Bold, Flavor-Packed Greek Turkey Meatballs with Tzatziki

There’s something incredibly comforting about a dish that feels both fresh and hearty at the same time. The first time you try Greek Turkey Meatballs with Tzatziki, you notice how the bright herbs and cool yogurt sauce balance the savory meat in a way that instantly reminds you of a sunny Mediterranean afternoon. Even if you’ve never cooked a Greek-inspired recipe before, this one brings those flavors into your kitchen without any fuss. Because the ingredients are simple and the steps are approachable, you can make this dish on a busy weeknight and still feel like you created something special.

You’ll find that these meatballs have just the right mix of citrus, herbs, and lean protein, and they pair beautifully with the creamy, garlicky tzatziki. Whether you’re feeding your family or prepping lunches for the week, Greek Turkey Meatballs with Tzatziki quickly become a go-to option.

What Are Greek Turkey Meatballs & Tzatziki?

Greek-style turkey meatballs borrow the spirit of traditional “keftedes,” but they’re lightened up with lean ground turkey while still keeping that signature Mediterranean herb profile. You use ingredients like oregano, dill, garlic, and lemon to give the meatballs their flavor, and they come together with a texture that’s tender yet firm enough to hold up in bowls, pitas, or salads.

Tzatziki brings everything together. This cool yogurt sauce made with cucumber, garlic, and lemon gives the dish its refreshing balance. When you spoon it over warm meatballs, you immediately feel that contrast—warm and cool, savory and crisp, creamy and citrusy. Because you’re working with familiar pantry staples, the whole recipe feels accessible while still delivering that “restaurant-quality but easy” vibe.

Why You’ll Love This Recipe

You’ll appreciate how these meatballs check all the boxes you want in a weeknight dinner—easy to scale, rich in protein, and packed with flavor right from your pantry. The recipe leans on herbs and fresh ingredients, not heavy sauces, so the final result tastes vibrant instead of dense.

If you’re trying to build healthier habits, this recipe fits right into your routine. Lean turkey keeps things light without sacrificing satisfaction, and the Greek yogurt used in the tzatziki adds a creamy texture without weighing you down. You can serve the meatballs in bowls, tucked into pita, or on top of roasted vegetables depending on what you have at home.

Because the flavors are bold but familiar, this dish also works well for kids or picky eaters—especially when served with rice or warm flatbread. And since the meatballs reheat beautifully, they’re excellent for meal prep when you want lunches that taste just as good on day three as on day one.

Turkey Meatballs with Tzatziki

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• Author: Amanda Thompson
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

These Greek Turkey Meatballs with Tzatziki combine bright herbs, citrus, and lean turkey with a cool, refreshing yogurt sauce for an easy Mediterranean-style meal.

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Ingredients

Scale 1x2x3x

• 1 ½ pounds ground turkey
• 1 cup panko or regular breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon fresh chopped dill or parsley
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Zest of 1 lemon
• 2 tablespoons olive oil
• 1 ½ cups plain Greek yogurt
• 1 medium cucumber, grated and drained
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Juice of ½ lemon
• 1 tablespoon fresh chopped dill
• Salt and pepper to taste

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Instructions

1. Mix ground turkey, breadcrumbs, egg, garlic, herbs, lemon zest, salt, and pepper until combined.
2. Shape into evenly sized meatballs.
3. Bake at 400°F until cooked through to 165°F.
4. Make tzatziki by combining yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper.
5. Refrigerate tzatziki for at least 10 minutes.
6. Serve meatballs with tzatziki in bowls, pitas, or salads.

Notes

1. Store cooked meatballs up to four days in the refrigerator.
2. Freeze meatballs up to three months after cooling completely.
3. Tzatziki should be made fresh since dairy sauces do not freeze well.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4
• Sodium: 540
• Fat: 15
• Saturated Fat: 4
• Unsaturated Fat: 9
• Trans Fat: 0
• Carbohydrates: 14
• Fiber: 1
• Protein: 34
• Cholesterol: 115

Ingredients & Flavor Breakdown

Meatball Ingredients

• 1 ½ pounds ground turkey

• 1 cup panko or regular breadcrumbs

• 1 large egg

• 3 cloves garlic, minced

• 1 tablespoon dried oregano

• 1 tablespoon fresh chopped dill or parsley

• 1 teaspoon onion powder

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• Zest of 1 lemon

• 2 tablespoons olive oil (for shaping or brushing before baking)

Tzatziki Sauce

• 1 ½ cups plain Greek yogurt

• 1 medium cucumber, grated and drained

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• Juice of ½ lemon

• 1 tablespoon fresh chopped dill

• Salt and pepper to taste

Why These Ingredients Work

You might notice how every ingredient has a job. The herbs and lemon brighten the turkey and keep it from tasting flat. Breadcrumbs help bind the meatballs without making them dense, and the egg adds moisture. In the tzatziki, the cucumber cools the palate, while garlic and lemon give the sauce its signature kick. When combined, each bite delivers a contrast of textures and temperatures that feels satisfying and refreshing at once.

Step-by-Step Preparation & Cooking Method

Preparing the Meatballs

Start by mixing the ground turkey, breadcrumbs, egg, herbs, garlic, lemon zest, salt, and pepper in a bowl. You want everything combined but not overworked—you’ll get more tender meatballs if you stop mixing once the ingredients come together. Scoop the mixture into small portions and roll into even balls. If the mixture feels sticky, a little olive oil on your hands makes shaping easier.

Cooking Options

You can bake, pan-sear, or even grill the meatballs. Baking at 400°F gives them a lightly crisp exterior while keeping the inside juicy. Pan-searing adds more browning, similar to a skillet burger, while grilling brings a smoky flavor that pairs incredibly well with the herbal notes.

Whatever method you choose, make sure the internal temperature reaches 165°F so the meatballs stay safe and moist.

Making the Tzatziki

While the meatballs cook, stir together the yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper. You’ll want to squeeze the excess water out of the cucumber to keep the sauce thick. After mixing, let the tzatziki rest in the fridge for at least ten minutes so the flavors can come together.

Serving Suggestions & Pairings

There are so many ways to serve Greek Turkey Meatballs with Tzatziki, which makes the recipe feel flexible no matter what you have on hand. You can spoon the meatballs over warm rice or orzo for a comforting bowl. For a lighter meal, try serving them on top of greens with sliced tomatoes, cucumbers, and olives. If you prefer handheld meals, tuck them into a pita with greens, red onion, and extra tzatziki.

Roasted vegetables like zucchini, bell peppers, or eggplant complement the meatballs beautifully. You might also enjoy them with Mediterranean chickpea salad, warm flatbread, or even crispy potatoes for a heartier dinner.

Dietary Variations

Gluten-Free

Swap the panko for gluten-free breadcrumbs or crushed gluten-free crackers. Serve with gluten-free flatbread or over a vegetable base like cauliflower rice.

Low-Calorie

Choose extra-lean turkey, bake instead of pan-searing, and make the tzatziki with 2% Greek yogurt. Load up your bowl with fresh vegetables to keep the meal satisfying.

Halal

Ground turkey is typically halal-friendly, but check labels for certification on yogurt and breadcrumbs. All seasonings and fresh herbs will be suitable.

Vegan

Use a plant-based ground mixture for the meatballs and bind with flax “egg.” For the tzatziki, choose a dairy-free yogurt made from coconut or almond milk. Keep the herbs and lemon the same to maintain that Greek flavor profile.

Whole30/Paleo-Inspired

Skip the breadcrumbs and use almond flour or grated zucchini to help bind the mixture. Serve the meatballs over roasted vegetables or a fresh salad with a dairy-free yogurt alternative.

Storage, Freezing & Meal-Prep Tips

If you love planning ahead, these meatballs make your life easier. You can store cooked meatballs in the fridge for up to four days, and the tzatziki lasts about two to three days when kept cold. For long-term storage, freeze the cooked meatballs on a sheet pan before transferring them to a freezer bag. They’ll keep their texture for up to three months. When you reheat them, a quick bake or skillet warm-up brings them right back to life.

The sauce doesn’t freeze well, but it only takes a few minutes to make fresh tzatziki. You can also prep the cucumber and herbs ahead of time to speed things up.

Cooking a dish that brings both comfort and freshness to your table feels incredibly rewarding, especially when the steps are simple enough for any weeknight. When you make Greek Turkey Meatballs with Tzatziki, you’re getting bright Mediterranean flavors you can customize to your lifestyle without sacrificing taste. Whether you tuck them into a pita or layer them into a bowl, this recipe brings a little sunshine to your everyday meals.

FAQ

Can I substitute ground chicken for turkey in this recipe?

Yes, you can easily swap in ground chicken if you don’t have turkey on hand. The flavor stays light and fresh, and the herbs still shine through. Just make sure you cook the meatballs to a safe internal temperature of 165°F. This swap works especially well if you want a slightly milder version of Greek turkey meatballs.

How do I keep turkey meatballs from drying out?

Turkey is lean, so adding moisture-boosting ingredients like egg, breadcrumbs, and a little olive oil helps keep the meatballs juicy. Mixing gently also makes a difference—overworking the mixture can make the texture dense. Baking the meatballs instead of over-searing them prevents them from drying out as well.

Can I make the tzatziki ahead of time?

You can prepare tzatziki a day in advance. In fact, letting it rest in the fridge helps the flavors come together. Just keep in mind that cucumber can release water over time, so give the sauce a quick stir before serving. It stays fresh for two to three days when stored in an airtight container.

Are these Greek turkey meatballs freezer-friendly?

Yes, the meatballs freeze very well. After cooking, let them cool, then freeze them on a tray before transferring to a bag or airtight container. They keep their texture for up to three months. Tzatziki, however, should be made fresh since dairy-based sauces don’t freeze reliably.

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