Greek Turkey Meatballs with Tzatziki are a fresh and tasty twist on classic meatballs. They’re made with lean turkey and flavored with herbs like oregano and mint, which give them a bright, Mediterranean feel. The best part is the creamy tzatziki sauce made from yogurt, cucumber, and garlic — it’s the perfect cool companion to the warm, spiced meatballs.
I love making these meatballs when I want something that feels light but still filling. The mixture comes together quickly, and cooking them in a skillet means they get a nice, golden crust without a lot of fuss. The tzatziki adds just the right amount of tang and freshness, making every bite exciting and refreshing.
My favorite way to enjoy these is over a bed of fluffy rice or tucked into a pita with extra veggies. They’re also great for a casual dinner or to impress guests at a small gathering. Whenever I serve these, they disappear fast — everyone loves that mix of cozy, seasoned meat with the cool, creamy sauce on top.
Key Ingredients & Substitutions
Ground turkey: It’s lean and mild, great for tender meatballs. If you want more fat and flavor, try ground chicken or a mix of turkey and pork.
Fresh herbs (parsley, mint, dill): They add brightness and freshness. If you don’t have mint, more parsley or oregano works well.
Breadcrumbs: These help bind the mixture and keep the meatballs light. For gluten-free, use crushed rice crackers or gluten-free breadcrumbs.
Greek yogurt: Thick and tangy, it makes the tzatziki creamy. You can swap for regular plain yogurt but strain it to thicken.
Cucumber: Make sure to squeeze out the water after grating; this prevents watery tzatziki.
How Do You Keep Turkey Meatballs Juicy and Tender?
Turkey can dry out quickly, so handling the mixture gently is key.
- Mix ingredients until just combined. Overmixing makes tough meatballs.
- Add breadcrumbs and an egg to help retain moisture.
- Cook over medium heat to get a golden crust without drying out.
- Turn gently, and avoid crowding the pan so they brown evenly.
Resting them a few minutes after cooking lets juices redistribute, making each bite tender and flavorful.
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the ingredients smoothly without mess.
- Skillet or frying pan – a non-stick or cast-iron skillet helps you get a nice, even browning on the meatballs.
- Grater – handy for finely grating the cucumber to make creamy tzatziki.
- Fine mesh strainer or clean kitchen towel – use this to squeeze out excess moisture from the grated cucumber.
- Spatula or tongs – makes flipping meatballs easy without breaking them.
Flavor Variations & Add-Ins
- Swap ground turkey with ground chicken or lamb for a richer taste. Lamb adds a traditional Greek flavor.
- Mix in crumbled feta cheese into the meatball mixture for extra saltiness and creaminess.
- Add chopped spinach or grated zucchini to the meatballs for a boost of veggies and moisture.
- Spice it up with a pinch of cinnamon or smoked paprika for a warm, interesting twist on the classic herbs.
Greek Turkey Meatballs with Tzatziki
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground turkey
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1 large egg
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 medium cucumber, finely grated and excess moisture squeezed out
- 2 garlic cloves, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped (optional)
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
- A pinch of red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 15 minutes for cooking, with an optional 15-minute chilling time for the tzatziki so the flavors blend nicely. So, plan for roughly 35-50 minutes total.
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, combine the ground turkey, chopped onion, minced garlic, parsley, mint, breadcrumbs, Parmesan cheese (if using), egg, dried oregano, ground cumin, salt, and pepper. Mix gently but thoroughly until everything is well combined. Be careful not to overmix to keep the meatballs tender.
2. Shape and Cook the Meatballs:
Form the mixture into small meatballs about 1 to 1.5 inches across. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, and cook for about 4-5 minutes on each side until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove them onto paper towels to drain any extra oil.
3. Prepare the Tzatziki Sauce:
In a bowl, mix together Greek yogurt, grated cucumber (with extra moisture squeezed out), minced garlic, chopped dill, mint if you’re using it, lemon juice, olive oil, salt, and pepper. Stir until smooth. Chill in the fridge for at least 15 minutes to let the flavors meld together.
4. Serve and Garnish:
Serve the warm turkey meatballs alongside a bowl of tzatziki sauce. Garnish the sauce with a pinch of red pepper flakes and a few fresh mint leaves if you like. You can also add warm pita bread and lemon wedges for squeezing over the meatballs to make your meal extra special.
Can I Use Frozen Ground Turkey for This Recipe?
Yes! Just make sure to fully thaw the turkey in the fridge overnight before using. Pat it dry to remove excess moisture for better texture and browning.
How Can I Make These Meatballs Gluten-Free?
Simply replace the breadcrumbs with gluten-free breadcrumbs or crushed rice crackers. You could also use ground oats or almond flour as alternatives.
Can I Prepare the Meatballs Ahead of Time?
Absolutely! You can shape the meatballs and store them in the fridge for up to 24 hours before cooking. The tzatziki sauce can also be made a day in advance to deepen the flavors.
What’s the Best Way to Reheat Leftover Meatballs?
Warm them gently in a skillet over low heat or bake in a 350°F (175°C) oven for 10-15 minutes. Avoid microwaving to prevent drying out.
