These Greek Turkey Meatballs bring restaurant-quality Mediterranean flavors right to your weeknight table. The combination of tender, herb-packed meatballs with cool, creamy tzatziki creates the kind of dinner that feels special but comes together with just 35 minutes of active cooking time.
Table of Contents
Ingredients for Greek Turkey Meatballs with Tzatziki
I always use lean ground turkey for these meatballs because it keeps them light while still delivering plenty of protein. My preference is 93% lean, which gives you the best balance of moisture and health benefits. When selecting fresh herbs, I recommend buying them from the produce section rather than using dried versions for the parsley, as it truly makes a difference in achieving that authentic Greek flavor.
For the Meatballs:
- 1 lb (450g) ground turkey (preferably 93% lean)
- ⅓ cup breadcrumbs (regular or gluten-free), I usually opt for panko for extra texture
- 1 large egg
- 3 garlic cloves (minced)
- ¼ cup finely chopped onion, yellow onion works best here
- ¼ cup fresh parsley (chopped)
- 1 teaspoon dried oregano, in my experience, Mediterranean oregano has the most authentic flavor
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil for cooking (if pan-frying)
For the Tzatziki Sauce:
- 1 cup Greek yogurt (plain, full-fat or low-fat), I recommend full-fat for the creamiest texture
- ½ cucumber (grated and drained)
- 1 garlic clove (minced)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon fresh dill (chopped), my go-to herb that makes tzatziki taste authentic
- 1 tablespoon olive oil
- Salt and pepper to taste
Step-by-Step Instructions
I recommend mixing the meat gently with your hands rather than a spoon because it helps you feel the texture and prevents overmixing, which can make the meatballs tough. While the meatballs bake, you can prepare the tzatziki so it has time to chill.
Step 1: In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin, salt, and black pepper. Mix with clean hands until just incorporated, about 30 to 45 seconds. The mixture should look evenly combined but still slightly textured.
Step 2: Roll the mixture into uniform meatballs about 1 to 1.5 inches in diameter, roughly the size of a golf ball. This ensures even cooking. You should get approximately 16 to 18 meatballs. Wet your hands slightly to prevent sticking while rolling.
Step 3: Choose your cooking method. For oven-baking (15 to 20 minutes), preheat to 400°F and arrange meatballs on a parchment-lined baking sheet with about 1 inch of space between each. Bake until golden brown with slightly crispy edges and the internal temperature reaches 165°F. For pan-frying (8 to 10 minutes total), heat a drizzle of olive oil in a large 12-inch skillet over medium heat and cook meatballs for 4 to 5 minutes per side, turning carefully to brown all sides. For air-frying (10 to 12 minutes), cook at 380°F, turning halfway through.
Step 4: While the meatballs cook, prepare the tzatziki. Grate the cucumber using a box grater, then squeeze out excess moisture using paper towels or cheesecloth. This step is crucial to prevent watery sauce. In a bowl, combine Greek yogurt, drained cucumber, minced garlic, lemon juice, fresh dill, and olive oil. Stir until smooth and evenly mixed.
Step 5: Taste the tzatziki and adjust seasoning with salt, pepper, and additional lemon juice if desired. Refrigerate for at least 30 minutes to let the flavors meld together. Serve the warm meatballs with a generous dollop of chilled tzatziki on the side.
Perfect Pairings for Greek Turkey Meatballs
These meatballs shine brightest when paired with sides that complement their Mediterranean character and provide textural contrast.
Warm Pita Bread: Soft, pillowy pita is perfect for scooping up both the meatballs and tzatziki, creating a complete handheld meal that captures all those delicious flavors in every bite.
Greek Salad: A crisp combination of cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese adds freshness and balances the richness of the meatballs while keeping the meal light and nutritious.
Lemon Herb Rice: Fluffy rice tossed with lemon zest, fresh herbs, and a drizzle of olive oil provides a neutral base that soaks up the tzatziki beautifully and adds satisfying substance to your plate.
Roasted Mediterranean Vegetables: Colorful bell peppers, zucchini, and cherry tomatoes roasted with olive oil and oregano bring sweetness and char that perfectly complements the savory, herb-forward meatballs.
High Protein Butternut Squash Soup: For a heartier meal, pair these meatballs with a creamy butternut squash soup that adds warmth and extra protein to your Mediterranean dinner spread.
Keeping Your Meatballs Fresh
Store the cooked meatballs and tzatziki separately in airtight containers in the refrigerator for up to 4 days. The meatballs reheat beautifully in a 350°F oven for 8 to 10 minutes or in a skillet over medium heat with a splash of water to prevent drying out.
For longer storage, freeze the cooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating. I recommend making fresh tzatziki rather than freezing it, as the texture of yogurt-based sauces can change when frozen.
These meatballs are incredibly versatile for meal prep. I often double the batch on Sunday and use them throughout the week in different ways, over rice bowls, stuffed in pitas, or served alongside different vegetables for variety. They pair wonderfully with high protein turkey pasta for another Mediterranean-inspired dinner option.
FAQs
Can I substitute the ground turkey with another protein?
Absolutely! Ground chicken works wonderfully and provides a similar lean profile, while ground beef (85% lean) creates a richer, more traditional flavor. You can even try a 50/50 mix of turkey and beef for the best of both worlds.
Why is my tzatziki sauce watery?
The key is thoroughly draining the grated cucumber. After grating, place it in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. This simple step keeps your tzatziki thick and creamy.
Can I make these meatballs ahead of time?
Yes! You can form the raw meatballs up to 24 hours in advance and refrigerate them covered until ready to cook. Alternatively, cook them completely, let cool, and store in the fridge for quick reheating throughout the week.
Greek Turkey Meatballs with Tzatziki
Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin, salt, and black pepper. Mix with clean hands until just incorporated, about 30 to 45 seconds. Avoid overmixing to prevent tough meatballs.
- Roll the mixture into uniform meatballs about 1 to 1.5 inches in diameter. You should get approximately 16 to 18 meatballs. Wet your hands slightly to prevent sticking while rolling.
- For oven-baking: Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet with 1 inch of space between each. Bake for 15 to 20 minutes until golden brown with slightly crispy edges and internal temperature reaches 165°F (74°C).
- For pan-frying: Heat a drizzle of olive oil in a large 12-inch skillet over medium heat. Cook meatballs for 4 to 5 minutes per side, turning carefully to brown all sides until fully cooked through (8 to 10 minutes total).
- For air-frying: Cook at 380°F (193°C) for 10 to 12 minutes, turning halfway through until internal temperature reaches 165°F.
- While the meatballs cook, prepare the tzatziki. Grate the cucumber using a box grater, then squeeze out excess moisture using paper towels or cheesecloth to prevent watery sauce.
- In a mixing bowl, combine Greek yogurt, drained cucumber, minced garlic, lemon juice, fresh dill, and olive oil. Stir until smooth and evenly mixed.
- Taste the tzatziki and adjust seasoning with salt, pepper, and additional lemon juice if desired. Refrigerate for at least 30 minutes to let the flavors meld together.
- Serve the warm meatballs with a generous dollop of chilled tzatziki sauce. Enjoy with pita bread, rice, or a fresh Greek salad for a complete meal.
Notes
