Greek Turkey Meatballs with Tzatziki are a delicious twist on classic meatballs, packed with flavorful herbs like oregano and mint, juicy ground turkey, and a wonderfully fresh cucumber-yogurt sauce on the side. These meatballs have a great balance of spices and tenderness, while the cool, creamy tzatziki adds the perfect hint of tang and freshness.
I love making these meatballs when I want something both healthy and satisfying. The turkey keeps them light, and mixing in the herbs makes every bite taste bright and just right. Plus, the tzatziki sauce is so simple to whip up and really takes the dish to the next level—it’s like a little bit of the Mediterranean in every scoop.
My favorite way to serve these meatballs is over a bed of fluffy couscous or alongside some roasted veggies for an easy weeknight dinner. They also make great leftovers wrapped up in pita bread with extra tzatziki. Whenever I make this recipe, it never fails to bring a little joy to the table, and everyone always asks for seconds!
Key Ingredients & Substitutions
Ground Turkey: This is a lean protein that keeps the meatballs light yet juicy when not overmixed. If you prefer, you can use ground chicken or a mix of pork and turkey for extra flavor.
Breadcrumbs: I like panko for its light texture, which helps keep the meatballs tender. If you need gluten-free, use almond flour or crushed gluten-free crackers instead.
Fresh Herbs: Parsley, dill, and oregano bring the true Greek flavor. Dried oregano is fine if fresh isn’t available, but fresh herbs make a bigger impact in taste.
Feta Cheese: Optional but adds saltiness and creaminess. If you don’t have feta, you can leave it out or try a bit of grated Parmesan for a different but tasty twist.
Greek Yogurt: For the tzatziki, full-fat yogurt gives a rich creaminess. Non-dairy yogurt can work for a vegan option, though the texture will differ slightly.
Cucumber: Use English cucumber for fewer seeds and a milder taste. Remember to squeeze out excess water to avoid a watery sauce.
How Do I Make Moist, Tender Turkey Meatballs Without Them Falling Apart?
Turkey can be lean, so care is key in mixing and cooking:
- Mix ingredients gently—avoid overworking to keep meatballs tender.
- Use a binding agent like egg and breadcrumbs to hold everything together.
- Adding finely chopped onion and herbs adds moisture and flavor.
- Cook on medium heat and don’t crowd the pan to ensure even cooking and a nice golden crust.
- Use a thermometer if you have it; turkey is safe at 165°F (74°C).
These tips help the meatballs stay juicy, flavorful, and perfectly shaped.
Equipment You’ll Need
- Large mixing bowl – perfect for combining all your ingredients evenly without making a mess.
- Non-stick or stainless steel skillet – helps you brown the meatballs nicely without them sticking.
- Grater – essential for grating cucumber and onion finely for the tzatziki and meatballs.
- Measuring cups and spoons – easy and accurate for mixing herbs, spices, and other ingredients.
- Spatula or tongs – makes flipping meatballs simple and safe.
- Paper towels – handy to blot grated cucumber dry, keeping the tzatziki thick and creamy.
Flavor Variations & Add-Ins
- Swap ground turkey for ground chicken or lamb to change the flavor and richness.
- Add a pinch of ground cinnamon or allspice to the meatballs for a warm, Greek-inspired twist.
- Mix in chopped mint leaves with the herbs for a fresher, brighter taste in both meatballs and tzatziki.
- Stir in diced roasted red peppers or spinach for extra color and nutrition.
How to Make Greek Turkey Meatballs with Tzatziki?
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground turkey
- ½ cup breadcrumbs (preferably panko)
- ¼ cup onion, finely chopped or grated
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tsp dried oregano
- 1 egg, lightly beaten
- ¼ cup feta cheese, crumbled (optional)
- Salt & black pepper, to taste
- 2 tbsp olive oil (for cooking)
For the Tzatziki Sauce:
- 1 cup Greek yogurt (full-fat for best flavor)
- ½ cucumber, grated and excess water squeezed out
- 1-2 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- Salt, to taste
Optional Bowl Components:
- Cherry tomatoes, halved
- Kalamata olives
- Cucumber slices
- Lemon wedges
- Cooked orzo or rice
How Much Time Will You Need?
This recipe typically takes about 15 minutes to prep and 15 minutes to cook, totaling around 30 minutes. You can prepare the tzatziki sauce while the meatballs cook, saving time and making it a quick dish perfect for weeknight dinners!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture
In a large bowl, gently mix ground turkey, breadcrumbs, finely chopped onion, minced garlic, parsley, fresh dill, oregano, beaten egg, and feta cheese if using. Season with salt and pepper. Mix just until combined to keep meatballs tender.
2. Form Meatballs
Shape the mixture into small balls about 1 to 1.5 inches in diameter. You should get around 16 to 20 depending on size. Try to keep them uniform for even cooking.
3. Cook Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs without crowding the pan, cooking in batches if needed. Brown them for 4-5 minutes on each side until golden and cooked through (internal temp 165°F/74°C). Remove and set aside.
4. Make Tzatziki Sauce
In a bowl, combine Greek yogurt, grated cucumber (make sure to squeeze out extra water), minced garlic, fresh dill, lemon juice, and salt. Stir well and chill until ready to serve.
5. Assemble the Bowls
Place a base of cooked orzo or rice in serving bowls. Arrange the turkey meatballs on top along with cherry tomatoes, kalamata olives, cucumber slices, and a good scoop of the tzatziki sauce. Garnish with fresh dill and lemon wedges.
6. Serve and Enjoy
Serve warm with lemon wedges for squeezing over the top. This meal is fresh, flavorful, and perfect for a quick yet satisfying dinner that brings a taste of the Mediterranean right to your table!
Can I Use Frozen Ground Turkey for This Recipe?
Yes, just make sure to thaw it fully in the refrigerator overnight before using. This helps the meat mix evenly and cook properly without excess moisture.
Can I Make the Meatballs and Tzatziki Ahead of Time?
Absolutely! Prepare the meatballs and tzatziki a day in advance. Store the meatballs in an airtight container in the fridge and reheat gently before serving. Keep tzatziki chilled until ready to serve.
What Can I Substitute for Panko Breadcrumbs?
You can use regular breadcrumbs, crushed crackers, or even oats if you prefer a gluten-free option. Just keep the quantity the same to maintain the texture of the meatballs.
How Should I Store Leftovers?
Store leftover meatballs and tzatziki separately in airtight containers in the fridge for up to 3 days. Reheat meatballs in a skillet or microwave and stir tzatziki before serving.