Greek Turkey Meatballs with Tzatziki

There’s something so comforting about a meal that feels both nourishing and indulgent—like a warm hug in food form. That’s exactly what these Greek Turkey Meatballs with Tzatziki deliver. I first fell in love with this dish on a lazy Sunday when I was craving something fresh yet hearty, and these tender, herb-packed meatballs with cool, creamy tzatziki hit the spot perfectly. Whether you’re serving them over a bed of fluffy rice, tucked into pita bread, or as part of a mezze platter, they’re sure to become a weeknight favorite.

Ingredients You’ll Need

Let’s gather everything for these flavorful meatballs and that dreamy tzatziki. Here’s what you’ll need:

For the Greek Turkey Meatballs:

• 1 lb ground turkey – I prefer 93% lean for the perfect balance of juiciness.
• 1 small onion, finely grated – This keeps the meatballs moist and adds subtle sweetness.
• 2 cloves garlic, minced – Because garlic is life.
• 1 egg – Our trusty binder to hold everything together.
• ½ cup breadcrumbs – Panko works great, but regular breadcrumbs are fine too.
• ¼ cup fresh parsley, chopped – Brightens up the flavor.
• 1 tsp dried oregano – A must for that authentic Greek taste.
• ½ tsp ground cumin – Adds a warm, earthy note.
• ½ tsp salt & freshly cracked black pepper – Season to your heart’s content.

For the Tzatziki Sauce:

• 1 cup Greek yogurt – Full-fat for the creamiest texture.
• ½ cucumber, grated and drained – Squeeze out the excess water to avoid a watery sauce.
• 1 tbsp lemon juice – A little zing to balance the richness.
• 1 clove garlic, minced – Yes, more garlic. Always.
• 1 tbsp fresh dill, chopped – Or 1 tsp dried if that’s what you have.
• Salt & pepper to taste – Don’t skip this step!

Let’s Make These Flavorful Meatballs

Now, let’s roll up our sleeves and get cooking. Here’s how to bring these Greek-inspired bites to life:

1. Prep your ingredients. Grate the onion and cucumber (for the tzatziki), mince the garlic, and chop the herbs. A little mise en place makes everything smoother.
2. Make the tzatziki first. Mix the Greek yogurt, grated cucumber (squeezed dry!), lemon juice, garlic, dill, salt, and pepper in a bowl. Cover and let it chill in the fridge while you work on the meatballs—this helps the flavors meld.
3. Mix the meatball ingredients. In a large bowl, combine the ground turkey, grated onion, garlic, egg, breadcrumbs, parsley, oregano, cumin, salt, and pepper. Use your hands (clean ones!) to gently mix everything—don’t overwork the meat or the meatballs will be tough.
4. Shape the meatballs. Scoop about 1½ tablespoons of the mixture and roll into balls. Pro tip: Wet your hands slightly to prevent sticking. You should get about 20–24 meatballs.
5. Cook them up! You can bake (400°F for 20 mins) or pan-fry (medium heat, 3–4 mins per side) until golden and cooked through. I love the crispiness from pan-frying, but baking is hands-off and just as tasty.

While the meatballs cook, pull that tzatziki out of the fridge and give it a stir. The aroma of garlic and herbs will have you counting down the seconds until dinner!

Pro Tips, Variations, and Substitutions

These Greek turkey meatballs are wonderfully versatile, so don’t be afraid to make them your own! Here are a few ideas to customize them:

• Swap the protein: Ground chicken or lamb work beautifully if you don’t have turkey on hand.
• Make them gluten-free: Substitute breadcrumbs with almond flour or gluten-free oats.
• Add extra veggies: Finely chopped spinach or grated zucchini can sneak in some extra nutrients.
• Spice it up: A pinch of red pepper flakes will give these meatballs a subtle kick.

For the tzatziki, if you’re dairy-free, coconut yogurt makes a great alternative to Greek yogurt. And if you love garlic, feel free to add an extra clove—just be sure to mince it finely!

What to Serve With Greek Turkey Meatballs

These meatballs are delicious on their own, but they truly shine when paired with the right sides. Here are a few of our favorites:

• Pita bread or warm naan: Perfect for scooping up extra tzatziki.
• Greek salad: A fresh mix of cucumbers, tomatoes, red onion, olives, and feta cheese.
• Lemon rice or orzo: A simple, herbed grain to soak up all the flavors.
• Grilled veggies: Bell peppers, zucchini, or eggplant add a smoky touch.

For a light and easy meal, serve the meatballs in a pita wrap with tzatziki, lettuce, and tomato—it’s a lunchtime favorite!

Storage and Reheating Tips

These meatballs store beautifully, making them a great meal prep option. Here’s how to keep them fresh:

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Place cooled meatballs on a baking sheet to freeze individually, then transfer to a freezer-safe bag for up to 3 months.
• Reheating: Warm them in the oven at 350°F for about 10 minutes, or microwave in 30-second intervals until heated through.

The tzatziki will keep for about 3 days in the fridge—just give it a quick stir before serving.

Frequently Asked Questions

Can I bake these meatballs instead of pan-frying?
Absolutely! Bake them at 375°F for 20–25 minutes, flipping halfway through, until golden and cooked through.

Can I make the tzatziki ahead of time?
Yes! In fact, letting it sit for an hour or two in the fridge allows the flavors to meld beautifully.

What if my meatballs are too dry?
Try adding a splash of olive oil or a little more grated onion to the mixture for extra moisture.

Can I use dried herbs instead of fresh?
Yes, but use about one-third the amount since dried herbs are more concentrated.

Final Thoughts

There’s something so comforting about a plate of warm, flavorful meatballs paired with cool, creamy tzatziki. Whether you’re serving them for a weeknight dinner or a casual gathering with friends, these Greek turkey meatballs are sure to be a hit. The best part? They’re easy to make, packed with flavor, and endlessly adaptable. So go ahead—grab your mixing bowl and get ready to enjoy a little taste of the Mediterranean at home!

Print