These Greek Turkey Meatballs with Tzatziki bring a taste of the Mediterranean right to your kitchen. Juicy, herbed turkey meatballs pair perfectly with cool, creamy tzatziki made from Greek yogurt and fresh cucumber. Ready in just 30 minutes, this easy, high-protein dinner is light, flavorful, and ideal for meal prep or weeknight dinners. Whether you serve them with rice, pita, or a fresh salad, this wholesome meal delivers everything you love about Greek food in one bite.
Table of Contents
Why You’ll Love These Greek Turkey Meatballs
You’ll love these Greek Turkey Meatballs because they’re simple, flavorful, and healthy. Made with lean ground turkey, Mediterranean herbs, and creamy feta, they’re both light and satisfying. The refreshing tzatziki adds a cool contrast that makes each bite irresistible. You can have them ready in only 30 minutes, which makes them perfect for busy weeknights. Plus, they’re versatile so you can enjoy them in wraps, bowls, or even as a fun party appetizer. Every bite feels like a little escape to the Greek coast.
Ingredients You’ll Need
For the Turkey Meatballs
You’ll need 1 lb of ground turkey (93% lean) for juicy yet light meatballs. Mix it with ¼ cup of panko breadcrumbs to keep the texture airy. Add ¼ cup finely chopped red onion for flavor and moisture, plus 3 minced garlic cloves for a savory kick. Stir in ¼ cup crumbled feta cheese; block feta works best for taste. One egg binds it all together while 2 tsp dried oregano, 1 tsp dried dill, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper bring that signature Mediterranean touch.
For the Tzatziki Sauce
Start with 1 cup plain Greek yogurt for a creamy, tangy base. Combine it with 2 grated and drained Persian cucumbers (squeeze well to avoid watery sauce). Mix in 2 minced garlic cloves, 1 Tbsp fresh dill (or 1 tsp dried), 2 Tbsp lemon juice, 1 Tbsp olive oil, and ½ tsp salt. Finish with a sprinkle of cracked black pepper. Draining the cucumber is key for that thick, velvety texture everyone loves in a healthy tzatziki.
How to Make Greek Turkey Meatballs with Tzatziki
Prepare the Tzatziki
First, grate the cucumbers and squeeze out all the moisture using paper towels or cheesecloth. In a small bowl, combine the cucumber with Greek yogurt, dill, garlic, lemon juice, olive oil, and salt. Mix until creamy and smooth. Cover and refrigerate while preparing the meatballs. The chilling helps the flavors blend beautifully.
Mix the Meatballs
In a large bowl, combine ground turkey, breadcrumbs, feta, onion, garlic, egg, oregano, dill, cumin, salt, and pepper. Mix gently with your hands until everything is evenly distributed. Do not overmix or the meatballs may turn dense.
Shape and Bake
Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray. Shape the mixture into 1-inch meatballs and place them evenly spaced on the sheet. Bake for 15 to 20 minutes until they’re firm, golden, and cooked through. For extra color and flavor, quickly brown the meatballs in a hot skillet before baking. The total prep and cook time is about 30 minutes. You’ll end up with tender, juicy meatballs that make a nutritious, high-protein meal.
Serving Suggestions
These Greek Turkey Meatballs with Tzatziki pair beautifully with rice, quinoa, or warm pita bread. You can also serve them over a crisp Greek salad or alongside roasted vegetables. Add hummus or a spoonful of Mediterranean salsa for extra flair. For parties, serve them as bite-sized appetizers with toothpicks and a bowl of tzatziki for dipping. A squeeze of lemon over the top makes the flavors pop even more.
Tips and Recipe Notes
Use block feta for richer taste and crumble it yourself; it melts better and adds creamy pockets. Finely chop the onion so the meatballs stay together nicely. Browning before baking deepens flavor and gives a golden crust. If you’re short on turkey, ground chicken works well too. For meal prep, store the meatballs and tzatziki separately in the fridge for up to four days. Reheat the meatballs gently to keep them juicy, and enjoy with freshly chilled tzatziki.
Variations and Customizations
Try mixing in fresh parsley or mint for a brighter flavor. Substitute ground chicken or even lean beef for a heartier version. You can also make them gluten-free by swapping panko for almond flour. For dairy-free, skip the feta and use coconut yogurt in the tzatziki. Turn the dish into gyro-style wraps or Mediterranean bowls with veggies and rice for a fun twist.
Storage and Meal Prep
Store the cooked meatballs in an airtight container in the fridge for up to four days. Keep tzatziki in a separate container to prevent sogginess. Reheat meatballs in the oven or microwave until warm, then serve with cold tzatziki for contrast. For longer storage, freeze the meatballs (without sauce) for up to two months. They’re perfect for quick lunches, dinner bowls, or grab-and-go meal prep.
Other Recipes You May Enjoy
- Authentic Mexican Street Tacos for a Flavorful Dinner
- Quick and Dirty Focaccia as a Perfect Dinner Side
- Best Mediterranean Chicken Zucchini Bake for a Healthy Dinner
- Whole30 Sloppy Joes for a Wholesome Dinner Option
- Sheet Pan Beef Kebabs for an Easy Weeknight Dinner
- Korean BBQ Steak Rice Bowls for a Fast and Flavorful Meal
Conclusion
These Greek Turkey Meatballs with Tzatziki are everything you want in a weeknight dinner: quick, healthy, and bursting with flavor. The tender turkey meatballs and creamy Greek yogurt tzatziki make a perfect pair for family meals or gatherings. You’ll love how fresh and satisfying it tastes every single time. Give it a try, and don’t forget to share your version on Pinterest at Ellie’s Microwave Recipes.
Greek Turkey Meatballs with Tzatziki
Equipment
- Oven Preheated to 400°F
- Mixing bowl For combining meatball mixture
- Baking sheet Line with parchment paper
- Cheese grater To grate cucumber
- Paper towels or cheesecloth To drain cucumber
Ingredients
- 1 lb ground turkey (93% lean)
- ¼ cup panko breadcrumbs
- ¼ cup red onion, finely chopped
- ¼ cup feta cheese, crumbled
- 3 cloves garlic, minced
- 1 egg
- 2 tsp dried oregano
- 1 tsp dried dill
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup plain Greek yogurt
- 2 Persian cucumbers, grated and drained
- 1 Tbsp fresh dill or 1 tsp dried dill
- 2 cloves garlic, minced (for tzatziki)
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- ½ tsp salt (for tzatziki)
- cracked black pepper, to taste
Instructions
- Grate the cucumbers and squeeze out all moisture using paper towels or cheesecloth. Combine with Greek yogurt, dill, garlic, lemon juice, olive oil, and salt. Mix well, cover, and refrigerate.
- In a large bowl, combine ground turkey, breadcrumbs, feta, onion, garlic, egg, and seasonings. Mix until evenly combined.
- Preheat oven to 400°F. Shape mixture into 1-inch balls and place on a lined baking sheet. Bake for 15–20 minutes or until golden and cooked through.
- Serve meatballs warm with chilled tzatziki and lemon wedges. Pair with rice, salad, or pita bread for a complete Mediterranean meal.
