If you’re looking for a fresh, healthy dinner that’s packed with flavor and easy to whip up any night of the week, I absolutely love sharing this Greek Turkey Meatballs with Tzatziki Recipe with friends. It’s one of those recipes that just works — lean, tender turkey meatballs seasoned perfectly with herbs and spices, paired with a cool, creamy tzatziki sauce that adds such a bright Mediterranean touch. Whether you’re making dinner for the family or prepping for the week, these meatballs always impress.
Why You’ll Love This Recipe
- Healthy and Lean: Using ground turkey gives you that tender, juicy bite without the guilt.
- Bursting with Fresh Flavors: Fresh parsley, oregano, and homemade tzatziki bring the classic Greek flavors straight to your plate.
- Versatile and Easy to Make: Perfect for meal prep, weeknight dinners, or impressive entertaining.
- Quick Cooking Time: Ready in just about 35 minutes, so you won’t be waiting around hungry for long.
Ingredients You’ll Need
You’ll notice that this recipe uses simple ingredients that come together beautifully — no complicated spices or hard-to-find foods here. When shopping, aim for fresh herbs and good-quality ground turkey for the best results.
- Ground turkey: I prefer lean turkey for a healthy meal without excess fat, but don’t go too lean or the meatballs can dry out.
- Breadcrumbs: Regular or gluten-free both work fine — they help keep the meatballs tender and hold together.
- Egg: Acts as a binder; one large egg is just enough to hold everything perfectly.
- Garlic: I love lots of garlic in both the meatballs and tzatziki to really make this recipe pop.
- Onion: Finely chopped so it blends into the meatballs and adds mild sweetness.
- Fresh parsley: The fresh herbiness makes a huge difference in flavor.
- Dried oregano: A classic Greek herb that you’ll find in so many Mediterranean dishes.
- Ground cumin: Adds a subtle earthiness that balances the bright flavors.
- Salt and black pepper: The fundamentals you can’t skip to season everything perfectly.
- Olive oil: For pan-frying; extra virgin if you can—it adds a little richness.
- Greek yogurt: The base of the tzatziki sauce; thick and creamy.
- Cucumber: Grated and drained so the tzatziki doesn’t get watery.
- Lemon juice: Freshly squeezed for that zesty kick in the sauce.
- Fresh dill: Chopped and folded into tzatziki for that classic hint of herbaceous brightness.
Variations
I’ve had so much fun customizing this Greek Turkey Meatballs with Tzatziki Recipe depending on what I have on hand or the occasion. Don’t be afraid to tweak it — I promise it will still turn out great!
- Add heat: Throw in some red pepper flakes or a splash of harissa if you like your meatballs with a spicy kick.
- Different herbs: Swap fresh dill in the meatballs instead of parsley, or add mint to the tzatziki for a refreshing twist.
- Oven-baked option: I sometimes bake the meatballs on a sheet pan to reduce oil use—just about 20 minutes at 400°F (200°C) works beautifully.
- Gluten-free: Use gluten-free breadcrumbs or almond flour and it’s safe for gluten-sensitive friends.
How to Make Greek Turkey Meatballs with Tzatziki Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the ground turkey with breadcrumbs, egg, minced garlic, finely chopped onion, parsley, oregano, cumin, salt, and black pepper in a large bowl. I like to mix everything gently with my hands to evenly incorporate the ingredients without compacting the meat too much—this keeps the meatballs tender. Once mixed, let the mixture rest for about 5 minutes to let the flavors meld together.
Step 2: Form and Cook the Meatballs
Shape the mixture into golf ball-sized meatballs—you’ll get about 16. I find wetting my hands slightly helps prevent sticking. Heat a few tablespoons of olive oil in a skillet over medium heat. Cook the meatballs in batches, turning occasionally, until they’re golden brown all over and cooked through, roughly 10-12 minutes. If you opt for oven baking, arrange them on a parchment-lined baking sheet and bake at 400°F for 18-20 minutes.
Step 3: Make the Tzatziki Sauce
While the meatballs cook, prepare your tzatziki by grating the cucumber and placing it in a fine mesh sieve or clean kitchen towel to squeeze out excess moisture—this keeps your sauce nice and thick. Mix the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped fresh dill, olive oil, and some salt and pepper in a bowl. Taste and adjust seasonings as you go—you’ll notice how fresh and vibrant it tastes!
Step 4: Serve and Enjoy
Serve the warm turkey meatballs alongside a generous dollop of your homemade tzatziki. I like setting out some pita bread and a light salad to make it a complete meal. Trust me, once you try this, it’ll become a staple.
Pro Tips for Making Greek Turkey Meatballs with Tzatziki Recipe
- Don’t Overmix the Meat: Mixing too much makes the meatballs dense — gently combine the ingredients just until combined.
- Squeeze the Cucumber Well: Removing water from the cucumber prevents watery, runny tzatziki sauce.
- Use Fresh Herbs: Fresh parsley and dill really lift the flavor versus dried herbs here.
- Avoid High Heat Initially: Cooking meatballs over medium heat helps them cook through without burning the outside.
How to Serve Greek Turkey Meatballs with Tzatziki Recipe
Garnishes
I love sprinkling some extra chopped fresh dill and a few lemon wedges on the side when serving — they bring brightness and make your plate look gorgeous, too. Sometimes I add thinly sliced red onions or a handful of chopped Kalamata olives for extra visual and flavor interest.
Side Dishes
This goes wonderfully with a crisp Greek salad or simple roasted vegetables. I’m also a big fan of serving it with warm pita bread or over fluffy couscous to soak up any extra tzatziki sauce.
Creative Ways to Present
For a party, I’ve arranged the meatballs on a large platter with tzatziki in a bowl surrounded by pita triangles and veggies for dipping — it always ends up being one of the first dishes to disappear. Another fun way is skewering the meatballs onto toothpicks for easy appetizer-style servings.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs keep beautifully in an airtight container in the fridge for 3-4 days. I usually store the meatballs and tzatziki separately so the sauce stays fresh and doesn’t get watery overnight.
Freezing
I like to freeze cooked meatballs in single layers on a baking sheet first, then transfer them to freezer bags. They hold up great and thaw quickly when you’re ready to use them. The tzatziki doesn’t freeze well, so save that fresh for serving day.
Reheating
For reheating, I pop meatballs in a 350°F oven for about 10-12 minutes or heat gently in a skillet. Avoid the microwave if you want to keep them juicy and avoid rubbery texture. Add the fresh tzatziki right before serving.
FAQs
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Can I use ground chicken instead of turkey for this recipe?
Absolutely! Ground chicken is a great substitute and will work similarly for this Greek Turkey Meatballs with Tzatziki Recipe. Just use lean ground chicken and adjust cooking time as needed to ensure they’re cooked through but remain juicy.
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How do I prevent my meatballs from falling apart?
Using breadcrumbs and an egg helps bind your mixture, so don’t skip them. Also, be gentle when mixing and shaping the meatballs—overworking the meat can make them tough and more likely to crumble. Cooking over moderate heat and turning carefully also prevents breakage.
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Can I make the tzatziki sauce vegan?
Yes! Swap Greek yogurt for a plant-based yogurt alternative, like coconut or almond yogurt that’s unsweetened and thick. The fresh cucumber, garlic, lemon, and dill will still give you that classic tzatziki vibe.
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Is it better to bake or pan-fry the meatballs?
Both methods work well — pan-frying gives a lovely browned crust and quicker cooking, but baking is healthier and hands-off. If baking, use a hot oven and don’t overcrowd the pan to get some crispness on the outside.
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How do I make sure the tzatziki isn’t watery?
The key is to grate and then squeeze out as much liquid from the cucumber as possible before mixing it into the yogurt. You can use a cheesecloth, kitchen towel, or fine mesh sieve for this step.
Final Thoughts
This Greek Turkey Meatballs with Tzatziki Recipe has become one of those “go-to” dishes in my kitchen whenever I crave something healthy yet packed with bright, satisfying flavors. It’s approachable, uses everyday ingredients, and always makes me feel like I’m enjoying a little taste of the Mediterranean right at home. Give it a try—you’ll find it’s as effortless as it is delicious, and I’m pretty sure your family and friends will agree with me!
Print
Greek Turkey Meatballs with Tzatziki Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Fat
Description
Greek Turkey Meatballs with Tzatziki offer a healthy, flavorful Mediterranean-inspired dish featuring lean ground turkey meatballs seasoned with herbs and spices, pan-fried to golden perfection, and served with a refreshing homemade tzatziki sauce made from Greek yogurt, cucumber, garlic, lemon, and dill.
Ingredients
Turkey Meatballs
- 1 lb (450g) ground turkey (preferably lean)
- 1/3 cup breadcrumbs (regular or gluten-free)
- 1 large egg
- 3 garlic cloves, minced
- 1/4 cup finely chopped onion
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Olive oil for cooking (if pan-frying)
Tzatziki Sauce
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 1/2 cucumber, grated and drained
- 1 garlic clove, minced
- 1 tbsp lemon juice (freshly squeezed)
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, dried oregano, ground cumin, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Shape the meatballs: Using your hands, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, ensuring they are compact to hold together during cooking.
- Cook the meatballs: Heat a skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, place the meatballs in the skillet, making sure not to overcrowd. Cook, turning occasionally, for about 15–20 minutes or until the meatballs are cooked through and golden brown on all sides.
- Prepare the tzatziki sauce: While the meatballs cook, grate the cucumber and squeeze out excess liquid using a clean cloth or paper towel. In a bowl, combine the Greek yogurt, drained cucumber, minced garlic, freshly squeezed lemon juice, chopped dill, olive oil, and season with salt and pepper. Mix well until smooth and creamy.
- Serve: Plate the cooked turkey meatballs and serve alongside or topped with the fresh tzatziki sauce. Garnish with additional parsley or dill if desired for added freshness.
Notes
- Use lean ground turkey to keep the meatballs light and healthy.
- Grate and drain the cucumber well for the tzatziki to avoid excess moisture.
- These meatballs can be baked at 375°F (190°C) for 20–25 minutes as an alternative to pan-frying.
- Feel free to serve with pita bread, rice, or a fresh salad to complete the meal.
- Leftover meatballs and tzatziki store well in the fridge for up to 3 days, making them ideal for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 95 mg
