Greek Turkey Meatballs with Tzatziki

This vibrant Greek turkey meatball recipe combines Mediterranean flavors with lean protein for a dinner that will transport you straight to the sunny shores of Greece. The herby meatballs paired with cooling tzatziki create a perfect balance of flavors that my family requests weekly.

I discovered this recipe during a culinary exploration of Mediterranean cuisine and have been perfecting it ever since. The combination of herbs and spices with the cooling tzatziki has made this a guaranteed crowd-pleaser at every family gathering.

Ingredients

• Ground turkey 1 lb: provides lean protein with less fat than beef while still delivering great flavor
• Breadcrumbs 1/3 cup: help bind the meatballs and create the perfect texture
• Egg: works as the essential binder that holds everything together
• Garlic cloves 3 minced: for that signature Mediterranean aroma and flavor
• Finely chopped onion 1/4 cup: adds moisture and a subtle sweetness
• Fresh parsley 1/4 cup chopped: brings brightness and color
• Dried oregano 1 teaspoon: is the quintessential Greek herb that defines the flavor profile
• Ground cumin 1/2 teaspoon: adds earthy depth that complements the other herbs
• Salt and pepper: for essential seasoning

For the Tzatziki Sauce

• Greek yogurt 1 cup: creates the creamy base look for full fat for extra richness
• Cucumber 1/2 grated and drained: provides refreshing crunch and flavor
• Garlic clove minced: for a subtle kick that balances the coolness
• Lemon juice 1 tablespoon: adds brightness that cuts through the richness
• Fresh dill 1 tablespoon chopped: brings distinctive flavor that makes tzatziki special
• Olive oil 1 tablespoon: adds silkiness and authentic Mediterranean flavor

Step-by-Step Instructions

Prepare the Meatball Mixture:

Combine all meatball ingredients in a large bowl using clean hands. The key is gentle mixing until just combined maintaining an airy texture without overworking the meat which can make meatballs tough. The mixture should hold together but still feel light.

Shape the Meatballs:

With slightly damp hands roll the mixture into evenly sized balls about 1 to 1.5 inches in diameter. This size ensures they cook evenly throughout while remaining juicy. You should get approximately 16-20 meatballs from the mixture.

Choose Your Cooking Method:

For oven baking arrange meatballs on a parchment-lined baking sheet with space between each. Bake at 400°F for 15-20 minutes until the internal temperature reaches 165°F and they're golden brown on the outside.

For pan-frying:

Heat a tablespoon of olive oil in a large skillet over medium heat. Cook meatballs in batches avoiding overcrowding which would steam rather than brown them. Turn every few minutes until evenly browned and cooked through about 8-10 minutes total.

For air frying:

Preheat to 380°F and arrange meatballs in a single layer. Cook for 10-12 minutes turning halfway for even browning. This method gives crispy exteriors with minimal oil.

Prepare the Tzatziki:

Thoroughly drain the grated cucumber by squeezing it in a clean kitchen towel removing as much moisture as possible. This prevents watery tzatziki. Mix with all other sauce ingredients stirring until completely incorporated. Allow to rest in the refrigerator for at least 30 minutes for flavors to meld.

My favorite thing about this recipe is the aromatic blend of herbs that fills my kitchen as the meatballs cook. The fresh parsley and oregano transport me straight to a seaside Greek taverna even in the middle of winter in my Midwest kitchen.

Make-Ahead Magic

These meatballs shine even brighter when made a day ahead allowing the flavors to develop further in the refrigerator. The formed raw meatballs can be refrigerated for up to 24 hours before cooking making this perfect for prepping ahead of busy weeknights. You can also freeze the cooked meatballs for up to three months in airtight containers and simply reheat in the oven or microwave when needed.

Serving Suggestions

While delicious on their own these Greek turkey meatballs become a complete meal when served inside warm pita pockets with tzatziki cucumber slices and tomatoes. For a lighter option serve them over a bed of lemony Greek salad with crisp romaine feta crumbles and kalamata olives. They also pair wonderfully with simple sides like lemon-herb rice or roasted vegetables tossed with olive oil and oregano.

Ingredient Swaps

This recipe welcomes adaptations based on what you have available. Ground chicken works beautifully as a substitute for turkey with almost identical results. For a dairy-free tzatziki use coconut yogurt in place of Greek yogurt adjusting the lemon juice to taste as coconut yogurt tends to be sweeter. Mint can replace or complement the dill in the tzatziki for a different but equally authentic flavor profile. And for gluten-free needs simply use certified gluten-free breadcrumbs or crushed rice crackers.

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Recipe FAQs

→ Can I make these Greek turkey meatballs ahead of time?

Yes! You can prepare the meatball mixture up to 24 hours in advance and store it covered in the refrigerator. You can also fully cook the meatballs, cool them completely, and refrigerate for up to 3 days or freeze for up to 3 months. The tzatziki sauce can be made 1-2 days ahead and kept refrigerated in an airtight container.

→ What can I substitute for breadcrumbs in this recipe?

If you need a breadcrumb alternative, you can use crushed crackers, panko, rolled oats, crushed pork rinds (for keto), or cooked quinoa. Each will slightly alter the texture and flavor, but they all work as binding agents in the meatballs. Adjust quantities as needed to maintain the right consistency.

→ How do I know when the turkey meatballs are fully cooked?

Turkey meatballs are fully cooked when they reach an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut one meatball in half – it should be opaque throughout with no pink showing, and the juices should run clear.

→ What are some serving suggestions for Greek turkey meatballs?

These meatballs pair wonderfully with warm pita bread, Mediterranean rice pilaf, or orzo pasta. For a lighter option, serve them over a Greek salad with tomatoes, cucumbers, red onion, olives, and feta. They also work well in pita pockets with tzatziki and fresh vegetables for a sandwich-style meal.

→ Can I use a different type of meat for these meatballs?

Absolutely! Ground chicken works as a direct substitute with similar cooking times. Ground beef or lamb will give a richer flavor (cook to 160°F for beef/lamb). For a plant-based version, you can use a meat alternative or try a chickpea-based mixture, adjusting cooking times accordingly.

→ How do I prevent my tzatziki sauce from becoming watery?

The key is properly draining the cucumber. After grating, place the cucumber in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. For extra insurance, you can salt the grated cucumber, let it sit for 10 minutes, then squeeze. Using thicker Greek yogurt rather than regular yogurt also helps achieve the proper consistency.