek yogurt: Full-fat creates the creamiest tzatzikiEnglish cucumber: Less seeds mean better sauce textureQuality olive oil: Adds richness and authentic flavor

Creating Mediterranean Magic

Meatball preparationCombine ingredients gently to keep meat tender.Mixture restingAllow flavors to develop before shaping.Perfect formingCreate uniform sizes for even cooking.Proper cookingMonitor temperature for juicy results.Sauce craftingDrain cucumber well for thick tzatziki.Flavor buildingLet sauce rest for best taste development.Final assemblyServe while meatballs are warm.

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Once I learned to salt and drain the cucumber properly for the tzatziki, it transformed the sauce from watery to perfectly creamy. Now it's a family tradition to make extra sauce for dipping vegetables throughout the week.

Complete Your Plate

Transform these meatballs into a feast by serving them with warm pita bread, a crisp Greek salad, and fluffy lemon rice. For a low-carb option, serve over a bed of fresh greens.

Flavorful Adaptations

Customize your meatballs by adding feta cheese to the mixture or incorporating different fresh herbs. For a spicier version, add a pinch of red pepper flakes to both meatballs and sauce.

Smart Storage

Keep meatballs and tzatziki separate in airtight containers for up to four days. Reheat meatballs gently to maintain moisture, and stir tzatziki well before serving. Through years of making this recipe, I've learned that the key to perfect Greek meatballs lies in gentle handling and proper seasoning. When you achieve that perfect balance of tender meat and creamy sauce, you've created a meal that brings the Mediterranean to your kitchen.

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Frequently Asked Questions

→ Can I make these ahead of time?

Yes! Make the meatballs and tzatziki up to 2 days ahead. Store separately in the fridge and reheat meatballs when ready to serve.

→ Why is my tzatziki watery?

Make sure to really squeeze out the grated cucumber using paper towels or cheesecloth before mixing into the yogurt.

→ Can I freeze the meatballs?

Yes, freeze cooked meatballs for up to 3 months. Make fresh tzatziki when ready to serve.

→ What can I serve these with?

Try pita bread, rice, quinoa, or a Greek salad. They're also great in wraps or on their own as an appetizer.

→ Can I use ground chicken instead?

Ground chicken works great too! Just keep an eye on cooking time as it might cook a bit faster than turkey.