Greek Turkey Meatballs with Tzatziki – Light, Juicy, and Mediterranean-Inspired

Greek turkey meatballs with tzatziki are a flavorful, protein-rich take on classic Mediterranean cuisine. Made with lean ground turkey, fresh herbs, and warm spices, these juicy meatballs are baked or pan-seared until golden and served with cool, creamy tzatziki — a cucumber-yogurt sauce that brings everything together.

This dish captures the essence of Greek street food in a light, healthy format. Perfect for weeknight dinners, meal prep, or party platters, these meatballs are both nourishing and satisfying. The texture is tender thanks to grated onion and breadcrumbs, while oregano, garlic, and lemon give them a signature Greek flavor profile.

Paired with fresh vegetables, warm pita, or a quinoa salad, this is a meal that hits all the right notes: crisp, creamy, tangy, and savory.

Ingredients Overview

Here’s a breakdown of the essential components and their role in this Greek-inspired dish:

For the Meatballs

• Ground Turkey: Choose 93% lean ground turkey for the best balance of moisture and flavor. Avoid extra-lean (99%) to keep the meatballs juicy.

• Breadcrumbs: Help bind the mixture and keep it tender. Use plain, whole-wheat, or gluten-free breadcrumbs depending on your preference.

• Egg: Essential for binding everything together.

• Grated Onion: Adds moisture and flavor. Grating it releases juices that keep the meatballs from drying out.

• Garlic: A must in Greek cooking. Use fresh, minced garlic for bold flavor.

• Fresh Parsley and Dill: Brings brightness and authentic Mediterranean character.

• Dried Oregano: A classic Greek herb that pairs beautifully with lemon and garlic.

• Salt & Pepper: Key for seasoning and balance.

• Lemon Zest: Adds a fresh citrus kick to the meatballs and pairs perfectly with the tzatziki.

For the Tzatziki Sauce

• Greek Yogurt: Thick and tangy, it’s the creamy base of tzatziki. Use full-fat for richness or 2% for a lighter option.

• Cucumber: Finely grated and squeezed to remove moisture — this keeps the sauce creamy, not watery.

• Garlic: Just a bit, finely minced or grated, infuses the yogurt with deep flavor.

• Fresh Dill: Traditional and fragrant. Use chopped fresh dill for best results.

• Lemon Juice: Adds tang and freshness.

• Olive Oil: Just a drizzle gives the sauce a silky finish.

• Salt & Pepper: Enhances all the flavors.

Optional Additions

• Crumbled Feta in the meatball mix

• Mint in the tzatziki for a different herb note

• Chili Flakes for a spicy twist

Step-by-Step Instructions

1. Make the Tzatziki

Start by prepping the sauce so the flavors have time to meld:

• Peel and grate the cucumber, then place it in a clean kitchen towel and squeeze out as much liquid as possible.

• In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper.

• Mix well, cover, and refrigerate until ready to serve.

2. Prepare the Meatball Mixture

• In a large mixing bowl, combine the ground turkey, breadcrumbs, grated onion, minced garlic, egg, parsley, dill, oregano, lemon zest, salt, and pepper.

• Mix gently with your hands or a spatula. Don’t overmix — it can make the meatballs dense.

3. Shape the Meatballs

• Scoop the mixture into 1.5-inch balls using your hands or a cookie scoop.

• You should get about 18–20 meatballs.

4. Cook the Meatballs

Baking Method (healthier and hands-off):

• Preheat oven to 400°F (200°C).

• Place meatballs on a lined baking sheet and bake for 18–20 minutes, turning once, until golden and fully cooked (internal temp 165°F).

Pan-Searing Method (for a crispier exterior):

• Heat 1–2 tablespoons of olive oil in a skillet over medium heat.

• Cook meatballs in batches, browning on all sides, then cover and reduce heat to cook through, about 8–10 minutes total.

5. Serve

• Plate the warm meatballs with a generous scoop of tzatziki.

• Garnish with chopped herbs and lemon wedges.

Tips, Variations & Substitutions

• Make It Gluten-Free: Use gluten-free breadcrumbs or almond flour as a binder.

• Keto Option: Replace breadcrumbs with crushed pork rinds or ground flaxseed.

• Use Chicken Instead: Ground chicken works as a lean substitute for turkey.

• Extra Flavor: Add 2 tablespoons crumbled feta to the meat mixture.

• Tzatziki Twist: Add a pinch of cumin or sumac for a deeper, earthy flavor.

Serving Ideas & Occasions

Greek turkey meatballs with tzatziki are perfect for:

• Weeknight dinners with rice, quinoa, or orzo and a side salad.

• Meal prep bowls with roasted vegetables, hummus, and pita.

• Party platters as an appetizer with toothpicks and a bowl of tzatziki for dipping.

• Lettuce wraps or pita sandwiches with tomato, red onion, and feta.

• Low-carb meals served over cauliflower rice or greens.

Pair with iced tea, sparkling water with lemon, or a chilled glass of white wine for a refreshing and balanced meal.

Nutritional & Health Notes

This dish is packed with lean protein, healthy fats, and fresh ingredients. Some highlights:

• Ground turkey is a great source of lean protein and B vitamins.

• Greek yogurt in the tzatziki provides probiotics, calcium, and more protein.

• Fresh herbs and garlic bring antioxidants and flavor without added calories.

Depending on portion size, this dish can clock in around 300–400 calories per serving with around 25–30g of protein, making it excellent for muscle support, weight management, and balanced eating.

FAQs

Q1: Can I freeze these turkey meatballs?

A1: Yes! Cooked meatballs freeze well. Cool completely, place on a baking sheet to freeze individually, then store in a sealed container or freezer bag for up to 3 months.

Q2: How long does homemade tzatziki last?

A2: Stored in an airtight container in the fridge, tzatziki stays fresh for up to 4–5 days. Stir before serving as it may separate slightly over time.

Q3: Can I use dried herbs instead of fresh?

A3: Yes, but reduce the amount — dried herbs are more concentrated. Use 1 tsp dried dill in place of 1 tbsp fresh.

Q4: What sides go best with these meatballs?

A4: Great options include lemon rice, cucumber-tomato salad, hummus, roasted vegetables, or warm pita bread.

Q5: How do I keep the meatballs juicy?

A5: Use 93% lean turkey, don’t skip the grated onion, and avoid overcooking. Baking at a moderate temp (400°F) helps lock in moisture.

Q6: Can I make these in an air fryer?

A6: Absolutely. Preheat your air fryer to 375°F and cook the meatballs for 10–12 minutes, shaking halfway through. Check for an internal temperature of 165°F.

Q7: Is this recipe good for meal prep?

A7: Yes! Both the meatballs and tzatziki can be made ahead. Store separately and assemble into bowls, wraps, or lunchboxes as needed.

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