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Healthy High Protein Greek Turkey Meatballs Recipe with Creamy Tzatziki Sauce

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These Greek turkey meatballs are juicy, herby, and packed with protein, served with a fresh, creamy homemade tzatziki sauce. Perfect for a quick, healthy, and satisfying Mediterranean-inspired meal.

Ingredients

Scale
  • 1 pound (450g) ground turkey (lean, preferably 93% lean)
  • 1/3 cup (40g) whole wheat breadcrumbs or panko
  • 1 large egg, beaten
  • 3 cloves garlic, minced
  • 1 small onion, finely grated or minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • For the Creamy Tzatziki Sauce:
  • 1 cup (240g) Greek yogurt (full fat or 2%)
  • 1/2 cucumber, peeled and finely grated
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare the tzatziki first: Grate the peeled cucumber using the fine side of a box grater. Transfer to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (about 2-3 tablespoons).
  2. In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and chopped dill. Season with salt and pepper to taste. Stir well, cover, and refrigerate for about 15 minutes.
  3. Make the meatball mixture: In a large bowl, add ground turkey, breadcrumbs, beaten egg, grated onion, minced garlic, parsley, dill, oregano, cumin, lemon zest, salt, and pepper. Mix gently until just combined.
  4. Form mixture into 1 1/2-inch (4cm) meatballs, about 16-18 total.
  5. Heat olive oil in a large skillet over medium heat. Add meatballs in batches without overcrowding.
  6. Cook meatballs for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  7. Transfer cooked meatballs to a plate lined with paper towels to drain excess oil.
  8. Serve warm with a generous dollop of creamy tzatziki on the side or drizzled over the top.

Notes

Do not overmix the turkey mixture to keep meatballs tender. Squeeze out excess water from cucumber to prevent watery tzatziki. Wet hands slightly when shaping meatballs to prevent sticking. Meatballs can be baked at 400°F (200°C) for 20 minutes, flipping halfway. Tzatziki can be made up to 24 hours ahead for better flavor. For gluten-free, substitute breadcrumbs with almond flour or gluten-free panko. For dairy-free tzatziki, use coconut yogurt.

Nutrition

Keywords: turkey meatballs, Greek meatballs, tzatziki sauce, healthy dinner, high protein, Mediterranean, easy recipe, weeknight dinner

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