Description
These Healthy Greek Turkey Meatballs with Tzatziki are a flavorful, nutritious twist on a classic Mediterranean dish. Made with lean ground turkey and a blend of herbs and spices, these meatballs are perfectly baked to golden perfection and served with a creamy, refreshing homemade tzatziki sauce. This recipe is easy to prepare, ideal for a healthy weeknight dinner, and packed with protein and vibrant flavors.
Ingredients
Scale
Meatballs
- 1 lb ground turkey
- ½ small red onion, finely diced
- 2 cloves garlic, minced
- 1 egg
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil (for brushing)
Tzatziki Sauce
- 1 cup plain Greek yogurt (2% or full-fat)
- ½ cucumber, grated and liquid squeezed out
- 1 clove garlic, finely minced
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- Salt and pepper, to taste
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix meatball ingredients: In a large bowl, combine the ground turkey, finely diced red onion, minced garlic, egg, dried oregano, salt, black pepper, garlic powder, and chopped fresh parsley. Gently mix the ingredients until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Form and bake meatballs: Shape the mixture into 1½-inch balls and arrange them evenly on the prepared baking sheet. Brush or spray the meatballs lightly with olive oil to encourage browning. Bake in the preheated oven for 18–20 minutes, or until the meatballs are golden brown and cooked through, with an internal temperature of 165°F (74°C).
- Make tzatziki sauce: Meanwhile, prepare the tzatziki by stirring together the plain Greek yogurt, grated cucumber (with excess liquid thoroughly squeezed out), minced garlic, fresh lemon juice, chopped dill, and salt and pepper to taste. Mix well and refrigerate until ready to serve, allowing the flavors to meld.
- Serve: Serve the warm meatballs alongside or topped with the chilled tzatziki sauce. Garnish with lemon wedges or extra parsley if desired for added freshness and color.
Notes
- Be sure to squeeze out excess liquid from the grated cucumber to keep the tzatziki sauce from becoming watery.
- Use a meat thermometer to ensure the meatballs reach a safe internal temperature of 165°F (74°C).
- For a lower-fat option, use 2% Greek yogurt instead of full-fat, but full-fat provides a richer flavor.
- These meatballs can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months.
- Serve with warm pita bread or over a Greek salad for a complete meal.
