Greek Turkey Meatballs with Tzatziki Recipe

If you’re looking for a dinner that’s both wholesome and bursting with fresh, vibrant flavors, you’ve got to try my Greek Turkey Meatballs with Tzatziki Recipe. I absolutely love how these meatballs stay juicy and tender while packing in Mediterranean spices that make every bite delightful. Plus, that cool, creamy tzatziki on the side? It’s just the perfect partner—refreshing and tangy in the best way. Keep reading, and I’ll walk you through everything to make this fan-freaking-tastic dish a new favorite at your dinner table.

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Ingredients You’ll Need

The ingredients here come together really well: lean turkey provides a mild base, while Mediterranean spices and fresh herbs amp up the flavor without heaviness. When shopping, I always look for fresh parsley and good Greek yogurt—those two really make a difference!

• Ground turkey: Lean turkey keeps these meatballs light and healthy; try to get fresh, good-quality meat for the best flavor.
• Breadcrumbs: Whether regular or gluten-free, they help the meatballs hold together without getting dense.
• Egg: Acts as a binder to keep everything nice and cohesive.
• Garlic cloves: Essential for the classic bold flavor; fresh minced garlic is best.
• Onion: Finely chopped so it blends smoothly into the mix without large chunks.
• Fresh parsley: Adds a bright, herbaceous note that really wakes the dish up.
• Dried oregano: This is a Greek staple and adds that unmistakable Mediterranean vibe.
• Ground cumin: Just a touch gives the meatballs subtle earthiness and warmth.
• Salt and black pepper: To season and bring out all the flavors.
• Olive oil: For cooking the meatballs, and also in the tzatziki!
• Greek yogurt: The star ingredient of the homemade tzatziki sauce; creamy and tangy.
• Cucumber: Grated and drained to avoid watery sauce, it adds crunch and freshness.
• Lemon juice: Brightens up the tzatziki with a lovely citrus zing.
• Fresh dill: Classic herb for tzatziki, lending a fragrant, slightly sweet flavor.

Variations

I love playing around with these meatballs depending on what I have on hand or the flavor mood I’m in. Feel free to customize this recipe to better suit your taste or dietary needs—you really can’t go wrong.

• Use ground chicken or lamb: I once swapped turkey for ground lamb to give it a richer, gamier flavor, and my family went crazy for it.
• Make it spicy: Add a pinch of red pepper flakes or a dash of cayenne if you like a little heat—you’ll find it pairs nicely with the cooling tzatziki.
• Herb swap: If you’re out of dill, try fresh mint or basil in the tzatziki; it gives a totally fresh spin that’s delightful in summer.
• Gluten-free tweak: Replace the breadcrumbs with almond flour or crushed gluten-free crackers for a grain-free version.

How to Make Greek Turkey Meatballs with Tzatziki Recipe

Step 1: Mix Your Meatball Magic

Start by combining the ground turkey with breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin, salt, and pepper. I like to do this gently by hand so I don’t overwork the meat, which can make the meatballs tough. Once everything is evenly mixed, let the mixture rest for about 10 minutes if you have time—that helps the flavors meld wonderfully.

Step 2: Shape the Meatballs

Using your hands, gently form the mixture into golf ball-sized meatballs. I find this size hits the perfect balance: they cook evenly, don’t dry out, and are easy to pop in your mouth. Place them on a tray or plate ready for cooking.

Step 3: Cook with Care

You can either pan-fry or bake these meatballs. For pan-frying, heat a little olive oil over medium heat and cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through—about 12-15 minutes total. When baking, preheat your oven to 375°F (190°C) and bake on a greased sheet for about 20 minutes or until nicely browned and no longer pink inside. Pro tip: avoid crowding the pan so the meatballs crisp up instead of steam.

Step 4: Whip Up the Tzatziki

While the meatballs cook, make your tzatziki sauce. Grate the cucumber and then squeeze out as much moisture as you can using a clean kitchen towel or paper towels—that’s the trick I discovered to keep the sauce thick and creamy. Mix the cucumber with Greek yogurt, minced garlic, lemon juice, fresh dill, olive oil, salt, and pepper. Give it a good stir and pop it in the fridge until you’re ready to serve.

Step 5: Serve and Enjoy!

Arrange your golden meatballs on a platter with a generous dollop of tzatziki alongside. I like to sprinkle a little extra parsley or dill on top for a fresh pop of color. These come together so effortlessly, and the first time I made them, my whole family couldn’t get enough!

How to Serve Greek Turkey Meatballs with Tzatziki Recipe

Garnishes

I usually sprinkle fresh chopped parsley or dill on top of the meatballs—just something green to brighten up the plate. A few lemon wedges on the side add a fresh citrus twist when squeezed over. Sometimes I add a light drizzle of extra virgin olive oil over the tzatziki for a glossy finish.

Side Dishes

My go-tos with these meatballs are warm pita bread, a Greek salad with tomatoes and olives, or simply a bed of fluffy couscous or quinoa. Roasted vegetables like zucchini and bell peppers make a great healthy side that pairs beautifully with the flavors here.

Creative Ways to Present

For parties or special occasions, I like to serve these meatballs as an appetizer on skewers with small dollops of tzatziki on each bite. Another fun idea is to serve them over a vibrant Mediterranean grain salad or wrap them in lettuce leaves with tzatziki for fresh little wraps. Your guests will be impressed, and so will you!

Make Ahead and Storage

Storing Leftovers

I keep leftover meatballs in an airtight container in the fridge, and they stay moist for up to 3 days. The tzatziki can be stored separately for freshness—just give it a quick stir before serving again.

Freezing

This recipe freezes wonderfully! I lay the shaped meatballs on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. You can cook from frozen by adding a few extra minutes to baking or thaw overnight in the fridge before cooking.

Reheating

To reheat, I find the oven works best to keep the meatballs from drying out—about 10 minutes at 350°F (175°C) with a loose foil cover. You can also quickly warm them in a skillet over medium heat. Serve with chilled tzatziki for the best contrast.

FAQs

Final Thoughts

This Greek Turkey Meatballs with Tzatziki Recipe holds a special place in my kitchen because it manages to be both comforting and light, flavorful but easy to make. The first time I served this to friends, it vanished within minutes, and ever since, it’s become my go-to whenever I want to wow people without spending hours in the kitchen. I hope you give it a try and find it as delicious and satisfying as I do. Trust me, you’ll want to keep this one in your regular rotation!

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