Lemon Garlic Greek Meatballs

These lemon garlic Greek turkey meatballs bring a burst of fresh, herbaceous flavor to your dinner table without wearing you out in the kitchen. The juicy turkey combined with zesty lemon and fragrant herbs pairs perfectly with a creamy, garlicky homemade tzatziki that adds a cool balance. Whether you are looking for a quick weeknight meal or something a tad impressive for guests, this recipe fits the bill beautifully.

I first made these during a busy work week and found the tzatziki so good that my family requested it again before the week was out. It quickly became a favorite for its ease and flavor combination.

Ingredients

• Ground turkey: lean but juicy for tender meatballs
• Garlic cloves: minced for aromatic punch you can never have too much of
• Lemon zest and juice: adding brightness and a gentle tang that lifts the dish
• Egg: acting as the binding player keeping the mix together without toughness
• Breadcrumbs: softening the texture to keep meatballs tender
• Red onion: finely chopped to infuse mild sweetness and sharpness without overpowering
• Fresh parsley and dill: for authentic Greek herbaceous notes
• Extra virgin olive oil: for richness and a silky finish
• Salt and black pepper: to season and bring out all the flavors
• Thick Greek yogurt: the creamy base with tang and body
• Grated cucumber: squeezed dry to keep the sauce thick and not watery
• Grated garlic: delivering that unmistakable kick and depth
• Lemon juice: balancing acidity for an elegant flavor profile
• Olive oil: for silkiness
• Salt: to taste and make all ingredients pop

Instructions

Preheat Oven:

Raise your oven temperature to 400 degrees Fahrenheit or 200 degrees Celsius now so it’s ready when meatballs go in. Delaying this step makes dinner later than you want.

Mix the Meatball Ingredients:

In a large bowl, combine the ground turkey, minced garlic, lemon zest and juice, egg, breadcrumbs, finely chopped red onion, chopped parsley and dill, olive oil, salt, and pepper. Use clean hands or a spoon to stir gently until just mixed. Avoid overworking or the meatballs will become dense and dry.

Shape the Meatballs:

Roll the mixture into golf ball sized meatballs placing them on a baking sheet lined with parchment paper or a silicone mat. Sizes can vary a bit so don’t stress about perfect uniformity.

Bake the Meatballs:

Place the tray in the oven and cook for 18 to 22 minutes flipping the meatballs halfway through for even browning. Look for a golden exterior and cooked through centers that remain juicy.

Prepare the Tzatziki:

While the meatballs bake, mix the Greek yogurt, grated and well squeezed cucumber, grated garlic, lemon juice, olive oil, and salt in a bowl. Stir well then taste and adjust the seasoning until it suits your palate.

Rest and Serve:

Once meatballs finish baking, let them rest a few minutes to lock in juiciness. Plate with generous dollops of homemade tzatziki alongside pita bread, fresh salad, or your favorite sides. Enjoy warm.

Personally, the fresh dill in these meatballs reminds me of summers in Greece where it’s used to flavor everything from salads to stews. The lemon and herbs make it feel light and bright even on colder nights. I treasure how this recipe brings that sunshiny Mediterranean feeling to my table, even with a busy schedule.

Storage Tips

Store leftover meatballs and tzatziki separately in airtight containers in the refrigerator for up to 3 days. The tzatziki will thicken more when chilled so stir in a splash of water or olive oil before serving to loosen it up. Reheat meatballs gently in the oven or microwave to retain moisture.

Ingredient Substitutions

Ground chicken or lean pork can be swapped for turkey for a different but equally delicious protein base. Use glutenfree breadcrumbs or crushed rice crackers if you need a glutenfree option. If you do not have fresh dill, mix dried dill with parsley but reduce quantity as dried herbs have a stronger concentration of flavor. For dairyfree tzatziki, coconut or almond yogurt works though the flavor will be subtly different.

Serving Suggestions

Serve these meatballs on fluffy pita with a heap of tzatziki and crisp cucumber salad for a casual Mediterranean feast. They pair well with roasted vegetables such as eggplant or zucchini to keep the meal light and healthy. Try them alongside crispy homemade fries or sweet potato wedges for a fun family meal.

These lemon garlic turkey meatballs with creamy tzatziki make a bright, easy weeknight dinner that also shines for guests. Serve warm with pita and a fresh salad for a simple, satisfying Mediterranean meal.

Your Recipe Questions Answered

→ How do I keep the meatballs juicy?

Using lean ground turkey combined with breadcrumbs and an egg helps retain moisture, while avoiding overmixing prevents them from becoming dense or dry.

→ What is the best way to prepare the tzatziki?

Grate and squeeze the cucumber to remove excess moisture, then mix with thick Greek yogurt, garlic, lemon juice, olive oil, and salt for a balanced creamy dip.

→ Can I bake the meatballs instead of frying?

Yes, baking at 400°F for 18-22 minutes ensures even cooking and a tender inside with a golden outside without added oil.

→ Which herbs work best in this dish?

Fresh parsley and dill bring authentic Greek flavors and brighten the meatballs with their fresh, herbal notes.

→ What can I serve alongside these meatballs?

Pita bread, fresh salad, or roasted vegetables complement the meatballs and creamy tzatziki beautifully for a complete meal.