Greek Turkey Meatballs with Tzatziki

There’s something about Greek Turkey Meatballs with Tzatziki that feels like a hug and a sunny afternoon at the same time. The first time I made this dish, the kitchen filled with lemony, herby steam and that irresistible toasted edge you get from oven-baked meatballs. Greek Turkey Meatballs with Tzatziki bring together bright Mediterranean flavors with the easy comfort of a weeknight dinner, and they smell like warm oregano, garlic, and lemon the moment you pull them from the oven.

I reach for this recipe when I want something a little lighter than traditional meatballs but still satisfyingly cozy. The meatballs stay tender and juicy, thanks to the turkey and egg, while the tzatziki cuts through with cool creaminess and a hint of cucumber crunch. If you love food that’s simple, bright, and makes your house smell fantastic, these Greek Turkey Meatballs with Tzatziki will become a go-to. For a morning-after leftover idea, try pairing them with Greek yogurt breakfast ideas — the flavors carry over beautifully.

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Why you’ll love this recipe

• Bright, fresh flavors from mint and lemon make these meatballs feel light and summery even in the middle of winter.
• They bake in one tray with minimal fuss, which means less time at the stove and more time to relax.
• The tzatziki is quick to whip together and adds a cool, creamy counterpoint to warm, savory meat.
• Healthy enough for weeknight dinners but elegant enough for hosting friends.
• Leftovers reheat really well, so you’ll welcome making extra.

How to make Greek Turkey Meatballs with Tzatziki

First, gather everything so you aren’t searching for the parsley at the last minute — it really brightens the meatballs. Start by preheating the oven to get that steady, even heat that helps the meatballs bake through without drying out. Next, mix the turkey, chopped onion, minced garlic, herbs, egg, breadcrumbs, and seasonings in a large bowl; this is when your kitchen will begin to smell amazing with oregano and mint. Once the mixture comes together, form it into even meatballs and place them on a parchment-lined baking sheet, so cleanup is quick and the bottoms crisp up nicely.

Put the tray in the oven and bake while you make the tzatziki. The yogurt sauce is a breeze: grate the cucumber, squeeze out any extra water, and stir it into the Greek yogurt with lemon juice and garlic — give it a quick taste to check the balance of lemon and salt. When the meatballs come out, you’ll notice the edges turn golden and they’ll release a savory aroma. Finally, plate the meatballs warm with a generous bowl of tzatziki on the side and, if you like, a sprinkle of extra parsley for color.

Ingredients

• 1 pound lean ground turkey
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg
• 1/4 cup breadcrumbs
• 1 cup plain Greek yogurt
• 1/2 cucumber, grated
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Key ingredient notes:

• Ground turkey keeps the meatballs lean but can dry out if you overbake. Using an egg and a small amount of breadcrumbs helps bind everything and keeps the texture juicy. For even richer meatballs, swap half the turkey for ground chicken or add a tablespoon of olive oil to the mix.
• Fresh parsley and mint are the flavor backbone here. Parsley gives green, herbal warmth while mint adds that Mediterranean lift. If you don’t have mint, extra parsley and a dash more lemon will still give you a bright result.
• Greek yogurt makes the tzatziki thick and tangy. Plain full-fat Greek yogurt offers the creamiest, most authentic texture; for a lighter version use low-fat Greek yogurt or try a dairy-free coconut yogurt for a dairy-free twist, but expect a slight change in tang.
• Grating and squeezing the cucumber removes excess water so your tzatziki doesn’t get runny. A microplane produces the best texture, but a box grater works fine — just press it in a clean towel or paper towels afterward.
• Breadcrumbs here are a binder; use gluten-free breadcrumbs to make the whole recipe GF, or swap in panko for a lighter interior.

For side inspiration, these meatballs pair wonderfully with roasted veg — try a warm tray of crispy garlic roasted vegetables for color and texture contrasts.

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper so the meatballs won’t stick and cleanup stays easy. I always let the oven fully come to temperature while I mix everything, because a hot oven gives the best golden color.

In a large bowl, combine the ground turkey, finely chopped onion, minced garlic, parsley, mint, dried oregano, salt, pepper, egg, and breadcrumbs. Use your hands or a wooden spoon to mix just until everything comes together; overworking can make meatballs dense, so stop once the mixture holds together. You’ll notice the aromatics wake up as you stir — that’s when you know the flavors are marrying.

Form the mixture into meatballs about one to one-and-a-half inches in diameter and place them on the prepared baking sheet, spaced evenly so they roast instead of steam. A small cookie scoop helps keep them uniform, which means uniform cooking. Bake for 20–25 minutes, watching for a golden color at the edges and checking that the internal temperature reaches 165°F (74°C). You’ll notice they smell wonderfully herb-forward as they brown.

While the meatballs are baking, prepare the tzatziki sauce by combining the Greek yogurt, grated cucumber, lemon juice, minced garlic, and salt and pepper to taste in a bowl. Press out excess cucumber moisture before adding it to the yogurt so your sauce stays thick. Mix well, then taste and adjust lemon or salt — a little extra lemon brightens the whole dish. Chill the tzatziki briefly if you can; served cold, it’s a perfect foil to warm meatballs.

Serve the meatballs warm with the tzatziki sauce on the side. I like placing a bowl of the sauce in the center of the platter so people can spoon as much as they like. Sprinkle with a little extra chopped parsley or paprika for color, and maybe a wedge of lemon if you want an extra citrus squeeze.

How to serve Greek Turkey Meatballs with Tzatziki

These meatballs are wonderfully versatile. Serve them as a main with a big Greek salad, warm pita, and roasted potatoes for a family dinner, or pile them into pita pockets with tzatziki, sliced tomatoes, and crisp cucumbers for a casual lunch. For a lighter plate, arrange them over a bed of baby greens and drizzle with tzatziki for a refreshing but filling salad.

For brunch or a shareable appetizer, place the meatballs on a large platter with toothpicks and bowls of tzatziki and a quick tomato-feta relish. Their golden-brown color contrasts beautifully with the pale green tzatziki, and the mint flecks in the meatballs give a fresh, unexpected pop. If you like brunch ideas that lean Mediterranean, these pair nicely with dishes like baked feta and tomatoes — they make the whole meal feel cohesive and festive.

How to store Greek Turkey Meatballs with Tzatziki

Place leftover meatballs in an airtight container in the refrigerator for up to 3–4 days. Store the tzatziki in a separate airtight jar or container for up to 3 days; it stays brightest when chilled. For longer storage, freeze cooked meatballs on a baking sheet for an hour to firm them, then transfer to a freezer bag or airtight container for up to 3 months.

To reheat refrigerated meatballs, warm them in a 350°F (175°C) oven for 10–12 minutes to restore a crisp edge while keeping the inside juicy. If frozen, thaw overnight in the fridge and reheat the same way. The tzatziki is best served cold; give it a stir after refrigeration and add a splash of lemon or a pinch of salt if it tastes muted.

Tips for perfect Greek Turkey Meatballs with Tzatziki

• Keep the meat mixture slightly loose; overmixing makes the meatballs dense. Mix until just combined.
• Size matters: make meatballs uniform so they cook evenly. A small cookie scoop helps.
• Don’t skip squeezing the cucumber — watery tzatziki loses its texture and becomes runny.
• If you want a slightly crisper exterior, broil for the last 1–2 minutes, watching carefully so they don’t burn.
• Taste the tzatziki before serving and adjust lemon and salt; yogurt can vary in tanginess between brands.
• If your turkey mix feels dry, add a tablespoon of olive oil or a splash of milk to add moisture without changing the flavor.

Variations

• Gluten-free: Swap the breadcrumbs for gluten-free breadcrumbs or almond flour to make the meatballs gluten-free. Almond flour gives them a slightly nutty note and keeps them tender.
• Dairy-free tzatziki: Use a plain unsweetened dairy-free yogurt (like coconut or almond) and thin it slightly with a little olive oil for creaminess. Expect a subtle change in tang but a great creamy finish.
• Spicier version: Add a pinch of red pepper flakes or a teaspoon of harissa to the meat mixture for heat. You can also fold a little smoked paprika into the breadcrumbs for smoky warmth.
• Vegetarian: Make falafel-style patties using mashed chickpeas, grated onion, garlic, herbs, egg (or flax egg), and breadcrumbs, then bake or pan-fry and serve with the same tzatziki. The herbs and cucumber sauce give that classic Mediterranean vibe without meat.
• Mini meatball skewers: Make smaller 1-inch meatballs and thread them onto skewers with cherry tomatoes and halloumi cubes. Grill or broil for a fun party finger food.

FAQs

Q: Can I make these meatballs ahead of time?
A: Absolutely. You can mix and form the meatballs the day before and keep them covered in the fridge, then bake when you’re ready. The herbs may look a little darker after a day, but the flavor holds up well. Tzatziki is best made the same day but will keep for a few days refrigerated.

Q: My meatballs were dry — what did I do wrong?
A: Dry meatballs usually come from overbaking or overmixing. Keep the mixing gentle and monitor the oven so you remove them as soon as the internal temperature reaches 165°F (74°C). Adding an extra tablespoon of breadcrumbs or a touch of olive oil can help if your turkey is very lean.

Q: Can I pan-fry these instead of baking?
A: Yes, you can. Heat a tablespoon of olive oil in a skillet over medium heat and cook the meatballs, turning occasionally, until browned on all sides and cooked through. Pan-frying gives a lovely crust but may require working in batches to avoid crowding.

Q: How can I keep tzatziki from getting watery?
A: Squeezing excess moisture from the grated cucumber is the key step. Use a clean towel or paper towels to press out as much water as you can before adding it to the yogurt. Also, use thick Greek yogurt rather than a thin style to maintain body.

Q: Are these meatballs freezer-friendly?
A: Yes — bake them, cool them, then flash-freeze on a tray before transferring to a freezer bag. They’ll keep for up to three months. Thaw overnight in the fridge and reheat in the oven for best texture.

Conclusion

I hope this inspires you to bring a little Mediterranean sunshine into your kitchen with these Greek Turkey Meatballs with Tzatziki. They strike that perfect balance of comforting and refreshing, and they’re flexible enough to dress up for guests or keep simple for a quick family meal. If you love this recipe, save it for later or share it with someone who’d enjoy it too — and if you want another take on a similar flavor profile, check out this recipe for Healthy Greek Turkey Meatballs With Tzatziki – Erin Lives Whole. For a slightly different spin on the classic, see this version at Greek Turkey Meatballs with Tzatziki Sauce – Kalefornia Kravings.