Enjoy these tasty Greek Meatballs with Taztziki Sauce as a stand alone meal, over a bed of zoodles sprinkled with some crumbled feta cheese or share them as an appetizer at parties.
I love Greek food. The flavors are so strong, yet the food always seems super light and fresh. It’s great all year long, but I especially love it in the summer.
I opted to make these meatballs with ground turkey, which I usually don’t care for. But, I’ve eaten Greek Turkey burgers in the past and they were delish so I decided to just go with it. Plus, I think that beef would really over power the seasonings.
If you don’t want to use turkey, then I would go with a ground chicken as my next choice. Of course if you can get your hands on ground lamb – that would be tops!
You can save time on this recipe by busting out your food processor if it has a grating attachment, because that’s where most of your prep time goes. If you’re like me and don’t have one, no worries! Even the handheld grater is still pretty quick.
Another tip, if you are feeding picky eaters try peeling the zucchini and grating the onion SUPER fine to camouflage it from unsuspecting littles.
The onion adds a TON of yummy flavor, so you really don’t want to skip it, and the zucchini adds absolutely ZERO flavor, but lots of moisture – which ground turkey desperately needs.
I eat these meatballs as they are with a simple cucumber salad on the side, or sometimes I toss them onto a pile of zoodles along with feta cheese, and a drizzle of olive oil. They also make a spectacular (and I do not use that word lightly) appetizer for parties.
Last thing before I dish the recipe … Absolutely, under no circumstance – skip the Tzatziki sauce. It’s the best. It’s pretty much the reason that I make these meatballs in the first place. If you really don’t want to make it, then at least buy some from the store.
Tzatziki sauce is typically made with Greek yogurt, but since I wanted to keep this as low carb as possible, I opted to use sour cream. If you don’t mind the extra carbs – then the yogurt is totally worth it! Just be aware that you may need to dial back the vinegar and lemon juice that the recipe calls for.
It really is imperative.
Be sure to check out these other great recipes from This Mom’s Menu:
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Greek Meatballs with Tzatziki Sauce
For the Meatballs:
- Add all the meatball ingredients to a large bowl. combine the ingredients until they are all mixed together. Form the mixture into meatballs using approximately 2 tbsp - 1/4 cup of the turkey mixture per meatball.
- Preheat the oven to 350 degrees, and heat a non-stick skillet over high heat.
- Once the skillet it hot, add the meatballs. Cook for 1-2 minutes then turn them. (I like to do this to get a good crispy meatball, but you can skip this step and go straight to baking them - just be sure to add on additional baking time)
- After they have been browned on all sides, transfer to a baking sheet and place in the oven for 10-15 minutes or until the internal temperature reaches 165 degrees F. The cooking time will vary based upon the size of the meatballs and how long you sear them in the skillet.
- While the meatballs are cooking, assemble the Tzatziki sauce by combining all the ingredients in a small bowl. Refrigerate until ready to eat.
- Serve the meatballs with the Tzatziki sauce and enjoy!