There’s something incredibly satisfying about a dish that’s both comforting and refreshing at the same time, and these Greek Turkey Meatballs with Tzatziki fit that description perfectly. Imagine juicy, herb-infused meatballs, lightly crisp on the outside, paired with a cool, creamy tzatziki sauce. It’s a combination that brings together bold Mediterranean flavors with a wholesome, homemade touch.
These meatballs are inspired by traditional Greek keftedes, which are usually made with lamb or beef and packed with aromatic herbs and spices. This version swaps in ground turkey, making them a bit leaner while still delivering that savory, well-seasoned bite. Served with a generous dollop of tzatziki, a cucumber-yogurt sauce that’s bright and tangy, this meal is light yet deeply satisfying.
Whether you’re serving them over a bed of rice, tucked into a warm pita, or just enjoying them as a snack, these Greek turkey meatballs are a fantastic option for meal prep, weeknight dinners, or even a casual gathering with friends.
Why You’ll Love This Recipe
- Healthy and flavorful – Lean turkey keeps these meatballs light, while fresh herbs and spices add a burst of Mediterranean taste.
- Perfect for meal prep – They store well and can be enjoyed in various ways throughout the week.
- Simple ingredients, big flavors – No need for fancy ingredients—just wholesome pantry staples and fresh herbs.
- Pairs well with everything – Serve with pita, salad, rice, or even roasted veggies for a well-rounded meal.
Ingredients You’ll Need
For the Greek Turkey Meatballs:
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
How to Make Greek Turkey Meatballs
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, chopped red onion, parsley, oregano, cumin, salt, and pepper. Use clean hands or a fork to mix everything until well combined. Be careful not to overmix, as that can make the meatballs tough.
Step 2: Shape the Meatballs
Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on a plate or a lined baking sheet while you finish shaping the rest.
Step 3: Cook the Meatballs
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, turning occasionally, until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
If you prefer, you can also bake them! Preheat your oven to 400°F (200°C) and bake on a lined baking sheet for 18-20 minutes, flipping halfway through.
Step 4: Make the Tzatziki Sauce
While the meatballs are cooking, prepare the tzatziki. In a small bowl, combine Greek yogurt, grated cucumber (squeeze out as much liquid as possible), minced garlic, lemon juice, fresh dill, salt, pepper, and olive oil. Stir until smooth and creamy. Taste and adjust seasoning as needed.
Step 5: Serve and Enjoy
Serve the warm turkey meatballs with a generous side of tzatziki. These pair beautifully with pita bread, a fresh Greek salad, or over rice for a heartier meal. Garnish with extra fresh herbs or a drizzle of olive oil for a restaurant-quality finish.
Helpful Tips
- Don’t skip the breadcrumbs – They help absorb moisture and keep the meatballs soft and tender.
- Chill the meatball mixture – If the mixture feels too sticky, refrigerate it for 15-20 minutes before shaping the meatballs.
- Use a meat thermometer – This ensures your meatballs are fully cooked without being overdone.
- Customize the herbs – Swap parsley for fresh mint or cilantro for a different flavor profile.
- Make-ahead tzatziki – Tzatziki gets even better after a few hours in the fridge, so feel free to prepare it in advance.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 16 meatballs
- Category: Main Dish
- Method: Pan-frying or Baking
- Cuisine: Greek
- Diet: High-Protein
Notes
- If you prefer a dairy-free version of tzatziki, use a dairy-free yogurt alternative.
- These meatballs freeze well! Store them in an airtight container and freeze for up to 3 months.
Nutritional Information (Per Serving)
- Calories: 210
- Protein: 22g
- Carbohydrates: 6g
- Fat: 10g
- Fiber: 1g
- Sugar: 1g
Note: Nutritional values are approximate and will vary based on specific ingredients used.
Frequently Asked Questions
Can I use ground chicken instead of turkey?
Yes! Ground chicken works just as well and has a similar texture and flavor.
How do I prevent my meatballs from falling apart?
Make sure to include the egg and breadcrumbs, which act as binding agents. Also, avoid overmixing the ingredients.
What can I serve with these meatballs?
These meatballs go well with rice, quinoa, or a simple Greek salad. You can also stuff them into pita bread with tzatziki, lettuce, tomatoes, and cucumbers for a delicious gyro-style wrap.
Can I make the tzatziki sauce ahead of time?
Absolutely! It actually tastes better after a few hours in the fridge as the flavors meld together. Store it in an airtight container for up to 4 days.
Storage Instructions
Refrigeration: Store cooked meatballs in an airtight container in the fridge for up to 4 days.
Freezing: Let the meatballs cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
Reheating: To reheat, bake them at 350°F (175°C) for about 10 minutes, or microwave in short bursts until warmed through.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other Mediterranean favorites:
Conclusion
These Greek Turkey Meatballs with Tzatziki are an easy, flavorful, and nutritious way to enjoy a classic Mediterranean dish. Whether you’re making them for a quick weeknight dinner or meal prepping for the week, they’re sure to become a go-to favorite in your kitchen. With their juicy texture, herby aroma, and that creamy tzatziki on the side, they bring a little taste of Greece to your table—no passport required.
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Greek Turkey Meatballs with Tzatziki
Description
There’s something incredibly satisfying about a dish that’s both comforting and refreshing at the same time, and these Greek Turkey Meatballs with Tzatziki fit that description perfectly. Imagine juicy, herb-infused meatballs, lightly crisp on the outside, paired with a cool, creamy tzatziki sauce. It’s a combination that brings together bold Mediterranean flavors with a wholesome, homemade touch.
These meatballs are inspired by traditional Greek keftedes, which are usually made with lamb or beef and packed with aromatic herbs and spices. This version swaps in ground turkey, making them a bit leaner while still delivering that savory, well-seasoned bite. Served with a generous dollop of tzatziki, a cucumber-yogurt sauce that’s bright and tangy, this meal is light yet deeply satisfying.
Whether you’re serving them over a bed of rice, tucked into a warm pita, or just enjoying them as a snack, these Greek turkey meatballs are a fantastic option for meal prep, weeknight dinners, or even a casual gathering with friends.
Ingredients
For the Greek Turkey Meatballs:
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, chopped red onion, parsley, oregano, cumin, salt, and pepper. Use clean hands or a fork to mix everything until well combined. Be careful not to overmix, as that can make the meatballs tough.
Using your hands or a small scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on a plate or a lined baking sheet while you finish shaping the rest.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, turning occasionally, until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
If you prefer, you can also bake them! Preheat your oven to 400°F (200°C) and bake on a lined baking sheet for 18-20 minutes, flipping halfway through.
While the meatballs are cooking, prepare the tzatziki. In a small bowl, combine Greek yogurt, grated cucumber (squeeze out as much liquid as possible), minced garlic, lemon juice, fresh dill, salt, pepper, and olive oil. Stir until smooth and creamy. Taste and adjust seasoning as needed.
Serve the warm turkey meatballs with a generous side of tzatziki. These pair beautifully with pita bread, a fresh Greek salad, or over rice for a heartier meal. Garnish with extra fresh herbs or a drizzle of olive oil for a restaurant-quality finish.
Notes
If you prefer a dairy-free version of tzatziki, use a dairy-free yogurt alternative.
These meatballs freeze well! Store them in an airtight container and freeze for up to 3 months.
