Name: Greek Turkey Meatballs with Tzatziki Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 lb ground turkey (93/7 lean recommended); 2 cloves garlic, minced; 1/4 large red onion, grated or finely chopped; 1 egg; 1/2 cup breadcrumbs or almond flour; 1/4 cup chopped fresh dill; 1/2 tbsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1 cup Greek yogurt; 1/2 cucumber, grated and drained; 2 cloves garlic, minced; 1 tbsp fresh lemon juice; 1 tbsp chopped fresh dill; Salt and pepper, to taste

I absolutely love sharing this Greek Turkey Meatballs with Tzatziki Recipe because it hits all the right notes for me. These meatballs are juicy, flavorful, and brightened up perfectly with a cool, refreshing tzatziki sauce. It’s a dish that feels wholesome and comforting, yet fresh and light all at once. When I make these, I’m always excited by how the fragrant herbs and spices complement the lean turkey so beautifully. Plus, the tzatziki adds that creamy tang that makes every bite so satisfying. If you’re craving something tasty but not heavy, this is the recipe you need in your weeknight rotation.

Why You'll Love This Greek Turkey Meatballs with Tzatziki Recipe

What I find truly special about this Greek Turkey Meatballs with Tzatziki Recipe is how it balances bold Greek flavors with the lightness of turkey. The dill and oregano bring in that unmistakable Mediterranean character, while the garlic and onion give depth without overpowering the dish. Every time I make this, I’m amazed at how the simple ingredients come together to create such a satisfying flavor profile.

The ease of preparation is another reason I keep coming back to this recipe. Mixing the ingredients by hand and shaping the meatballs feels almost therapeutic. Cooking them in a skillet with olive oil only takes minutes, and you don’t have to heat up the oven. Plus, whipping up the tzatziki while the meatballs cook makes the whole process flow smoothly. It’s a no-fuss recipe that delivers on taste without compromising on time.

I love serving this dish for casual family dinners or when I have friends over for a relaxed meal. It’s special enough to impress but simple enough to enjoy any night of the week. The way the cool tzatziki sauce pairs with the warm meatballs makes it stand out as a comfort meal that’s bright and fresh. Honestly, once you try it, I’m confident it will become one of your go-to recipes too!

Ingredients You'll Need

A baking tray lined with white parchment paper holds thirteen evenly spaced, round raw meatballs. Each meatball has a light pinkish-beige color mixed with visible pieces of finely chopped red onions and green herbs. Small bits of white onion are also noticeable through the meat mixture. Some loose green herb sprinkles are scattered on the parchment paper around the meatballs. Around the tray, there are small white dishes—one partially shown with coarse salt and another with chopped green herbs. To the side, a plate with thin lemon slices rests on a white marbled surface next to a blue and white striped napkin. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward ingredients, each carefully chosen to create a perfect balance of taste and texture. You’ll find that the ground turkey provides a lean but juicy base, while fresh dill and oregano add aromatic notes that really bring out the Greek inspiration. The breadcrumbs help bind everything together without making the meatballs dense, and the garlic and red onion infuse the mixture with essential savory flavors.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Ground turkey: I use 93/7 lean for a nice balance of flavor and moisture.
Garlic cloves: Freshly minced for that unmistakable savory kick.
Red onion: Grated or finely chopped to blend perfectly without overpowering.
Egg: Acts as a binder to keep the meatballs tender and together.
Breadcrumbs or almond flour: I usually go for traditional breadcrumbs, but almond flour works great if you want gluten-free.
Fresh dill: Chopped finely for that bright, herby flavor that defines Greek cuisine.
Dried oregano: Just the right amount to add earthy depth.
Salt and pepper: Essential for seasoning and bringing all the flavors to life.
Olive oil: For cooking the meatballs and adding richness.

Directions

Step 1: In a large bowl, add the ground turkey and minced garlic. This is where the flavor journey begins, so make sure your garlic is fresh and fragrant.

Step 2: Grate about ¼ of a large red onion directly into the bowl to incorporate its moisture and sweetness evenly; alternatively, finely chop it to keep little bursts of onion in each bite.

Step 3: Add the egg, breadcrumbs, freshly chopped dill, dried oregano, salt, and pepper to the mixture. Use your hands to gently mix everything just until combined—you want the meatballs to be tender, not overworked.

Step 4: Form the mixture into 14 even-sized meatballs. I find this portion perfect for even cooking and serving.

Step 5: Heat a skillet over medium heat and add the olive oil. Once hot, carefully add the meatballs and cook for about 7 to 8 minutes, turning constantly to ensure they brown evenly on all sides. Use a thermometer to check that the internal temperature reaches 165°F for perfect doneness.

Step 6: While the meatballs cook, prepare the tzatziki sauce (you can find my quick recipe further down if you'd like to make it from scratch). This way, everything comes together at once and stays fresh.

Step 7: Serve your warm meatballs over a bed of fluffy rice, drizzle with the creamy tzatziki, and enjoy each bite bursting with flavor and freshness.

Servings and Timing

This Greek Turkey Meatballs with Tzatziki Recipe makes about 14 meatballs, which typically serves 4 to 5 people as a main course, depending on appetite. Prep time takes around 10 to 15 minutes, mainly to gather ingredients and mix everything together. Cooking the meatballs takes 7 to 8 minutes, with an additional few minutes to prepare the tzatziki sauce. Altogether, from start to finish, you’re looking at about 40 minutes total. I don’t find it necessary to rest the meatballs after cooking, but letting them sit for a couple of minutes helps the flavors settle nicely.

How to Serve This Greek Turkey Meatballs with Tzatziki Recipe

A black cast iron pan holds thirteen browned meatballs arranged in a loose circle, each meatball showing a crispy, golden-brown crust with specks of herbs and small bits of onion visible on the surface. The pan sits on a white marbled surface with a striped cloth underneath its handle. To the left, there is a small white plate with three thin, fresh lemon slices. A small bowl of chopped green herbs is partially visible in the upper right corner. The scene is brightly lit, highlighting the texture and color contrast between the meatballs and the pan. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love placing these meatballs on a bed of warm rice or even quinoa for a healthy, hearty base. The cooling tzatziki sauce is essential—its creamy cucumber and yogurt flavors complement the spices in the meatballs perfectly. For extra color and texture, I garnish the plate with freshly chopped parsley, a sprinkle of paprika, and even some sliced kalamata olives for that salty tang.

This dish shines at family dinners because it feels cozy yet fun. It’s also fabulous for casual parties or potlucks where finger food meets sophistication. I like to serve the meatballs warm but slightly cooled, which lets the tzatziki soak in beautifully. For drinks, a crisp white wine like Assyrtiko or Sauvignon Blanc pairs wonderfully, while a citrusy Greek-inspired cocktail or sparkling water with lemon also brightens the meal.

My tip for plating is to arrange the meatballs thoughtfully in a circular pattern over the rice, then drizzle the tzatziki in a zigzag pattern. This adds a lovely presentation flair and ensures each bite has a good saucy hit. And if there are leftovers (which is rare!), they make a perfect wrap filling the next day!

Variations

I love experimenting with this Greek Turkey Meatballs with Tzatziki Recipe to suit different tastes and dietary needs. For instance, if you want to make it gluten-free, simply swap traditional breadcrumbs for almond flour or gluten-free panko. For a richer flavor, try adding some crumbled feta cheese into the meatball mixture—it’s an indulgent twist that really takes the dish up a notch.

If you’re after a vegan version, I recommend replacing turkey with finely mashed chickpeas or lentils, using flax egg as a binder, and swapping the yogurt tzatziki for a coconut or almond yogurt-based sauce with cucumber and dill. The result may not be traditional meatballs but still delivers satisfying texture and flavor.

For cooking methods, while I usually pan-fry these meatballs for that golden crust, you can also bake them at 375°F for 20 minutes or until cooked through for a hands-off approach. Grilling them is another brilliant option if you want a smoky char that intensifies the Mediterranean vibe. No matter the method, keep an eye on the moisture to avoid dryness.

Storage and Reheating

Storing Leftovers

Once cooled, I store leftover meatballs and tzatziki separately in airtight containers. The meatballs keep well in the refrigerator for up to 3 days, which makes for excellent next-day meals or quick snacks. I recommend glass containers to preserve freshness and keep odors from transferring.

Freezing

You absolutely can freeze these meatballs. I freeze them in single layers on a baking sheet first, then transfer to freezer-safe bags or containers once solid. This helps prevent sticking together. Properly frozen, they stay good for about 2 to 3 months. I suggest freezing the tzatziki sauce separately, as it doesn’t freeze well.

Reheating

For reheating, the skillet method works best to preserve texture — heat a little olive oil over medium heat and warm the meatballs until hot throughout. Alternatively, you can reheat in the oven at 350°F for 10 minutes. Avoid microwaving if you can, since it tends to make the meatballs rubbery. I add fresh tzatziki afterward to keep that bright, creamy freshness shining through.

FAQs

Can I use ground chicken instead of turkey?

Yes! Ground chicken is a fine substitute and will yield similar texture and flavor. Just make sure it has a little fat content (around 85% lean) so the meatballs stay juicy.

How do I make the tzatziki sauce from scratch?

A simple tzatziki is made by combining Greek yogurt, grated cucumber (squeezed dry), minced garlic, fresh dill, lemon juice, and a pinch of salt. Let it chill for at least 30 minutes to let the flavors meld beautifully.

Can I bake the meatballs instead of frying?

Absolutely! Baking at 375°F for 20 minutes or until internal temperature hits 165°F is a great hands-off alternative. They will be less crispy but still flavorful.

Are these meatballs gluten-free?

They can be, if you substitute the breadcrumbs with gluten-free options like almond flour or gluten-free panko. Just watch the texture to keep the mix binding well.

What sides go well with these meatballs?

I love pairing them with rice, roasted vegetables, Greek salad, or even pita bread with extra tzatziki for dipping. It’s a versatile dish that pairs well with many Mediterranean-inspired sides.

Conclusion

I truly hope you enjoy making and sharing this Greek Turkey Meatballs with Tzatziki Recipe as much as I do. It’s one of those recipes that feels like a warm hug on a plate — flavorful, fresh, and wonderfully satisfying. Whether you’re cooking for family, friends, or yourself, it’s an easy way to bring a little Greek sunshine to your table. Give it a go, and I promise it will quickly become a favorite in your home too!