Greek Turkey Meatballs with Tzatziki Sauce Recipe

I’ve always loved meals that feel both comforting and fresh, and Greek Turkey Meatballs with Tzatziki Sauce hits that perfect balance. Juicy, golden-brown turkey meatballs infused with garlic, onion, and herbs, paired with creamy, tangy tzatziki—it’s the kind of dish that turns a regular weeknight dinner into something special. The aroma of dill and lemon alone is enough to bring everyone to the kitchen.

What I love most about this recipe is how versatile and easy it is. Whether you serve it in a pita wrap, over a crisp cucumber salad, or as a protein-packed snack, these Greek-inspired meatballs never fail to impress. I’ve made this dish for meal preps, dinner parties, and quick lunches—and it always disappears fast.

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Why You’ll Love This Greek Turkey Meatballs with Tzatziki Sauce Recipe

• Quick and simple: The meatballs come together in just minutes, with everyday ingredients.
• Healthy and protein-rich: Ground turkey is lean yet flavorful, making it perfect for a balanced meal.
• Incredible flavor: Loaded with garlic, fresh herbs, lemon zest, and paired with garlicky tzatziki.
• Meal prep friendly: Store and reheat beautifully, and they work cold too—perfect for lunches.
• Kid and family approved: Mild enough for picky eaters, flavorful enough for adults.

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What Kind of Ground Turkey Should I Use?

For the juiciest and most flavorful Greek turkey meatballs, I recommend using 93% lean ground turkey. It has just enough fat to keep the meatballs moist without being greasy. If you go too lean, like 99% fat-free turkey breast, the meatballs can turn out dry and crumbly.

That said, if you’re aiming for an ultra-lean option, you can still use turkey breast—just be sure to compensate with extra moisture from grated onion and a drizzle of olive oil.

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Options for Substitutions

Cooking is all about flexibility. Here are some easy swaps if you’re missing an ingredient or have dietary preferences:

• Ground meat: Swap turkey with ground chicken, lamb, or even beef for a different flavor profile.
• Fresh herbs: No dill or parsley? Use dried versions (just reduce the quantity by half) or try mint for a fresh twist.
• Breadcrumbs: Use almond flour for a low-carb option or gluten-free breadcrumbs if needed.
• Greek yogurt (in the tzatziki): Coconut yogurt or another dairy-free yogurt works well if you’re avoiding dairy.
• Egg substitute: If you’re egg-free, a flax egg or 1 tablespoon of plain Greek yogurt in the meat mixture can help bind everything together.

These swaps won’t compromise flavor and will keep your meatballs delicious and flexible for your needs.

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Ingredients for This Greek Turkey Meatballs with Tzatziki Sauce Recipe

Ground Turkey
The star of the show—lean, protein-packed, and mild in flavor, making it the perfect canvas for all the bold Greek herbs and seasonings.

Grated Onion
Adds moisture and a subtle sweetness, helping to keep the meatballs juicy and tender.

Garlic (minced)
Essential for that classic savory Mediterranean flavor in both the meatballs and tzatziki.

Fresh Parsley and Dill
These herbs brighten the dish and bring a burst of freshness that balances the richness of the meat.

Breadcrumbs
They help bind the mixture and create that light, tender meatball texture. Panko works especially well here.

Egg
Acts as a binder to hold everything together while keeping the meatballs moist.

Salt & Black Pepper
The basics—but crucial for bringing out the full flavor of the ingredients.

Lemon Zest
Adds a zing of citrus that lifts the whole dish and pairs beautifully with the dill and yogurt.

Olive Oil
Used for pan-searing the meatballs to a golden, crispy finish.

Cucumber (for tzatziki)
Grated and squeezed dry, it gives tzatziki its signature refreshing crunch.

Plain Greek Yogurt
Creamy and tangy, it’s the perfect base for the tzatziki and adds a probiotic-rich element to the meal.

Fresh Lemon Juice
For that bright acidity in the tzatziki that ties everything together.

Extra Dill and Garlic (for tzatziki)
Reinforces the herbal, garlicky flavor and keeps the sauce in sync with the meatballs.

Optional: Crushed Red Pepper or Aleppo Pepper
For a gentle kick if you like a little heat in your bite.

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Step 1: Prepare the Tzatziki Sauce

Start by making the tzatziki so the flavors have time to meld. Grate the cucumber, then squeeze out as much liquid as possible using a clean kitchen towel or paper towels. In a bowl, mix the cucumber with Greek yogurt, minced garlic, lemon juice, chopped dill, olive oil, salt, and pepper. Stir well and refrigerate while you cook the meatballs.

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Step 2: Mix the Meatball Ingredients

In a large mixing bowl, combine ground turkey, grated onion, minced garlic, chopped parsley and dill, breadcrumbs, egg, lemon zest, salt, and pepper. Use your hands or a spatula to gently mix everything together until just combined. Be careful not to overmix—the meatballs will be tough if you do.

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Step 3: Form the Meatballs

Scoop out tablespoon-sized portions of the turkey mixture and roll them into smooth, even balls. You should get about 18–20 meatballs depending on the size.

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Step 4: Cook the Meatballs

Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, working in batches if needed to avoid overcrowding. Cook for about 5–6 minutes, turning occasionally, until the meatballs are golden brown on all sides and cooked through (internal temp should reach 165°F / 74°C).

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Step 5: Assemble and Serve

Serve the warm meatballs over a bed of sliced cucumbers, with a generous dollop of tzatziki on the side. Garnish with extra dill and lemon wedges if desired. Perfect as a main dish, appetizer, or Mediterranean bowl component!

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How Long to Cook the Greek Turkey Meatballs

Once your skillet is hot and ready, the meatballs will need about 10 to 12 minutes total to cook through—roughly 5 to 6 minutes per side. The key is to keep the heat at medium so they brown nicely without burning or drying out.

If you’re baking them instead, arrange on a parchment-lined sheet and roast at 400°F (200°C) for 18 to 20 minutes, flipping halfway through. Use a meat thermometer to check they’ve hit 165°F (74°C) at the center for safety and juiciness.

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Tips for Perfect Greek Turkey Meatballs with Tzatziki Sauce

• Grate your onion finely: This helps it mix better and keeps the meatballs moist without chunky bites.
• Don’t overmix the meat: Combine just until everything holds together to avoid dense, tough meatballs.
• Use damp hands when rolling: A little water on your palms prevents the mixture from sticking and helps form smooth balls.
• Rest before serving: Let the cooked meatballs sit for a couple of minutes before serving—this keeps the juices inside.
• Refrigerate tzatziki before serving: The flavors develop beautifully after even 15–30 minutes of chilling.
• Use a cast-iron skillet if possible: It delivers even browning and a crispy exterior on the meatballs.
• Batch cook: Don’t crowd the pan—give the meatballs space to brown properly without steaming.

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Watch Out for These Mistakes While Cooking

• Using overly lean turkey: Ultra-lean ground turkey (like 99% fat-free) can result in dry, tough meatballs. Stick with 93% for the right balance.
• Skipping the squeeze on the cucumber: If you don’t remove excess moisture, your tzatziki will turn watery fast.
• Overcrowding the skillet: This causes the meatballs to steam instead of brown. Cook in batches for that perfect sear.
• Overmixing the meat: It’s tempting to stir until smooth, but that can make your meatballs chewy. Mix just until combined.
• Serving immediately after cooking: Give the meatballs a brief rest to help redistribute juices and keep them tender.
• Adding raw garlic to tzatziki too early: If it sits too long, the garlic flavor can turn harsh. Mix in closer to serving if possible.

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What to Serve With Greek Turkey Meatballs with Tzatziki Sauce?

Greek Pita Bread

Soft, fluffy pita is the ultimate companion. Use it to wrap the meatballs, scoop up tzatziki, or build your own gyro-style sandwich.

Lemon-Herb Rice Pilaf

Light and flavorful, rice with lemon zest and fresh herbs complements the Mediterranean profile perfectly.

Cucumber-Tomato Salad

Fresh, juicy, and crisp—this salad adds brightness and contrast to the warm, savory meatballs.

Oven-Roasted Potatoes with Oregano

Crispy on the outside, fluffy inside, and tossed with lemon and herbs—perfect for soaking up any extra tzatziki.

Hummus and Veggie Platter

Balance your plate with creamy hummus, olives, cherry tomatoes, and bell peppers.

Feta Cheese and Olive Plate

Serve as a simple side with briny Kalamata olives and crumbled feta for a traditional Greek feel.

Quinoa Tabbouleh

A light grain salad with parsley, mint, tomatoes, and lemon. It brings a fresh texture and complements the dish beautifully.

Stuffed Grape Leaves (Dolmas)

For a mezze-style spread, add dolmas for a flavorful, herb-filled side that fits the theme.

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Storage Instructions

Greek Turkey Meatballs store beautifully, making them ideal for meal prep or leftovers. Once cooked, let the meatballs cool completely before transferring them to an airtight container.

• Refrigerator: Store meatballs and tzatziki separately in the fridge for up to 4 days.
• Freezer: You can freeze the meatballs (without tzatziki) for up to 3 months. Flash-freeze them on a baking sheet first, then transfer to a zip-top bag or freezer-safe container.
• Reheating: Reheat meatballs in a skillet with a splash of water or in the oven at 350°F (175°C) until warmed through. Avoid microwaving the tzatziki—serve it cold as intended.

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Estimated Nutrition (Per Serving, based on 4 servings)

• Calories: 310
• Protein: 28g
• Carbohydrates: 7g
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 115mg
• Sodium: 480mg
• Sugar: 2g
• Fiber: 1g
• Serving Size: ~5 meatballs + 2 tbsp tzatziki
• Category: Main Dish
• Diet: High-Protein, Low-Carb, Mediterranean

(Note: Exact values may vary depending on portion sizes and ingredients used.)

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Frequently Asked Questions

Can I bake the meatballs instead of frying them?

Yes! Simply place them on a lined baking sheet and bake at 400°F (200°C) for 18–20 minutes, flipping halfway through. They come out slightly less crispy but still delicious and moist.

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Is it okay to use dried herbs instead of fresh?

You can substitute dried parsley and dill in a pinch—just use one-third the amount since dried herbs are more concentrated. Fresh herbs are recommended for the best flavor, especially in tzatziki.

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Can I make the tzatziki ahead of time?

Absolutely. Tzatziki actually tastes better after a few hours in the fridge. You can make it up to 2 days ahead, just give it a good stir before serving.

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How do I keep the meatballs from falling apart?

Be sure to use an egg and breadcrumbs to bind the mixture, and avoid overmixing. If the mix feels too wet, add a touch more breadcrumbs. If it’s too dry, a drizzle of olive oil or a spoonful of yogurt can help.

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Can I make this dairy-free?

Yes, swap the Greek yogurt in tzatziki for a non-dairy yogurt like coconut or almond-based. Just make sure it’s plain and unsweetened.

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What’s the best way to reheat leftovers?

Reheat the meatballs in a skillet with a splash of water or broth over medium heat, or in the oven. Avoid microwaving tzatziki—keep it cold and fresh.

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Can I serve this to kids?

Definitely! These meatballs are flavorful but not spicy, making them great for kids. You can leave out any optional red pepper flakes if you’re worried about heat.

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Is this recipe good for meal prep?

Yes! It keeps well in the fridge and freezer. Just store meatballs and tzatziki separately. It’s perfect for assembling bowls, wraps, or quick grab-and-go lunches.

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Conclusion

Greek Turkey Meatballs with Tzatziki Sauce is one of those recipes I keep coming back to—light yet satisfying, healthy but never boring. With its bold herbs, juicy meat, and creamy tzatziki, it’s a dish that feels just as at home on a casual lunch plate as it does on a party platter. Whether you’re cooking for your family, prepping for the week, or impressing guests with a Mediterranean-inspired meal, this recipe brings flavor, flexibility, and feel-good satisfaction to the table.

Ready to make your new go-to favorite?

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