Greek Turkey Meatballs with Tzatziki: Quick, Juicy & Healthy Dinner

Greek Turkey Meatballs with Tzatziki are the kind of dish that makes you feel like you just took a quick trip to the Mediterranean—without needing a passport or a babysitter. Picture juicy, herb-packed turkey meatballs paired with a creamy, garlicky Greek yogurt sauce that feels downright luxurious yet totally guilt-free.

These Greek Turkey Meatballs with Tzatziki aren’t just about flavor; they’re about balance—lean protein, fresh herbs, and wholesome ingredients that taste indulgent but are actually good for you. Perfect for weeknight dinners, meal prep Sundays, or when you want to impress guests without breaking a sweat. So, grab your mixing bowl and a little enthusiasm because this recipe will make your kitchen smell like a Greek taverna in about 35 minutes flat.

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What is Greek Turkey Meatballs with Tzatziki?

Greek Turkey Meatballs with Tzatziki is a simple, flavor-packed twist on the classic Mediterranean kofta or keftedes. It combines lean ground turkey with aromatic herbs like parsley and oregano, creating tender, juicy meatballs with a bright, savory punch. The magic doesn’t stop there—these meatballs are served with tzatziki, a creamy Greek yogurt-based sauce with cucumber, lemon, and dill that cools and complements the savory flavors beautifully.

The combination is light yet satisfying, perfect for anyone craving something fresh but filling. Whether baked, pan-fried, or air-fried, these meatballs fit seamlessly into any healthy lifestyle. Serve them as a main dish with rice, tucked in a pita, or as an appetizer at your next gathering—there’s no wrong way to enjoy them.

Reasons to Try Greek Turkey Meatballs with Tzatziki

If you’re tired of dry turkey dinners or flavorless healthy meals, these Greek Turkey Meatballs with Tzatziki will change your mind. First off, they’re quick—ready in just over 30 minutes, which makes them weeknight gold. Second, they’re versatile: bake them for a lighter version, pan-fry them for crisp edges, or air-fry for the best of both worlds.

The tzatziki sauce adds a creamy contrast that brings the whole dish together. You can meal prep a batch on Sunday and enjoy them all week in salads, wraps, or with roasted veggies. Plus, even picky eaters love them (and that’s saying something!). They’re a wholesome alternative to beef meatballs, packed with protein, and lower in fat—ideal for those watching calories but refusing to sacrifice taste.

Ingredients Needed to Make Greek Turkey Meatballs with Tzatziki

For the Greek Turkey Meatballs:

• 1 lb 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

Instructions to Make Greek Turkey Meatballs with Tzatziki

Step 1: Mix the Meatballs (Step by Step)
Let’s start the Step by Step process with the most important part—the meatball mix! Grab a large mixing bowl and add your ground turkey, breadcrumbs, egg, minced garlic, finely chopped onion, fresh parsley, dried oregano, cumin, salt, and black pepper.

Using your hands or a sturdy spoon, gently mix everything together. The key here is to combine the ingredients evenly without overworking the turkey—too much mixing can make your meatballs dense instead of tender. If the mixture feels too wet, sprinkle in a little more breadcrumbs; if it’s too dry, add a teaspoon of olive oil or a splash of milk to help bind it together. For more tips on getting perfectly moist meatballs every time, check out my Baked Chicken Ricotta Meatballs recipe—it’s packed with texture and moisture secrets that work beautifully here too.

Step 2: Shape the Meatballs (Step by Step)
Now that your mixture is ready, it’s time to roll up your sleeves—literally. Scoop about a tablespoon of the mixture and roll it between your palms until you get a smooth ball about 1 to 1.5 inches in diameter. Keep your hands slightly damp to prevent sticking (a small but mighty trick). You should end up with around 16–20 meatballs, depending on size.

Arrange them on a parchment-lined baking sheet or tray so they don’t touch. This Step by Step process helps them cook evenly and makes cleanup a breeze. If you want to get ahead of the game, you can shape the meatballs earlier in the day and store them covered in the fridge until dinner time.

Step 3: Cook the Meatballs (Step by Step)
Here comes the fun part—cooking! You’ve got three great options depending on your mood and available time.

• Oven-Baked Option: Preheat your oven to 400°F (200°C). Arrange the meatballs evenly on a lined baking sheet. Bake for 15–20 minutes or until golden brown and cooked through (internal temp: 165°F). Baking is perfect when you want a hands-off, healthier version that still gives you juicy results.
• Pan-Fried Option: Heat a drizzle of olive oil in a large skillet over medium heat. Cook the meatballs in batches to avoid overcrowding. Brown each side for 4–5 minutes until they form a beautiful crust. This method adds an extra layer of flavor that’s hard to resist.
• Air Fryer Option: Preheat your air fryer to 380°F (193°C). Place the meatballs in a single layer in the basket (no overlapping!) and cook for 10–12 minutes, flipping halfway through. You’ll get crisp edges and juicy centers in record time.

If you love air fryer recipes like this one, try my Crispy Roasted Chicken with Garlic Butter for another easy, flavorful dinner idea that pairs beautifully with Mediterranean sides.

Step 4: Make the Tzatziki Sauce (Step by Step)
While your meatballs cook, let’s make the creamy star of the show—tzatziki. Start by grating half a cucumber using the large holes of a box grater. Wrap the grated cucumber in a paper towel or cheesecloth and squeeze out the extra water.

This Step by Step trick keeps your tzatziki thick and smooth instead of runny. In a medium bowl, combine the Greek yogurt, cucumber, minced garlic, lemon juice, chopped dill, and olive oil. Mix everything together until well blended. Add a pinch of salt and pepper to taste. For best results, cover the bowl and chill it in the refrigerator for at least 30 minutes before serving. The flavors will mingle and deepen beautifully during that short rest. For a variation, you can substitute dill with mint or add a touch of grated lemon zest for extra brightness.

If you’re interested in other creamy sauces that pair perfectly with lean proteins, take a peek at my Healthy Chicken Cauliflower Rice Casserole, which uses a similar technique for achieving rich flavor without heavy cream.

Step 5: Serve and Enjoy (Step by Step)
Now for the most satisfying Step by Step moment—putting it all together. Place your warm Greek Turkey Meatballs on a serving platter or individual plates. Spoon generous dollops of tzatziki over the top or serve it on the side for dipping. Garnish with a sprinkle of chopped parsley or a drizzle of olive oil for that final touch. These meatballs pair wonderfully with warm pita bread, fluffy basmati rice, or a crisp Greek salad. If you’re feeling extra inspired, serve them with a side of Easy Mexican Street Corn Soup for a fun fusion meal that’s bursting with flavor and color.

You’ve just followed the entire Step by Step guide to creating Greek Turkey Meatballs with Tzatziki—a meal that’s fresh, hearty, and completely doable on a busy weeknight. Whether you bake, pan-fry, or air-fry them, you’ll end up with tender, golden meatballs and a tangy, refreshing sauce that brings it all together. So go ahead, take a bow—you’ve earned it!

What to Serve with Greek Turkey Meatballs with Tzatziki

These meatballs pair beautifully with fluffy basmati rice, roasted vegetables, or warm pita bread. For a light and refreshing touch, serve them with a Greek salad topped with feta and olives. If you’re looking for cozy sides, try my Easy Mexican Street Corn Soup or One-Pot Creamy Vegetable Soup. They complement the Mediterranean vibe perfectly. For a low-carb option, cauliflower rice or zucchini noodles make an excellent match. And if you want to keep it traditional, add some hummus or roasted potatoes with lemon and oregano for an authentic Greek spread.

Key Tips for Making Greek Turkey Meatballs with Tzatziki

Don’t overmix the meat—this is the biggest secret to soft, juicy meatballs. If the mixture feels sticky, dampen your hands with a bit of water when rolling. Always test one meatball first for seasoning before cooking the whole batch. Let your tzatziki chill—it tastes best after resting in the fridge. Want to add extra moisture? Mix in a tablespoon of grated zucchini or feta cheese. To save time, shape the meatballs in advance and refrigerate until you’re ready to cook.

Storage and Reheating Tips for Greek Turkey Meatballs with Tzatziki

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm them in a skillet over medium-low heat with a splash of olive oil or in the oven at 350°F for about 10 minutes. The air fryer also works great for a quick crisp-up. Freeze cooked meatballs for up to 3 months—just thaw overnight before reheating. Keep the tzatziki separate; it’s best fresh but will last about 3 days refrigerated. If it separates, just stir it before serving.

FAQs

Can I make these meatballs ahead of time? Absolutely! You can roll and chill them a day ahead or freeze them uncooked.
Can I use chicken instead of turkey? Yes, ground chicken works perfectly here.
Can I bake instead of pan-fry? Definitely—it’s a lighter option and still delicious.
What can I use instead of breadcrumbs? Try almond flour or crushed oats for a gluten-free version.

Final Thoughts

Greek Turkey Meatballs with Tzatziki are proof that healthy doesn’t mean boring. With a handful of ingredients and under an hour in the kitchen, you’ll have a Mediterranean-style dinner that tastes like summer and feels like comfort. So next time you’re craving something fresh and flavorful, skip the takeout and give this recipe a try—you’ll be surprised how quickly it becomes a family favorite.

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