Name: Greek Turkey Meatballs with Tzatziki Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 lb (450g) ground turkey (preferably lean); 1/3 cup breadcrumbs (regular or gluten-free); 1 large egg; 3 garlic cloves, minced; 1/4 cup finely chopped onion; 1/4 cup fresh parsley, chopped; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; Olive oil for cooking (if pan-frying); 1 cup Greek yogurt (plain, full-fat or low-fat); 1/2 cucumber, grated and drained; 1 garlic clove, minced; 1 tbsp lemon juice, freshly squeezed; 1 tbsp fresh dill, chopped; 1 tbsp olive oil; Salt and pepper, to taste

Jump to Recipe

If you’re on the hunt for a fresh, protein-packed dinner that never fails to impress, Greek Turkey Meatballs with Tzatziki will fast become your weeknight hero. Think golden, herb-spiked turkey morsels paired with cool, creamy tzatziki sauce — all the sunshine and vibrance of the Mediterranean on one plate. Whether you crave a lighter main dish or an appetizer with wow-factor, this recipe is packed with flavor, color, and irresistible aroma. Once you try Greek Turkey Meatballs with Tzatziki, you’ll come back to it anytime you want something speedy, wholesome, and truly crowd-pleasing.

Greek Turkey Meatballs with Tzatziki Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Greek Turkey Meatballs with Tzatziki is all about fresh, simple ingredients working together in perfect harmony. Each one brings a little magic, from the punchy herbs to creamy yogurt and juicy turkey.

Ground turkey: Lean turkey keeps these meatballs moist yet light, and soaks up every bit of flavor from the herbs and spices.

Breadcrumbs: A handful of breadcrumbs works as the binder, creating that signature tender interior—regular or gluten-free both work brilliantly.
Egg: Just one egg helps hold everything together without making the mixture heavy.

Garlic cloves: Minced garlic gives the meatballs and the sauce a rich, savory bite that’s unmistakably Greek.
Onion: Finely chopped onion lends moisture and complexity, melting deliciously into the mix.

Fresh parsley: A big sprinkle of parsley adds color and a burst of fresh, grassy flavor.
Dried oregano: Essential for that classic Mediterranean note—don’t skip it!
Ground cumin: Warm, earthy cumin subtly deepens the overall flavor of the meatballs.

Salt: A little goes a long way to bring all the ingredients together.
Black pepper: Just a touch for a nice little kick.
Olive oil: Use for cooking the meatballs if pan-frying; it adds golden crispness and a gentle, peppery aroma.

Greek yogurt: The base of the tzatziki; opt for a full-fat version for the creamiest result, though low-fat is fine too.
Cucumber: Grated and drained to add that cool, juicy crunch to the tzatziki.
Lemon juice: Freshly squeezed for a bright, tangy lift in the sauce.

Fresh dill: Dill is non-negotiable for tzatziki—its fresh, grassy savor shines through!
Salt and pepper (for tzatziki): Let you adjust both meatballs and sauce exactly to your liking.
Olive oil (for tzatziki): A drizzle finishes the sauce, adding roundness and richness.

How to Make Greek Turkey Meatballs with Tzatziki

Step 1: Prepare the Meatballs Mixture

Start your Greek Turkey Meatballs with Tzatziki adventure by grabbing a big mixing bowl. Add in the ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin, salt, and black pepper. This is where the flavors of Greece truly come alive; get in there with clean hands or a sturdy spatula and mix until everything is just combined. Be gentle—over-mixing can make meatballs tough instead of tender.

Step 2: Shape the Meatballs

With dampened hands (to prevent sticking), scoop up about a tablespoon of the mixture and roll it between your palms to form a smooth ball about 1 to 1.5 inches across. Aim for even sizing so your Greek Turkey Meatballs with Tzatziki cook uniformly. You should get between 16 and 20 little meatballs, all ready for their golden transformation.

Step 3: Cook the Meatballs

There’s more than one delicious way to cook these beauties!

Oven-baked: Preheat to 400°F (200°C). Arrange the meatballs on a lined baking sheet and bake 15-20 minutes, until fully cooked and golden brown.
Pan-fried: Heat a slick of olive oil in a large skillet over medium. Cook the meatballs in batches, turning every 4-5 minutes for crisp, caramelized exteriors and juicy insides.
Air fryer: Pop meatballs into a preheated air fryer at 380°F (193°C) and cook for 10-12 minutes, turning halfway for even browning.

No matter which method you choose, the kitchen will smell absolutely amazing!

Step 4: Make the Tzatziki Sauce

While the meatballs are finishing up, whip up your homemade tzatziki. Start by grating half a cucumber and squeezing out as much water as you can (using a paper towel or cheesecloth). In a bowl, mix together Greek yogurt, grated cucumber, garlic, lemon juice, dill, and olive oil. Season with salt and pepper. Stir it all together and, for the absolute best flavor, let it chill in the fridge for at least half an hour. This gives everything a chance to mingle and taste phenomenal atop your Greek Turkey Meatballs with Tzatziki.

Step 5: Serve and Enjoy!

Plate the warm meatballs and serve with generous spoonfuls of chilled tzatziki. You’ll find they’re perfect as an appetizer, in a pita, or as the centerpiece of a sunny, Mediterranean meal. Every bite is juicy, herby, and creamy — pure delight in every mouthful.

How to Serve Greek Turkey Meatballs with Tzatziki

Garnishes

Take your Greek Turkey Meatballs with Tzatziki to the next level with a few thoughtfully chosen toppings. A sprinkle of extra fresh parsley or dill adds vivid color and garden-fresh flavor. For a real touch of elegance, try a dusting of paprika or a few crumbles of tangy feta cheese. A drizzle of good olive oil and a squeeze of lemon also bring out every Mediterranean nuance.

Side Dishes

This dish loves a crowd, so round out your meal with classics like warm pita bread (or gluten-free flatbread!), lemony rice pilaf, or a bright Greek salad loaded with tomatoes, cucumbers, olives, and feta. Even a simple platter of roasted vegetables pairs beautifully with Greek Turkey Meatballs with Tzatziki for a feel-good, well-balanced plate.

Creative Ways to Present

Show off your Greek Turkey Meatballs with Tzatziki by arranging them on skewers for a fun party appetizer, packing them into pita pockets for an epic lunch, or building a colorful mezze platter with olives, tomatoes, and rustic bread. They’re just as stunning piled in a bowl over quinoa or greens, topped with lots of tzatziki — a guaranteed way to impress guests or just treat yourself.

Make Ahead and Storage

Storing Leftovers

Got extras? Meatballs and tzatziki both store beautifully. Place cooled Greek Turkey Meatballs with Tzatziki in separate airtight containers in the fridge. The meatballs keep well for up to four days while the tzatziki stays fresh and lively for two to three days. When you’re ready for a quick lunch or snack, you’ll be all set.

Freezing

For longer storage, freeze the meatballs (without tzatziki) in a single layer on a baking sheet, then transfer to a freezer bag or container once solid. They’ll keep for up to two months and are brilliant for prepping ahead. Tzatziki is best enjoyed fresh, as freezing can change the texture, but you can always whip up a new batch in minutes!

Reheating

To reheat Greek Turkey Meatballs with Tzatziki, bake them in a 350°F (175°C) oven for 10-12 minutes or gently warm them in a skillet. A quick zap in the microwave works too, though the oven helps them retain their lovely texture. Add a fresh squeeze of lemon and pile on the tzatziki for the best experience.

FAQs

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works just as well and will produce juicy, flavorful meatballs. Just be sure it’s not too lean so you don’t lose that tender quality.

Is there a dairy-free alternative for the tzatziki?

Yes! Swap out the Greek yogurt for a thick, non-dairy yogurt made from coconut or almond. The other ingredients work just the same, so you’ll still enjoy delicious Greek Turkey Meatballs with Tzatziki, dairy-free style.

Can I make the mixture ahead of time?

You sure can. The meatball mixture can be made up to a day in advance and kept covered in the fridge. When ready, just shape and cook – perfect for busy nights or prepping for guests!

What’s the best way to grate and drain the cucumber?

A box grater makes quick work of cucumber. After grating, place it in a clean kitchen towel or paper towel and squeeze out as much moisture as you can—this keeps your tzatziki lush, not watery.

Can I serve Greek Turkey Meatballs with Tzatziki cold?

Definitely! The meatballs taste great hot, at room temperature, or even cold straight from the fridge, especially when dipped in that cool, creamy tzatziki. Making them ahead for lunches or picnics is a total win.

Final Thoughts

If you’re ready for something incredibly satisfying yet wonderfully light, Greek Turkey Meatballs with Tzatziki are a must-try. They’re guaranteed to brighten up your table, whether you’re feeding family, friends, or just treating yourself. Go ahead — make this recipe your new favorite, and don’t be surprised when it becomes the dish everyone requests again and again!