These Greek Turkey Meatballs with Tzatziki are a light, healthy, and incredibly flavorful dish! Tender turkey meatballs are seasoned with fresh herbs like parsley and dill, along with garlic, onion, and classic Greek spices. They’re served with a refreshing and creamy homemade tzatziki sauce. I love how this recipe is both easy to make and packed with authentic Mediterranean flavors. They’re perfect as an appetizer, a main course served with rice or pita, or even in a salad bowl.
Why You’ll Love These Greek Turkey Meatballs
- Healthy and Lean: Using lean ground turkey makes these meatballs a healthier option.
- Fresh Mediterranean Flavors: The combination of herbs like dill and parsley, along with lemon and garlic, creates a bright and authentic Greek taste.
- Tender and Juicy: The ground turkey and simple binding ingredients result in tender meatballs.
- Versatile: Serve them as an appetizer, main course, or part of a larger Mediterranean spread.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions, with multiple cooking options.
Ingredients for Greek Turkey Meatballs with Tzatziki
Here’s what you’ll need to make these flavorful meatballs and sauce. The full list with measurements is in the recipe card below.
Greek Turkey Meatballs
- Ground turkey (preferably lean) (Meat)
- Breadcrumbs (regular or gluten-free) (Binder)
- Large egg (Binder)
- Garlic cloves, minced (Aromatic)
- Finely chopped onion (Vegetable)
- Fresh parsley, chopped (Herb)
- Fresh dill, chopped (or dried dill) (Herb)
- Dried oregano (Herb)
- Ground cumin (Spice)
- Salt (Seasoning)
- Black pepper (Spice)
- Olive oil (for cooking, if pan-frying) (Oil)
Tzatziki Sauce
- Greek yogurt (plain, full-fat or low-fat) (Dairy)
- Cucumber, grated and drained (Vegetable)
- Garlic clove, minced (Aromatic)
- Lemon juice, freshly squeezed (Acid)
- Fresh dill, chopped (Herb)
- Olive oil (Oil)
- Salt (Seasoning)
- Pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Greek Turkey Meatballs with Tzatziki as is, but here are a few ideas for variations:
- Add Feta Cheese: Crumble some feta cheese directly into the meatball mixture for extra salty tang.
- Use Different Meat: Substitute ground chicken, lamb, or beef for the turkey.
- Make it Spicy: Add a pinch of red pepper flakes to the meatball mixture.
- Different Herbs: Use fresh mint instead of or in addition to dill and parsley.
- Serve in Sauce: Simmer the cooked meatballs in a light tomato sauce or lemon-herb broth.
How to Make Greek Turkey Meatballs with Tzatziki
Let me show you how easy it is to make these Greek Turkey Meatballs with Tzatziki:
Prepare the Meatballs
- In a large mixing bowl, I combine the ground turkey, breadcrumbs, egg, minced garlic, finely chopped onion, chopped parsley, dill, oregano, cumin, salt, and pepper.
- I mix gently until all ingredients are well combined. I avoid over-mixing, as this can make the meatballs tough.
- Using my hands, I roll the mixture into small meatballs (about 1 to 1.5 inches in diameter). This should yield approximately 16-20 meatballs.
Cook the Meatballs (Choose Your Method)
- Oven-Baked Option: I preheat the oven to 400°F (200°C). I place the meatballs on a lined baking sheet and bake for 15-20 minutes, or until fully cooked and golden brown.
- Pan-Fried Option: I heat a large skillet over medium heat and add a small amount of olive oil. I add the meatballs in batches, cooking for 4-5 minutes on each side or until golden brown and cooked through.
- Air Fryer Option: I preheat the air fryer to 380°F (193°C). I place the meatballs in the basket and cook for 10-12 minutes, turning halfway through.
Make the Tzatziki Sauce
- I grate the cucumber and drain it using a paper towel or cheesecloth to remove excess moisture. This is important to prevent a watery sauce.
- In a bowl, I combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, and olive oil.
- I stir well, then season with salt and pepper to taste. For the best flavor, I let the sauce chill in the refrigerator for at least 30 minutes before serving.
Serve
- Serve the turkey meatballs with a generous dollop of tzatziki sauce on the side.
Tips and Tricks for the BEST Greek Meatballs
Here are my secrets for making these meatballs truly exceptional:
- Don’t Overmix: Gently combine the meatball ingredients to keep them tender.
- Drain Cucumber Well: Squeezing out the water from the grated cucumber is crucial for thick, creamy tzatziki.
- Fresh Herbs: Use fresh dill and parsley for the brightest, most authentic flavor.
- Cook Thoroughly: Ensure the meatballs reach an internal temperature of 165°F (74°C) using a meat thermometer.
- Chill Tzatziki: Letting the tzatziki chill allows the flavors to meld beautifully.
How to Serve
These Greek Turkey Meatballs with Tzatziki are versatile! Serve them:
- As an Appetizer: With toothpicks and tzatziki for dipping.
- In Pita Bread: Stuff into warm pita bread with lettuce, tomato, and onion.
- Over Rice or Quinoa: Serve alongside lemon rice, quinoa, or orzo.
- With Salad: Accompany with a fresh Greek salad.
Make Ahead and Storage
- Meatballs: You can form the meatballs ahead of time and store them uncooked in the refrigerator for up to 24 hours or freeze them. Cooked meatballs can be stored in the refrigerator for up to 3 days.
- Tzatziki: The tzatziki sauce can be made up to 2 days in advance and stored in the refrigerator.
Reheat leftover meatballs gently in the oven, skillet, or microwave.
FAQs about Greek Turkey Meatballs with Tzatziki
- Can I use dried herbs instead of fresh?
- Yes, use about 1/3 the amount of dried herbs compared to fresh. Fresh herbs are recommended for the best flavor.
- Can I make these gluten-free?
- Yes, simply use gluten-free breadcrumbs.
- What’s the best way to cook the meatballs?
- Baking is easiest for cleanup, pan-frying gives a nice crust, and air frying is quick. Choose your preferred method!
Enjoy these healthy, flavorful, and easy-to-make Greek Turkey Meatballs with Tzatziki! They’re a perfect taste of the Mediterranean.
Print
Greek Turkey Meatballs with Tzatziki
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 50 minutes
- Yield: 16–20 meatballs 1x
- Category: Appetizer, Main Course, Meatballs
- Cuisine: Greek, Mediterranean
Description
These Greek Turkey Meatballs are light, flavorful, and packed with fresh herbs like parsley, dill, and oregano. Paired with a cool and creamy homemade tzatziki sauce, they make a delicious appetizer or main course.
Ingredients
Scale
For the Greek Turkey Meatballs:
- 1 pound (450g) ground turkey (preferably lean, 93/7)
- 1/3 cup breadcrumbs (regular or gluten-free)
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for cooking (if pan-frying)
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 1/2 English cucumber, grated and well-drained (see notes)
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
1. Prepare the Meatballs:
- In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, finely chopped onion, chopped parsley, chopped dill (or dried dill), dried oregano, ground cumin, salt, and pepper.
- Mix the ingredients gently with your hands until just combined. Avoid over-mixing, as this can make the meatballs tough.
- Using your hands, roll the mixture into small meatballs (about 1 to 1.5 inches in diameter). This should yield approximately 16-20 meatballs.
2. Cook the Meatballs (Choose One Method):
- Oven-Baked Option: Preheat the oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until fully cooked through (internal temperature reaches 165°F/74°C) and lightly golden brown.
- Pan-Fried Option: Heat a large skillet over medium heat and add a small amount of olive oil. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 4-5 minutes on each side, turning occasionally, until golden brown and cooked through.
- Air Fryer Option: Preheat the air fryer to 380°F (193°C). Place the meatballs in the air fryer basket in a single layer (work in batches if necessary). Cook for 10-12 minutes, turning or shaking the basket halfway through, until cooked through and golden brown.
3. Make the Tzatziki Sauce:
- Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial for a thick, creamy sauce.
- In a medium bowl, combine the drained grated cucumber, Greek yogurt, minced garlic, fresh lemon juice, chopped fresh dill, and olive oil.
- Stir well to combine. Season with salt and pepper to taste.
- For the best flavor, cover the sauce and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
4. Serve:
- Serve the warm turkey meatballs with a generous dollop of the chilled tzatziki sauce on the side or drizzled over the top.
Notes
- Ground Turkey: Lean ground turkey (93/7) is recommended, but you can use ground chicken as well.
- Mixing Meatballs: Be careful not to overmix the meatball mixture to keep them tender.
- Tzatziki Consistency: Draining the grated cucumber is essential for a thick and creamy tzatziki sauce. Using Greek yogurt also contributes to a thicker consistency compared to regular yogurt.
- Serving Suggestions: Serve these meatballs as an appetizer with pita bread, or as a main course with rice, quinoa, or a fresh Greek salad.
- Make-Ahead: The tzatziki sauce can be made up to 2 days in advance and stored in the refrigerator. The meatballs can be cooked ahead and reheated gently.
- Storage: Store leftover cooked meatballs and tzatziki sauce separately in airtight containers in the refrigerator for up to 3 days.