Greek Turkey Meatballs with Tzatziki are a fresh and flavorful dish that brings together lean turkey, fragrant herbs like oregano and mint, and a cool, creamy cucumber yogurt sauce. These meatballs are juicy and full of Mediterranean spirit, with the tangy tzatziki adding the perfect refreshing touch.
I love making these meatballs because they’re light but still super satisfying. The mix of herbs and spices makes each bite taste bright and zesty, and the tzatziki dipping sauce feels like a little celebration in your mouth! Whenever I have friends over, this is always a hit because it’s easy to eat and share around the table.
My favorite way to enjoy these meatballs is with warm pita bread and a crisp Greek salad on the side. Sometimes I toss them over a bed of fluffy rice or stuff them into wraps with extra veggies for a quick lunch. Plus, they make great leftovers that reheat well, so I often have them ready to go for busy nights.
Key Ingredients & Substitutions
Ground Turkey: This lean meat keeps the meatballs light and healthy. If you want a juicier option, try mixing half turkey with half ground chicken or even lean ground beef.
Herbs (Dill, Parsley, Oregano): Fresh herbs add brightness and Greek flavor. If fresh isn’t available, dried oregano works well; just use less. Dill is key in both the meatballs and sauce for authenticity.
Breadcrumbs: They help hold the meatballs together. Use gluten-free breadcrumbs or crushed crackers if needed. You can even substitute with cooked quinoa or oats for a different texture.
Greek Yogurt: Essential for the creamy tzatziki sauce. You can use plain yogurt but Greek yogurt is thicker and tangier, which makes the sauce luscious.
Cucumber: Cooling and crisp, cucumber brings a fresh bite to the tzatziki. English cucumbers work well since they have fewer seeds and less water.
How Do You Make Tender, Juicy Meatballs That Don’t Fall Apart?
Mixing the meatball ingredients just until combined is key. Overmixing can make them dense. Here’s a simple approach:
- Combine ground turkey, herbs, breadcrumbs, egg, and spices gently with your hands or a spoon.
- Shape meatballs evenly for uniform cooking—about 1 ½ inches is perfect.
- Heat the skillet before adding meatballs so they sear nicely, forming a crust that keeps juices inside.
- Cook in batches with space between so they brown evenly rather than steam.
- If worried about them falling apart, chill meatballs for 15-20 minutes before cooking to firm up the texture.
Patience during cooking helps—turn meatballs carefully to keep their shape and avoid breaking.
Equipment You’ll Need
- Large mixing bowl – perfect for gently combining meatball ingredients without overmixing.
- Nonstick skillet or frying pan – helps brown meatballs evenly and prevents sticking.
- Measuring cups and spoons – essential for accurate seasoning and balanced flavors.
- Small grater or zester – handy for lemon zest and finely grating cucumber for the tzatziki sauce.
- Wooden spoon or spatula – great for turning meatballs gently while cooking.
Flavor Variations & Add-Ins
- Swap ground turkey for ground chicken or lamb for a richer, slightly fattier meatball.
- Add crumbled feta cheese into the meat mixture for a tangy, creamy surprise inside each meatball.
- Mix in finely chopped spinach or grated zucchini to sneak in extra veggies and moisture.
- Sprinkle ground cumin or smoked paprika for a warm, slightly smoky twist to the classic Greek flavors.
Greek Turkey Meatballs with Tzatziki
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (plus extra for garnish)
- 1 tsp dried oregano
- 1 egg, beaten
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, peeled, seeded, and finely diced or grated
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt and pepper, to taste
For Serving:
- Cooked white rice or orzo
- Sliced cucumbers sprinkled with dill
- Kalamata olives
- Lemon wedges
How Much Time Will You Need?
Preparing this meal takes about 15 minutes for prep and 15 minutes to cook the meatballs, so roughly 30 minutes total. You can make the tzatziki sauce ahead of time to save a bit of effort, and chilling it while you cook helps the flavors blend beautifully.
Step-by-Step Instructions:
1. Prepare the Tzatziki Sauce:
In a bowl, mix Greek yogurt with diced cucumber, minced garlic, chopped dill, fresh lemon juice, and olive oil. Add salt and pepper to your taste. Cover and chill in the refrigerator while making the meatballs so the flavors can meld nicely.
2. Make the Meatball Mixture:
In a large bowl, gently combine ground turkey, breadcrumbs, chopped onion, minced garlic, parsley, dill, oregano, beaten egg, lemon zest, salt, and black pepper. Be careful not to overmix to keep the meatballs tender.
3. Form Meatballs:
Shape the mixture into small, even meatballs about 1 ½ inches wide using your hands or a spoon. Keeping them the same size helps them cook evenly.
4. Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add meatballs carefully in batches so they don’t crowd the pan. Cook each side for about 5 to 6 minutes, turning gently, until browned and cooked through (internal temperature should reach 165°F or 75°C).
5. Assemble the Bowls:
Place cooked white rice or orzo at the bottom of serving bowls. Add the cooked meatballs on top. Spoon a generous amount of tzatziki sauce alongside.
6. Add Final Touches and Serve:
Garnish with sliced cucumbers sprinkled with dill, Kalamata olives, and lemon wedges. Squeeze fresh lemon over the meatballs before eating for an extra pop of flavor. Serve right away and enjoy your fresh, Mediterranean-inspired meal!
Can I Use Frozen Ground Turkey for the Meatballs?
Yes! Just make sure to fully thaw the ground turkey in the refrigerator overnight before using. Pat it dry with paper towels to remove excess moisture, which helps the meatballs hold together better.
Can I Make the Tzatziki Sauce Ahead of Time?
Absolutely! Prepare the tzatziki sauce up to 24 hours in advance and keep it refrigerated. This actually enhances the flavors as they meld together. Just give it a good stir before serving.
How Should I Store Leftover Meatballs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through, and add a splash of water or olive oil if they seem dry.
Can I Bake the Meatballs Instead of Pan-Frying?
Yes, you can bake them at 400°F (200°C) on a lined baking sheet for about 15-20 minutes, turning halfway for even browning. Baking is a great hands-off option that still yields juicy meatballs.
