½ cup fine breadcrumbs (or panko)
1 large egg
½ small red onion, finely chopped
2 garlic cloves, minced
2 tablespoons fresh flat‑leaf parsley, chopped
1 tablespoon fresh dill, chopped (or 2 teaspoons dried dill)
1 teaspoon dried oregano
Zest of 1 lemon
½ teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil (for sautéing or to brush before baking)
For the Fresh Homemade Tzatziki
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1 cup plain Greek yogurt (full‑fat or low‑fat)
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½ cucumber (medium), grated and excess moisture squeezed out
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1 garlic clove, minced
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1 tablespoon fresh dill, chopped
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1 tablespoon lemon juice (fresh)
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1 teaspoon extra virgin olive oil
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Salt & pepper, to taste
Optional Serving Suggestions
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Warm pita bread or flatbreads
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Sliced tomato, cucumber, red onion & Kalamata olives for a quick Greek salad
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Lemon wedges
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A simple side of roasted vegetables or couscous
Instructions
1. Prepare the Tzatziki
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Grate the cucumber and place in a paper towel or clean kitchen towel; squeeze out as much excess liquid as possible.
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In a medium bowl, combine the Greek yogurt, grated & drained cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper. Stir well until smooth and creamy.
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Cover and refrigerate while you prepare the meatballs, allowing flavors to meld.
2. Mix the Meatball Ingredients
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Preheat your oven to 200 °C (≈ 400 °F) if baking. Alternatively, you can cook the meatballs in a skillet.
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In a large mixing bowl, combine ground turkey, breadcrumbs, egg, chopped red onion, garlic, parsley, dill, oregano, lemon zest, cumin, salt and pepper.
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Use your hands (lightly moistened) or a spatula to mix until just combined. Avoid over‑mixing to keep the meatballs tender.
3. Shape & Cook the Meatballs
Option A – Baking (easier):
7. Line a baking sheet with parchment paper and lightly brush it with olive oil (or spray).
8. Shape the turkey mixture into meatballs about 1½ inches (≈ 4 cm) in diameter—should yield roughly 16 meatballs.
9. Place meatballs on the prepared baking sheet, leaving space between them. Brush or lightly drizzle a bit of olive oil on top for browning.
10. Bake in the preheated oven for 18‑20 minutes, or until the internal temperature reaches 74 °C (165 °F) and the meatballs are golden brown.
11. If you like extra browning, switch the oven to broil for the last 2 minutes—watch carefully so they don’t burn.
Option B – Skillet (faster, more hands‑on):
12. Heat 1 tablespoon olive oil in a large heavy skillet over medium heat.
13. Add the meatballs (in batches if needed) and cook, turning occasionally, until browned all over and cooked through (about 10–12 minutes). Use a meat thermometer to verify 74 °C (165 °F).
4. Serve
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Remove the meatballs from oven or skillet and let them rest briefly (2‐3 minutes).
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Plate the meatballs and accompany with generous dollops of the chilled tzatziki sauce. Optionally, serve with warm pita bread, lemon wedges and a simple Greek salad. Garnish with a sprinkle of fresh dill or parsley.
Tips for Success
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Keep the turkey mixture cold while shaping: chill the bowl or ingredients briefly if your kitchen is warm, which helps keep meatballs firm.
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Moisten hands with a little water when shaping to prevent sticking.
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Don’t over‐mix the meatball mixture to maintain a tender texture.
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Drain the cucumber thoroughly for tzatziki—excess water can make the sauce runny.
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Check internal temperature of the meatballs with a thermometer—turkey must reach 74 °C (165 °F).
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Fresh herbs matter: If you have fresh parsley and dill, use them—they add vibrant flavor that dried herbs struggle to match.
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Customize heat: For a bit of spice, add ¼ teaspoon chili flakes or a pinch of smoked paprika to the meatballs.
Variations & Substitutions
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Ground chicken or lamb can substitute turkey—lamb will bring richer flavor, chicken a slightly milder taste.
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Gluten‑free version: Use gluten‑free breadcrumbs or almond flour instead of regular breadcrumbs.
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Low‑carb version: Skip breadcrumbs entirely and replace with 2 tablespoons of ground flaxseed or almond meal.
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Dairy‑free tzatziki: Use coconut yogurt or a dairy‑free plain yogurt alternative; still grate cucumber and add dill and lemon.
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Air‑fryer method: Cook meatballs at 190 °C (375 °F) for ~12‑14 minutes, shaking halfway, until golden and cooked through.
Storage & Reheating
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Storage: Store meatballs and tzatziki in separate airtight containers in the fridge for up to 3‑4 days.
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Freezing: You can freeze cooked meatballs (without tzatziki) in a single layer on a baking sheet until firm, then transfer to freezer bags—good for up to 2‑3 months. For best texture, thaw overnight in fridge then reheat.
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Reheating: Reheat meatballs in the oven at 175 °C (350 °F) for ~10 minutes covered, or in a skillet with a splash of water and lid. Reheat tzatziki gently at room temperature; avoid hitting with high heat as yogurt can separate.
What to Serve With This Dish
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Warm pita or flatbread: Perfect for wrapping the meatballs and tzatziki.
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Greek salad: Tomato, cucumber, red onion, Kalamata olives, feta and a drizzle of olive oil & lemon.
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Roasted vegetables: Zucchini, red peppers, eggplant tossed with olive oil, oregano and roast at 200 °C (400 °F) for ~20 minutes.
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Grains: A side of couscous, quinoa or rice works well for a fuller meal.
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Fresh lemon wedges: A squeeze of lemon over the meatballs brightens every bite.
Nutrition Facts (Approximate per Serving)
Based on 4 servings (≈ 4 meatballs + tzatziki) using lean turkey and standard ingredients:
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Calories: ~ 350‑380 kcal
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Protein: ~ 30 g
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Fat: ~ 15‑18 g (depending on yogurt fat content)
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Carbohydrates: ~ 18‑20 g
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Fiber: ~ 2‑3 g
Note: Exact values will vary based on specific brands, yogurt fat level, and portion size.
FAQs
Q: Can I make these ahead of time?
Yes. You can mix and shape the meatballs up to 24 hours ahead, store covered in the fridge, then cook when ready. The tzatziki can also be mixed a few hours ahead—just keep covered and chilled.
Q: My meatballs turned out dry—what happened?
This could be because the turkey was too lean (99% lean) or the meatballs were over‑cooked. Use 93% lean turkey for better moisture and avoid cooking longer than needed (target 74 °C internal).
Q: Why is my tzatziki sauce watery?
Likely because the grated cucumber wasn’t drained well enough. Squeeze out as much liquid as possible before mixing into yogurt, and chill the sauce before serving.
Q: Are these suitable for meal prepping?
Definitely! They reheat well and pair wonderfully with single‑serve containers of tzatziki, raw veggies and grains. Just store meatballs and sauce separately.
Related Recipes
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[Greek Chicken Souvlaki with Tzatziki] – alternate lean protein with similar Mediterranean flavors.
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[Lamb & Mint Meatballs with Yogurt Dip] – for fans of richer meat and herb combo.
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[Vegetarian Chickpea & Herb Meatballs with Tzatziki] – plant‑based spin on this flavor profile.
Conclusion
These aromatic Mediterranean turkey meatballs with fresh homemade tzatziki are more than just dinner—they’re a flavor‑filled celebration that comes together quickly, stays light, and delivers big on taste. From the herb‑infused turkey morsels to the tangy cucumber‑yogurt sauce, every component sings. Whether you’re cooking for family, guests, or meal‑prep mode, this dish has your back. Grab your mixing bowl, gather those fresh herbs, and get ready to dive into something delicious. Your palate—and weekday schedule—will thank you.
