Greek Style Turkey Meatballs with Tzatziki Sauce

I love to make all different variations of meatballs. Turkey is a delicious and lean alternative to ground beef. The Tzatziki sauce is a cool and crunchy accompaniment to these Greek style meatballs. Every bite is full of different flavors and textures. I chose to serve them on a bed of baby arugula, because I feel that the peppery bite ties in perfectly with the other ingredients.


For the Meatballs:

  • 1 20 oz. Package of Lean Ground Turkey
  • 1 Shallot, Diced
  • 1 Garlic Clove, Minced or Grated
  • 1 Roma Tomato, Diced
  • ½ of a Bell Pepper, Diced
  • ¼ Cup Panko Bread Crumbs
  • 3 tbsp. Feta or Goat Cheese
  • 1 Egg
  • The Juice of ½ of a Lemon
  • ¼ tsp. Ground Cumin
  • ½ tsp. Kosher Salt
  • ½ tsp. White Pepper

For the Tzatziki Sauce:

  • 1 Cup Strained Greek Yogurt
  • 1 Cup Sour Cream
  • 1 Cucumber, Peeled, Seeded and Diced
  • ½ tbsp. Vinegar
  • Zest of 1 Lemon
  • The juice of ½ of a Lemon
  • 1-2 Garlic Cloves, Minced or Grated
  • ½ tsp. Salt
  • ¼ tsp. White Pepper
  • 2 tsp. Fresh Dill, Chopped


  • Preheat the oven to 400 Degrees F. Lightly oil the inside of a 3 qt. baking dish.
  • For the meatballs, combine all of the ingredients together, and mix thoroughly.
  • Form meatballs about the size of 1 tablespoon.
  • Place them in the oiled baking dish, and bake until cooked through, about 15-20 minutes
  • Meanwhile for the sauce, In a medium bowl whisk together the yogurt and sour cream, season with the salt and pepper.
  • Then add in vinegar, garlic, lemon juice, and lemon zest.
  • Stir until well blended. Lastly, add in the cucumber and fresh dill.
  • Serve  sauce along side of the meatballs, or generously drizzle on top.