Greek Turkey Meatballs with Tzatziki Recipe

If you’re craving a fresh, flavorful, and deeply satisfying meal that still feels light and sunny, Greek Turkey Meatballs with Tzatziki might just become your newest weeknight delight. These juicy, herb-packed meatballs are inspired by classic Greek flavors and paired with a bright, creamy tzatziki sauce that makes every bite sing.

this Recipe

Ingredients You’ll Need

These Greek Turkey Meatballs with Tzatziki use a handful of everyday ingredients that, when brought together, create an explosion of Mediterranean flavor. Each ingredient is chosen for its ability to add moisture, brightness, or just the right boost of herby goodness to the mix.

• Ground turkey (1lb, ideally 93/7 lean): Offers a juicy, protein-packed foundation that keeps things light and tender.
• Garlic (2 cloves, minced): Adds that classic, aromatic punch to every bite.
• Red onion (1/4 large): Grated or finely diced for a hint of sweetness and subtle crunch throughout the meatballs.
• Egg (1): Acts as the essential binder, ensuring your meatballs stay together while cooking.
• Breadcrumbs or almond flour (1/2 cup): Soaks up moisture for a tender texture—and almond flour makes a wonderful gluten-free swap!
• Fresh dill (1/4 cup, chopped): This herb is the secret to true Greek flavor—dill brightens and elevates the whole dish.
• Dried oregano (1/2 tbsp): Brings that earthy, savory Mediterranean undertone we all adore.
• Salt (1 tsp) & pepper (1/2 tsp): Simple, but absolutely crucial for seasoning and balance.
• Olive oil (2 tbsp): For searing, it delivers golden edges and keeps the meatballs juicy.
• Tzatziki sauce (see recipe below): The creamy, garlicky, cucumber-y sauce ties everything together—don’t skip it!
• Tomato Cucumber Feta Salad (optional): Adds a crisp, fresh side that’s classically Greek.

Variations

Part of the magic of Greek Turkey Meatballs with Tzatziki is how simple they are to personalize. Whether you’re looking to make them gluten-free, amp up the veggies, or play with herbs and spices, you’ve got lots of delicious room to experiment.

• Chicken instead of turkey: Swap in ground chicken for a slightly lighter flavor profile and equally tender results.
• Gluten-free: Use almond flour or your favorite gluten-free breadcrumbs to keep the recipe celiac-friendly without losing any texture.
• Add spinach or grated zucchini: Mix in a handful of finely chopped spinach or grated zucchini for extra nutrition and color.
• Feta-stuffed meatballs: For a cheesy surprise, tuck a small cube of feta in the center of each meatball before cooking!
• Spice it up: A pinch of crushed red pepper or a little smoked paprika adds heat and depth.

How to Make Greek Turkey Meatballs with Tzatziki

Step 1: Mix Up the Meatball Mixture

In a large bowl, combine your ground turkey and minced garlic. Grate the red onion right into the bowl (or chop it as fine as you can), then add the egg, breadcrumbs or almond flour, fresh dill, dried oregano, salt, and pepper. Dive in with clean hands and gently mix until everything is just combined—be careful not to overmix for the most tender meatballs.

Step 2: Shape the Meatballs

Scoop about 2 tablespoons of the mixture and roll it between your palms to form meatballs, aiming for roughly walnut-sized balls. You should get around 14 meatballs—don’t worry if they’re not all identical; a little rustic charm is part of the fun!

Step 3: Sear for Golden Perfection

Heat the olive oil in a large skillet or sauté pan over medium heat. When the oil shimmers, add your meatballs in a single layer (work in batches if needed). Cook for 7-8 minutes, turning them every so often to brown all sides. They’re done when they reach 165°F inside and have a gorgeous golden crust.

Step 4: Whip Up the Tzatziki

While the meatballs cook, prepare your tzatziki. Simply mix together plain Greek yogurt, finely grated cucumber, minced garlic, a squeeze of lemon, a splash of olive oil, chopped fresh dill, and a pinch of salt. Taste and adjust as you like—tzatziki is meant to be zippy and refreshing!

Step 5: Serve and Savor

Arrange your Greek Turkey Meatballs with Tzatziki on a bed of fluffy rice or alongside a crisp tomato cucumber feta salad. Spoon over a generous dollop of tzatziki, then dig in while everything is fresh and vibrant!

How to Serve Greek Turkey Meatballs with Tzatziki

Garnishes

For a stunning, appetizing finish, sprinkle your meatballs with extra chopped dill or parsley, a big shower of crumbled feta, and a squeeze of lemon. A drizzle of good olive oil over the top ties everything together beautifully.

Side Dishes

Greek Turkey Meatballs with Tzatziki are wonderfully versatile—try them over fluffy rice, warm pita, or orzo. They also pair perfectly with a bright tomato cucumber feta salad, roasted veggies, lemon potatoes, or even simple steamed greens for a light meal.

Creative Ways to Present

Turn your Greek meatballs into party-perfect appetizers by skewering them with a chunk of cucumber or tomato, or tuck them into pita pockets with crunchy veggies and spoonfuls of tzatziki. For family dinners, serve everything family-style—everyone will love building their own Mediterranean bowls!

Make Ahead and Storage

Storing Leftovers

Leftover Greek Turkey Meatballs with Tzatziki will keep happily in an airtight container in the fridge for up to 4 days. Store the meatballs and tzatziki separately to keep everything fresh and the sauce at its creamiest.

Freezing

If you want to get ahead on busy weeks, you can freeze cooked (or uncooked) meatballs—just lay them on a baking sheet to solidify before transferring to a freezer bag. Tzatziki doesn’t freeze well due to the yogurt, so plan to whip up a fresh batch when serving.

Reheating

For best results, reheat meatballs gently in a skillet over medium-low heat or in a 325°F oven until heated through. A splash of broth or water prevents them from drying out. Serve with a fresh scoop of cool tzatziki on top!

FAQs

Final Thoughts

There’s something irresistibly cheerful and inviting about Greek Turkey Meatballs with Tzatziki—it’s a dish that’s as at home on a busy Tuesday as it is at a relaxed weekend dinner with friends. I hope you give it a try soon (and maybe get a little messy with the tzatziki—no judgment here!). Kalí órexi!

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