Greek Turkey Meatballs with Tzatziki – Light, Fresh, and Full of Flavor

Greek Turkey Meatballs with Tzatziki are a lighter, Mediterranean-inspired twist on traditional meatballs — bursting with fresh herbs, garlic, and lemon. Served with creamy, cool tzatziki sauce, these juicy meatballs offer a beautiful balance of bold and refreshing flavors.

This dish is inspired by the Greek keftedes, which are often made with beef or lamb and pan-fried. In this version, lean ground turkey keeps things lighter without sacrificing taste, while herbs like dill, oregano, and parsley bring that classic Mediterranean aroma. These meatballs are perfect for meal prep, weeknight dinners, or party appetizers, and the tangy tzatziki brings everything together in one delicious bite.

Ingredients Overview

Let’s look at what you need to make these flavorful Greek turkey meatballs and the creamy tzatziki sauce that pairs with them.

For the Turkey Meatballs:

• Ground Turkey: Use 93% lean turkey for a good balance of moisture and flavor. Avoid 99% lean breast meat — it can dry out easily.

• Red Onion: Finely grated or minced for both moisture and punch. Shallots work as a mild substitute.

• Garlic: Essential for authentic flavor. Use fresh garlic cloves for the most impact.

• Fresh Parsley and Dill: These herbs define the Mediterranean flavor profile. Flat-leaf parsley and fresh dill are best, but you can use dried in a pinch (reduce quantity).

• Dried Oregano: A classic Greek herb — its earthy notes complement the lemon beautifully.

• Lemon Zest: Adds brightness and a subtle tang without adding moisture.

• Breadcrumbs: Help bind the meatballs and absorb juices. Panko gives a lighter texture; gluten-free breadcrumbs work well too.

• Egg: The binding agent that holds everything together.

• Salt and Pepper: Basic but crucial — season generously.

For the Tzatziki Sauce:

• Greek Yogurt: Full-fat or 2% gives the creamiest result. Non-dairy alternatives like coconut or almond yogurt can be used for dairy-free versions.

• Cucumber: Grated and squeezed dry to avoid a watery sauce.

• Garlic: Just a clove or two — raw garlic adds a sharp contrast to the yogurt.

• Lemon Juice: Freshly squeezed for tang and balance.

• Fresh Dill: Classic tzatziki flavor — don’t skip this one.

• Olive Oil: Adds silkiness and richness.

• Salt and Pepper: To round out the flavors.

Step-by-Step Instructions

These meatballs are simple to make and bake beautifully in the oven — no frying needed.

1. Prep the Tzatziki (First)

Start with the sauce so the flavors can meld.

• Grate half a cucumber, sprinkle with a little salt, and let it sit for 10 minutes.

• Squeeze out excess moisture using a cheesecloth or paper towels.

• In a bowl, mix the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, olive oil, salt, and pepper.

• Stir well, taste, and adjust seasoning. Chill in the fridge while you make the meatballs.

2. Make the Meatball Mixture

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

• In a large bowl, combine the ground turkey, grated onion, garlic, chopped parsley, dill, oregano, lemon zest, breadcrumbs, egg, salt, and pepper.

• Mix gently with your hands or a fork until just combined — avoid overmixing to keep them tender.

3. Shape and Bake

• Scoop out tablespoon-sized portions and roll into meatballs.

• Place evenly on the prepared baking sheet.

• Bake for 18–22 minutes, turning halfway if you want even browning.

• Meatballs should reach an internal temperature of 165°F (74°C) and be golden brown on the outside.

4. Serve with Tzatziki

• Spoon the chilled tzatziki over the meatballs or serve on the side for dipping.

• Garnish with extra dill or a squeeze of lemon if desired.

Tips, Variations & Substitutions

• Add Crumbled Feta: Mix 1/4 cup of feta into the turkey mixture for a tangy boost.

• Pan-Searing Option: For a golden crust, sear meatballs in olive oil for 2–3 minutes per side before finishing in the oven.

• Spice It Up: Add a pinch of red pepper flakes or finely chopped jalapeño for mild heat.

• Meal Prep Friendly: Both the meatballs and sauce can be made ahead and stored separately. They reheat well and are great for lunches.

• Low-Carb Option: Use almond flour instead of breadcrumbs.

• Dairy-Free Tzatziki: Swap Greek yogurt for a thick plant-based alternative like coconut or cashew yogurt.

• Herb Swap: Fresh mint can be added or substituted for dill in the sauce for a different twist.

Serving Ideas & Occasions

These Greek turkey meatballs with tzatziki are incredibly versatile. Here’s how to serve them for different meals or events:

• Meal Bowl: Serve over rice, quinoa, or orzo with a Greek salad and roasted veggies.

• Pita Wraps: Tuck meatballs into warm pita with tzatziki, tomatoes, cucumber, and red onion for a Mediterranean sandwich.

• Party Appetizer: Serve mini meatballs on skewers or toothpicks with tzatziki as a dip.

• Weeknight Dinner: Pair with couscous and sautéed greens for a quick and healthy meal.

• Lunchbox Friendly: Pack with a side of hummus, olives, and sliced veggies.

Nutritional & Health Notes

These Greek turkey meatballs are packed with lean protein and fresh herbs, making them a lighter and nutrient-dense alternative to traditional meatballs.

• High Protein: Turkey is a lean source of protein that supports muscle repair and satiety.

• Low in Carbs: Especially when served with salad or veggie sides.

• Healthy Fats: Olive oil and Greek yogurt provide heart-healthy monounsaturated fats.

• Gut Health: Greek yogurt and garlic offer natural probiotics and antibacterial properties.

• Portion Control: 4–5 meatballs with a generous spoon of tzatziki makes a satisfying and balanced serving.

FAQs

Q1: Can I freeze the meatballs?

A1: Yes! Cooked meatballs freeze well. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the oven or microwave until warmed through.

Q2: Can I use ground chicken instead of turkey?

A2: Absolutely. Ground chicken is a great alternative and works well with the same herbs and seasonings.

Q3: How long does homemade tzatziki last?

A3: It keeps for 3–4 days in the fridge. Store it in a sealed container and stir before serving, as some separation may occur.

Q4: Can I pan-fry the meatballs instead of baking?

A4: Yes. Heat olive oil in a skillet over medium heat and cook the meatballs for 3–4 minutes per side until browned and cooked through. Baking is less hands-on and cleaner, though.

Q5: Are these meatballs good for meal prep?

A5: Definitely. Make a big batch and store in the fridge for 4 days or freeze. They’re great cold or reheated and pair with a variety of sides.

Q6: Can I make this dish dairy-free?

A6: Yes. For the meatballs, skip any added cheese. For the tzatziki, use unsweetened non-dairy yogurt like coconut or almond-based yogurt.

Q7: What should I serve on the side?

A7: Try lemon rice, roasted potatoes, a fresh cucumber-tomato salad, or warm pita bread. They all complement the Greek flavors beautifully.

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