Greek Turkey Meatball Gyro with Tzatziki Recipe

I absolutely love sharing this Greek Turkey Meatball Gyro with Tzatziki Recipe with friends-it s one of those dishes that feels both fresh and comforting at the same time. The flavors of the juicy turkey meatballs mixed with the cool, tangy tzatziki are just unbeatable, making it a perfect quick dinner or a weekend lunch that you can whip up without breaking a sweat.

When I first tried this recipe, I was amazed at how easy it was to make something so delicious and packed with Mediterranean flair. You ll find that it works wonderfully for meal prep because the meatballs hold up well over a few days, and tzatziki adds a creamy punch without any mayo. Trust me, once you try this Greek Turkey Meatball Gyro with Tzatziki Recipe, it ll become a staple in your kitchen.

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Ingredients You’ll Need

Each ingredient in this Greek Turkey Meatball Gyro with Tzatziki Recipe plays an important role in balancing fresh, savory, and zesty flavors. Here are some substitutions and tips to keep in mind while shopping.

• Ground turkey: Look for lean, fresh ground turkey to keep the meatballs juicy but healthy.
• Red onion: Adds a mild yet sharp crunch; finely dicing it helps blend well in the meatballs.
• Garlic cloves: Fresh garlic gives the best flavor-avoid pre-minced for a more vibrant taste.
• Dry oregano: Essential Mediterranean herb that brings authentic flavor.
• Fresh spinach: Adds color, nutrients, and moisture; finely chopping works best.
• Avocado oil: High smoke point makes it perfect for browning meatballs without burning; olive oil works too.
• Plain Greek yogurt: The base of the tzatziki sauce; opt for full-fat for creaminess.
• Cucumber: Grated and well-squeezed to avoid watery sauce.
• Lemon juice: Brightens the tzatziki perfectly.
• Dry dill and garlic powder: Essential spices for herby, garlicky flavor in the sauce.
• Salt and pepper: To taste, bring all flavors together.
• Tomato and cucumber (for topping): Freshness and crunch that elevate the gyro experience.
• Whole wheat flatbreads or pita: Choose soft, pliable breads to wrap the ingredients easily.

Variations

I love how flexible the Greek Turkey Meatball Gyro with Tzatziki Recipe is. Over time, I ve tested a few variations depending on what I had at home or different dietary needs-and it always works beautifully!

• Swap ground meat: I sometimes use ground chicken or beef instead of turkey when I want a richer flavor.
• Make it vegetarian: Try falafel balls seasoned with similar spices instead of meatballs for a plant-based twist.
• Add heat: Mixing a little crushed red pepper or cayenne into the meatballs can give them a spicy kick I really enjoy.
• Extra veggies: Feel free to load up your gyro with shredded carrots, arugula, or olives for extra texture and flavor.

How to Make Greek Turkey Meatball Gyro with Tzatziki Recipe

Step 1: Mix the Meatball Ingredients with Love

Start by combining the ground turkey, finely diced red onion, minced garlic, dry oregano, chopped fresh spinach, and seasoning in a large bowl. I like to use my hands here-you get a better feel for even mixing without overworking the meat, which keeps the meatballs nice and tender. Just mix until all the ingredients are fully incorporated and the mixture holds together well.

Step 2: Shape Even Meatballs

Form the mixture into roughly twelve 1-inch diameter meatballs. I find making them uniform helps them cook evenly, so grab a tablespoon to scoop if you want them consistent. Don t pack them too tightly because you want the meatballs to stay juicy.

Step 3: Cook to Perfection

Heat avocado oil in a skillet over medium-high heat and add the meatballs. Cook them turning occasionally to brown all sides, about 3-4 minutes per side, until the internal temperature hits 165°F. I always use a meat thermometer here to be safe and avoid drying them out. Once cooked, remove and let them rest to lock in the juices.

Step 4: Whip Up Fresh Tzatziki Sauce

While the meatballs cook, mix Greek yogurt, grated cucumber (make sure it s well-squeezed so your sauce isn t watery), lemon juice, dry dill, garlic powder, and salt in a small bowl. Stir until smooth and creamy. This tzatziki always feels so fresh-I like to taste and adjust lemon or salt as needed.

Step 5: Assemble Your Gyros

Warm your flatbreads or pita so they re soft and flexible-30 seconds per side in a dry skillet works great. Lay three meatballs on each bread, top with sliced red onion, diced tomato, and diced cucumber. Generously spoon the tzatziki over everything and fold it up. Serve immediately for the best experience!

How to Serve Greek Turkey Meatball Gyro with Tzatziki Recipe

Garnishes

I usually stick with thinly sliced red onion and fresh diced tomato and cucumber-they add such refreshing crunch to the gyro. Sometimes I like adding a little sprinkle of feta cheese or a few kalamata olives if I m feeling fancy. Fresh parsley or a little extra dill on top never hurts, either.

Side Dishes

My go-to sides for this dish are Greek salad or a simple lemony roasted potato. A crisp cucumber salad or even some warm grilled veggies also pair beautifully and keep with the Mediterranean vibe. And of course, a cold glass of iced tea or sparkling water complements the meal perfectly.

Creative Ways to Present

For a fun twist, I ve served the meatballs deconstructed as a gyro bowl-just pile them over lettuce with all the toppings and drizzle with extra tzatziki. It s great if you want a low-carb option or a dish that s easy to share at a casual gathering. I ve also wrapped mini gyros as appetizers for parties-just use smaller flatbreads and toothpicks to hold them together.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftover meatballs, I store them in an airtight container in the fridge for up to 3 days. They stay surprisingly juicy and work great for quick lunches or a salad topper later in the week. Keep the tzatziki separate to preserve its freshness and texture.

Freezing

I ve frozen cooked meatballs before, spreading them out on a sheet tray first to avoid clumping, then transferring to freezer bags. They freeze beautifully and thaw quickly in the fridge overnight. You can then reheat and assemble your gyros as fresh as when made.

Reheating

To reheat leftovers, I prefer warming the meatballs in a skillet over low heat to keep them moist, or using the microwave with a damp paper towel cover to avoid drying out. For the flatbread, a quick warm-up in a skillet or toaster oven restores that lovely softness. Add fresh veggies and tzatziki right before serving for the best taste.

FAQs

Final Thoughts

This Greek Turkey Meatball Gyro with Tzatziki Recipe holds a special place in my weeknight dinner rotation because it s quick, satisfying, and so full of fresh flavors that feel like a mini celebration on your plate. I hope you ll enjoy making it as much as I do-it s the kind of recipe that makes you want to call friends over to share because that tzatziki just brings everyone together. Give it a try-you ll thank me later!

Greek Turkey Meatball Gyro with Tzatziki Recipe

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• Author: Nora
• Prep Time: 10 mins
• Cook Time: 16 mins
• Total Time: 26 mins
• Yield: 4 gyros
• Category: Main Course
• Method: Frying
• Cuisine: Greek
• Diet: Low Fat

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Description

This Greek Turkey Meatball Gyro with Tzatziki is a healthy and flavorful twist on a classic gyro. Made with lean ground turkey meatballs seasoned with fresh herbs and spinach, served in whole wheat flatbreads and topped with a creamy homemade tzatziki sauce and fresh veggies. Perfect for a quick, nutritious Mediterranean-inspired meal.

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Ingredients

Units USM Scale 1x2x3x

Greek Turkey Meatball:

• 1 lb. ground turkey
• 1/4 cup finely diced red onion
• 2 garlic cloves, minced
• 1 teaspoon dry oregano
• 1/3 cup chopped fresh spinach
• Salt & pepper, to season
• 2 tablespoons avocado oil

Tzatziki Sauce:

• 5 oz. plain Greek yogurt
• 1/4 cup grated cucumber (squeezed to remove excess moisture)
• 2 tablespoons lemon juice
• 1/2 teaspoon dry dill
• 1/2 teaspoon garlic powder
• Salt, to taste

Gyro Components:

• 1/2 cup thinly sliced red onion
• 1 cup diced tomato
• 1 cup diced cucumber
• 4 whole wheat flatbreads or pita

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Instructions

1. Prepare the Meatball Mixture: In a large bowl, combine ground turkey, finely diced red onion, minced garlic, dry oregano, chopped fresh spinach, salt, and pepper. Mix thoroughly with your hands until the mixture is evenly combined and holds together well.
2. Form the Meatballs: Shape the meat mixture into approximately twelve 1-inch diameter meatballs using your hands, ensuring they are uniform in size for even cooking.
3. Cook the Meatballs: Heat a large skillet over medium-high heat and add avocado oil. Once hot, add the meatballs to the pan and cook, turning occasionally, until browned on all sides and fully cooked through. This should take about 3-4 minutes per side. Use a meat thermometer to check that the internal temperature has reached 165°F. Remove from the pan and set aside to rest.
4. Make the Tzatziki Sauce: In a small bowl, combine plain Greek yogurt, grated and squeezed cucumber, lemon juice, dry dill, garlic powder, and salt to taste. Mix well until smooth and creamy.
5. Assemble the Gyros: Warm the whole wheat flatbreads or pitas to make them pliable. Place three meatballs on each flatbread, then top with sliced red onion, diced tomato, and diced cucumber. Spoon a generous amount of tzatziki sauce over the top. Fold and serve immediately.

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Notes

• For best results, squeeze excess moisture from the grated cucumber before adding to tzatziki to prevent it from becoming watery.
• You can substitute avocado oil with olive oil if preferred.
• To warm flatbreads, heat them in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and heat in the oven.
• Leftover meatballs can be refrigerated and repurposed in salads or sandwiches.
• To increase fiber content, add more fresh veggies like leafy greens or shredded carrots in the gyro assembly.

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Nutrition

• Serving Size: 1 gyro
• Calories: 350
• Sugar: 4g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg