Greek Turkey Meatballs with Tzatziki and Couscous
Herb-infused turkey meatballs loaded with feta, spinach, and olives, baked until golden and served with cooling tzatziki sauce and fluffy Israeli couscous. This Mediterranean-inspired dinner combines lean protein with vibrant vegetables and tangy yogurt for a balanced, restaurant-quality meal ready in under an hour. Perfect for weeknight dinners or meal prep, it delivers authentic Greek flavors without heavy cream or excessive oil.
Ingredients
- 1 pound ground turkey, none
- ½ medium white onion, diced
- 3 whole baby bell pepper, minced
- 2 tablespoon Greek seasoning, none
- 20 whole club crackers, crushedpanko0.5:1gluten-freeadds gluten
finer texture
- ¼ cup kalamata olives, chopped
- 1 teaspoon garlic, minced
- 6 ounce feta cheese, crumbled
- 4 ounce frozen spinach, thawed and squeezed dry
- 1 teaspoon sea salt, none
- ½ handful Italian flat-leaf parsley, chopped
- 1 cup plain Greek yogurt, none
- ½ medium cucumber, grated and drained
- 1 whole lemon, juiced
- 1 clove garlic, minced
- 1 teaspoon olive oil, none
- 1 teaspoon fresh dill, chopped
- 1 cup Israeli couscous, nonepearl barley1:1grainadds gluten
nuttier flavor, longer cook
- 2 cup water, none
Instructions
- 1
Preheat oven to 400F and line a baking sheet with parchment paper.
- 2
Combine ground turkey, diced onion, minced bell peppers, Greek seasoning, crushed crackers, olives, garlic, feta, thawed spinach, and salt in a bowl until just mixed.
- 3
Using a cookie scoop, form into evenly sized balls and place on the prepared sheet.
- 4
Refrigerate meatballs for 30 minutes.
- 5
For tzatziki, combine yogurt, grated cucumber, lemon juice, minced garlic, olive oil, dill, and salt. Cover and chill.
- 6
Bring water to a boil, add salt and couscous, stir, cover, reduce heat to medium-low, and simmer until water absorbs.
- 7
Remove meatballs from refrigerator and bake for 15-20 minutes until internal temperature reaches 165F.
- 8
Garnish meatballs with parsley and serve with tzatziki and couscous.
Tips
Squeeze thawed spinach dry to prevent wet meatballs that fall apart during cooking. A kitchen towel works best.
Use a cookie scoop for uniform meatballs that cook evenly. Chilling the mixture helps them hold shape better.
Grate cucumber for tzatziki and drain in a fine mesh sieve to remove excess moisture and prevent a watery sauce.
Good to Know
Refrigerate in airtight container up to 3 days. Freeze meatballs separately from sauce up to 2 months.
Form and refrigerate meatballs up to 8 hours before baking. Prepare tzatziki up to 1 day ahead. Couscous best cooked fresh, but reheats gently.
Plate warm meatballs, drizzle with tzatziki, and serve couscous alongside. Add fresh lemon wedges and extra parsley.
Common Mistakes
Skip squeezing spinach to avoid soggy, crumbling meatballs during cooking.
Do not overmix meatball mixture to prevent dense, tough texture.
Chill tzatziki immediately to prevent separation and maintain cool serving temperature.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these meatballs ahead?
Yes. Form and refrigerate unbaked meatballs up to 8 hours, or freeze up to 2 months. Thaw in refrigerator before baking. Baking time may increase by 5 minutes if starting from cold.
What if I don't have Israeli couscous?
Regular couscous, quinoa, or orzo work well. Adjust cooking time: regular couscous needs 5 minutes, quinoa needs 15 minutes, orzo needs 8-10 minutes.
How long does tzatziki keep?
Refrigerate in an airtight container up to 3 days. Do not freeze. The texture becomes grainy when thawed.