Greek Turkey Meatballs with Tzatziki are a fresh and flavorful twist on classic meatballs. These tender turkey meatballs are packed with Mediterranean spices and herbs, giving them a light but tasty kick. The creamy, cool tzatziki sauce made with yogurt, cucumber, and garlic makes a perfect dip or topping that adds a refreshing contrast to the savory meatballs.
I love making these meatballs because they come together quickly and don’t feel heavy like some meat dishes. Using turkey keeps things lighter, but you still get all the good flavors thanks to the garlic, oregano, and lemon zest. I usually add a little extra dill to the tzatziki because I’m obsessed with how it brightens everything up.
My favorite way to enjoy these meatballs is piled onto warm pita bread with some fresh veggies like tomatoes, cucumbers, and red onions. It feels like a mini Greek feast in every bite! These meatballs are also great served alongside a big salad or some roasted veggies if you want a simple, healthy dinner that feels special. I always find myself making these when I want something easy but still impressive enough to share with friends or family.
Key Ingredients & Substitutions
Ground Turkey: Lean turkey keeps these meatballs light and healthy. If you prefer richer flavor, you can swap in ground chicken or even a mix of turkey and pork.
Breadcrumbs: They help bind the meatballs and keep them from falling apart. For a gluten-free option, try crushed gluten-free crackers or oats ground into fine crumbs.
Fresh Herbs: Parsley and dill add bright, fresh flavors typical of Greek cooking. If dill isn’t your thing, fresh mint works beautifully in the tzatziki.
Greek Yogurt: The base for tzatziki, providing creaminess and tang. Use full-fat for best texture, but low-fat works in a pinch. You can substitute plain yogurt but strain it to thicken.
Cucumber: Grate and squeeze out excess moisture to avoid watery tzatziki. English cucumbers are less seedy and a great choice here.
How Can I Make Tender and Flavorful Turkey Meatballs?
Turkey can dry out easily, so the trick is to keep the mixture moist and gentle when mixing. Here’s how:
- Use your hands to combine ingredients lightly—overmixing makes meatballs tough.
- Include some breadcrumbs and egg for moisture and binder.
- Grate the onion finely to release natural juices without large chunks.
- Add fresh herbs and lemon zest for bright flavor.
- Cook meatballs on medium heat, turning carefully to get a golden crust without drying the inside.
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the meatball ingredients evenly.
- Grater – essential for grating cucumber and lemon zest quickly and finely.
- Skillet or frying pan – a heavy-bottomed pan helps brown the meatballs nicely without sticking.
- Spatula or tongs – to turn the meatballs gently without breaking them apart.
- Paper towels – handy for squeezing excess moisture from the cucumber for the tzatziki sauce.
Flavor Variations & Add-Ins
- Swap ground turkey for ground chicken or lamb to add richness and a more traditional Greek taste.
- Stir in crumbled feta cheese inside the meatballs for an extra tangy burst of flavor.
- Add chopped spinach or grated zucchini to sneak in veggies and boost moisture.
- Spice it up with a pinch of cayenne or red pepper flakes if you like a little heat.
Greek Turkey Meatballs with Tzatziki
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 small onion, finely grated or minced
- 1 egg, beaten
- 1 tsp dried oregano
- 1/2 tsp ground cumin (optional)
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- 1-2 tbsp olive oil (for cooking)
For the Tzatziki:
- 1 cup Greek yogurt (full-fat preferred)
- 1/2 cucumber, grated and excess moisture squeezed out
- 1-2 cloves garlic, minced
- 1 tbsp fresh dill, finely chopped (or mint as preferred)
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt, to taste
Garnish:
- Fresh mint leaves
- Extra olive oil for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the ingredients and mix the meatballs. Cooking the meatballs will take roughly 15 minutes. You’ll also want to refrigerate the tzatziki for at least 15 minutes if you have time, but you can enjoy it right away. Total active time is around 30-35 minutes.
Step-by-Step Instructions:
1. Prepare the Tzatziki Sauce:
In a bowl, mix together the Greek yogurt, grated cucumber (make sure to squeeze out as much water as possible), minced garlic, chopped dill, lemon juice, olive oil, and salt. Stir well, cover, and chill in the fridge while you prepare the meatballs to let the flavors blend.
2. Make the Meatball Mixture:
In a large bowl, combine the ground turkey, breadcrumbs, parsley, minced garlic, grated onion, beaten egg, oregano, cumin (optional), lemon zest, salt, and pepper. Use your hands or a spoon to gently mix everything just until combined. Avoid overmixing to keep the meatballs tender.
3. Form the Meatballs:
Shape the mixture into small meatballs about 1.5 inches across. You should get about 15-20 meatballs, depending on size.
4. Cook the Meatballs:
Heat olive oil in a skillet over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Cook for 4-5 minutes on each side, turning gently, until nicely browned and fully cooked inside (reach an internal temperature of 165°F / 74°C). Remove meatballs from the pan and keep warm.
5. Serve:
Spread a spoonful of tzatziki sauce on your plate, place the cooked meatballs on top, and drizzle with a little olive oil. Garnish with fresh mint leaves. For a complete meal, serve with warm pita bread or a crisp salad.
Can I Use Frozen Ground Turkey for This Recipe?
Yes, you can! Just be sure to fully thaw it in the refrigerator overnight before using. This helps the meatballs hold together better and ensures even cooking.
How Can I Make These Meatballs Gluten-Free?
Simply substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also use ground oats as a binder if you want a naturally gluten-free option.
Can I Prepare the Meatballs and Tzatziki Ahead of Time?
Absolutely! You can mix and shape the meatballs a day in advance and store them covered in the fridge. The tzatziki can also be made up to 2 days ahead—just give it a good stir before serving.
What’s the Best Way to Store and Reheat Leftovers?
Store any leftover meatballs and tzatziki in separate airtight containers in the refrigerator for up to 3 days. Reheat meatballs gently in a skillet or oven until warmed through, and serve chilled or at room temperature with the tzatziki.
