These Greek Turkey Meatballs with Tzatziki are a fresh, flavorful take on a classic comfort food. Made with lean ground turkey, herbs, garlic, and a hint of lemon, these meatballs are juicy, aromatic, and perfect for dipping into creamy, homemade tzatziki. Whether I serve them in a pita, over rice, or on their own as an appetizer, they always deliver big flavor with a Mediterranean twist.
Why You’ll Love This Recipe
I love this recipe because it’s healthy, easy to make, and full of bright, herbaceous flavors. The turkey meatballs are baked instead of fried, keeping them light, and the tzatziki adds a cool, tangy contrast that makes every bite irresistible. It’s great for meal prep, family dinners, or even party platters—and it’s just as good hot or cold.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the turkey meatballs:
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Ground turkey
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Garlic, minced
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Onion, finely grated or minced
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Fresh parsley or dill, chopped
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Dried oregano
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Lemon zest
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Egg
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Breadcrumbs (plain or seasoned)
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Salt
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Black pepper
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Olive oil spray (for baking)
For the tzatziki:
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Greek yogurt (plain, full-fat or low-fat)
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Cucumber, grated and squeezed dry
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Garlic, minced
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Fresh dill, chopped
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Lemon juice
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Olive oil
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Salt
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Black pepper
directions
Make the meatballs:
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment or foil.
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In a large bowl, I mix the ground turkey with garlic, onion, herbs, lemon zest, egg, breadcrumbs, salt, and pepper until just combined.
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I scoop and roll the mixture into small meatballs, about 1 to 1.5 inches in size, and place them on the baking sheet.
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I lightly spray them with olive oil and bake for 18–20 minutes, or until golden and cooked through (internal temp of 165°F).
Make the tzatziki:
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While the meatballs bake, I combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl.
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I stir well and let it chill in the fridge while the meatballs finish cooking.
Servings and timing
This recipe makes about 20 meatballs and serves 4–5 people. Prep takes 15 minutes, and baking takes about 20 minutes, so the full meal is ready in around 35 minutes.
Variations
Sometimes I add crumbled feta cheese to the meatball mixture for extra richness. I’ve also swapped parsley for mint or added a pinch of cumin for a deeper flavor. For a dairy-free version of the tzatziki, I use a coconut or almond-based yogurt. These meatballs are also great served with rice, couscous, or in lettuce wraps.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The meatballs reheat well in the microwave or oven at 350°F until warmed through. Tzatziki should be kept cold and stirred before serving if it separates.
FAQs
Can I freeze the meatballs?
Yes. I bake them first, then cool and freeze in a single layer. Once frozen, I transfer them to a container or freezer bag. I reheat from frozen in the oven or microwave.
What’s the best yogurt for tzatziki?
I use full-fat Greek yogurt for the creamiest texture, but low-fat or non-dairy options work too.
Can I cook the meatballs in a skillet instead?
Yes. I cook them in a bit of olive oil over medium heat, turning to brown all sides until cooked through.
Do I need to squeeze the cucumber for tzatziki?
Yes. Removing the excess moisture keeps the sauce thick and creamy instead of watery.
Can I make the tzatziki ahead of time?
Absolutely. It actually tastes better after a few hours in the fridge, so I often make it the day before.
Conclusion
These Greek Turkey Meatballs with Tzatziki are one of my favorite easy meals—fresh, flavorful, and always a hit. They’re healthy without sacrificing taste and perfect for so many occasions. Whether I’m making a quick dinner or building a Mediterranean platter, this combo never lets me down.
Print
Greek Turkey Meatballs with Tzatziki
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–5 servings (about 20 meatballs)
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Description
Greek Turkey Meatballs with Tzatziki are a healthy and flavorful Mediterranean dish made with lean ground turkey, herbs, and lemon, served with a creamy homemade tzatziki sauce. Perfect for a light meal, appetizer, or meal prep.
Ingredients
- 1 lb ground turkey
- 2 cloves garlic, minced
- 1 small onion, finely grated or minced
- 2 tbsp fresh parsley or dill, chopped
- 1 tsp dried oregano
- 1 tsp lemon zest
- 1 large egg
- 1/3 cup breadcrumbs (plain or seasoned)
- 1 tsp salt
- 1/2 tsp black pepper
- Olive oil spray (for baking)
- 1 cup Greek yogurt (plain, full-fat or low-fat)
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- In a large bowl, mix ground turkey with garlic, onion, parsley or dill, oregano, lemon zest, egg, breadcrumbs, salt, and pepper until just combined.
- Scoop and roll the mixture into small meatballs, about 1 to 1.5 inches in size, and place on the baking sheet.
- Lightly spray meatballs with olive oil and bake for 18–20 minutes, or until golden and cooked through (internal temp of 165°F).
- While meatballs are baking, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl.
- Stir the tzatziki well and chill in the fridge until ready to serve.
Notes
- For extra flavor, add crumbled feta cheese to the meatball mixture.
- Mint can be used instead of parsley or dill.
- Use coconut or almond-based yogurt for a dairy-free tzatziki.
- Great served with rice, couscous, or in lettuce wraps.
- Tzatziki can be made a day ahead for enhanced flavor.
Nutrition
- Serving Size: 1/5 of recipe (about 4 meatballs with tzatziki)
- Calories: 280
- Sugar: 2g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
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