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Low-Carb Greek Turkey Meatballs with Fresh Tzatziki Sauce

These Greek Turkey Meatballs with Tzatziki Sauce are packed with Mediterranean flavors, featuring juicy, herb-infused turkey meatballs paired with a creamy, garlicky tzatziki sauce. They make a healthy, high-protein meal that's perfect for lunch, dinner, or meal prep. Serve them with pita, rice, or a fresh Greek salad for a complete and satisfying dish!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

For the Greek Turkey Meatballs:
  • 1 lb ground turkey preferably lean
  • ⅓ cup breadcrumbs regular or gluten-free
  • 1 large egg
  • 3 garlic cloves minced
  • ¼ cup finely chopped onion
  • ¼ cup fresh parsley chopped
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • Olive oil for cooking if pan-frying
For the Tzatziki Sauce:
  • 1 cup Greek yogurt plain, full-fat, or low-fat
  • ½ cucumber grated and drained
  • 1 garlic clove minced
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp fresh dill chopped
  • 1 tbsp olive oil
  • Salt and pepper to taste

Method
 

  1. In a large bowl, mix the ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin, salt, and black pepper. Combine until just mixed.
  2. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
  3. If pan-frying, heat olive oil in a skillet over medium heat and cook the meatballs for about 3-4 minutes per side, until browned and cooked through. If baking, place the meatballs on a lined baking sheet and bake at 400°F (200°C) for 18-20 minutes, flipping halfway.
  4. While the meatballs cook, prepare the tzatziki sauce by combining Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, chopped dill, olive oil, salt, and pepper in a bowl. Stir well and refrigerate for 10 minutes before serving.
  5. Serve the meatballs warm with tzatziki sauce and enjoy!

Notes

  • If making in advance, store the meatballs in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Tzatziki sauce can be stored in the fridge for 3-4 days.
  • To keep the meatballs juicy, avoid overmixing the turkey mixture.
  • For extra crispy meatballs, broil them for 2-3 minutes after baking.
  • Serve with pita bread, rice, quinoa, or a fresh Greek salad for a complete meal.

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