These Greek Turkey Meatballs with Tzatziki are a fresh and flavorful twist on a classic favorite. Made with lean turkey, herbs like oregano and mint, and a touch of garlic, these meatballs are juicy and packed with Mediterranean spices. The cool, creamy tzatziki sauce made from yogurt, cucumber, and dill adds a perfect refreshing contrast with every bite.
I love making these meatballs because they’re easy to prepare and feel special without a lot of fuss. One little tip I have is to chill the meatballs before cooking — it helps them hold their shape better on the skillet or in the oven. Plus, while they cook, the kitchen starts to smell amazing, and I get excited for dinner!
My favorite way to serve these is stacked inside warm pita bread with some extra veggies like tomatoes, red onion, and lettuce, then drizzled generously with tzatziki. It’s like a little Greek feast that comes together quickly but feels hearty and satisfying. These meatballs always get compliments at family dinners or when friends come over, and I never mind making extra because they reheat really well for lunches the next day.
Key Ingredients & Substitutions
Ground turkey: This lean meat keeps the meatballs light and healthy. If you want a richer flavor, swap it for ground chicken or a mix of turkey and pork.
Fresh herbs (parsley, dill, oregano): These add the bright, classic Greek flavor. If you don’t have fresh, dried works but use less to avoid overpowering the dish.
Breadcrumbs and egg: They help bind the meatballs so they don’t fall apart. For a gluten-free option, try crushed gluten-free crackers or oats.
Greek yogurt: Key for creamy tzatziki. Plain, full-fat yogurt works best. For a dairy-free twist, use coconut yogurt, though the flavor will change.
Cucumber: Grated cucumber adds freshness to the sauce. Be sure to squeeze out excess water to keep tzatziki thick and creamy.
How Do I Make Meatballs Hold Their Shape and Stay Tender?
The secret is in gentle mixing and chilling. Overmixing can make meatballs tough.
- Mix ingredients just until combined. Stop as soon as you see no dry spots.
- Form evenly sized balls—about 1.5 inches works well.
- Pop them in the fridge for 15-20 minutes before cooking; this firms them up.
- Cook on medium heat to brown outside without burning before they’re cooked inside.
This method keeps them juicy, flavorful, and intact whether you pan-fry or bake.
Equipment You’ll Need
- Large mixing bowl – perfect for gently combining meatball ingredients without overworking the mixture.
- Nonstick skillet or frying pan – helps brown the meatballs evenly with less sticking and easier cleanup.
- Grater – handy to grate cucumber finely for smooth, creamy tzatziki sauce.
- Microplane or fine grater – great for mincing garlic finely to distribute flavor evenly.
- Knife and cutting board – essential for chopping fresh herbs, onion, and slicing veggies for serving.
- Spoon or small scoop – useful to portion meat mixture evenly into meatballs for consistent cooking.
Flavor Variations & Add-Ins
- Swap ground turkey with ground chicken or lamb for a richer, traditional Greek flavor.
- Add crumbled feta cheese inside meatballs for a creamy surprise that pairs beautifully with herbs.
- Mix in finely chopped spinach or grated zucchini to boost veggies without changing taste much.
- Spice it up by adding a pinch of smoked paprika or ground cumin for a warm, earthy twist.
Greek Turkey Meatballs with Tzatziki
Ingredients You’ll Need:
For the Turkey Meatballs:
- 1 lb (450g) ground turkey
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped (plus extra for garnish)
- 1 tsp dried oregano
- 1/4 cup breadcrumbs
- 1 egg, beaten
- Salt and pepper, to taste
- 1-2 tbsp olive oil (for cooking)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, peeled, seeded, and finely diced or grated
- 1 garlic clove, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
For Serving:
- Cherry tomatoes, halved
- Kalamata olives
- Cucumber, thinly sliced
- Lemon wedges
- Finely chopped onion (optional)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, 15-20 minutes to chill the meatballs, and approximately 10 minutes to cook. Altogether, you’ll spend around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, gently mix the ground turkey, chopped onion, minced garlic, parsley, dill, oregano, breadcrumbs, egg, salt, and pepper. Be careful not to overmix to keep your meatballs nice and tender.
2. Shape and Chill:
Roll the mixture into small meatballs about 1.5 inches (4 cm) wide. Place them on a plate or tray and pop them in the fridge for 15 to 20 minutes. This helps them hold together when cooking.
3. Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Carefully add the meatballs in batches without crowding the pan. Cook them for about 4 to 5 minutes on each side until they’re browned and cooked through. The inside temperature should reach 165°F (74°C). Set them aside once done.
4. Make the Tzatziki Sauce:
While the meatballs cook, mix the Greek yogurt, grated cucumber (make sure to squeeze out extra water), minced garlic, chopped dill, lemon juice, salt, and pepper in a bowl. Taste and adjust seasoning if needed. Keep the sauce chilled until you’re ready to serve.
5. Assemble Your Meal:
Arrange the turkey meatballs in serving bowls along with sliced cucumbers, halved cherry tomatoes, Kalamata olives, and chopped onion if you like. Add a big scoop of tzatziki next to them. Garnish with some fresh dill and a slice of lemon for a pop of color and shine.
6. Enjoy!
Serve warm, pairing beautifully with warm pita bread or flatbread for a complete Mediterranean feast.
Can I Use Frozen Ground Turkey for This Recipe?
Yes, you can! Just be sure to fully thaw the ground turkey in the refrigerator overnight before using. This helps the meatballs hold their shape and cook evenly.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare and shape the meatballs, then refrigerate them for up to 24 hours before cooking. Alternatively, cook them fully and store leftovers in the fridge for 3 days or freeze for up to 3 months.
How Should I Store Leftover Tzatziki?
Keep tzatziki in an airtight container in the fridge for up to 3 days. Stir well before serving, as it can separate slightly over time.
What Can I Serve Instead of Pita?
If you want a gluten-free or low-carb alternative, serve with lettuce wraps, cauliflower rice, or alongside a fresh salad for a light and tasty meal.
