Greek Turkey Meatballs with Tzatziki – Simple and Tasty

Looking for a meal that’s light, flavorful, and satisfying? These Greek Turkey Meatballs with Tzatziki are the perfect choice for a cozy weeknight dinner or a festive family gathering. Inspired by traditional Mediterranean flavors, this dish combines lean ground turkey, aromatic herbs, and a creamy homemade tzatziki sauce for a refreshing twist.

The idea for this recipe comes from my love of Greek cuisine and the desire to create a healthier alternative to classic meatballs without compromising on taste. Perfectly tender turkey meatballs paired with the cool tang of cucumber yogurt sauce make every bite an explosion of flavor. Serve them with a simple salad, warm pita bread, or over rice for a complete meal that feels both comforting and special.

Ingredients

For the meatballs:

• 1 lb (450 g) ground turkey

• 1/2 cup breadcrumbs (use gluten-free if desired)

• 1/4 cup grated Parmesan cheese

• 1/4 cup finely chopped onion

• 2 cloves garlic, minced

• 1 large egg

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil for cooking

For the tzatziki sauce:

• 1 cup plain Greek yogurt

• 1/2 cucumber, grated and drained

• 1 clove garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon lemon juice

• 1 tablespoon chopped fresh dill

• Salt and pepper to taste

Optional for serving:

• Warm pita bread

• Mixed green salad

• Cooked rice or couscous

Directions

Prepare the meatball mixture:
Begin by gathering all your ingredients to ensure a smooth cooking process. In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, finely chopped onion, minced garlic, egg, chopped parsley, oregano, salt, and black pepper. It’s important to mix the ingredients gently at this stage. Overmixing can cause the meatballs to become dense and tough instead of tender and juicy. Using a large spoon or your hands, fold the mixture until all the ingredients are evenly distributed. Take note of the texture: it should hold together without being too sticky or dry. If the mixture feels too wet, you can add a tablespoon of breadcrumbs at a time until it reaches a manageable consistency. Conversely, if it feels too dry, a small splash of milk or a teaspoon of olive oil can help keep the meatballs moist. This step is crucial, as a well-balanced meatball mixture is the foundation for flavorful, tender meatballs.

Form the meatballs:
Once your mixture is ready, it’s time to shape the meatballs. You can use a small cookie scoop or your hands to form uniform balls. Aim for meatballs that are about 1 to 1.5 inches in diameter, which ensures they cook evenly throughout. Place each meatball on a parchment-lined baking sheet or plate as you go. Leaving space between the meatballs is essential, even if they will later be cooked in a skillet, because it prevents them from sticking together and allows heat to circulate properly. At this point, you can also refrigerate the formed meatballs for 10–15 minutes if you want them to hold their shape even better during cooking.

Cook the meatballs:
Next, heat olive oil in a large skillet over medium heat. The oil should shimmer but not smoke, indicating it’s ready. Carefully add the meatballs to the skillet in a single layer, making sure not to overcrowd them. Overcrowding lowers the pan’s temperature and can lead to uneven cooking or steaming instead of browning. Cook the meatballs for about 6–8 minutes, turning them occasionally with tongs or a spatula to achieve a golden-brown crust on all sides. Browning is important not only for flavor but also for texture, as it creates a slightly crisp exterior while keeping the interior moist. To ensure the meatballs are fully cooked, use a meat thermometer: the internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut one meatball in half; it should be cooked through and no longer pink in the center. Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil.

Make the tzatziki sauce:
While the meatballs are cooking, prepare the tzatziki sauce, which complements the savory meatballs perfectly. Start by grating the cucumber, then squeeze out any excess liquid using a clean kitchen towel or paper towels. Removing excess water prevents the sauce from becoming watery and ensures a thick, creamy consistency. In a small mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, fresh lemon juice, chopped dill, salt, and pepper. Stir everything together until the sauce is smooth and well-blended. For the best flavor, cover the bowl and chill the tzatziki in the refrigerator for at least 15–20 minutes. This chilling allows the flavors to meld, giving the sauce a refreshing and slightly tangy taste that pairs beautifully with the turkey meatballs. You can also adjust the seasoning at this point, adding more salt, pepper, or lemon juice to suit your preference.

Serve and enjoy:
Now it’s time to plate your creation. Arrange the cooked meatballs on a serving platter or individual plates. Spoon a generous dollop of the chilled tzatziki sauce over each meatball, allowing the cool, creamy sauce to contrast with the warm, savory meatballs. For a complete meal, serve alongside warm pita bread, fluffy rice, couscous, or a crisp mixed green salad. Garnish with extra fresh parsley or dill for added color and flavor. These meatballs can also be enjoyed as part of a wrap or sandwich, paired with additional vegetables like sliced tomatoes, cucumbers, and red onion. The combination of textures and flavors—from the tender, juicy turkey meatballs to the creamy tzatziki and the optional sides—creates a satisfying dish that feels both comforting and light.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Yield: 4 servings

Notes

• Make ahead: Meatballs can be prepared in advance and stored uncooked in the refrigerator for up to 24 hours. You can also cook them ahead of time and reheat gently in the oven or microwave.

• Freezing option: Both the cooked meatballs and uncooked mixture freeze well. Store in an airtight container for up to 3 months. Reheat or bake directly from frozen.

• Herb variations: Swap oregano and parsley with thyme or mint for a slightly different Mediterranean flavor.

• Crispier meatballs: For an extra crispy texture, bake the meatballs in a 400°F (200°C) oven for 15–20 minutes, turning halfway through.

Why This Recipe Works

These Greek Turkey Meatballs strike a perfect balance between healthy and indulgent. Ground turkey keeps the meatballs lean while still providing protein-rich satisfaction. Fresh herbs like parsley, oregano, and dill add authentic Mediterranean flavor, while the homemade tzatziki sauce introduces a creamy, tangy complement that elevates every bite. This recipe is simple enough for a busy weeknight but elegant enough to serve at a dinner party.

Tips for Perfect Meatballs

• Don’t overwork the meat: Mix just until ingredients are combined to keep meatballs tender.

• Uniform size: Form meatballs of the same size for even cooking.

• Check doneness: Use a meat thermometer to ensure the turkey is fully cooked without drying out.

• Drain cucumbers well: Removing excess moisture ensures your tzatziki sauce stays thick and creamy.

Serving Suggestions

• Serve over fluffy rice or couscous for a hearty meal.

• Pair with warm pita bread and a side salad for a lighter, Mediterranean-inspired plate.

• Use the meatballs and tzatziki in wraps or sandwiches for a fun lunch option.

• Garnish with extra dill or lemon zest to enhance flavor and presentation.

Health Benefits

Greek Turkey Meatballs are a nutritious option, offering lean protein, fresh herbs, and probiotic-rich yogurt. Using turkey instead of beef or pork reduces saturated fat, while the cucumber and garlic in tzatziki contribute antioxidants and hydration. This dish is satisfying without being heavy, making it an excellent choice for balanced meals or family-friendly dinners.

Variations to Try

• Spicy twist: Add 1/4 teaspoon crushed red pepper flakes to the meatball mixture.

• Cheese-filled: Insert a small cube of feta cheese in the center of each meatball before cooking.

• Vegetarian version: Swap turkey for chickpeas or lentils, season with the same herbs, and bake until firm.

• Low-carb option: Skip breadcrumbs or replace with almond flour for a keto-friendly version.

Storing and Reheating

• Refrigerator: Store cooked meatballs in an airtight container for up to 3 days.

• Freezer: Cooked meatballs can be frozen for up to 3 months. Reheat gently in the oven at 350°F (175°C) or microwave until warmed through.

• Tzatziki: Keep in a separate container in the refrigerator for up to 4 days. Stir well before serving.

Frequently Asked Questions

1. Can I use ground chicken instead of turkey?
Yes! Ground chicken works just as well. It may be slightly lighter in flavor, so consider adding extra herbs for more depth.

2. How can I make the meatballs crispier?
For a crispier texture, bake the meatballs in the oven at 400°F (200°C) for 15–20 minutes, turning halfway through, or sear them in a hot skillet before finishing in the oven.

3. Can I make the tzatziki sauce ahead of time?
Absolutely. Tzatziki actually tastes better when chilled for at least 30 minutes, allowing the flavors to meld. Store in the fridge until ready to serve.

4. Are these meatballs kid-friendly?
Yes! The mild Mediterranean flavors make them appealing to children. You can adjust the garlic or herbs slightly if your kids prefer a simpler taste.

This Greek Turkey Meatballs with Tzatziki recipe is perfect for anyone looking for a wholesome, flavorful, and easy-to-make meal. With tender turkey, fresh herbs, and creamy tzatziki, this dish brings a taste of Greece to your kitchen with minimal effort. Serve it as a weeknight dinner, a lunch option, or a party appetizer—these meatballs are versatile enough to impress any crowd.

Greek Turkey Meatballs with Tzatziki – Simple and Tasty

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Davis
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

A light, flavorful dish perfect for weeknight dinners, family gatherings, or a Mediterranean-inspired meal. Tender turkey meatballs seasoned with fresh herbs pair beautifully with a creamy homemade tzatziki sauce, creating a meal that’s satisfying yet healthy.

---

Ingredients

Scale 1x2x3x

For the meatballs:

• 1 lb (450 g) ground turkey

• 1/2 cup breadcrumbs (use gluten-free if desired)

• 1/4 cup grated Parmesan cheese

• 1/4 cup finely chopped onion

• 2 cloves garlic, minced

• 1 large egg

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil for cooking

For the tzatziki sauce:

• 1 cup plain Greek yogurt

• 1/2 cucumber, grated and drained

• 1 clove garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon lemon juice

• 1 tablespoon chopped fresh dill

• Salt and pepper to taste

Optional for serving:

• Warm pita bread

• Mixed green salad

• Cooked rice or couscous

Cook Mode Prevent your screen from going dark

---

Instructions

• In a large bowl, combine ground turkey, breadcrumbs, Parmesan, onion, garlic, egg, parsley, oregano, salt, and pepper. Mix gently until evenly combined.

• Form the mixture into 1- to 1.5-inch meatballs using your hands or a small scoop. Place on a parchment-lined plate or tray.

• Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, being careful not to overcrowd the pan. Cook 6–8 minutes, turning occasionally, until browned on all sides and cooked through (165°F / 74°C).

• In a small bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper. Stir until smooth and chill until ready to serve.

• Plate meatballs with a dollop of tzatziki sauce. Serve alongside pita, rice, or a salad. Garnish with extra parsley or dill if desired.

Notes

• Meatballs can be made ahead and stored uncooked in the fridge for up to 24 hours.

• Both cooked and uncooked meatballs freeze well for up to 3 months.

• For a crispier texture, bake at 400°F (200°C) for 15–20 minutes.

• Herbs can be swapped (e.g., thyme or mint) for a different Mediterranean flavor.

• Tzatziki tastes best when chilled for 15–20 minutes to allow flavors to meld.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Michelle Davis