These Greek Turkey Meatballs with Tzatziki are packed with fresh flavors and just the right amount of spice. Made with ground turkey, herbs like oregano and mint, and a hint of garlic, these meatballs are super juicy and tender. The cool and creamy tzatziki sauce on the side adds a refreshing touch with cucumber and yogurt that perfectly balances the dish.
I love making these meatballs when I want a healthy but flavorful dinner that doesn’t take forever. Mixing up the tzatziki sauce is one of my favorite parts—it’s so simple and always impresses guests. I usually add extra lemon juice and dill to give it that bright, zesty flavor. These meatballs are great warm right out of the oven or even at room temperature for a party snack.
My favorite way to serve this is stuffed inside warm pita bread with some crunchy veggies like cucumber slices and tomatoes. It feels like a little Mediterranean vacation on a plate! Whenever I make these, friends always ask for the recipe because they’re so tasty but still light. It’s definitely a recipe I come back to when I want something easy, healthy, and fun to eat.
Key Ingredients & Substitutions
Ground Turkey: This lean meat keeps the meatballs tender and healthy. If turkey isn’t handy, ground chicken or even lean pork work well too. For a vegetarian twist, try crumbled tofu or lentils mixed with similar spices.
Fresh Herbs (Mint & Parsley): These add bright, fresh notes that make the meatballs truly Greek. If fresh mint is unavailable, dried mint can substitute but use less since it’s stronger. You can swap parsley for cilantro if you like a different fresh flavor.
Feta Cheese: It’s optional but adds a creamy, tangy touch. If you want a dairy-free option, omit this or use a plant-based cheese alternative. Either way, breadcrumbs help bind the mix.
Greek Yogurt for Tzatziki: Full-fat yogurt makes the sauce rich and creamy, but low-fat works if you prefer. For dairy-free versions, try coconut or almond yogurt, although taste and texture will change.
Cucumber: Grating and squeezing out excess water is key to avoid a watery tzatziki. If you aren’t a fan of cucumber, finely chopped fresh dill and lemon juice can boost flavor.
How Do You Keep Turkey Meatballs Moist and Tender?
Turkey is lean and can dry out easily, so these tips help keep your meatballs juicy and soft:
- Don’t overmix: Combine ingredients gently. Overworking the meat makes it dense.
- Use breadcrumbs and egg: These act as binders and add moisture.
- Cook over medium heat: Too high, and the outsides burn before the inside cooks. Too low, and they dry out. Aim for a nice golden crust on each side.
- Avoid overcrowding the pan: Giving meatballs space helps them cook evenly and brown properly.
After cooking, resting the meatballs a few minutes helps juices redistribute for better texture. Serve with cold tzatziki, which adds creaminess and fresh flavor with every bite.
Equipment You’ll Need
- Large mixing bowl – perfect to mix all the meatball ingredients evenly without making a mess.
- Grater – to finely grate cucumber for the tzatziki sauce; helps remove excess water easily.
- Clean kitchen towel or cheesecloth – great for squeezing liquid out of the grated cucumber to keep your sauce from getting watery.
- Non-stick skillet or frying pan – ideal for cooking the meatballs evenly with a nice golden crust without sticking.
- Small mixing bowl – helps you mix the tzatziki ingredients smoothly for a creamy, well-blended sauce.
Flavor Variations & Add-Ins
- Swap ground turkey for ground chicken or lamb for a richer or slightly different flavor profile that still pairs well with the herbs.
- Add some chopped spinach or kale to the meatball mixture for extra veggies and a mild boost of color and nutrition.
- Include crumbled goat cheese instead of feta for a tangy but creamier cheese option inside the meatballs.
- Mix in a pinch of ground cinnamon or smoked paprika to the meatballs for a warm, slightly spicy twist on the classic Greek flavor.
How to Make Greek Turkey Meatballs with Tzatziki
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh mint, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup breadcrumbs
- 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 (full fat or low fat)
- 1/2 cucumber, peeled, seeded, and finely grated
- 1 clove garlic, minced
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
Time Needed
This recipe takes about 20 minutes of preparation time and 15 minutes to cook. You’ll spend a few minutes making the tzatziki sauce and mixing the meatball ingredients, then frying the meatballs to a beautiful golden brown. Total time is roughly 35 minutes from start to finish.
Step-by-Step Instructions
1. Make the Tzatziki Sauce:
Grate the cucumber and then wrap it in a clean kitchen towel. Squeeze firmly to remove as much liquid as possible. In a bowl, mix the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir until everything is well combined. Cover and chill in the fridge while you prepare the meatballs.
2. Prepare the Meatball Mixture:
In a large bowl, combine the ground turkey, finely chopped onion, minced garlic, parsley, mint, feta (if using), breadcrumbs, egg, oregano, cumin, salt, and pepper. Mix gently but fully so all ingredients come together without overworking the meat.
3. Shape the Meatballs:
Use your hands or a small spoon to form the mixture into small meatballs about 1 to 1.5 inches wide. Try to keep them roughly the same size so they cook evenly.
4. Cook the Meatballs:
Heat olive oil in a large non-stick skillet over medium heat. Add the meatballs in a single layer, but don’t overcrowd the pan. Cook for 4-5 minutes on each side, turning carefully, until golden brown and cooked through (the internal temperature should be 165°F or 74°C).
5. Serve Your Dish:
Arrange the meatballs on a serving plate and garnish with some fresh mint leaves if you like. Serve warm with a side of chilled tzatziki sauce for dipping. These also pair wonderfully with warm pita bread, a fresh salad, or some fluffy rice. Enjoy your healthy, tasty Greek meal!
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 extra moisture, which helps the meatballs hold together better.
Can I Bake the Meatballs Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C) and place the meatballs on a lined baking sheet. Bake for about 15-20 minutes, flipping halfway through, until cooked through and golden brown.
How Long Can I Store Leftover Meatballs and Tzatziki?
Store meatballs and tzatziki separately in airtight containers in the fridge. Meatballs keep well for up to 3 days, and tzatziki should be good for 2-3 days. Reheat meatballs gently to keep them moist.
Can I Make the Tzatziki Sauce Ahead of Time?
Yes! Making tzatziki a few hours or even a day ahead enhances the flavors. Just keep it covered and chilled in the fridge until ready to serve.
