Let me tell you about my go-to weeknight hero – these Greek Turkey Meatballs with Tzatziki! Nothing makes my family cheer louder than when they smell these juicy, herb-packed meatballs coming out of the oven. (Except maybe dessert, but that’s another story.) What I love most? They’re secretly healthy but taste like a treat, thanks to that tangy cottage cheese tzatziki that my kids think is “fancy dip.”
I started making these when my oldest was in her picky phase – the spinach practically disappears into the turkey, and the feta adds just enough salty punch to keep everyone coming back for more. Now they’re my meal prep MVP – I make a double batch every Sunday, and we eat them stuffed in pitas, tossed with salads, or straight off the baking sheet when no one’s looking. The best part? You probably have most ingredients in your fridge right now!
Table of Contents
Table of Contents
Why You’ll Love These Greek Turkey Meatballs with Tzatziki
Trust me, these aren’t your average meatballs. Here’s why they’ve become my kitchen MVP:
- Weeknight lifesaver: From fridge to table in 35 minutes flat (yes, I timed it while wrangling kids).
- Protein powerhouse: Packed with 25g protein per serving to keep everyone full and energized.
- Pickiest eater-approved: My kids gobble up the hidden spinach before they can protest about “green stuff.”
- Meal prep dream: They taste even better the next day – I stash leftovers for quick lunches.
- Cottage cheese magic: My sneaky swap makes the tzatziki extra creamy with bonus protein.
Plus, that garlicky feta flavor? Absolute game-changer. You’ll be making excuses to eat these all week!
Ingredients for Greek Turkey Meatballs with Tzatziki
Here’s what you’ll need for these flavor-packed meatballs and their dreamy dipping sauce – I bet half are already in your kitchen!
For the meatballs:
- 1 lb ground turkey (93% lean – the perfect balance of juicy and healthy)
- 1/2 cup spinach, finely chopped (pack it down when measuring)
- 1/4 cup crumbled feta (the salty little flavor bombs)
- 1/4 cup breadcrumbs (or almond flour for my gluten-free friends)
- 1 tsp dried oregano (Greek vibes in every bite)
- 1 tsp garlic powder (because more garlic is always better)
For the tzatziki:
- 1 cup cottage cheese (my protein-packed secret weapon)
- 1/2 cup grated cucumber (squeeze it like you mean it!)
- 1 tbsp lemon juice (fresh if you can – it makes all the difference)
- 1 tbsp fresh dill, chopped (don’t you dare use dried here)
- 1 clove garlic, minced (see? more garlic!)
Ingredient Notes and Substitutions
No stress if you need to swap things! For gluten-free, almond flour works perfectly instead of breadcrumbs – just add an extra tablespoon if the mixture seems too wet. Want richer flavor? Use full-fat feta (I won’t judge). If cottage cheese freaks you out, Greek yogurt makes a great tzatziki too – just strain it first for thickness. And that cucumber? Wring it out in a clean kitchen towel until it’s practically dry, unless you want watery sauce (you don’t).
How to Make Greek Turkey Meatballs with Tzatziki
Okay, let’s get cooking! First, preheat your oven to 400°F if you’re baking (my preferred method for hands-off cooking). But if you’re in a hurry, I’ll tell you the pan-fry trick too. Now grab that cutting board – we’re making magic!
Step 1: The Tzatziki (Do This First!)
Throw your cottage cheese, lemon juice, and minced garlic into a blender. Blitz it until smooth as Greek yogurt – about 30 seconds should do it. Transfer to a bowl and stir in the wrung-out cucumber and fresh dill by hand. Pop it in the fridge to chill (the flavors get bolder while the meatballs cook).
Step 2: Meatball Mixing
In a big bowl, combine turkey, spinach, feta, breadcrumbs, oregano, and garlic powder. Here’s the key: mix just until combined – overworking makes tough meatballs! I use a fork or my (clean) hands for about 30 seconds max.
Step 3: Shape & Cook
Grab golf-ball sized portions (about 1.5 tablespoons each). Roll gently – they’ll be slightly sticky, that’s normal! For baking: arrange on a parchment-lined sheet, bake 18-20 minutes until golden. For pan-frying: heat 1 tbsp olive oil over medium, cook 10-12 minutes turning frequently. Either way, they’re done when the internal temp hits 165°F.
Pro Tip: If baking, I sometimes broil the last 2 minutes for extra color. Just watch closely – they go from golden to charred fast!
Tips for Perfect Meatballs
Wet your hands with cold water before shaping to prevent sticking. Don’t compact them too tightly – gentle rolls make tender bites. And please, for the love of Greek food, use a meat thermometer! 165°F is the magic number for juicy, safe turkey meatballs.
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Juicy Greek Turkey Meatballs with Tzatziki in 35 Minutes
These Greek Turkey Meatballs are a family favorite, packed with flavor and protein. Served with a creamy cottage cheese tzatziki, they’re perfect for meal prep or a quick dinner.
- Total Time: 35 minutes
- Yield: 12–15 meatballs 1x
Ingredients
- 1 lb Ground Turkey (93% lean)
- 1/2 cup Spinach, finely chopped
- 1/4 cup Feta Cheese, crumbled
- 1/4 cup Breadcrumbs (or Almond Flour)
- 1 tsp Dried Oregano
- 1 tsp Garlic Powder
- 1 cup Cottage Cheese
- 1/2 cup Grated Cucumber
- 1 tbsp Lemon Juice
- 1 tbsp Fresh Dill, chopped
- 1 clove Garlic, minced
Instructions
- Prepare the tzatziki by grating the cucumber and squeezing out excess water.
- Blend cottage cheese, lemon juice, and minced garlic until smooth.
- Stir in cucumber and dill without blending to keep the texture thick.
- Mix ground turkey, spinach, feta, breadcrumbs, oregano, and garlic powder in a bowl.
- Form into 12-15 meatballs.
- Bake at 400°F for 18-20 minutes or pan-fry for 10-12 minutes until cooked through.
- Serve with chilled tzatziki.
Notes
- Use a towel to squeeze cucumber thoroughly to prevent watery tzatziki.
- Almond flour can substitute breadcrumbs for a gluten-free option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking/Pan-Frying
- Cuisine: Greek
- Diet: Low Fat
Nutrition
- Serving Size: 3 meatballs with tzatziki
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Serving Suggestions for Greek Turkey Meatballs with Tzatziki
Oh, the possibilities! These meatballs are like the Swiss Army knife of dinners – they work with practically anything. My family’s favorite? Warm pita pockets stuffed with three meatballs, a big dollop of tzatziki, and whatever veggies are lurking in the fridge (hello, forgotten bell peppers!). For lighter meals, I’ll toss them over a Greek salad with kalamata olives and cherry tomatoes – the leftovers make an epic lunch the next day.
When I’m feeling fancy, I’ll serve them on a platter with lemon wedges and extra dill sprigs for garnish – makes everyone feel like we’re at a Mediterranean taverna! And don’t sleep on pairing them with quinoa or couscous – the tzatziki makes the perfect sauce. Pro tip: keep that tzatziki chilled until serving time – the contrast between warm meatballs and cool, creamy dip is everything.
Storage and Reheating Instructions
These meatballs are almost better the next day (if they last that long)! Store them separate from the tzatziki in an airtight container – they’ll keep for 3 days in the fridge. When reheating, my oven method keeps them juicy: 350°F for 10 minutes wrapped in foil. Microwave works in a pinch – just cover with a damp paper towel to prevent drying out.
Want to freeze? Skip the tzatziki and freeze meatballs on a baking sheet before transferring to freezer bags. They’ll last 2 months – thaw overnight in the fridge before reheating. The tzatziki? Always make fresh – it gets watery when frozen. Trust me, I learned that the hard way!
Nutritional Information
Just so you know, these Greek Turkey Meatballs with Tzatziki pack a nutritious punch! While I’m not a dietitian, I can tell you they’re loaded with lean protein and sneaky veggies. The exact numbers will dance around depending on your ingredients (especially that feta – some brands are saltier than others). What matters most? They’re wholesome, satisfying, and make you feel good after eating – no post-meal slump here!
Frequently Asked Questions
Got questions? I’ve got answers! Here are the things people ask me most about these Greek Turkey Meatballs:
Can I freeze these meatballs?
Absolutely! Just skip the tzatziki – freeze the cooked meatballs in a single layer first, then transfer to freezer bags. They’ll keep beautifully for 2 months. The sauce? Make it fresh – frozen tzatziki turns into a sad, watery mess (learned that lesson the hard way!).
Can I use chicken instead of turkey?
You bet! Ground chicken works great – just keep an eye on cook time since it can dry out faster. I’d start checking at 15 minutes for baking or 8 minutes for pan-frying. Same 165°F internal temp rule applies.
Dairy-free tzatziki options?
For my lactose-free friends, coconut yogurt makes a fantastic substitute! Go for the unsweetened kind and strain it through cheesecloth first. Add a splash of apple cider vinegar for that signature tang. It won’t be identical, but still delicious!
Try this recipe and share your twist in the comments! Did you add extra garlic? Swap in zucchini? I want to hear all your kitchen experiments! Follow along for more quick weeknight ideas!
