Greek Turkey Meatballs with Tzatziki

This Greek turkey meatball recipe transforms humble ground turkey into Mediterranean magic with aromatic herbs and cooling tzatziki. I developed this dish while trying to lighten up our family meals without sacrificing flavor, and it's become a regular in our dinner rotation for good reason.

I started making these meatballs after returning from a trip to Greece, determined to recreate those vibrant flavors at home. My kids who normally turn their noses up at turkey now request these weekly.

Ingredients

• Ground turkey provides a lean protein base without the heaviness of beef
• Breadcrumbs keep the meatballs tender and prevent them from becoming too dense
• Fresh garlic and onion create an aromatic foundation
• Dried oregano brings authentic Greek flavor
• Cumin adds unexpected warmth and depth
• Fresh parsley brightens the entire dish
• Greek yogurt forms the creamy base for the cooling tzatziki
• Fresh cucumber adds refreshing crunch and traditional flavor to the sauce
• Lemon juice brings necessary acidity to balance the rich meatballs

Step-by-Step Instructions

Mix the Meatball Ingredients

Combine ground turkey, breadcrumbs, egg, minced garlic, chopped onion, fresh parsley, oregano, cumin, salt, and pepper in a large bowl. Use your hands to gently mix everything together until just combined. The warmth of your hands helps the ingredients bind, but stop mixing as soon as everything is incorporated to keep the meatballs tender.

Form the Meatballs

Scoop about two tablespoons of mixture and roll between your palms to form 1 to 1.5 inch balls. Slightly wet hands prevent sticking and create smoother meatballs. Make them all the same size to ensure even cooking, aiming for about 18 meatballs total.

Cook Using Your Preferred Method

For oven baking, arrange meatballs on a parchment lined baking sheet with a little space between each. The 400°F oven creates a nice exterior while keeping the inside juicy. For pan frying, ensure your oil is hot but not smoking before adding meatballs, and avoid overcrowding the pan which can cause steaming instead of browning. If using an air fryer, a single layer with space between meatballs ensures proper air circulation.

Prepare the Tzatziki

After grating the cucumber, really squeeze out the moisture to prevent watery sauce. Mix with Greek yogurt, garlic, lemon juice, fresh dill, and olive oil, stirring thoroughly to incorporate all flavors. The sauce will continue developing flavor as it chills, so make it first if possible.

Bookmark

My secret ingredient is actually the pinch of cumin, which most Greek recipes don't include. I discovered this addition while experimenting one night when my oregano supply was running low, and it adds a subtle earthiness that complements the Mediterranean flavors perfectly.

Make Ahead Options

These meatballs work wonderfully for meal prep. You can prepare the raw meatball mixture up to 24 hours ahead and store it covered in the refrigerator. For even quicker weeknight dinners, form and cook the meatballs completely, then refrigerate for up to 3 days. The tzatziki actually improves after sitting overnight as the flavors meld together, making this an ideal prepare ahead component.

Creative Serving Ideas

While delicious on their own with tzatziki, these meatballs transform into different meals with minimal effort. Serve them stuffed in warm pita pockets with sliced tomatoes, red onion, and extra tzatziki for Greek street food at home. For a lower carb option, create a Mediterranean bowl with cauliflower rice, cucumber tomato salad, olives, and feta cheese. They also make excellent appetizers when served with toothpicks alongside the tzatziki as a dipping sauce.

Perfect Pairings

The bright, tangy flavors in these meatballs pair beautifully with a crisp white wine like Assyrtiko from Santorini or a light Pinot Grigio. For a non alcoholic option, try sparkling water with cucumber and mint. Traditional Greek side dishes like lemon roasted potatoes, Greek salad, or simple steamed vegetables complete the meal. For special occasions, start with dolmades or spanakopita before serving the meatballs as your main course.

Recipe FAQs

→ Can I make these meatballs ahead of time?

Yes! You can prepare the meatball mixture up to 24 hours in advance and keep it refrigerated. You can also fully cook the meatballs, cool them completely, then refrigerate for up to 3 days or freeze for up to 3 months. The tzatziki sauce can be made 1-2 days ahead and actually improves in flavor when it has time to rest.

→ What's the best way to prevent my meatballs from falling apart?

To ensure your meatballs hold together, make sure your ingredients are well combined but not overworked. The egg and breadcrumbs are binders that help maintain structure. Chilling the formed meatballs for 30 minutes before cooking can also help them hold their shape. When cooking, handle them gently and avoid moving them too much until they've developed a nice crust.

→ How do I know when the turkey meatballs are fully cooked?

Turkey meatballs should reach an internal temperature of 165°F (74°C) to be safely cooked. If you don't have a meat thermometer, cut one meatball in half - the meat should be opaque throughout with no pink remaining. Be careful not to overcook as turkey can dry out quickly.

→ Can I use ground chicken instead of turkey?

Absolutely! Ground chicken makes an excellent substitute for ground turkey in this recipe with virtually no adjustments needed. You could also use a lean ground beef or lamb for a different but still Mediterranean-inspired flavor profile, though cooking times may vary slightly.

→ What can I serve with these meatballs besides the tzatziki?

These Greek meatballs pair wonderfully with many Mediterranean sides. Try serving them with warm pita bread, Greek salad, lemon rice, roasted vegetables, or tabbouleh. They're also delicious in a wrap with fresh vegetables, as part of a mezze platter, or atop a Greek-inspired grain bowl with cucumber, tomatoes, feta, and olives.

→ Is there a dairy-free alternative to the tzatziki sauce?

For a dairy-free tzatziki, substitute the Greek yogurt with a plain dairy-free yogurt alternative made from coconut, almond, or soy. Cashew cream can also work well as a base. Make sure to drain the cucumber thoroughly and add a bit more lemon juice to mimic the tanginess of traditional tzatziki. The other ingredients remain the same.