Turkey Meatballs {gluten free, grain free, dairy free} with Greek Yogurt Tzatziki {gluten free}

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Turkey Meatballs have quickly become a kitchen staple of mine. I’ve been messing with my recipe for a few weeks now, and I’m ready to share!

These little guys are nutrient packed morsels of goodness that we’ve been putting on just about everything. They have a little Greek/Mediterranean flair to them with the tarragon and especially when topped with the Greek Youg Tzatziki. YAY for Greek Week! Throwback to my days as an Auburn University sorority girl – tehehe!

Bake em, freeze em, reheat em, put em on salads, quinoa, pasta, wraps, or whatever you can think of! This week I put them on a bed of lemon, garlic spiralized zoodles (which is my new FAVORITE thing to use). I’ll feature that recipe later in the week.


I’m using coconut flour, again, this week as a binder. You may have noticed that I used it in my breading for the Asparagus Fries I created a few weeks ago. I like to use repeat ingredients in my posts for my followers. No, I’m not trying to be boring. I know how frustrating it can be to buy a funky ingredient, and watch it sit in your pantry for months on end after just one use. Basically, I’m trying to help a sista/brotha out, and I’ll try to group recipes with like ingredients together.

You’ll want to start by chopping your onion. The key to this recipe is to get a nice sauté/caramelization on those onions. The first time I made these I placed the raw onions into the meatball mixture, and there just wasn’t enough baking time for them to lose that raw flavor.  So, sauté the onion in the olive oil on medium high for 2-3 mins. Add the garlic for another 1-2 mins until all of the bits are translucent and a little brown like this:


Finely grate those carrots and zucchini. A cheese grater is what I use. Nothin’ fancy. Add the onions & garlic, carrots & zucchini, coconut flour, egg, mustard, and spices into a bowl with the ground turkey.


You caaaaan mix with a spoon but I like to get in there and mush with my hands.


Shape the mixture into little balls and place them on a baking sheet sprayed with olive oil.




Bake for 20-25 mins until they are just starting to turn golden. Remove the baking sheet from the oven and turn it to High Broil. Place the meatballs back into the oven to broil JUST for 2 mins. This gives them a nice outer texture.


Side note, don’t worry if some of the remaining fat gathers at the bottom of your meatball after baking. You can just remove it with a spoon, it is rendering out from the cooking process, no biggie.

Let these cool a min before serving or cool completely before freezing!

To make the Greek Yogurt Tzatziki: add the Greek yogurt, lemon juice, dill, salt and pepper to a bowl. Mix. Boom. Done. Bathe in it. Too far?




Like I said earlier, I served this on a giant pile of zoodles, but you can totally do brown rice pasta, quinoa, rice, sautéed veggies, etc. and top with a blob of the tzatziki.  If you want, swap the tarragon out for basil and eat them with a nice marina. Options are endless. This recipe is easily doubled or tripled so you can make a TON at a time to last you through those crazy weeknights when you just want to admit defeat with a jar of peanut butter.


I wanna know… was anyone else into Greek Life like I was? Who is a fan of zoodles???!

P.S. 4 days until I’m on my way to Italy!


Miss AK

Turkey Meatballs {gluten free, grain free, dairy free} with Greek Yogurt Tzatziki {gluten free}
Prep time: 
Cook time: 
Total time: 
Serves: 4
Turkey Meatballs: {gluten free, grain free, dairy free} Greek Yogurt Tzatziki {gluten free} Preheat oven to 375
  • Turkey Meatballs:
  • 1 tbsp of oil
  • ½ of a sweet onion - diced
  • 1 tsp of garlic - minced
  • 1 lb of lean ground turkey
  • ¼ cup of shredded carrots (about 1 medium "horse" carrot)
  • ¼ cup of shredded zucchini (about ½ of a smallish zucchini)
  • ¼ cup of coconut flour
  • 1 egg - I like free-range, organic eggs
  • ½ Tsp of dijon mustard
  • 1 tsp of tarragon
  • ½ Tsp of paprika
  • ½ Tsp of salt
  • ½ Tsp of pepper
  • ¼ Tsp of red pepper flakes *** optional - for spice lovers only!
  • Greek Yogurt Tzatziki:
  • ⅓ cup plain Greek Yogurt
  • juice from ½ of a lemon
  • 1 tsp. of dried dill (use fresh if you have it but you may need 1½-2 tsp.)
  • ¼-1/2 Tsp of sea salt - depending on your preference
  • ¼-1/2 Tsp of pepper - depending on your preference
  1. To Make Meatballs:
  2. Preheat oven to 375.
  3. Heat olive oil in a pan over medium high.
  4. Sautee onions for 2-3 mins until they start to turn translucent, add garlic and cook for 1-2 mins more.
  5. Remove garlic and onions and pour them into a large bowl.
  6. Shred carrots and zucchini; add them to the bowl.
  7. Add turkey, egg, coconut flour, mustard, tarragon, paprika, salt, pepper and optional red pepper to the bowl.
  8. Mix with your hands until everything is incorporated.
  9. Form into meatballs and place onto an olive oil greased cookie sheet.
  10. Place in oven and bake for 20-25 mins.
  11. Remove from oven and turn oven to broil on high.
  12. Place the meatballs back into the oven and broil for 2 mins. Remove to cool.
  13. To Make Tzatziki:
  14. Measure all ingredients and mix them together in a small bowl.

Note: This is a Miss Allie’s Kitchen original recipe, meaning this was lovingly formulated by yours truly . I’d love for you to try this one out, but if you’re posting this on your blog, site or social media account, make sure to link back to this original post. Please email before using any of my photographs in the Contact Me section above. Thank you!


Turkey Meatballs {gluten free, grain free, dairy free} with Greek Yogurt Tzatziki {gluten free}

  • Kathy


    Can’t wait to give these a try! I love baking my meatballs too.

    • allmcd3

      Let me know what you think! Thank you SO much for reading!

  • kristen


    Hi there! How many servings does this recipe make? I’m going to make them for a dinner party (I’m grain-free and a friend is gluten-free) and they seem perfect! Just want to make sure I buy the right amount of ingredients. Thanks!

    • Miss AK

      Hey there, Kristen! I’m SO glad! This makes about 4-6 servings depending on how hungry your group is. We’re pretty big eaters, so we usually get 4!

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