Greek Turkey Meatballs with Tzatziki bring all those wonderful Mediterranean flavors right to your table without the fuss. I’ve been making meatballs since I was tall enough to reach the counter at my mother’s side, and these Greek-inspired ones have become a family favorite.
There’s something about the combination of fresh herbs, garlic, and that cool, creamy tzatziki that just works. I remember the first time I made these for a family gathering, everyone was surprised at how light and flavorful they were compared to traditional beef meatballs. My grandchildren now request these every time they visit, and I love that they’re getting a protein-packed meal with all those good Mediterranean ingredients. Time to get rolling.
What Makes This Greek Turkey Meatball Recipe Special
These Greek Turkey Meatballs have saved countless weeknight dinners in my kitchen. What I love most is how the lean turkey stays tender and juicy, while the fresh herbs and spices give every bite that authentic Greek flavor you’d find in a taverna.
- Packed with lean protein, each serving delivers 25-30g to keep you satisfied
- Ready in just 30 minutes from start to finish, perfect for busy evenings
- The homemade tzatziki sauce is fresher and healthier than store-bought versions
- Easily customizable with your favorite Mediterranean add-ins like sun-dried tomatoes or feta
- Makes excellent meal prep for healthy lunches throughout the week
Key Players in This Recipe
Ground Turkey provides a lean, protein-rich base for these meatballs. I always choose 93% lean ground turkey for the best balance of moisture and health benefits without being too dry.
Breadcrumbs help bind the meatballs together and keep them tender. In my kitchen, I prefer using panko breadcrumbs for a lighter texture, and I keep gluten-free versions on hand for family members who need them.
Fresh Parsley brings bright, herbal notes that are essential to Greek flavor. I always use flat-leaf Italian parsley rather than curly because it has a more robust, less bitter taste that complements the other herbs beautifully.
Dried Oregano is the signature herb of Greek cooking. I’ve found that dried oregano actually works better than fresh in this recipe because its concentrated flavor holds up well to cooking.
Ground Cumin adds a warm, earthy depth that balances the brightness of the lemon and herbs. Just a small amount makes a big difference in creating those authentic Mediterranean flavors.
Greek Yogurt forms the creamy base of the tzatziki sauce. I always use full-fat or 2% Greek yogurt rather than nonfat because it creates a richer, more authentic sauce that clings beautifully to the meatballs.
Fresh Dill in the tzatziki is non-negotiable for me. The combination of dill and cucumber is what makes tzatziki taste like the real thing, not just garlic yogurt.
How to Make Greek Turkey Meatballs with Tzatziki
Step 1. In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin, salt, and pepper. I’ve learned to mix with clean hands just until everything is incorporated, being careful not to overmix or the meatballs will become tough.
Step 2. Roll the mixture into uniform meatballs about 1 to 1.5 inches in diameter. Betty’s tip: keeping them the same size ensures even cooking, and slightly wet hands prevent the mixture from sticking.
Step 3. For oven baking, preheat your oven to 400°F and place the meatballs on a parchment-lined baking sheet. Bake for 15-20 minutes until golden and cooked through to an internal temperature of 165°F.
Step 4. If pan-frying, heat a drizzle of olive oil in a large skillet over medium heat. Cook the meatballs for 4-5 minutes on each side, turning carefully to brown all sides, until fully cooked through.
Step 5. For the tzatziki sauce, grate the cucumber and squeeze out as much moisture as possible using paper towels or cheesecloth. This step is crucial to prevent watery sauce.
Step 6. In a mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, lemon juice, chopped dill, and olive oil. Stir until evenly mixed, then taste and adjust seasoning with salt and pepper. Chill in the fridge for at least 30 minutes before serving to let the flavors meld beautifully.
Storage and Reheating Tips
I typically store the meatballs and tzatziki sauce separately in airtight containers in the refrigerator. The meatballs stay fresh for up to 4 days, while the tzatziki is best used within 3-4 days as the cucumber releases moisture over time.
These meatballs freeze beautifully, which I do often for quick future meals. Let them cool completely after cooking, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag, where they’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
For reheating, I’ve found the oven works best to maintain moisture. Place thawed meatballs on a baking sheet, cover loosely with foil, and warm at 350°F for 10-12 minutes. The stovetop also works well – just add a splash of water or broth to a covered skillet and heat gently. Always serve the tzatziki cold for the best taste and texture.
What Goes Well with Greek Turkey Meatballs
- Warm pita bread is perfect for making wraps or scooping up extra tzatziki. The soft, pillowy texture complements the tender meatballs beautifully.
- Fresh Greek salad with cucumbers, tomatoes, red onions, olives, and feta adds crisp, refreshing contrast. The acidic dressing cuts through the richness perfectly.
- Fluffy rice or quinoa creates a satisfying Mediterranean bowl when you layer the grains with meatballs and fresh vegetables. For more bowl inspiration, try my Mediterranean Steak Bowl which uses similar flavor profiles.
- Roasted vegetables like zucchini, bell peppers, and eggplant bring that authentic Greek taverna feel to your plate. Their slight char pairs wonderfully with the herbs in the meatballs.
- Lemon roasted potatoes are a classic Greek side that soaks up the tzatziki sauce. The crispy edges and fluffy centers make them irresistible.
- Hummus and veggie platter adds more protein and fiber for a complete, nutritious meal. If you enjoy Mediterranean flavors, you might also like my Greek Sheet Pan Chicken for another easy dinner option.
FAQs
Absolutely. Ground chicken works just as well and has a similar lean protein profile, though it may be slightly more delicate in texture.
This usually happens from overmixing the meat or not using enough binding agent. Make sure your egg is fully incorporated and consider adding an extra tablespoon of breadcrumbs if the mixture feels too wet.
Yes, you can form the raw meatballs up to 24 hours ahead and store them covered in the refrigerator. You can also cook them completely and reheat when ready to serve.
Greek Turkey Meatballs with Tzatziki
Ingredients
Equipment
Method
- In large mixing bowl, combine ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin, salt, and pepper. Mix with clean hands just until incorporated, being careful not to overmix.
- Roll mixture into uniform meatballs about 1 to 1.5 inches in diameter. Slightly wet hands prevent mixture from sticking.
- For oven method: Preheat oven to 400°F. Place meatballs on parchment-lined baking sheet and bake for 15-20 minutes until golden and internal temperature reaches 165°F.
- For pan-frying: Heat drizzle of olive oil in large skillet over medium heat. Cook meatballs 4-5 minutes per side, turning carefully to brown all sides, until fully cooked through.
- For tzatziki sauce, grate cucumber and squeeze out as much moisture as possible using paper towels or cheesecloth to prevent watery sauce.
- In mixing bowl, combine Greek yogurt, drained cucumber, minced garlic, lemon juice, chopped dill, and olive oil. Stir until evenly mixed, then taste and adjust seasoning with salt and pepper.
- Chill tzatziki in refrigerator for at least 30 minutes before serving to let flavors meld. Serve meatballs with generous dollop of tzatziki sauce alongside pita bread, rice, or fresh salad.
