Greek Turkey Meatballs with Tzatziki are a fresh and flavorful dish that brings together tender turkey meatballs seasoned with herbs like oregano and mint, paired perfectly with a cool, creamy tzatziki sauce made from yogurt, cucumber, and garlic. The mix of spices with the light sauce gives these meatballs a delicious Mediterranean vibe.
I love how these meatballs are lighter than the usual beef or pork versions but still packed with flavor. The tzatziki adds that refreshing touch which makes every bite feel bright and satisfying. When I make this recipe, I usually add a squeeze of lemon to the sauce for a little extra zing—it really lifts the whole dish.
These meatballs are so versatile. I enjoy serving them with warm pita bread and a simple salad for a quick and balanced meal. They’re also great over rice or tucked into a sandwich for lunch the next day. Whenever I make Greek turkey meatballs, they quickly become a favorite in our house because they feel like a little trip to the Mediterranean without leaving the kitchen.
Key Ingredients & Substitutions
Ground Turkey: A lean and healthy choice that keeps the meatballs light. If you prefer, ground chicken or a mix of turkey and pork adds juiciness. Avoid overmixing to keep them tender.
Herbs (Parsley, Dill, Oregano): Fresh herbs bring authentic Greek flavor. If you don’t have fresh, dried oregano works well; just use less. I find dill is key for that fresh, bright taste in both meatballs and tzatziki.
Breadcrumbs: Helps bind the meatballs without making them too dense. You can use panko for a lighter texture or gluten-free crumbs as needed.
Feta Cheese: Optional but adds a salty, tangy boost that pairs great with turkey. I recommend using it if you can, but skip it for a milder taste or dairy-free need.
Greek Yogurt: The base of tzatziki, it’s thick and creamy. Full-fat yogurt gives the richest sauce, but low-fat works fine too. Plain regular yogurt can be substituted but will be less thick.
Cucumber: Peel and seed before dicing to avoid excess water in the tzatziki. Grating and draining cucumbers in a paper towel is a good way to keep the sauce creamy.
How Do You Make Juicy and Flavorful Turkey Meatballs?
Since turkey is lean, it can dry out easily. Here’s how to keep your meatballs moist and tasty:
- Mix ingredients gently but thoroughly—avoid overworking the meat, which can make meatballs tough.
- Add breadcrumbs and an egg to help bind and retain moisture.
- Including fresh herbs and garlic boosts flavor without needing extra fat.
- Cook meatballs on medium heat to get a nice brown crust without burning. Turning often helps even cooking.
- Check for doneness with a meat thermometer if unsure (165°F / 74°C recommended).
Following these steps ensures tender, flavorful meatballs that pair beautifully with the cool tzatziki sauce.
Equipment You’ll Need
- Large mixing bowl – makes it easy to combine all the meatball ingredients thoroughly.
- Non-stick or cast iron skillet – perfect for browning the meatballs evenly without sticking.
- Measuring cups and spoons – helps you get the right balance of herbs and spices.
- Grater or box grater – great for finely shredding cucumber for the tzatziki sauce.
- Small bowl – handy for mixing the tzatziki ingredients before serving.
- Spatula or tongs – makes flipping meatballs simple and safe.
Flavor Variations & Add-Ins
- Swap ground turkey with ground chicken or lamb for a richer or more traditional Greek taste.
- Add chopped mint to the meatball mix for a pop of fresh, cool flavor that complements the tzatziki.
- Mix in grated zucchini or finely chopped spinach to boost veggie content without changing texture much.
- Stir in crumbled feta cheese or substitute with ricotta for a creamier, tangier bite.
Greek Turkey Meatballs with Tzatziki
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp dried oregano
- 1 egg, lightly beaten
- 1/4 cup crumbled feta cheese (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil for cooking
For the Tzatziki Sauce:
- 1 cup Greek yogurt (full-fat preferred)
- 1/2 cucumber, peeled, seeded, and finely diced
- 1-2 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Optional Sides/Garnish:
- Cooked white rice or orzo
- Cherry tomatoes
- Sliced cucumbers
- Kalamata olives
- Lemon wedges
- Fresh dill sprigs for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10 minutes to cook the meatballs. The tzatziki sauce can be made ahead and chilled for at least 10 minutes to let the flavors develop. Overall, plan for about 30–40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Tzatziki Sauce:
In a medium bowl, mix together the Greek yogurt, diced cucumber, minced garlic, chopped dill, lemon juice, and olive oil. Season with salt and pepper to taste. Cover the bowl and put it in the fridge to allow the flavors to blend while you make the meatballs.
2. Make the Meatball Mixture:
In a large bowl, combine ground turkey, breadcrumbs, onion, garlic, parsley, dill, oregano, beaten egg, and crumbled feta if you’re using it. Add salt and pepper to taste. Gently mix everything together with your hands or a spoon until just combined. Try not to overmix to keep the meatballs tender.
3. Shape the Meatballs:
Wet your hands with water to prevent sticking, then roll the mixture into golf ball-sized meatballs, about 1.5 inches each. Place them on a plate or tray ready for cooking.
4. Cook the Meatballs:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to crowd the pan. Cook for about 8–10 minutes, turning occasionally, until they’re browned on all sides and cooked through (internal temperature 165°F or 74°C). Drain on paper towels if needed.
5. Assemble and Serve:
Serve the warm turkey meatballs over cooked rice or orzo. Add generous spoonfuls of tzatziki sauce on the side. Garnish with sliced cucumbers, cherry tomatoes, Kalamata olives, lemon wedges, and fresh dill sprigs to make it colorful and fresh.
6. Enjoy!
Dig in while warm and savor the delicious blend of savory meatballs and cool, creamy tzatziki! Store leftovers in an airtight container in the fridge for up to 3 days.
Can I Use Ground Chicken Instead of Turkey?
Absolutely! Ground chicken works well and keeps the meatballs light and tender. Just follow the recipe the same way, adjusting cooking time if needed to ensure they’re fully cooked.
How Do I Store Leftover Meatballs and Tzatziki?
Store leftover meatballs and tzatziki separately in airtight containers in the fridge. Meatballs keep well for up to 3 days; tzatziki is best eaten within 2 days for freshness. Reheat meatballs gently on the stove or microwave.
Can I Make the Meatballs Ahead of Time?
Yes! You can prepare and shape the meatballs a day in advance and keep them covered in the fridge. Cook them fresh when ready for best texture and flavor.
How Do I Prevent Tzatziki from Being Watery?
Peel, seed, and finely dice or grate the cucumber, then squeeze out excess moisture with a clean towel or paper towel before adding it to the yogurt. This keeps your tzatziki thick and creamy.
