Greek Turkey Meatballs with Tzatziki

Fresh, flavorful, and packed with protein, these Greek Turkey Meatballs with Tzatziki bring a taste of the Mediterranean straight to your kitchen. Made with lean turkey and fresh herbs, then paired with a creamy, tangy homemade tzatziki sauce, this dish is as satisfying as it is healthy.

I first discovered this combination while traveling in Greece, where small plates of meatballs—called keftedes—were often served with generous bowls of garlicky yogurt sauce, fresh cucumber, and lemon. The textures, the aromas, the simplicity—it was unforgettable. This version uses ground turkey to lighten things up without compromising on flavor, making it ideal for everything from meal prep to summer dinners on the patio.

Whether you’re looking for a healthy weeknight dinner or a protein-packed lunch option, these Greek Turkey Meatballs with Tzatziki are perfect. They’re easy to make, freezer-friendly, and versatile enough to enjoy year-round.

Why You’ll Love These Greek Turkey Meatballs with Tzatziki

Balanced and healthy: High-protein, lower-fat, and packed with fresh herbs
Full of Mediterranean flavor: Oregano, cumin, parsley, and garlic bring boldness to every bite
Meal-prep friendly: Store well and reheat like a dream
Multiple cooking methods: Bake, pan-fry, or air fry depending on your mood
Naturally gluten-free adaptable: Use GF breadcrumbs if needed
Perfect pairing: The tzatziki sauce cools and complements the warm spices beautifully

Ingredients (Serves 4)

For the Greek Turkey Meatballs:

• 1 lb (450g) ground turkey (preferably lean)
• ⅓ cup breadcrumbs (regular or gluten-free)
• 1 large egg
• 3 garlic cloves, minced
• ¼ cup finely chopped onion
• ¼ cup fresh parsley, chopped
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• Olive oil for cooking (if pan-frying)

For the Tzatziki Sauce:

• 1 cup Greek yogurt (plain, full-fat or low-fat)
• ½ cucumber, grated and drained
• 1 garlic clove, minced
• 1 tbsp lemon juice (freshly squeezed)
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Tip: Use a cheesecloth or paper towel to squeeze out as much water as possible from the grated cucumber to avoid a watery tzatziki.

How to Make Greek Turkey Meatballs with Tzatziki

1. Prepare the Meatball Mixture

In a large mixing bowl, combine:

• Ground turkey
• Breadcrumbs
• Egg
• Garlic
• Onion
• Parsley
• Oregano
• Cumin
• Salt and pepper

Mix until just combined using a fork or your hands. Don’t overmix—this will help the meatballs stay juicy and tender.

2. Shape the Meatballs

Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 16–20 meatballs, depending on size.

3. Choose Your Cooking Method

Oven-Baked Option:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place meatballs on the sheet and bake for 15–20 minutes, or until golden brown and fully cooked.

Pan-Fried Option:
Heat a skillet over medium heat with a small amount of olive oil. Add meatballs in batches and cook for 4–5 minutes per side, turning until browned and cooked through.

Air Fryer Option:
Preheat air fryer to 380°F (193°C). Arrange meatballs in the basket in a single layer. Air fry for 10–12 minutes, turning halfway through.

4. Make the Tzatziki Sauce

Grate the cucumber and squeeze out excess moisture using a towel or cheesecloth. In a bowl, combine:

• Greek yogurt
• Grated cucumber
• Garlic
• Lemon juice
• Fresh dill
• Olive oil

Stir until well mixed. Season with salt and pepper to taste. For best results, refrigerate for 30 minutes to let the flavors meld.

5. Serve

Plate the turkey meatballs and serve with a generous scoop of tzatziki sauce. Garnish with extra parsley or dill. Pair with:

• Warm pita or flatbread
• Quinoa, couscous, or rice
• Greek salad or roasted veggies

Variations and Substitutions

No breadcrumbs? Try almond flour or crushed oats
Herb swap: Use fresh mint or basil in place of parsley or dill
Spicy twist: Add red chili flakes to the meatball mix
Make it dairy-free: Use a dairy-free yogurt for the tzatziki sauce

Tips for Success

• Wet your hands slightly before rolling the meatballs to prevent sticking
• Chill the formed meatballs for 15 minutes before cooking if they feel too soft
• Let tzatziki chill for at least 30 minutes—it really boosts the flavor
• Don’t overcook the meatballs—check for doneness at 15 minutes

Make Ahead & Storage

Make ahead: Prepare the meatballs and tzatziki a day in advance.
Storage: Store cooked meatballs and sauce separately in the fridge for up to 4 days
Freezing: Freeze cooked or uncooked meatballs in an airtight container for up to 2 months
Reheat: Gently reheat in the oven or on the stovetop until warmed through

Frequently Asked Questions

Can I use ground chicken instead of turkey?
Yes! Ground chicken works just as well and has a similar flavor profile.

How long does tzatziki last?
Stored in the fridge, tzatziki will stay fresh for up to 5 days.

Is this recipe good for kids?
Absolutely—it’s mild, tender, and full of nutrients. You can even make mini meatballs for little ones.

Can I double the recipe?
Yes, this recipe scales beautifully for meal prep or serving a crowd.

Final Thoughts

These Greek Turkey Meatballs with Tzatziki are everything you want in a meal: light yet satisfying, easy to make, and packed with Mediterranean flavor. The combination of warm spiced meatballs and cool, creamy tzatziki is simply irresistible. Plus, with multiple cooking options and storage flexibility, it’s a dish you’ll keep coming back to.

Whether you’re serving these meatballs with pita, tossing them over salad, or enjoying them as-is, they’ll bring a little Greek sunshine to your table any time of year.