Greek Turkey Meatballs with Tzatziki

When I want something light but still packed with flavor, these Greek Turkey Meatballs with Tzatziki are my go-to. They’re juicy, herby, and so satisfying without feeling heavy. I love how they bring all the bright, fresh flavors of Mediterranean cooking to the table in such an easy, approachable way. Honestly, every time I make them, I feel like I’ve pulled off a restaurant-worthy meal at home.

What This Recipe Is All About

This recipe pairs tender, spiced turkey meatballs with a cooling, garlicky tzatziki sauce. The meatballs are flavored with herbs, garlic, lemon, and a touch of onion, baked until golden, and served either as a snack, appetizer, or main dish. The tzatziki pulls it all together with its creamy tang and freshness. Whether you serve them with pita, rice, or salad, this dish is endlessly versatile.

Why It’s Special

What makes this recipe shine is the balance. You get savory, juicy meatballs with a touch of brightness from lemon and herbs, paired with a refreshing sauce that cools everything down. It feels indulgent but is secretly pretty healthy, thanks to lean turkey and Greek yogurt in the tzatziki.

Why You’ll Love This Recipe

Here’s why these meatballs are a keeper:

• Healthy and flavorful – lean protein without sacrificing taste.
• Easy to make – mix, roll, bake, and done.
• Perfect with tzatziki – the sauce balances the spices beautifully.
• Meal prep friendly – great for leftovers, lunches, or freezing.
• Versatile serving options – appetizers, bowls, wraps, or salads.

Tools You’ll Need

Nothing fancy—just some kitchen staples:

• Mixing bowl – for the meatball mixture.
• Grater or zester – for lemon zest and cucumber.
• Baking sheet – to cook the meatballs evenly.
• Parchment paper – for easy cleanup.
• Small bowl – for mixing tzatziki.

Ingredients

(Serves 4–6)

For the Meatballs:

• 1 ½ lbs (680 g) ground turkey (93% lean works well)
• ½ cup (50 g) breadcrumbs (or almond flour for low-carb)
• 1 large egg
• 3 cloves garlic, minced
• ½ small onion, finely grated (about ¼ cup)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped (optional but amazing)
• 1 tsp dried oregano
• Zest of 1 lemon
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil (for brushing or drizzling)

For the Tzatziki:

• 1 cup (240 g) plain Greek yogurt
• ½ cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped (or mint for a twist)
• Salt and pepper, to taste

Step-by-Step Instructions

1. Make the Tzatziki First
   • Grate cucumber, then squeeze out excess liquid with a clean towel.
   • Mix Greek yogurt, cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper in a bowl. Chill in the fridge while you make the meatballs.
     Tip: Letting it sit makes the flavors meld beautifully.
2. Prep the Meatball Mixture
   • In a large bowl, combine turkey, breadcrumbs, egg, garlic, onion, parsley, dill, oregano, lemon zest, salt, and pepper.
   • Mix gently with your hands or a spoon—don’t overwork it, or the meatballs can get tough.
3. Form the Meatballs
   • Roll mixture into 1 ½-inch balls (about golf-ball size). Place on a parchment-lined baking sheet.
4. Bake the Meatballs
   • Preheat oven to 400°F (200°C).
   • Brush meatballs lightly with olive oil.
   • Bake for 18–20 minutes, or until golden brown and cooked through (internal temp: 165°F / 74°C).
5. Serve with Tzatziki
   • Arrange meatballs on a platter with a bowl of chilled tzatziki in the center. Garnish with fresh dill or parsley for extra color.

Serving Ideas

• As an appetizer: Skewer with toothpicks and serve with tzatziki for dipping.
• In a pita: Stuff into warm pita bread with lettuce, tomato, cucumber, and tzatziki.
• As a bowl: Serve over rice or quinoa with roasted veggies and a drizzle of sauce.
• Low-carb: Pair with a big Greek salad instead of bread or grains.

Variations & Customization

• Spicy kick: Add a pinch of cayenne or chili flakes to the meatball mixture.
• Cheesy twist: Mix in a little crumbled feta before rolling the meatballs.
• Different protein: Use ground chicken, lamb, or beef instead of turkey.
• Herb swap: Try mint or basil if you don’t have dill.

Storage & Make-Ahead

• Fridge: Store cooked meatballs and tzatziki separately for up to 4 days.
• Freezer: Freeze meatballs (without sauce) for up to 2 months; thaw overnight in the fridge before reheating.
• Reheat: Warm meatballs in the oven at 350°F (175°C) or microwave until hot.

Pro Tips & Mistakes to Avoid

• Secret #1: Grating the onion adds moisture and flavor without big chunks.
• Secret #2: Use a light hand when mixing and shaping to keep meatballs tender.
• Mistake to avoid: Skipping the cucumber squeeze for tzatziki—it’ll turn watery.
• Mistake to avoid: Overbaking the meatballs. Pull them as soon as they hit 165°F.

Recipe Details

• Yield: 20–24 meatballs
• Prep time: 20 minutes
• Cook time: 20 minutes
• Total time: 40 minutes

Nutrition (per serving of 4 meatballs + 2 tbsp tzatziki, approx.):

• Calories: 260
• Protein: 23 g
• Fat: 14 g
• Carbs: 8 g
• Fiber: 1 g

A Warm Closing

These Greek Turkey Meatballs with Tzatziki are light, flavorful, and endlessly versatile. They’re just as perfect for a party platter as they are for a weeknight dinner. I love how they bring that bright Mediterranean flair to the table with so little effort.

If you give these a try, let me know how you served them! Did you go the pita route, make a bowl, or just dunk them straight into the tzatziki (no judgment, I’ve done it too)?