Mediterranean Greek Turkey Meatballs with Tzatziki
These Mediterranean Greek Turkey Meatballs with Tzatziki are tender, juicy, and packed with fresh herbs and spices that make every bite pop with flavor. The lean ground turkey absorbs the aromatic blend of oregano, cumin, garlic, and parsley, while the creamy homemade tzatziki adds a cool, refreshing balance. Served with pita, tomatoes, and red onion, this dish makes a light yet satisfying meal that’s perfect for lunch, dinner, or even meal prep.
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4
Ingredients
For the Meatballs:
500g (1 lb) ground turkey
1 small onion, grated
2 cloves garlic, minced
¼ cup breadcrumbs
1 egg
1 tsp dried oregano
½ tsp ground cumin
1 tbsp chopped fresh parsley or dill
Salt & black pepper, to taste
1 tbsp olive oil (for cooking)
For the Tzatziki Sauce:
½ cup Greek yogurt
¼ cucumber, grated and drained
1 small garlic clove, minced
1 tsp lemon juice
1 tbsp olive oil
Salt & pepper, to taste
For Serving (Optional):
Pita bread or flatbreads
Cherry tomatoes
Red onion slices
Fresh herbs for garnish
Instructions
Prepare the Tzatziki Sauce:
Grate the cucumber and squeeze out excess moisture using a clean towel or paper towel.
In a bowl, combine the Greek yogurt, cucumber, minced garlic, lemon juice, olive oil, salt, and pepper.
Mix well, taste, and adjust seasoning if needed. Refrigerate until ready to serve.
Make the Meatball Mixture:
In a large bowl, combine ground turkey, grated onion, minced garlic, breadcrumbs, egg, oregano, cumin, parsley (or dill), salt, and pepper.
Mix gently with your hands or a spoon until evenly combined. Avoid overmixing to keep the meatballs tender.
Shape and Cook:
Roll the mixture into small meatballs (about 1 inch in diameter).
Heat olive oil in a large skillet over medium heat.
Add the meatballs in batches and cook for 10–12 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F or 74°C).
Serve:
Serve the warm turkey meatballs with a generous dollop of tzatziki sauce.
Add pita bread, cherry tomatoes, and red onion slices on the side.
Garnish with fresh herbs like parsley, mint, or dill for a Mediterranean touch.
Tips:
Keep them juicy: Don’t overmix the meatball mixture—just combine until everything holds together. Overmixing can make the meatballs dense and dry.
Grated onion matters: Grating the onion (instead of chopping) helps add moisture and flavor evenly throughout the turkey.
Test one first: Cook a small meatball to taste for seasoning before cooking the full batch.
Avoid sticking: Lightly oil your hands when rolling the meatballs to keep them from sticking.
Oven option: You can also bake them at 400°F (200°C) for 15–18 minutes on a parchment-lined tray if you prefer a lighter, hands-off method.
Extra flavor: Squeeze a bit of lemon juice over the cooked meatballs before serving to brighten up the dish.
Variations:
Add cheese: Mix a bit of crumbled feta into the meatball mixture for a rich, tangy bite.
Spice it up: Add a pinch of chili flakes or cayenne pepper for mild heat.
Gluten-free option: Use almond flour or gluten-free breadcrumbs instead of regular ones.
Herb swap: Replace parsley with dill, mint, or basil depending on your flavor preference.
Low-carb version: Skip the pita and serve the meatballs over a bed of cauliflower rice or a Greek salad.
Tzatziki twist: Stir in chopped fresh mint or a bit of dill to enhance the coolness of the sauce.
Meal prep idea: Store cooked meatballs and tzatziki separately in the fridge for up to 4 days—they reheat beautifully and make great lunch bowls.
Q&A
Q: Can I use ground chicken instead of turkey?
A: Yes. Ground chicken works well and gives a similar light flavor. Just be careful not to overcook it, as it can dry out faster than turkey.
Q: What’s the best way to prevent the meatballs from falling apart?
A: Make sure the mixture isn’t too wet. If it feels sticky or loose, add a bit more breadcrumbs until it holds together easily. Chilling the meatballs for 10–15 minutes before cooking also helps them firm up.
Q: Can I make these ahead of time?
A: Definitely. You can form the meatballs a day ahead and refrigerate them raw, or cook and store them in an airtight container for up to 4 days. Reheat in the oven or a skillet before serving.
Q: Is the tzatziki sauce necessary?
A: It’s highly recommended! The cool, garlicky sauce balances the warm, spiced meatballs beautifully. But you can also use hummus, tahini, or a light yogurt sauce if preferred.
Q: Can I freeze these meatballs?
A: Yes. Once cooked and cooled, freeze the meatballs on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll last up to 3 months. Reheat directly from frozen or thaw overnight.
Nutrition
(Per Serving – Serves 4)
Calories: ~340 kcal
Protein: 31g
Carbohydrates: 8g
Fat: 20g
Fiber: 1g
Sugar: 2g
Sodium: ~420mg
Calcium: 8% DV
Iron: 12% DV
(Values will vary depending on ingredients and serving size.)
Conclusion
Mediterranean Greek Turkey Meatballs with Tzatziki are a wholesome, protein-packed meal that delivers comfort and freshness in every bite. The combination of aromatic herbs, juicy turkey, and creamy tzatziki makes this dish both light and satisfying. It’s perfect for busy weeknights, meal prep, or entertaining guests who appreciate bold yet balanced flavors. Serve them with pita, fresh vegetables, or a side of couscous for a complete Mediterranean-inspired meal that feels homemade and healthy.