Oh, let me tell you about my absolute favorite weeknight lifesaver – these Greek Turkey Meatballs with Cucumber Yogurt Sauce! I stumbled upon this recipe years ago during my first trip to Santorini, where I fell head over heels for Mediterranean flavors. The combination of juicy meatballs packed with oregano and garlic, paired with that cool, tangy yogurt sauce? Pure magic. What I love most is how this dish manages to be both indulgent-tasting and actually good for you. Trust me, even my picky eaters gobble these up – and I’m happy because I know they’re getting lean protein and fresh herbs in every bite.

Why You’ll Love These Greek Turkey Meatballs with Cucumber Yogurt Sauce

Let me count the ways these meatballs will become your new kitchen staple:

• Healthy without sacrificing flavor – Lean turkey keeps it light while herbs and spices pack a punch
• Ready in under 40 minutes – From mixing bowl to dinner table faster than takeout
• That yogurt sauce! – Cool cucumber yogurt cuts through the savory meat perfectly
• Endlessly versatile – Serve as appetizers, over rice, in pitas, or on salads
• Meal prep superstar – Makes fantastic leftovers that taste even better the next day

Honestly, what’s not to love? These meatballs check all the boxes for busy home cooks who want big flavor without the guilt.

Ingredients for Greek Turkey Meatballs with Cucumber Yogurt Sauce

Here’s everything you’ll need to make these flavor-packed meatballs with that dreamy yogurt sauce. I’ve divided them clearly so you can prep without confusion – trust me, nothing’s worse than realizing you forgot to squeeze the cucumber water out mid-recipe!

For the Meatballs:

• 1 lb lean ground turkey (93% lean works best – enough fat for juiciness without being greasy)
• 1/2 cup panko breadcrumbs (my secret for extra lightness – regular breadcrumbs work too)
• 1 large egg (room temperature binds everything together better)
• 1/2 cup finely chopped fresh parsley (stems removed – we want that bright herbal punch)
• 1 tsp dried oregano (rub between your fingers first to awaken the oils)
• 1/2 tsp garlic powder (yes, powder! It distributes flavor more evenly than fresh here)
• 1/2 tsp salt (I use kosher – adjust if using table salt)
• 1/4 tsp freshly ground black pepper (freshly cracked makes all the difference)

For the Cucumber Yogurt Sauce:

• 1/2 cup plain Greek yogurt (full-fat for creaminess, but low-fat works if you prefer)
• 1/2 cup grated cucumber (peeled first, then squeezed DRY in a clean kitchen towel – this step is crucial!)
• 1 clove garlic, minced (about 1 tsp – adjust to your garlic love level)
• 1 tbsp fresh lemon juice (please, not the bottled stuff!)
• 1/2 tsp salt (again, I prefer kosher here)

See? Nothing fancy or hard-to-find – just simple ingredients that come together in the most magical way. Now let’s get cooking!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these meatballs! Just grab:

• A large mixing bowl (for that glorious meatball mixture)
• A rimmed baking sheet (lined with parchment for easy cleanup)
• Measuring cups and spoons
• A box grater (for the cucumber – though you can chop it fine if you prefer)
• A clean kitchen towel (to squeeze out that cucumber water – trust me on this!)

That’s it! Now let’s get those hands messy and make some magic.

How to Make Greek Turkey Meatballs with Cucumber Yogurt Sauce

Okay, let’s get to the fun part – making these juicy little flavor bombs! I’ll walk you through each step so you get perfect results every time. Don’t be intimidated – it’s easier than you think, and oh-so-rewarding when you take that first bite.

Preparing the Meatballs

First things first – preheat that oven to 375°F (190°C). While it’s heating up, let’s mix our meatball magic. In your large bowl, combine the ground turkey, panko, egg, parsley, oregano, garlic powder, salt, and pepper. Now here’s my secret – use your hands to mix! A fork just doesn’t cut it. Gently mix until just combined – don’t overwork it or your meatballs will be tough. The mixture should hold together when pressed but still feel tender.

Now for shaping – I use a small cookie scoop (about 1 tablespoon) to portion them out evenly. Roll gently between your palms to form smooth balls about 1-inch in diameter. Pro tip: keep a little bowl of water nearby to wet your hands – it prevents sticking! Place them on your parchment-lined baking sheet about an inch apart. See? Easy peasy!

Baking the Meatballs

Pop those beauties into your preheated oven for about 20 minutes. You’ll know they’re done when they’re golden brown and reach an internal temperature of 165°F (74°C) on an instant-read thermometer. No thermometer? No problem! Just cut one open – there should be no pink, and the juices should run clear.

Here’s a little trick I learned – let them rest on the baking sheet for 5 minutes after taking them out. This helps them firm up just enough so they don’t fall apart when you serve them, but stay wonderfully juicy inside.

Making the Cucumber Yogurt Sauce

While the meatballs bake, let’s whip up that dreamy sauce. Remember how I told you to squeeze the grated cucumber dry? This is why! Excess water would make your sauce runny. I wrap mine in a clean kitchen towel and wring it out like I’m mad at it – you’ll be shocked how much liquid comes out!

In a medium bowl, combine the yogurt, squeezed-dry cucumber, minced garlic, lemon juice, and salt. Stir gently until smooth. Taste and adjust – sometimes I add an extra squeeze of lemon or pinch of salt. Cover and pop it in the fridge until serving time – the flavors get even better as they mingle!

Now just plate those gorgeous meatballs with a generous dollop of sauce, and get ready for the compliments to roll in!

Tips for Perfect Greek Turkey Meatballs

After making these dozens of times (okay, maybe hundreds), I’ve picked up some foolproof tricks:

• Chill the mixture – 15 minutes in the fridge makes shaping SO much easier
• Parchment is your friend – No sticking, no scrubbing pans later
• Double the sauce – You’ll want extra for dipping everything in sight
• Fresh herbs matter – Dried parsley just can’t compare to the real thing
• Don’t skip the squeeze – Seriously, dry that cucumber like its job depends on it

Follow these simple tips, and you’ll get restaurant-quality results every single time!

Serving Suggestions for Greek Turkey Meatballs

Oh, the possibilities! These meatballs shine in so many ways – my favorite is tucked into warm pita pockets with crisp lettuce and extra sauce. They’re equally amazing over a Greek salad or with roasted veggies. For a pretty finish, sprinkle with fresh dill or a dusting of paprika. Leftovers? (As if!) They make killer meatball subs the next day!

Storage and Reheating Instructions

Here’s how to keep these meatballs tasting fresh-as-made! Always store meatballs and sauce separately – that yogurt sauce gets watery if they sit together. In airtight containers, they’ll keep for 3 days in the fridge or 1 month in the freezer (freeze on a baking sheet first, then transfer to bags). To reheat, pop meatballs in a 350°F oven for 10 minutes until warmed through, or microwave in 30-second bursts. The sauce? Just stir and serve cold – it actually gets better after a day!

Nutritional Information

Now, I know we’re all about the flavor with these meatballs, but it’s nice to know they’re actually good for you too! Here’s the nutritional lowdown (but remember – these numbers can vary based on your exact ingredients and brands):

• Calories: 280 per serving (4 meatballs with sauce)
• Fat: 12g (with 3g saturated – that’s the good Greek yogurt working for you!)
• Protein: 28g (thanks to that lean turkey – practically a gym session in every bite)
• Carbs: 15g (mostly from the breadcrumbs and that luscious yogurt)
• Sodium: 600mg (perfectly balanced with all those fresh herbs)

I always say – when food this delicious also happens to be nutritious, that’s what I call a win-win situation. The turkey gives you lean protein, the yogurt packs probiotics, and all those fresh herbs? They’re basically nature’s multivitamin!

Frequently Asked Questions

Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works beautifully in this recipe – just make sure it’s not too lean (93% is perfect). The flavors pair wonderfully with the Greek spices. I actually make this version for my sister who prefers chicken, and she swears it’s even better!

Can I prepare these meatballs ahead of time?
You bet! These Greek turkey meatballs are meal prep gold. Mix and shape them up to 24 hours before baking – just keep covered in the fridge. The sauce also tastes better after chilling overnight. For freezing, bake first, then freeze on a tray before bagging. They’ll keep for a month!

Is Greek yogurt really necessary for the sauce?
Here’s the deal – regular yogurt works in a pinch, but Greek yogurt gives that luxuriously thick texture we love. If you must substitute, strain regular yogurt through cheesecloth for an hour first. But trust me, the extra cost for Greek yogurt is worth it for that authentic tzatziki-like experience!

Why do my meatballs sometimes come out dry?
Oh honey, we’ve all been there! The usual culprits are overmixing the meat (handle gently!) or overcooking. That’s why I swear by my 20-minute timer and instant-read thermometer. Also – don’t skip the resting time after baking! Those 5 minutes make all the difference between dry and juicy.

Now that you’re armed with all my best tips and tricks, what are you waiting for? Try this Greek turkey meatballs recipe tonight and share your results – I’d love to hear how they turn out for you!

Juicy Greek Turkey Meatballs with 5-Star Yogurt Sauce

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• Author: Christina R. Jones
• Total Time: 35 mins
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

Juicy Greek turkey meatballs served with a refreshing cucumber yogurt sauce. A healthy and flavorful dish perfect for any meal.

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Ingredients

Scale 1x2x3x

• 1 lb ground turkey
• 1/2 cup filletcrumbs
• 1 egg
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup plain yogurt
• 1/2 cup grated cucumber
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp salt

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Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix turkey, filletcrumbs, egg, parsley, oregano, garlic powder, salt, and pepper.
3. Shape into 1-inch meatballs and place on a baking sheet.
4. Bake for 20 minutes or until cooked through.
5. For the sauce, combine yogurt, cucumber, garlic, lemon juice, and salt in a bowl.
6. Serve meatballs with sauce.

Notes

• Use lean ground turkey for a healthier option.
• Squeeze excess water from grated cucumber before adding to yogurt.
• Can be served as an appetizer or main dish.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Main Dish
• Method: Baked
• Cuisine: Greek

Nutrition

• Serving Size: 4 meatballs with sauce
• Calories: 280
• Sugar: 3g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 120mg

Keywords: Greek turkey meatballs, healthy meatballs, yogurt sauce