Your Wallet Will Love These Greek Turkey Meatballs with Tzatziki Sauce
Have you ever been invited to a potluck or a family dinner and thought, “what on earth can I bring that no one else will?” I have!! It seems like all the easy dishes are already claimed by your super-prepared relatives, and showing up with another plate of store-bought cookies feels like admitting defeat.
So today, I’m going to share my secret weapon—a delicious and affordable dish that makes you look like the best cook in the neighborhood: Greek Turkey Meatballs with Tzatziki sauce.
Not only is this one of my favorite ground turkey recipes, but it’s tasty enough that people keep asking for it, and budget-friendly enough that your wallet won’t cringe.
Why Greek Turkey Meatballs with Tzatziki Sauce?
Feeding a crowd (or even just your family) these days isn’t cheap. We’re all watching our grocery budgets closer than ever. And that’s why ground turkey is becoming the star of the show. Did you know pound for pound, ground turkey is usually about half the price of ground beef? Seriously! And honestly, it’s just as tasty when you season it right.
These Greek Turkey Meatballs with Tzatziki sauce are packed full of flavor with things like feta cheese, garlic, and oregano. The meatballs stay juicy and tender because ground turkey is leaner but still takes on flavors super easily.
Plus, the creamy, garlicky tzatziki sauce makes this recipe unforgettable. People at every potluck or party I’ve brought these meatballs to always ask for the recipe.
What Makes This Recipe Special?
Well, first of all, it’s crazy easy. I’m not joking when I say my kids can help make these without creating total chaos in the kitchen. Secondly, it uses ingredients most of us already have at home or can grab quickly from the local grocery store. Stuff like onions, garlic, and common spices—no fancy shopping trips or overpriced specialty ingredients.
Another thing that’s great about these meatballs is that they’re baked, not fried. That means less mess (huge bonus) and they’re a bit healthier too. Plus, turkey is a leaner meat choice than beef, so you’re cutting back on fat and calories without even realizing it.
Who knew being budget-conscious and a little healthier could taste this good?
Easy Tips for Perfect Meatballs Every Time
Okay, so I have some tips (mostly learned from my own cooking disasters):
- Don’t overmix the meat. Seriously, I’ve done this and ended up with tough meatballs. You just want to mix until everything comes together, nothing more.
- Use a cookie scoop or tablespoon. This trick helps you get the same size meatballs so they all cook evenly. Nobody likes biting into an undercooked meatball!
- Wet your hands with cold water before rolling the meatballs. This keeps the turkey from sticking all over your hands—because no one wants to wrestle with messy turkey hands (been there, done that).
Tzatziki Sauce: Easy and Amazing
Now, onto the sauce. I could eat tzatziki sauce by the spoonful. I’m not even exaggerating (well, maybe just a little). This creamy sauce with cucumber, dill, garlic, and lemon juice is the perfect partner for the Greek Turkey Meatballs.
One trick is to squeeze out all the liquid from the cucumber. Skip this step, and your sauce might get runny. Use paper towels or a clean cloth, wrap the shredded cucumber up, and squeeze. It only takes an extra minute, but makes all the difference.
Can You Make Them Ahead?
Absolutely! That’s why they’re perfect for gatherings. Make the meatballs ahead and keep them refrigerated or frozen until you need them. The sauce is even better the next day, as the flavors get stronger. Win-win!
If you freeze the meatballs, just pull them out and bake them straight from the freezer, adding an extra 5–7 minutes to the cooking time. No fuss, no panic, and you still look like a kitchen rock star.
Ideas for Serving
You can serve these meatballs in so many ways. I love making a big batch, putting them on a platter with toothpicks, and letting everyone dive in. They also go great with warm pita bread, rice, or a fresh salad.
Honestly, they’re so tasty, I sometimes just serve them as a main dish with tzatziki and veggies.
My Recipe for Greek Turkey Meatballs with Tzatziki Sauce
Serves: 4
Ingredients
For the Meatballs:
- 1 pound ground turkey (preferably 93% lean)
- 1/4 cup panko breadcrumbs
- 1/4 cup crumbled feta cheese
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for baking sheet)
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber (from about 1 small cucumber)
- 1 tablespoon fresh dill, finely chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Prepare the Tzatziki Sauce:
- Place the grated cucumber in a clean cloth or paper towel and squeeze out as much liquid as possible.
- In a medium bowl, combine the Greek yogurt, drained cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper. Mix well.
- Cover and refrigerate the sauce to allow the flavors to meld while you prepare the meatballs.
- Prepare the Meatballs:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
- In a large bowl, combine the ground turkey, panko breadcrumbs, feta cheese, red onion, garlic, egg, parsley, oregano, cumin, salt, and pepper. Mix gently until all ingredients are well incorporated.
- With damp hands, form the mixture into meatballs about 1 to 1.5 inches in diameter, placing them on the prepared baking sheet. You should have approximately 16 meatballs.
- Cook the Meatballs:
- Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C).
- For a golden-brown exterior, switch the oven to broil for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
- Serve:
- Once cooked, remove the meatballs from the oven and let them rest for a few minutes.
- Serve warm with the chilled tzatziki sauce on the side. These meatballs pair well with rice pilaf, a simple Greek salad, or warm pita bread.
Tips
- For a gluten-free version, substitute the panko breadcrumbs with gluten-free breadcrumbs or almond flour.
- To enhance the flavor, consider browning the meatballs in a skillet with a bit of olive oil before baking. This step adds a delightful crust to the meatballs.
- The tzatziki sauce can be made a day in advance and stored in the refrigerator, allowing the flavors to develop more fully.
Final Thoughts (From a Real, Imperfect Cook!)
Cooking should never stress you out—especially when you’re feeding people you care about. This recipe for Greek Turkey Meatballs with Tzatziki sauce is one of those dishes that looks impressive, tastes amazing, and doesn’t blow your grocery budget.
And remember, it’s okay if your meatballs aren’t perfect little spheres. Mine never are! Imperfection just shows you’re human, and trust me, no one’s measuring your meatballs at dinner (at least I hope not!).
Give these meatballs a try the next time you’re wondering what to bring to a gathering or cook for your family. They’re flavorful, affordable, and super easy—three things I always look for when I’m searching for ground turkey recipes. Enjoy your cooking and eating adventure, and let me know how they turned out!
Happy cooking!
Before you leave – here’s another great recipe to use with ground turkey: Chicken Ricotta Meatballs
