Name: Greek Turkey Meatballs with Tzatziki
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 lb lean ground turkey (93/7); 1/2 cup panko breadcrumbs; 1/4 cup red onion, finely diced; 3 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 2 tbsp fresh dill, chopped; 1 large egg; 2 tbsp extra virgin olive oil; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 tbsp feta cheese, crumbled; 1 cup Greek yogurt (full-fat for best texture); 1 English cucumber, grated and well-drained; 2 cloves garlic, minced; 2 tbsp fresh lemon juice; 1 tbsp olive oil; 1 tbsp fresh dill, chopped; 1/2 tsp salt

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Looking for a healthy Mediterranean dinner that’s packed with flavor? These Greek turkey meatballs with tzatziki are the perfect solution.

This recipe combines lean ground turkey with traditional Greek herbs and spices, creating tender, juicy meatballs that pair beautifully with cool, creamy tzatziki sauce.

What Makes Greek Turkey Meatballs Special

Greek-style meatballs, known as keftedes, are traditionally made with a blend of aromatic herbs and spices that give them their distinctive Mediterranean flavor. By using ground turkey instead of beef, we create a lighter version that’s still incredibly satisfying.

These baked turkey meatballs are:

Lower in calories than traditional beef meatballs
High in protein
Gluten-free when served without bread
Perfect for meal prep
Kid-friendly

Ingredients for Greek Turkey Meatballs

Greek turkey meatballs with tzatziki ingredients

For the Meatballs:

1 pound lean ground turkey (93/7 lean-to-fat ratio)
1/2 cup panko breadcrumbs
1/4 cup red onion, finely diced
3 cloves fresh garlic, minced
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
1 large egg
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons crumbled feta cheese

For the Homemade Tzatziki:

1 cup Greek yogurt (full-fat for best texture)
1 English cucumber, grated and drained
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon fresh dill, chopped
1/2 teaspoon salt

How to Make Greek Turkey Meatballs

Step 1: Prepare the Tzatziki Sauce

Start with the tzatziki sauce since it tastes better after the flavors have time to blend.

Grate the cucumber using a box grater
Place grated cucumber in a clean kitchen towel and squeeze out excess water
In a medium bowl, combine Greek yogurt, drained cucumber, minced garlic, lemon juice, olive oil, dill, and salt
Mix well and refrigerate for at least 30 minutes

Step 2: Make the Meatball Mixture

Preheat your oven to 400°F (200°C)
In a large mixing bowl, combine ground turkey, breadcrumbs, diced red onion, minced garlic, parsley, dill, and egg
Add olive oil, oregano, cumin, salt, pepper, and crumbled feta
Mix gently with your hands until just combined (don’t overmix)

Step 3: Shape and Bake the Meatballs

Line a baking sheet with parchment paper
Using your hands or a small ice cream scoop, form the mixture into 24 meatballs (about 1.5 inches each)
Place meatballs on the prepared baking sheet, spacing them evenly
Bake for 18-20 minutes until golden brown and cooked through (internal temperature of 165°F)

Serving Suggestions

These Mediterranean turkey meatballs are incredibly versatile. Here are some delicious ways to serve them:

Traditional Greek Style:

Serve with warm pita bread and tzatziki
Add a side of Greek salad with tomatoes, cucumbers, and olives
Include some roasted vegetables like zucchini and bell peppers

As a Main Course:

Serve over fluffy rice or quinoa
Pair with lemon roasted potatoes
Add a dollop of tzatziki on top

For Meal Prep:

Store meatballs and tzatziki separately in the refrigerator
Reheat meatballs in the oven or microwave
Serve over meal prep bowls with vegetables and grains

Greek turkey meatballs with tzatziki served

Tips for Perfect Turkey Meatballs

Don’t Overmix

Overworking the meat can result in tough, dense meatballs. Mix ingredients just until combined.

Keep Them Moist

Turkey is naturally leaner than beef, so the olive oil and egg help keep these meatballs juicy.

Test for Doneness

Use a meat thermometer to ensure meatballs reach 165°F internal temperature.

Make Ahead Options

Form meatballs and freeze on a baking sheet
Transfer frozen meatballs to freezer bags
Bake directly from frozen, adding 5-10 minutes to cooking time

Nutritional Benefits

This healthy Greek recipe offers numerous nutritional advantages:

Ground turkey provides:

High-quality protein for muscle maintenance
Lower saturated fat compared to ground beef
Essential B vitamins

Greek yogurt in tzatziki adds:

Probiotics for digestive health
Calcium for bone health
Additional protein

Fresh herbs contribute:

Antioxidants and vitamins
Natural flavor without excess sodium
Anti-inflammatory compounds

Storage and Reheating

Refrigerator Storage:

Store cooked meatballs for up to 4 days in the refrigerator
Keep tzatziki separate and use within 3 days

Freezer Storage:

Freeze cooked meatballs for up to 3 months
Thaw overnight in refrigerator before reheating

Reheating Instructions:

Oven: 350°F for 10-15 minutes
Microwave: 30-second intervals until heated through
Stovetop: Gently warm in a skillet with a splash of broth

Recipe Variations

Spice Level:

Add red pepper flakes for heat
Include paprika for smokiness

Herb Alternatives:

Substitute fresh mint for dill
Use Italian seasoning if Greek herbs aren’t available

Dairy-Free Option:

Omit feta cheese
Use coconut yogurt for tzatziki

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works perfectly in this recipe. The cooking time and temperature remain the same.

How do I prevent meatballs from falling apart?

Make sure to include the egg and breadcrumbs as binding agents. Don’t skip the resting time after mixing, and handle the mixture gently.

Can I make tzatziki without cucumber?

While cucumber is traditional, you can make a garlic yogurt sauce by omitting the cucumber and adding extra herbs.

Are these meatballs keto-friendly?

To make them keto-friendly, substitute the breadcrumbs with almond flour or crushed pork rinds.

How long does homemade tzatziki last?

Fresh tzatziki stays good in the refrigerator for 3-4 days. The flavors actually improve after the first day.

Can I grill these meatballs instead of baking?

Yes, you can grill them over medium heat for 12-15 minutes, turning occasionally until cooked through.

Greek Turkey Meatballs with Tzatziki

Yield: 4 servings (about 24 meatballs)

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 1 hour 10 minutes

Tender, juicy baked turkey meatballs seasoned with classic Greek herbs and spices, served with cool, creamy homemade tzatziki. A lighter, high-protein Mediterranean dinner that’s perfect for meal prep and family-friendly.

Ingredients

For the Meatballs:

1 lb lean ground turkey (93/7)
1/2 cup panko breadcrumbs
1/4 cup red onion, finely diced
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tbsp fresh dill, chopped
1 large egg
2 tbsp extra virgin olive oil
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp feta cheese, crumbled

For the Tzatziki:

1 cup Greek yogurt (full-fat for best texture)
1 English cucumber, grated and well-drained
2 cloves garlic, minced
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp fresh dill, chopped
1/2 tsp salt

Instructions

Make the tzatziki: Grate the cucumber on a box grater, then place it in a clean kitchen towel and squeeze out as much liquid as possible.
In a bowl, mix Greek yogurt, drained cucumber, minced garlic, lemon juice, olive oil, dill, and salt until smooth. Refrigerate at least 30 minutes.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground turkey, panko, red onion, garlic, parsley, dill, and egg.
Add olive oil, oregano, cumin, salt, pepper, and feta. Mix gently with your hands just until combined; do not overmix.
Form the mixture into 24 meatballs, about 1.5 inches each, using your hands or a small scoop.
Arrange meatballs on the prepared baking sheet with space between them.
Bake 18-20 minutes, until golden and cooked through to an internal temperature of 165°F (74°C).
Serve warm with chilled tzatziki.

Notes

Serving ideas: Serve with warm pita and Greek salad; over rice or quinoa; or with lemon roasted potatoes and extra tzatziki.
Tips: Mix gently to avoid dense meatballs. Olive oil and egg help keep turkey moist. Check doneness with a thermometer (165°F).
Make-ahead: Chill tzatziki up to 3-4 days. Form meatballs and freeze on a tray; transfer to bags and bake from frozen, adding 5-10 minutes.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 315Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 114mgSodium: 490mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 28g

The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.

Author
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Kayden Sanders

Kayden Sanders is the home cook and recipe creator behind KaydenCooks.com. Passionate about simple, flavorful meals made with everyday ingredients, Kayden shares approachable recipes that anyone can make. When not in the kitchen, Kayden loves exploring new flavors, photographing food, and helping others feel confident while cooking at home.

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