Greek Turkey Meatballs with Tzatziki

On my quest for healthful, delicious, and quick meals, I observed Greek turkey meatballs with tzatziki. The idea came to me after tasting a comparable dish for the duration of a family vacation to the Mediterranean. We stumbled upon a beachfront restaurant where the owner served us gentle, herby meatballs, alongside a cold bowl of garlic tzatziki. I nonetheless take into account how clean and filling the meal turned out to be, and it left a lasting impression.

When I get back home, I have decided to recreate that revel in a healthy, weeknight-pleasant way. After experimenting with components and checking out exclusive recipes, I eventually settled on this one. It’s now considered one of our circle of relatives’ favorites—nicely-balanced, rich with bold Mediterranean taste, and constantly a success, whether or not I’m serving it for dinner or getting ready it for weeknight food.

Why You’ll Love This Recipe

Over the years, I’ve attempted limitless healthy meatball recipes, however, this one usually sticks out. It’s the precise balance among nourishing and flavorful—something I can experience right approximately serving my own family. The high-quality element is quick, dependable, and even picky eaters find it irresistible. Whether I’m dashing through a hectic weeknight or hosting pals over the weekend, this recipe never lets me down.

Ingredients You’ll Need

Let’s break down everything you’ll need to make these juicy meatballs and their creamy tzatziki partner.

For the Greek Turkey Meatballs:

• 1 lb ground turkey (93% lean) – Lean but still moist; avoid ultra-lean for best texture.
• 1/4 cup breadcrumbs – Helps bind the meatballs and keep them tender.
• 1 egg – Acts as a binder.
• 2 cloves garlic, minced – Fresh garlic adds bold Mediterranean flavor.
• 1/4 cup red onion, finely grated or minced – Adds moisture and subtle sweetness.
• 1/4 cup fresh parsley, chopped – Fresh herbs make a huge difference.
• 1 tsp dried oregano – Classic Greek herb.
• 1/2 tsp ground cumin – Adds warmth and depth.
• Zest of 1 lemon – Brightens everything up.
• Salt & black pepper to taste
• 1–2 tbsp olive oil – For pan-searing the meatballs.

For the Tzatziki Sauce:

• 1 cup Greek yogurt (plain, full-fat or low-fat) – Creamy and tangy base.
• 1/2 English cucumber, grated and squeezed dry – Adds freshness and texture.
• 1 clove garlic, minced – Adds that signature tzatziki bite.
• 1 tbsp fresh dill, chopped – Key to authentic flavor.
• 1 tbsp lemon juice – For acidity and balance.
• Salt to taste

Optional Add-ins for the Meatballs:
Crumbled feta, chopped mint, or sun-dried tomatoes for extra flair.

How to Make Greek Turkey Meatballs with Tzatziki (Step-by-Step)

Step 1: Make the Tzatziki Sauce

1. Grate the cucumber using a box grater, then use a clean towel or paper towels to squeeze out as much water as possible.
2. Combine Greek yogurt, cucumber, garlic, dill, lemon juice, and salt in a medium bowl. Mix until smooth.
3. Cover and chill in the fridge while you prep the meatballs (the flavors get even better with time).

Tip: Tzatziki can be made a day ahead—just give it a stir before serving.

Step 2: Mix the Meatball Ingredients

1. In a large bowl, combine the ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, lemon zest, salt, and pepper.
2. Use clean hands or a fork to mix until just combined gently. Don’t overmix—this helps keep them tender.

Why this works: The breadcrumbs and egg bind the mixture while the lemon zest and herbs keep it fresh and flavorful.

Step 3: Form and Cook the Meatballs

1. Roll into 1 1/2-inch balls (about 18–20 meatballs).
2. Heat 1–2 tbsp olive oil in a large skillet over medium heat.
3. Add meatballs in a single layer, and sear for about 3–4 minutes per side, turning to brown all over.
4. Once browned, reduce heat slightly, cover, and cook another 5 minutes or until internal temp reaches 165°F.

Alternative: You can also bake at 400°F for 18–20 minutes if you prefer hands-off cooking.

Expert Tips for the Best Results

After making those meatballs generally, right here are some suggestions I’ve learned from trial and error:

• Don’t use turkey that’s too lean—it has a tendency to dry out. Stick to 93% lean for the best texture.
• Grating the onion finely and squeezing the cucumber properly makes a massive difference in both flavor and consistency.
• I like to prep the tzatziki sauce first and chill it while at the same time as the meatballs cook—it offers the flavors time to meld beautifully.
• And don’t overcrowd the pan even as cooking; it allows the meatballs to brown evenly and keeps them juicy

Variations & Substitutions

• Ground Chicken or Beef – Easily swap for different proteins.
• Keto-Friendly – Skip the breadcrumbs or use almond flour instead.
• Spicy Twist – Add a pinch of red pepper flakes or chopped chili.
• Dairy-Free Tzatziki – Use coconut yogurt and skip the cheese in the meatballs.

Serving Suggestions

Here’s how to turn these Greek meatballs into a full meal:

• Pita Pockets – Stuff meatballs into warm pita with tzatziki, lettuce, tomatoes, and red onion.
• Grain Bowl – Serve over quinoa or couscous with cucumber, olives, and hummus.
• Appetizer Style – Serve skewered with a side of tzatziki at your next gathering.
• With a Greek Salad – Crisp cucumber, tomatoes, olives, feta, and a lemon vinaigrette make the perfect pair.

Storage & Reheating Instructions

• Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.
• Freezer: Freeze cooked meatballs (without tzatziki) for up to 2 months. Thaw overnight in the fridge.
• Reheating: Reheat in a skillet with a splash of water or olive oil, or warm in the oven at 350°F until heated through.

Tzatziki Tip: Tzatziki keeps in the fridge for about 3–4 days in a sealed container.

Recipe FAQs (Schema-Ready)

Can I make these meatballs ahead of time?

Yes! You can prep and refrigerate the uncooked meatballs up to 24 hours in advance, or freeze them uncooked for later.

Can I bake the meatballs instead of frying them?

Absolutely. Bake at 400°F on a parchment-lined tray for 18–20 minutes or until golden and cooked through.

Is this recipe gluten-free?

It can be! Just use gluten-free breadcrumbs and double-check your yogurt label.

What can I use instead of dill in the tzatziki?

If dill isn’t your thing, try fresh mint or parsley for a different herbaceous note.

Can I make the tzatziki without cucumber?

You can, but it will lose the classic crunch. A small amount of finely chopped celery or even grated zucchini could work as a substitute.

Conclusion

These Greek Turkey Meatballs with Tzatziki have become a staple in my kitchen. Every time I make them, I’m reminded of that sunny afternoon with the aid of the ocean and how meals have the strength to bring humans together. Whether you’re making them for a cozy night in or sharing them with loved ones, I hope this recipe brings a little Mediterranean joy to your desk, much like it does to mine.

If you give it a try, I’d like to hear what you watched. Leave a comment, percentage your twist, or tag me if you submit it online—I continually experience seeing how others carry this dish to the lifestyles of their kitchens

Nutrition Information (Approx. per serving, 4 servings total)

• Calories: 320
• Protein: 28g
• Carbs: 8g
• Fat: 20g
• Fiber: 1g
• Sugar: 2g

Note: Nutrition will vary slightly based on specific ingredients used.