Greek Turkey Meatballs with Tzatziki: 7 Easy Steps

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If weeknight dinners were a sport, Greek Turkey Meatballs with Tzatziki would be the MVP—light, zesty, and ready to save you from that “What’s for dinner?” panic. We’re talking lean ground turkey, fresh herbs, and a creamy homemade tzatziki that’s basically a hug for your taste buds.

If Mediterranean flavors are your love language, this dish will feel right at home next to other Greek-inspired favorites like my Oven-Baked Greek Chicken Thighs—juicy, herby, and equally easy for busy weeknights.

Why You’ll Love This Greek Turkey Meatballs with Tzatziki Recipe

Picture this: you pull a tray of sizzling, golden meatballs from the oven, and your kitchen smells like a cozy little taverna on the coast of Santorini. Then you dip one into cool, garlicky tzatziki and—boom—instant mood boost.

Here’s why this recipe might just become your new favorite:

Quick & easy: 30 minutes from start to table.
Healthy but satisfying: Lean protein, fresh veggies, and heart-healthy olive oil.
Versatile: Works for wraps, bowls, salads, or just eaten straight off the plate (no judgment).
Kid-friendly: The mild spices keep it family-approved.

And if you’re all about quick, fresh, and shareable meals, you might also enjoy turning a weeknight into a mezze-style spread with recipes like my crisp and colorful Greek Nachos—they’re a fun way to bring more Mediterranean goodness to the table.

Ingredients You’ll Need

For the Greek Turkey Meatballs

1 lb lean ground turkey – Light, protein-packed, and tender.
½ cup breadcrumbs – Keeps the texture just right.
1 egg – Your binding hero.
2 cloves garlic, minced – Flavor powerhouse.
½ small onion, finely chopped – Adds depth and sweetness.
2 tbsp fresh parsley, chopped – Bright, fresh, and very Greek.
1 tsp dried oregano – A pinch of the Mediterranean.
1 tsp cumin – Warmth and earthiness.
Salt & pepper – Season like you mean it.

For the Homemade Tzatziki

1 cup Greek yogurt – Thick, tangy, and protein-rich.
½ cucumber, grated & drained – Fresh crunch without the wateriness.
1 clove garlic, minced – Just enough kick.
1 tbsp lemon juice – Zesty lift.
1 tbsp fresh dill, chopped – That signature flavor note.
1 tbsp olive oil – Smooth finish.
Salt & pepper – To taste.

How to Make Greek Turkey Meatballs with Tzatziki

1. Mix It All Together

In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper. Use your hands (yes, it’s a little messy, but it’s the best way to get everything evenly mixed).

2. Roll ‘Em Out

Form the mixture into 1–1.5 inch meatballs. Consistency in size is key for even cooking—think “ping pong ball,” not “baseball.”

3. Cook Your Way

Oven-Baked: Preheat to 400°F. Bake on a lined sheet for 15–20 minutes, until the internal temp hits 165°F.
Pan-Fried: Heat olive oil in a skillet. Cook 4–5 minutes per side until golden and cooked through.
Air-Fried: 380°F for 10–12 minutes, flipping halfway.

Making the Creamiest Tzatziki

Grate & Drain: Grate cucumber, then press out moisture using a paper towel or cheesecloth.
Mix: Combine yogurt, cucumber, garlic, lemon juice, dill, and olive oil in a bowl.
Season: Add salt, pepper, and extra lemon if you want more tang.
Chill: Let it rest in the fridge for 30 minutes so the flavors mingle like old friends.

When I’m in full-on Greek cooking mode, I like to double the tzatziki batch—it’s just as perfect with grilled veggies or a platter of Greek Marinated Chicken as it is with these turkey meatballs.

Aneta’s Kitchen Tip

Don’t skip draining the cucumber. Trust me—one time I didn’t, and my tzatziki went from creamy dream to cucumber soup in minutes. Not cute.

Serving Ideas

With warm pita bread & salad for a fresh, balanced dinner.
In a grain bowl with quinoa, roasted veggies, and extra sauce.
As party bites—stick a toothpick in each meatball, and watch them vanish.
Wrap your meatballs in warm pita bread with plenty of tzatziki for an at-home gyro night—similar to my Greek Chicken Gyros with Lemon Herb Marinade, which are always a family hit.

Plated Greek Turkey Meatballs with Tzatziki, fresh cucumbers, tomatoes, and herbs on a bed of lettuce — Greek Turkey Meatballs with Tzatziki served with crisp cucumbers, juicy tomatoes, and fresh dill for a vibrant Mediterranean plate.

FAQs About Greek Turkey Meatballs with Tzatziki

Can I make the meatballs ahead of time?

Yes! You can shape them a day in advance, store in the fridge, then cook when ready.

Can I freeze them?

Absolutely. Cooked meatballs freeze well for up to 3 months. Reheat in the oven at 350°F until warmed through.

Can I use chicken instead of turkey?

Totally. Ground chicken works just as well—just keep an eye on cooking time.

Bringing It All Together

These Greek Turkey Meatballs with Tzatziki are more than just dinner—they’re a little taste of the Mediterranean right in your kitchen. They’re light yet satisfying, healthy yet comforting, and they’ll have your family asking for seconds before you’ve even sat down.