Greek Turkey Meatballs with Tzatziki (Juicy, Herby & Mediterranean-Inspired)

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These Greek Turkey Meatballs with Tzatziki are everything you want in a Mediterranean meal—juicy, herbed meatballs packed with garlic and feta, served alongside a cool and creamy homemade tzatziki sauce. This dish is light yet filling, protein-packed, and bursting with fresh, vibrant flavors.

Perfect for meal prep, weeknight dinners, or entertaining, this recipe brings a taste of the Greek islands to your kitchen—without the need for a grill or skewers. Serve with pita, salad, rice bowls, or as part of a mezze platter.

Ingredients Overview: Mediterranean Flavors That Work in Harmony

1. Ground Turkey

  • Lean yet juicy: Use 93% lean turkey for the best flavor and moisture balance.

  • Protein-rich: Each meatball offers around 6–7g of protein.

  • Neutral base: Takes on all the Greek seasoning beautifully.

2. Garlic & Onion

  • Fresh garlic: Adds savory depth.

  • Grated onion: Keeps the meatballs moist and enhances flavor without bulk.

3. Feta Cheese

  • Crumbled directly into the mix.

  • Adds creaminess, tang, and saltiness.

  • Melts slightly as they cook for a flavorful burst.

4. Fresh Herbs

  • Parsley & dill: Traditional herbs that keep it light and bright.

  • Oregano: Classic Greek flavor—use dried or fresh.

5. Breadcrumbs & Egg

  • Help bind the meatballs together.

  • Use whole wheat or panko for texture.

  • Can substitute almond flour for low-carb version.

6. Tzatziki Sauce

A cool, garlicky yogurt-cucumber sauce that balances the warm, savory meatballs.

Ingredients include:

  • Greek yogurt

  • Cucumber

  • Garlic

  • Lemon juice

  • Olive oil

  • Fresh dill

  • Salt & pepper

Step-by-Step Instructions: Greek Turkey Meatballs & Tzatziki

Step 1: Make the Tzatziki Sauce (First for Best Flavor)

In a bowl, mix:

  • 1 cup plain Greek yogurt

  • 1/2 cup grated cucumber, squeezed dry

  • 1 tbsp fresh lemon juice

  • 1 tbsp olive oil

  • 1 clove garlic, finely grated

  • 1 tbsp fresh dill, chopped

  • 1/4 tsp salt

  • 1/8 tsp black pepper

Stir well and refrigerate for at least 30 minutes. The flavors will deepen as it rests.

Step 2: Prep the Meatball Mixture

In a large bowl, combine:

  • 1 lb ground turkey (93% lean)

  • 1/2 cup crumbled feta

  • 1/4 cup grated onion

  • 2 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh dill

  • 1 tsp dried oregano

  • 2 cloves garlic, minced

  • 1/4 cup breadcrumbs (or almond flour)

  • 1 egg

  • 1/2 tsp salt

  • 1/4 tsp black pepper

Mix gently with clean hands or a fork—don’t overmix, or the meatballs may become tough.

Step 3: Shape & Cook the Meatballs

Form into 1.5-inch balls (makes ~18–20 meatballs).

To Bake:

  • Preheat oven to 400°F (200°C).

  • Line a baking sheet with parchment and lightly grease.

  • Arrange meatballs spaced apart and bake 18–20 minutes, turning once halfway through.

To Pan-Fry:

  • Heat 1–2 tbsp olive oil in a large skillet over medium heat.

  • Cook meatballs in batches for 8–10 minutes, turning to brown all sides.

  • Cover for the last 2 minutes to ensure they cook through.

Internal temp should reach 165°F (74°C).

Tips, Variations & Substitutions

Pro Tips:

  • Grate the onion instead of chopping—it melts into the meat and adds moisture.

  • Chill the tzatziki while meatballs cook for maximum flavor.

  • For even baking, use a cookie scoop for uniform meatballs.

Variations:

  • Add lemon zest to the meatballs for a fresh kick.

  • Use chicken or lamb instead of turkey for different protein options.

  • Add spinach or grated zucchini for extra vegetables (squeeze out excess water first).

Substitutions:

  • Dairy-free? Skip the feta and use coconut yogurt in the tzatziki.

  • Low carb or keto? Use almond flour instead of breadcrumbs.

  • No fresh herbs? Use 1 tsp dried dill and parsley.

Serving Ideas & Occasions

These meatballs are versatile and pair beautifully with fresh sides or warm carbs.

Serve With:

  • Warm pita or flatbread

  • Greek salad (cucumbers, tomatoes, olives, red onion, and feta)

  • Lemon rice or quinoa

  • Roasted vegetables

  • Hummus & olives for a full mezze spread

Occasions:

  • Weeknight dinners

  • Meal prep (they reheat well)

  • Party appetizers (serve with toothpicks & tzatziki on the side)

  • Picnic or Mediterranean-style lunch boxes

Nutritional & Health Notes

These meatballs are high in lean protein and balanced with healthy fats and probiotics from the yogurt sauce.

Approximate Nutrition (per 4 meatballs + 2 tbsp tzatziki):

  • Calories: 300

  • Protein: 25g

  • Fat: 18g

  • Carbs: 6g

  • Fiber: 1g

Health Benefits:

  • Ground turkey: High in lean protein and B vitamins.

  • Greek yogurt: Protein-rich and probiotic.

  • Herbs & lemon: Support digestion and brighten flavor.

  • Naturally gluten-free with almond flour substitution.

  • Great for low-carb or Mediterranean diets.

FAQ: Greek Turkey Meatballs with Tzatziki

1. Can I freeze these meatballs?

Yes! Cooked meatballs can be frozen for up to 3 months. Reheat in the oven or air fryer at 375°F until hot through.

2. Is there a dairy-free option for tzatziki?

Absolutely—use unsweetened coconut yogurt or almond-based yogurt and skip the feta in the meatballs.

3. Can I make these meatballs ahead of time?

Yes. Mix and shape them up to 1 day ahead, cover, and refrigerate. You can also bake and reheat as needed.

4. Can I use ground chicken instead of turkey?

Yes—ground chicken works similarly, just ensure it’s not too lean or it may dry out. 93% lean is ideal.

5. What’s the best yogurt for tzatziki?

Use full-fat Greek yogurt for a thick and creamy texture. Nonfat works too but may be more tangy.

6. Can I bake instead of fry the meatballs?

Yes—baking is easy and less messy. Just keep them evenly spaced and turn once for even browning.

7. Are these meatballs good for meal prep?

Yes! Store cooked meatballs and tzatziki separately. They’ll last up to 4 days in the fridge.

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