Love Mediterranean flavors? Greek Turkey Meatballs with Tzatziki are an irresistible blend of spices and fresh ingredients that’ll transport your dinner table straight to the Greek islands. This easy recipe is not only packed with protein but also full of classic Greek flavors like garlic, oregano, and fresh herbs.
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Ingredients for Greek Turkey Meatballs with Tzatziki
Getting the right ingredients makes all the difference here. I always use full-fat Greek yogurt for the tzatziki because it creates that authentic thick, creamy texture you’d find in Greece. The lean ground turkey keeps this dish protein-packed without feeling heavy.
For the Greek Turkey Meatballs:
- 1 lb (450g) ground turkey (preferably lean – I recommend 93/7 lean-to-fat ratio)
- ⅓ cup breadcrumbs (regular or gluten-free) – Panko works great too for extra texture
- 1 large egg
- 3 garlic cloves, minced – Fresh garlic is essential here; jarred just doesn’t compare
- ¼ cup finely chopped onion
- ¼ cup fresh parsley, chopped
- 1 tsp dried oregano – My preference is Greek oregano if you can find it
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil for cooking (if pan-frying)
For the Tzatziki Sauce:
- 1 cup Greek yogurt (plain, full-fat preferred) – In my experience, full-fat creates the best texture
- ½ cucumber, grated and drained – This draining step is crucial!
- 1 garlic clove, minced
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Step-by-Step Instructions
I recommend having all ingredients prepped and measured before you start – this makes the process smooth and prevents overmixing the meat.
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Mix gently just until combined – about 30 seconds. Over-mixing develops gluten and creates tough, dense meatballs, so stop as soon as everything is incorporated. Using your hands, roll the mixture into small meatballs about 1 to 1.5 inches in diameter. For 1.5-inch meatballs, you’ll get about 16; for 1-inch, expect closer to 20.
Step 2: Cook the Meatballs
Choose your preferred cooking method:
Oven-Baked: Preheat the oven to 400°F (200°C). Place the meatballs on a parchment-lined baking sheet, spacing them about an inch apart. Bake for 15-20 minutes until fully cooked, golden brown, and showing no pink inside. Internal temperature should reach 165°F (74°C).
Pan-Fried: Heat a large skillet over medium heat and add a small amount of olive oil. Cook 8-10 meatballs at a time (don’t overcrowd the pan), turning every 2-3 minutes for 4-5 minutes per side until golden brown and cooked through.
Air Fryer: Preheat to 375°F (190°C). Place meatballs in a single layer in the basket and cook for 10-12 minutes, gently turning them halfway through for even browning.
Step 3: Make the Tzatziki Sauce
Grate the cucumber, then squeeze it firmly in paper towels or cheesecloth over the sink to remove as much moisture as possible – this step is crucial for thick tzatziki that won’t water down. In a bowl, combine Greek yogurt, squeezed cucumber, garlic, lemon juice, dill, and olive oil. Stir well, then season with salt and pepper to taste. For the best flavor, let the sauce chill in the refrigerator for at least 30 minutes before serving, though you can use it immediately if needed.
Step 4: Serve
Serve the turkey meatballs warm with a generous dollop of tzatziki sauce. The contrast between the warm, savory meatballs and cool, tangy sauce is what makes this dish special.
What to Serve with Greek Turkey Meatballs
These protein-packed meatballs pair beautifully with Mediterranean sides that complement their herb-forward flavors.
Warm Pita Bread: Soft, pillowy pita is perfect for scooping up extra tzatziki and creating handheld wraps with the meatballs. Our Mediterranean Chicken Gyros show how versatile pita can be for Greek-inspired meals.
Fluffy Rice or Quinoa: A neutral grain base soaks up the tzatziki and balances the bold flavors. Try pairing with our Greek Meatball Bowl for inspiration on building the perfect Mediterranean bowl.
Greek Sheet Pan Chicken Dinner: Roasted vegetables with Greek seasonings make an ideal accompaniment, adding color and nutrition to your plate.
Fresh Greek Salad: Crisp cucumbers, juicy tomatoes, red onions, Kalamata olives, and feta create the classic combination. Our Mediterranean Chickpea Salad offers another excellent side option.
Tzatziki Chicken Salad: For meal prep variety, this salad uses similar flavors in a different format that pairs wonderfully alongside the meatballs.
Roasted Potatoes with Baked Feta and Garlic: Golden, crispy potatoes with melted feta add heartiness and stay true to Greek flavors.
Extra Tzatziki for Everything: Double the sauce recipe because you’ll want to drizzle it on absolutely everything on your plate!
Storage & Serving Tips
Store meatballs and tzatziki separately in airtight containers in the refrigerator for up to 4 days. Keeping them separate prevents the meatballs from getting soggy. The tzatziki actually tastes better after sitting overnight as the flavors meld together.
When reheating, I recommend using your oven at 350°F for about 10 minutes to maintain the meatballs’ texture. You can also microwave individual portions for 1-2 minutes, but they won’t be quite as crispy. Always serve the tzatziki cold – never reheat it. Pro tip: Shape the meatballs up to 24 hours ahead and refrigerate them on a covered plate until ready to cook.
For freezing, place cooked meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. This prevents them from sticking together. Thaw overnight in the refrigerator before reheating. The tzatziki doesn’t freeze well, so make it fresh when needed.
FAQs
Can I use a different type of meat?
Yes! Ground chicken or beef can also work well in this recipe, though turkey gives a leaner option. If using beef, opt for 90/10 lean to avoid excess grease.
Can I make the tzatziki dairy-free?
Absolutely! Substitute Greek yogurt with a plant-based yogurt like coconut or almond yogurt for a dairy-free option. Full-fat coconut yogurt works best for thickness.
How do I know when the meatballs are fully cooked?
The internal temperature should reach 165°F (74°C). Visually, they should be golden brown on the outside with no pink remaining inside when you cut one open.
Greek Turkey Meatballs with Tzatziki
Ingredients
Equipment
Method
- In a large mixing bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Mix gently just until combined – about 30 seconds. Avoid over-mixing to keep meatballs tender. Using your hands, roll mixture into small meatballs about 1 to 1.5 inches in diameter (yields 16-20 meatballs).
- Choose your cooking method: OVEN – Preheat to 400°F (200°C). Place meatballs on lined baking sheet and bake 15-20 minutes until golden and cooked through. PAN-FRIED – Heat skillet over medium heat with olive oil. Cook 8-10 meatballs at a time for 4-5 minutes per side. AIR FRYER – Preheat to 375°F (190°C). Cook 10-12 minutes, turning halfway.
- For tzatziki: Grate cucumber and squeeze firmly in paper towels or cheesecloth to remove all moisture. In a bowl, combine Greek yogurt, drained cucumber, garlic, lemon juice, dill, and olive oil. Season with salt and pepper. Refrigerate at least 30 minutes for best flavor.
- Serve warm meatballs with cold tzatziki sauce. Pair with pita bread, rice, or fresh salad.
