Name: Greek Turkey Meatballs with Tzatziki – A Fresh and Flavorful Favorite!
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 lb ground turkey; 2 cloves garlic, minced; 1/4 cup red onion, finely chopped; 1/4 cup fresh herbs (such as parsley, dill, or mint), chopped; 1/2 cup feta cheese, crumbled; Zest of 1 lemon; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup panko breadcrumbs; 1 egg; 2 tablespoons olive oil; 1 cup Greek yogurt; 1/2 cucumber, grated and excess water squeezed out; 1 clove garlic, minced; 1 tablespoon lemon juice; 1 tablespoon fresh dill, chopped; 1 tablespoon olive oil; Salt and pepper to taste

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There’s something about Greek flavors that always hits the spot, and these turkey meatballs are no exception. They’re juicy, loaded with Mediterranean spices, and paired with a creamy, garlicky tzatziki that ties everything together beautifully. Whether you serve them as an appetizer, in a pita wrap, or over a fresh salad, they’re a guaranteed hit!

Why You’ll Love This Recipe

Light yet satisfying – These turkey meatballs are full of flavor without being too heavy.
Meal-prep friendly – Make a batch ahead of time and enjoy them all week.
Versatile – Serve them in wraps, over rice, or with a side of roasted veggies.
That Tzatziki! – The cool, tangy sauce is the perfect complement to the warm spices.

Ingredients

Ground turkey
Red onion
Garlic
Fresh herbs (parsley, dill, or mint)
Feta cheese
Lemon zest
Spices (oregano, cumin, salt, and pepper)
Olive oil
Panko breadcrumbs
Egg

Full list of ingredients and measurements below.

Directions

Make the Meatball Mixture

Finely chop the onion, garlic, and herbs, then mix them in a bowl with the ground turkey, crumbled feta, lemon zest, and spices. Add the breadcrumbs and egg, then stir everything together until just combined.

Form the Meatballs

Using your hands or a small scoop, roll the mixture into evenly sized meatballs. Place them on a lined baking sheet or plate while you finish the batch.

Cook the Meatballs

Heat a bit of olive oil in a large pan over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown on all sides and cooked through (about 8-10 minutes total). Alternatively, you can bake them at 400°F for 15-18 minutes.

Make the Tzatziki

While the meatballs cook, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, and a drizzle of olive oil in a bowl. Stir well, then refrigerate until ready to serve.

Serve and Enjoy!

Serve the meatballs warm with tzatziki on the side, in a pita, or over a Mediterranean-style grain bowl.

Expert Tips and Tricks

Don’t overmix the meat – this keeps the meatballs tender.
Wet your hands when forming the meatballs to prevent sticking.
Let the tzatziki sit in the fridge for at least 10 minutes to let the flavors meld.

Recipe Variations and Possible Substitutions

Swap turkey for ground chicken or lamb for a different flavor.
Add a pinch of cinnamon for extra warmth.
Skip the breadcrumbs for a low-carb version.
Try using fresh oregano instead of dried for a more intense Greek flavor.

Serving and Pairing Suggestions

Serve these with warm pita bread, hummus, and a side Greek salad.
Pair with a lemony orzo salad for a fresh and balanced meal.
Add them to a grain bowl with quinoa, roasted veggies, and olives.
Enjoy them with a side of crispy roasted potatoes drizzled with olive oil and herbs.

Storage and Reheating Tips

Store leftover meatballs in an airtight container in the fridge for up to 4 days.
Reheat in a skillet over medium-low heat or in the oven at 350°F for about 10 minutes.
Freeze cooked meatballs for up to 3 months—just thaw in the fridge before reheating.

FAQs

Can I bake these instead of pan-frying? Yes! Bake them at 400°F for 15-18 minutes, flipping halfway through for even browning.

Can I make these dairy-free? Absolutely—just leave out the feta and use a dairy-free yogurt for the tzatziki.

What’s the best way to keep the meatballs juicy? Don’t overcook them, and make sure there’s enough fat in your turkey (aim for at least 85% lean).

Can I prep these ahead of time? Yes! Make the mixture and roll the meatballs in advance, then store them in the fridge until you’re ready to cook.

Conclusion

These Greek turkey meatballs with tzatziki are fresh, flavorful, and perfect for any meal. Whether you’re meal-prepping for the week or making an easy dinner, they’re sure to be a favorite. Give them a try, and let me know how you like to serve them!

Greek Turkey Meatballs with Tzatziki – A Fresh and Flavorful Favorite!

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Juicy turkey meatballs infused with Mediterranean herbs and spices, paired with a creamy, garlicky tzatziki sauce. Perfect as an appetizer, in a pita wrap, or over a fresh salad.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Appetizer, Main Course
Method: Pan-Fry or Bake
Cuisine: Greek, Mediterranean

Instructions

Prepare the Meatball Mixture:
- In a large bowl, combine ground turkey, minced garlic, chopped red onion, fresh herbs, crumbled feta, lemon zest, dried oregano, ground cumin, salt, and black pepper.
- Add panko breadcrumbs and the egg to the mixture. Mix gently until all ingredients are just combined; avoid overmixing to keep the meatballs tender.
Form the Meatballs:
- Using your hands, form the mixture into evenly sized meatballs, approximately 1.5 inches in diameter. Place them on a lined baking sheet or plate.
Cook the Meatballs:
- Pan-Frying: Heat olive oil in a large skillet over medium heat. Add meatballs in batches, ensuring not to overcrowd the pan. Cook, turning occasionally, until all sides are golden brown and meatballs are cooked through, about 8-10 minutes.
- Baking: Preheat oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper. Bake for 15-18 minutes, turning halfway through, until golden and cooked through.
Prepare the Tzatziki Sauce:
- In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped fresh dill, and olive oil. Mix well. Season with salt and pepper to taste. Refrigerate until ready to serve.
Serve:
- Serve the warm meatballs with a side of tzatziki sauce. They can be enjoyed on their own, in pita bread with fresh vegetables, or over a salad.

Notes

For a low-carb version, substitute panko breadcrumbs with almond flour.
To keep meatballs from sticking to your hands during forming, lightly wet your hands with water.
Allowing the tzatziki sauce to sit in the refrigerator for at least 10 minutes helps the flavors meld together.