Greek Turkey Meatballs with Tzatziki – Juicy, Herbed & Full of Mediterranean Flavor

These Greek Turkey Meatballs with Tzatziki are tender, juicy, and packed with fresh herbs, garlic, and tangy lemon—everything you love about Mediterranean cooking in a lighter, wholesome bite. Served with a creamy, cooling tzatziki sauce, they make a refreshing and satisfying dish for any night of the week.

Whether you serve them in warm pita with veggies, over a bed of rice, or as part of a mezze platter, these herby meatballs bring big flavor without being heavy. Perfect for meal prep, party appetizers, or a fresh weeknight dinner.

Ingredients Overview

Each component of this dish adds unique texture and taste—from the lean turkey base to the creamy Greek yogurt in the sauce.

Ground Turkey

• Lean but flavorful, especially when combined with onion, garlic, and herbs.

• Use 93% lean for the right balance of moisture and structure.

• Avoid overmixing to keep the meatballs tender.

Onion & Garlic

• Finely grated or minced onion adds moisture.

• Garlic infuses classic Mediterranean sharpness.

Tip: Use a box grater or food processor to finely mince the onion so it blends seamlessly.

Fresh Herbs

• Fresh parsley and dill brighten the mixture and bring classic Greek flavor.

• Mint or oregano are also excellent additions.

Egg & Breadcrumbs

• 1 egg helps bind the mixture.

• Breadcrumbs soak up juices to create a tender texture—use panko or regular.

For gluten-free: Use almond flour or GF breadcrumbs.

Lemon Zest & Juice

• Adds brightness and cuts through the richness.

• Zest goes into the meatballs; juice is perfect in the sauce.

Tzatziki Sauce

Cool and creamy with tang from yogurt and zip from garlic and cucumber.

Key Ingredients:

• Greek yogurt (whole milk preferred for richness)

• Cucumber (grated and drained)

• Garlic (finely minced or grated)

• Lemon juice

• Dill or mint

• Salt and olive oil

Step-by-Step Instructions

1. Make the Tzatziki Sauce (First)

Tzatziki tastes better after sitting, so start with it.

In a small bowl, combine:

• 1 cup Greek yogurt

• ½ English cucumber, grated and squeezed dry

• 1 garlic clove, minced

• 1 tbsp fresh dill or mint

• 1 tbsp lemon juice

• 1 tbsp olive oil

• Salt to taste

Mix well, cover, and refrigerate for 20–30 minutes while you prepare the meatballs.

2. Mix the Turkey Meatball Mixture

In a large bowl, gently combine:

• 1 lb ground turkey (93% lean)

• ½ small onion, grated

• 2 garlic cloves, minced

• ¼ cup chopped parsley

• 1 tbsp fresh dill

• Zest of 1 lemon

• ¼ cup breadcrumbs (or almond flour for GF)

• 1 egg

• ¾ tsp salt

• ¼ tsp black pepper

• Optional: ½ tsp dried oregano or mint

Mix until just combined. Don’t overwork the mixture or the meatballs may become tough.

3. Form and Cook the Meatballs

Shape mixture into 1½-inch meatballs (about 18–20 meatballs).

Pan-Fry Method (Best for flavor):

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

• Cook meatballs in batches for 4–5 minutes per side, turning to brown all over.

• Reduce heat and cover to cook through (internal temp 165°F), or finish in a 350°F oven for 5–7 minutes.

Baking Method:

• Preheat oven to 400°F.

• Place meatballs on a parchment-lined baking sheet.

• Bake for 18–20 minutes, flipping once halfway through.

Air Fryer Option:

• Air fry at 375°F for 10–12 minutes, shaking halfway through.

Tips, Variations & Substitutions

Cooking Tips

• Squeeze excess moisture from grated onion and cucumber to avoid sogginess.

• Chill the meatball mixture for 15 minutes if it’s too soft to shape.

• Use a scoop or wet hands to form uniform balls easily.

Flavor Variations

• Spicy Greek meatballs: Add ½ tsp chili flakes or a pinch of cayenne.

• Cheesy version: Fold in ¼ cup crumbled feta for extra richness.

• Minty twist: Replace dill with mint for a fresh variation.

Substitutions

• Turkey: Use ground chicken or lamb.

• Greek yogurt: Use dairy-free yogurt for a vegan tzatziki.

• Breadcrumbs: Almond flour or oat flour work well for gluten-free.

Serving Ideas & Occasions

These Greek meatballs pair well with:

• Warm pita or naan, sliced tomatoes, red onion, and tzatziki

• Rice bowls with cucumber, cherry tomatoes, and olives

• Orzo or couscous salad

• Lettuce wraps for a low-carb option

• Mezze platter with hummus, olives, and grilled vegetables

Great for:

• Weeknight dinners

• Meal prep lunches

• Healthy party appetizers

• Outdoor picnics or wraps on-the-go

Nutritional & Health Notes

These turkey meatballs are:

• High in protein

• Low in carbs

• Naturally gluten-free if using almond flour

• Mediterranean diet–friendly

Estimated nutrition per serving (4 meatballs + 2 tbsp tzatziki):

• ~280–320 calories

• ~22g protein

• ~18g fat

• ~5–8g carbs

To lighten:

• Use leaner turkey

• Bake instead of pan-frying

• Use low-fat Greek yogurt in the sauce

FAQs

Q1: Can I freeze the meatballs?

A1: Yes! Freeze cooked or uncooked meatballs on a tray, then store in a zip-top bag for up to 3 months. Reheat from frozen in the oven or air fryer.

Q2: Can I make the tzatziki ahead?

A2: Absolutely. Tzatziki tastes even better after a few hours. Store in the fridge for up to 3 days.

Q3: What if I don’t have fresh herbs?

A3: You can use dried herbs. Use 1 tsp dried parsley and ½ tsp dried dill in place of fresh (reduce quantity).

Q4: Are these meatballs keto-friendly?

A4: Yes—if you use almond flour instead of breadcrumbs, they are naturally low-carb and suitable for keto.

Q5: Can I use lamb instead of turkey?

A5: Definitely. Lamb will give a richer, more traditional Greek flavor, but may be higher in fat.

Q6: What’s the best way to serve them for guests?

A6: Serve on a large platter with tzatziki in the center, pita wedges, and a sprinkle of fresh herbs or feta. It makes a beautiful and shareable appetizer or main.

Q7: Can I make them in the oven only?

A7: Yes! Baking at 400°F for 18–20 minutes gives evenly cooked meatballs. For extra browning, broil for 1–2 minutes at the end.

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