Greek Turkey Meatballs with Tzatziki are a delightful mix of juicy turkey, fresh herbs like oregano and mint, and bold Greek flavors. These meatballs are perfectly spiced and tender, and they’re paired with a cool, creamy tzatziki sauce made from yogurt, cucumber, and garlic. The combination is fresh, light, and satisfying, making this dish a real crowd-pleaser.
I love making these meatballs when I want something a bit different but still easy and healthy. The herbs and spices really bring the turkey to life, and the tzatziki adds a refreshing touch that balances the flavors beautifully. I find that letting the meatballs rest a few minutes before serving helps all the tastes come together, making every bite just right.
My favorite way to enjoy these meatballs is wrapped in warm pita bread or served over a bed of greens alongside some roasted veggies. They’re great for casual meals or when I want to impress friends with something simple but full of flavor. Plus, the leftovers make fantastic sandwiches the next day!
Key Ingredients & Substitutions
Ground Turkey: This lean meat is great for light, tender meatballs. If you’re short on turkey, ground chicken or even lean pork works well. Just watch cooking times since fattier meats may need less time.
Fresh Herbs (Parsley, Mint, Dill): These bring bright, fresh flavors to the meatballs and tzatziki. If fresh mint or dill is unavailable, dried versions can be used but add less since they’re more concentrated.
Breadcrumbs: Help keep meatballs moist and hold them together. For gluten-free options, try crushed gluten-free crackers or oats.
Greek Yogurt: Thick yogurt is key to creamy tzatziki. If you don’t have Greek yogurt, strained plain yogurt also works but might be slightly thinner.
Cucumber: Choose an English cucumber or Persian cucumber to reduce bitterness and excess water in tzatziki. Remember to squeeze out water to keep the sauce thick.
How Do You Keep Turkey Meatballs Tender and Juicy?
Turkey can dry out easily, so here’s how to keep your meatballs soft:
- Use a mix of fresh onion and breadcrumbs. Onion adds moisture; breadcrumbs help bind and keep the texture light.
- Don’t overmix the meat. Stir gently until combined—overworking makes tough meatballs.
- Cook over medium heat and flip carefully until browned and cooked through. Avoid high heat to prevent burning outside while inside stays raw.
- Rest the meatballs for a few minutes after cooking; juices redistribute, making them juicier.
What’s the Best Way to Make Tzatziki Thick and Flavorful?
Follow these simple tips:
- Grate and squeeze out water from the cucumber to avoid watery sauce.
- Use thick Greek yogurt or strain regular yogurt through cheesecloth overnight.
- Let tzatziki chill in the fridge for at least 30 minutes; flavors deepen and combine nicely.
- Add fresh herbs and garlic last to keep their brightness.
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the meatball ingredients evenly without mess.
- Grater – helps you grate onion and cucumber finely for the meatballs and tzatziki.
- Non-stick skillet or frying pan – ideal for cooking meatballs evenly with less oil.
- Spatula or tongs – lets you turn meatballs gently without breaking them.
- Small bowl – to mix and chill the tzatziki sauce separately.
- Measuring spoons – for accurate herb, spice, and lemon juice amounts.
Flavor Variations & Add-Ins
- Swap ground turkey for ground chicken or lamb for a richer flavor and juicier meatballs.
- Add crumbled feta cheese to the meat mixture for a creamy, salty boost.
- Mix in finely chopped spinach or grated zucchini for extra moisture and nutrition.
- Spice it up with a pinch of smoked paprika or cumin for a warm, smoky twist.
Greek Turkey Meatballs with Tzatziki
Ingredients You’ll Need:
For the Turkey Meatballs:
- 1 lb (450g) ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup grated onion (or finely chopped onion)
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped (optional but recommended)
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1-2 tbsp olive oil (for cooking)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 medium cucumber, finely grated or diced
- 1-2 cloves garlic, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: zest of 1/2 lemon for garnish
For Serving:
- Cherry tomatoes, halved
- Sliced cucumber
- Fresh mint sprig (for garnish)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and 15 minutes to cook the meatballs. Plus, give the tzatziki sauce about 30 minutes to chill and let the flavors meld in the refrigerator. In total, plan for about 1 hour from start to finish, including prep and resting time.
Step-by-Step Instructions:
1. Prepare the Tzatziki Sauce:
First, peel and grate the cucumber. Then, place it in a clean towel or cheesecloth and squeeze out as much water as you can to keep the sauce thick. In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Stir everything well and pop it into the fridge to chill while you make the meatballs.
2. Make the Turkey Meatballs:
In a large bowl, combine the ground turkey, breadcrumbs, grated onion, minced garlic, egg, parsley, mint, oregano, cumin, salt, and pepper. Use your hands or a spoon to mix gently but thoroughly, being careful not to overwork the mixture. Shape the meat mixture into small balls about 1 to 1.5 inches wide.
3. Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches so they have room to cook evenly, avoiding crowding. Cook for about 4 to 5 minutes on each side, until they’re golden brown and cooked through (an internal temperature of 165°F or 75°C). Remove the meatballs and place them on a plate lined with paper towels to soak up any extra oil.
4. Serve:
Arrange the meatballs on a plate with fresh cherry tomatoes and cucumber slices. Place the chilled tzatziki in a small bowl alongside for dipping. Garnish the sauce with lemon zest and a sprig of mint or dill if you like. Enjoy these meatballs warm, dipping them generously into the cool, creamy tzatziki!
Can I Use Frozen Ground Turkey for This Recipe?
Yes, you can! Just be sure to fully thaw the turkey in the refrigerator overnight before using it. Pat it dry with paper towels to remove excess moisture, which helps the meatballs hold together better.
How Can I Make These Meatballs Gluten-Free?
Simply substitute the regular breadcrumbs with gluten-free breadcrumbs or use crushed gluten-free crackers. Oats can also work as a binder if ground finely.
Can I Prepare the Tzatziki Sauce Ahead of Time?
Absolutely! Making tzatziki a few hours or even a day in advance allows the flavors to develop nicely. Just keep it covered in the fridge until ready to serve.
What’s the Best Way to Reheat Leftover Meatballs?
Reheat gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through. This helps keep them moist without drying out.
