Greek Turkey Meatballs with Tzatziki are a flavorful and light dish that combines tender turkey meatballs seasoned with fresh herbs like oregano and garlic, paired perfectly with cool, creamy tzatziki sauce. The contrast between the juicy meatballs and the refreshing yogurt-based sauce makes this recipe a real standout.
I love making these meatballs because they’re a bit healthier than traditional ones but still packed with great taste. I usually mix in some lemon zest and a little spinach for extra brightness and nutrition. The garlic in the tzatziki always adds that wonderful kick that brings the whole dish together. Plus, the smell when they’re cooking is amazing—it feels like a little trip to the Mediterranean right in my kitchen.
This dish is great on its own or served with warm pita bread, a side salad, or over some fluffy rice. My favorite way to eat it is to stuff the meatballs and tzatziki into pita pockets with a few slices of cucumber and tomato. It’s easy, fresh, and perfect for sharing with family or friends on a casual weeknight. Give it a try—you might find yourself coming back to this combo again and again!
Key Ingredients & Substitutions
Ground Turkey: This lean meat keeps the meatballs light and tender. If you prefer more flavor or fat, mix half turkey and half ground chicken or beef. Just watch the cooking time to avoid drying out.
Breadcrumbs: Panko breadcrumbs add a light texture that’s perfect for these meatballs. If you don’t have panko, regular breadcrumbs or crushed crackers work fine.
Fresh Herbs (Parsley & Dill): Both add great freshness. If dill isn’t available, you can swap it with fresh basil or mint for a twist. Dried herbs can be used, but fresh really makes a difference.
Lemon Zest & Juice: Lemon brightens the flavor. Don’t skip the zest in the meatballs and the juice in the tzatziki. It gives that signature Greek freshness that’s key to this dish.
Greek Yogurt: Full-fat Greek yogurt makes the tzatziki creamy and thick. You can use low-fat if needed, but the sauce will be less rich. Regular yogurt can work but strain it through a cheesecloth for best results.
Cucumber: Squeezing out moisture after grating the cucumber is important; it stops the tzatziki from getting watery.
How Do I Make Sure the Meatballs Stay Juicy and Don’t Fall Apart?
Turkey is lean and can dry out easily, so handling the meatball mixture gently is important. Also, binding and seasoning are key.
- Mix just until combined—overmixing makes the meat tough.
- Use an egg and breadcrumbs for binding to hold the meatballs together.
- Add fresh herbs and lemon zest for moisture and flavor.
- Don’t overcrowd the pan when frying; give each meatball space for even browning.
- Cook on medium heat to brown outside and cook through without burning.
For extra moist meatballs, you can add a tablespoon of olive oil to the mixture before cooking. Letting the meatballs rest for a few minutes after cooking keeps juices locked in.
Equipment You’ll Need
- Large mixing bowl – perfect for combining meatball ingredients without making a mess.
- Grater – you’ll use this to grate cucumber finely for smooth, fresh tzatziki.
- Skillet or frying pan – ideal for cooking meatballs evenly and getting a nice golden crust.
- Wooden spoon or spatula – helps turn meatballs gently without breaking them.
- Measuring spoons and cups – for accurate seasoning and ingredient amounts.
- Plate lined with paper towels – to drain meatballs after frying and keep them crisp.
Flavor Variations & Add-Ins
- Swap ground turkey with ground chicken or lamb for richer flavor and juiciness.
- Add crumbled feta cheese into the meatball mix for a tangy, creamy bite.
- Mix in finely chopped spinach or kale for extra color and nutrients.
- Stir in a pinch of ground cumin or smoked paprika to give the meatballs a warm, earthy twist.
Greek Turkey Meatballs with Tzatziki
Ingredients You’ll Need:
For the Turkey Meatballs:
- 1 lb ground turkey
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped (plus extra for garnish)
- 1 egg, beaten
- 1 tsp dried oregano
- Zest of 1 lemon
- Salt and black pepper to taste
- 2 tbsp olive oil, for frying
For the Tzatziki Sauce:
- 1 cup Greek yogurt (full fat preferred)
- 1/2 cucumber, finely grated and excess moisture squeezed out
- 2 cloves garlic, minced
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt and black pepper to taste
For Serving:
- Cooked rice or orzo
- Fresh cucumber slices
- Cherry tomatoes, halved
- Lemon wedges
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 15 minutes to cook. You can chill the tzatziki sauce ahead of time for extra flavor, but it’s ready to serve right after mixing. In all, just 30 minutes and you’ll have a fresh and tasty meal on the table!
Step-by-Step Instructions:
1. Prepare the Tzatziki Sauce:
In a bowl, mix the Greek yogurt, grated cucumber (make sure to squeeze out any extra water), minced garlic, fresh dill, lemon juice, and olive oil. Add salt and pepper as you like. Stir it all together well, then pop it in the fridge until you’re ready to eat.
2. Make the Meatball Mix:
In a large bowl, gently combine the ground turkey, breadcrumbs, chopped onion, minced garlic, parsley, dill, beaten egg, oregano, lemon zest, and a pinch of salt and pepper. Mix just until everything is combined—try not to squash or overwork the meat to keep it tender.
3. Shape the Meatballs:
Wet your hands to prevent sticking, then roll the mixture into meatballs about 1.5 inches wide. Try to keep them even in size so they cook evenly.
4. Cook the Meatballs:
Heat olive oil in a skillet over medium heat. Add the meatballs carefully in batches, making sure not to crowd the pan. Cook each side for about 4-5 minutes, until golden brown and cooked through (165°F or 75°C inside). Remove the cooked meatballs onto paper towels to drain if needed.
5. Put Together Your Bowl:
Start with a base of cooked rice or orzo. Arrange the meatballs, cucumber slices, and cherry tomatoes nicely around the bowl. Spoon generous dollops of tzatziki alongside.
6. Garnish and Serve:
Sprinkle extra fresh dill on top of the meatballs and tzatziki. Add lemon wedges for squeezing over your dish if you like a little extra zing. Enjoy!
Can I Use Frozen Turkey for the Meatballs?
Yes, you can! Just make sure to fully thaw the turkey in the fridge overnight before mixing. Pat it dry to remove excess moisture so the meatball mixture isn’t too wet.
How Can I Make These Meatballs Ahead of Time?
You can shape the meatballs and keep them uncooked in the fridge for up to 24 hours or freeze them for up to 3 months. Cook frozen meatballs straight from frozen, adding a few extra minutes to the cooking time.
What’s the Best Way to Store Leftovers?
Store any leftover cooked meatballs and tzatziki in airtight containers in the fridge for up to 3 days. Reheat the meatballs gently in a skillet or microwave and serve chilled tzatziki as is.
Can I Substitute the Breadcrumbs?
Absolutely! You can use crushed crackers, oats, or even ground nuts for a gluten-free option. Just make sure the substitute can absorb some moisture to help bind the meatballs.
