Greek turkey meatballs with tzatziki are bright, fresh, and comforting all at once. The meatballs are tender and juicy with herby notes of parsley, mint, and oregano, while the tzatziki adds a cool, tangy contrast from Greek yogurt, grated cucumber, lemon, and garlic. The texture is soft but holds well for baking, and the sauce keeps each bite lively without heavy oil. This recipe is easy and weeknight-friendly: mix, form, and bake—no frying or fuss. Serve on warm pita, over a salad, or with roasted vegetables for a simple meal. If you enjoy other meatball styles, try a different sauce idea like meatballs in creamy sauce for variety.
Why You’ll Love This Greek Turkey Meatballs with Tzatziki
- Lean and light: ground turkey keeps the meatballs lower in fat than beef while staying moist.
- Bright herb flavor: fresh parsley and mint give a clean, Mediterranean lift.
- Easy baking method: hands-off cooking in the oven means less oil and less splatter.
- Fast weeknight dinner: about 30 minutes from start to finish.
- Creamy, cool sauce: tzatziki balances the warm, savory meatballs perfectly.
- Flexible to serve: works as a main, appetizer, sandwich, or salad topper.
- Kid-friendly texture: soft meatballs that are easy to bite for all ages.
What Is Greek Turkey Meatballs with Tzatziki
Greek turkey meatballs with tzatziki are small baked meatballs made from ground turkey mixed with breadcrumbs, fresh herbs, garlic, oregano, and egg. They are seasoned simply with salt and pepper and baked until cooked through. The tzatziki is a yogurt-based sauce made from Greek yogurt, grated and drained cucumber, lemon juice, and garlic. The result is a dish that tastes fresh and savory: herbs and garlic in the meatballs pair with cool, tangy cucumber sauce. This is comfort food with a Mediterranean twist—great for weeknights, light dinners, casual entertaining, or a healthy lunch option.
Ingredients for Greek Turkey Meatballs with Tzatziki
For the Base
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 egg
- Salt and pepper, to taste
For the Sauce
- 1 cup Greek yogurt
- 1 cucumber, grated and drained
- 1 tbsp lemon juice
- 1 clove garlic, minced (for tzatziki)
- Salt, to taste
To Serve
- Serve warm with tzatziki sauce on the side (no extra ingredients required).
Ingredient Notes (Substitutions, Healthy Swaps)
- Ground turkey: you can use 93% lean or 85% lean; 93% keeps the fat lower but still moist. If you only have ground chicken, it’s a fine swap.
- Breadcrumbs: use plain or panko. Panko gives a lighter texture; regular breadcrumbs bind more. For gluten-free, use gluten-free breadcrumbs.
- Fresh herbs: parsley and mint are key for the classic flavor; if you only have one, use extra parsley. Dried mint is not a great substitute—fresh is preferred.
- Greek yogurt: plain Greek yogurt is best for thickness. Nonfat will be tangier and thinner; full-fat will be creamier.
- Cucumber: grate and squeeze out excess moisture to avoid watery tzatziki. You can use a paper towel or a fine sieve.
- Egg: binds the meatballs. For an egg-free option, add 2 tablespoons of plain yogurt plus 1 tablespoon of extra breadcrumbs (optional, see allergy note).
Step-by-Step Instructions
Step 1 – Preheat and prepare
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. This keeps the meatballs from sticking and makes cleanup easy.
Visual cue: oven should be fully heated before meatballs go in.
Step 2 – Mix the meatball base
In a large bowl, combine 1 lb ground turkey, 1/2 cup breadcrumbs, 1/4 cup chopped parsley, 1/4 cup chopped mint, 1 clove garlic (minced), 1 tsp dried oregano, 1 egg, and salt and pepper to taste. Mix until ingredients are just combined—do not overwork the meat. Overmixing can make meatballs dense.
Step 3 – Form the meatballs
Form the mixture into evenly sized meatballs using your hands or a scoop. Place the meatballs on the baking sheet with space between each one so air can circulate and they brown evenly. Aim for golf-ball size or slightly smaller.
Step 4 – Bake until cooked
Bake meatballs in the preheated oven for 20–25 minutes, or until cooked through. Internal temperature should reach 165°F (74°C). If you want a bit more color, broil for 1–2 minutes at the end—watch closely so they don’t burn.
Pro cue: check one thickest meatball with an instant-read thermometer for doneness.
Step 5 – Make the tzatziki
While the meatballs bake, make the sauce. In a separate bowl, mix 1 cup Greek yogurt, grated and drained cucumber, 1 tbsp lemon juice, 1 clove garlic (minced for the tzatziki), and salt to taste. Stir until well combined. Refrigerate until ready to serve so the flavors meld.
Step 6 – Serve
Serve the meatballs warm with the tzatziki sauce on the side. They are great on pita or plated with a simple salad or roasted vegetables.
Pro Tips for Success
- Dry the cucumber well: squeeze grated cucumber with a towel or use a sieve to avoid watery tzatziki.
- Don’t overmix the meat: combine until just mixed to keep meatballs tender.
- Uniform size matters: use a cookie scoop or spoon to make meatballs the same size so they cook evenly.
- Oven temperature: 400°F gives a balance of browning and a short cook time. Lower temps dry them out.
- Use an instant-read thermometer: pull at 165°F for safe, juicy meat.
- Rest briefly: let meatballs rest 3–5 minutes after baking to retain juices.
- Fresh herbs add brightness: chop parsley and mint right before mixing for best flavor.
Flavor Variations
- Optional: Feta and lemon zest — mix 1–2 tablespoons of crumbled feta and 1 tsp lemon zest into the meat mixture for tang and salt.
- Optional: Spicy kick — add 1/4 tsp crushed red pepper flakes or a dash of cayenne to the meat mix.
- Optional: Omit mint — if mint is not available, double the parsley and add 1/2 tsp dried oregano for a simpler herb profile.
- Optional: Dill tzatziki — replace or add 1 tbsp chopped fresh dill to the yogurt sauce for a classic twist.
- Optional: Add onion — finely grated or minced onion (about 2 tbsp) can be mixed into the meatballs for more moisture and flavor.
- Optional: Baked with tomato — spoon 1/2 cup marinara over meatballs in the last 5 minutes for a saucier result (this will change the pure Greek vibe).
Serving Suggestions
- Classic plate: serve meatballs with tzatziki, warm pita, and a simple Greek salad.
- Bowl meal: over cooked rice or quinoa with roasted vegetables and a drizzle of tzatziki.
- Sandwich: stuff in a pita or flatbread with lettuce, tomato, and extra tzatziki.
- Appetizer: serve smaller meatball sizes with toothpicks and a bowl of tzatziki for dipping.
- Family dinner: pair with lemon roasted potatoes and steamed green beans.
- Meal prep lunch: place meatballs over a mixed-green salad with tzatziki as dressing.
Make-Ahead, Storage & Reheating
- Make-ahead: mix meatball mixture and shape into balls, then cover and refrigerate for up to 24 hours before baking. Prepare tzatziki up to 24 hours ahead to let flavors meld.
- Refrigerator storage: cooked meatballs keep in an airtight container for 3–4 days. Store tzatziki separately for up to 3 days.
- Reheating best practice: reheat meatballs in a 325°F oven for 8–12 minutes until heated through to avoid drying out. Microwave in short bursts if needed, but cover to keep moisture. Heat tzatziki only at room temp; do not microwave the sauce.
Storage and Freezing Instructions
- Freezing meatballs: freeze baked meatballs in a single layer on a sheet until solid, then transfer to a freezer bag or container. They keep well for up to 3 months.
- Thawing and reheating: thaw in the refrigerator overnight, then reheat in a 350°F oven for 10–15 minutes or until warmed through.
- Freezing tzatziki is not recommended: yogurt-based sauces can separate and become watery when frozen and thawed. Instead, freeze extra plain yogurt (if desired) and stir fresh cucumber and garlic in after thawing, or make a fresh batch of tzatziki when serving from frozen meatballs.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~300 kcal | ~34 g | ~10 g | ~11 g | ~1 g | ~450 mg
Estimates vary by brands and portions.
FAQ About Greek Turkey Meatballs with Tzatziki
Q: Why are my meatballs dry?
A: Overcooking or overmixing can dry them. Use an instant-read thermometer and stop at 165°F and mix gently.
Q: My tzatziki is too watery — what went wrong?
A: The cucumber was likely not drained well. Squeeze out excess moisture before adding to yogurt.
Q: Can I bake instead of frying?
A: Yes — this recipe is baked at 400°F for 20–25 minutes as written.
Q: Can I use dried herbs instead of fresh?
A: You can, but fresh parsley and mint give a brighter taste. If using dried, use about 1/3 the amount and adjust to taste.
Q: How do I know when meatballs are done?
A: Use an instant-read thermometer and ensure the center reaches 165°F (74°C).
Q: Can I make these dairy-free?
A: You can skip the tzatziki and serve with a dairy-free yogurt alternative, but the flavor and texture will differ from the classic version.
Notes
- For even cooking, make all meatballs the same size; a cookie scoop works well.
- Taste and adjust salt before forming — a small amount in the mix helps flavor without over-salting.
- If you like charred edges, finish under broiler for 1–2 minutes, watching carefully.
- Drain and chill tzatziki for best texture and flavor before serving.
- Leftover tzatziki makes a good dressing for salads or a dip for raw veggies.
Troubleshooting
- Bland meatballs: add a bit more salt, a squeeze of lemon, or a pinch more oregano to lift flavor.
- Meatballs fall apart: add a tablespoon more breadcrumbs or check that the egg was mixed in well as a binder.
- Overcooked and tough: lower oven time or check with a thermometer earlier. Reduce heat slightly next time.
- Watery tzatziki: drain cucumber thoroughly; press with a towel. Refrigerate sauce to allow it to thicken.
- Uneven browning: space meatballs apart on the pan and use a hot, preheated oven for even color.
- Too salty sauce: stir in a little extra yogurt to dilute, or serve sauce in smaller amounts.
Final Thoughts
These Greek turkey meatballs with tzatziki are a simple, fresh, and reliable meal that fits many occasions—weeknight dinners, meal prep, or party platters. The herbs and lemon-touched sauce keep each bite lively while the baking method keeps the process clean and quick. Try the variations or serve with your favorite sides for a crowd-pleasing dish. For another trusted take and inspiration, see Healthy Greek Turkey Meatballs With Tzatziki – Erin Lives Whole.
Greek Turkey Meatballs with Tzatziki
Ingredients
For the Meatballs
- 1 lb ground turkey Use 93% or 85% lean
- 1/2 cup breadcrumbs Plain or panko; gluten-free if needed
- 1/4 cup fresh parsley, chopped Fresh preferred for flavor
- 1/4 cup fresh mint, chopped Fresh is preferred; omit if unavailable
- 1 clove garlic, minced For the meatball mixture
- 1 tsp dried oregano
- 1 number egg Binds the meatballs; optional substitute available for egg-free
For the Tzatziki Sauce
- 1 cup Greek yogurt Plain best for thickness
- 1 number cucumber, grated and drained Squeeze out excess moisture
- 1 tbsp lemon juice
- 1 clove garlic, minced For the tzatziki
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- In a large bowl, combine ground turkey, breadcrumbs, parsley, mint, minced garlic, dried oregano, egg, and salt and pepper to taste. Mix until just combined.
- Form the mixture into evenly sized meatballs and place them on the baking sheet with space between each.
Cooking
- Bake the meatballs in the preheated oven for 20–25 minutes until cooked through, reaching an internal temperature of 165°F (74°C).
- While the meatballs bake, mix Greek yogurt, grated cucumber, lemon juice, minced garlic, and salt in a separate bowl. Stir until well combined and refrigerate until ready to serve.
Serving
- Serve the meatballs warm with tzatziki sauce on the side, or on pita, over salad, or with roasted vegetables.