Greek turkey meatballs with tzatziki sauce are one of those weeknight wins — light enough for a quick dinner, flavorful enough to feel special. This recipe pairs lean ground turkey with classic Mediterranean herbs and a bright, cooling tzatziki that makes every bite pop. It’s perfect for busy families, meal prep bowls, or a casual dinner with friends — and yes, it’s an easy turkey meatball recipe you’ll return to again and again. If you love creamy sides, try pairing with chicken enchiladas with sour cream white sauce for a saucy, comforting combo.
What makes this recipe special
These baked meatballs are a simple, healthier take on a Greek favorite — they’re moist, well-seasoned, and don’t need frying. Using Parmesan and breadcrumbs keeps the texture satisfying while Greek yogurt tzatziki adds protein and bright acidity without heaviness. This is a budget-friendly, family-friendly entrée that doubles as great leftovers.
“Family-approved: big flavor, ready in under 30 minutes — one of our weekly staples!”
Benefits at a glance:
- Lean protein from ground turkey keeps calories down.
- Baked, not fried — less oil and less fuss.
- Quick to mix and bake for easy weeknight cooking.
- Versatile: serve on pita, over salad, or with rice.
The cooking process explained
Start by combining the meatball ingredients, shape into even portions, and bake until just cooked through. While they cook, make the tzatziki by draining the cucumber well, then folding it into Greek yogurt with lemon, garlic, and dill. The result is a crunchy exterior with a tender center and a bright, cooling sauce that balances the savory meatballs.
What you’ll need
1 lb ground turkey, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 2 cloves garlic, minced, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, 1/2 cup plain Greek yogurt, 1/2 cucumber, grated and drained, 1 clove garlic, minced (for tzatziki), 1 tbsp lemon juice, 1 tbsp fresh dill (optional)
Substitution tips:
- No breadcrumbs? Use crushed crackers or quick oats (pulse in a blender).
- Swap Parmesan for pecorino or a salty feta crumble (add at end to avoid drying).
- If you prefer a spicier meatball, stir in 1/4–1/2 tsp red pepper flakes.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground turkey, breadcrumbs, Parmesan, egg, 2 cloves minced garlic, dried oregano, salt, and black pepper. Mix gently until evenly blended — avoid overworking.
- Shape the mixture into 1–1.5 inch meatballs (about 16–18), spacing them on the prepared sheet.
- Bake for 20–25 minutes, until a thermometer reads 165°F (74°C) at the center and meatballs are lightly golden.
- Meanwhile, make the tzatziki: squeeze excess water from the grated, drained cucumber. Stir together 1/2 cup plain Greek yogurt, the cucumber, 1 clove minced garlic, 1 tbsp lemon juice, and 1 tbsp fresh dill (optional). Season to taste.
- Plate the meatballs warm with a generous side of tzatziki and serve.
Best ways to enjoy it
These meatballs are incredibly adaptable:
- Serve in warm pita pockets with lettuce, tomatoes, and extra tzatziki for lunch.
- Build a grain bowl with couscous or quinoa, roasted vegetables, and meatballs on top.
- Offer as an appetizer with toothpicks and a bowl of tzatziki for dipping at parties.
For a rich, creamy contrast on the side, you can also pair the meal with sour cream white sauce-style dishes when you want extra indulgence.
Storage and reheating tips
- Refrigerator: Store cooled meatballs in an airtight container for up to 4 days. Keep tzatziki separate for the best texture (up to 3 days).
- Freezer: Flash-freeze meatballs on a tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm frozen/thawed meatballs in a 350°F oven for 10–12 minutes, or microwave single portions for 60–90 seconds. Reheat tzatziki only briefly (or keep chilled) — it’s best served cold.
Pro chef tips
- Drain the cucumber: squeezing out moisture prevents watery tzatziki and keeps the sauce thick.
- Don’t overmix the meat: mix until just combined to keep meatballs tender.
- Uniform size: use a tablespoon or small cookie scoop for evenly cooked meatballs.
- Crispier exterior: place meatballs on a wire rack over the baking sheet to let air circulate.
- Make ahead: shape meatballs and freeze raw on a tray; bake straight from frozen, adding a few extra minutes.
Creative twists
- Add feta: crumble 2 tbsp into the mix for a saltier, more Greek-forward profile.
- Swap proteins: use ground lamb for a richer flavor or ground chicken if you prefer milder meat.
- Spicy version: add 1/2 tsp smoked paprika and 1/4 tsp cayenne to the meat mixture.
- Low-carb option: replace breadcrumbs with almond flour (note slight texture change).
FAQ
Q: Can I make these meatballs on the stovetop instead of baking?
A: Yes. Brown meatballs in a skillet over medium heat with a bit of oil, turning to brown all sides, then reduce heat and cover to finish cooking for about 10–12 minutes, ensuring an internal temp of 165°F.
Q: Can I prepare the tzatziki in advance?
A: Absolutely. Make tzatziki up to 2 days ahead; it benefits from resting in the fridge as flavors meld. Drain more cucumber if you need a thicker sauce after resting.
Q: Are these meatballs freezer-friendly?
A: Yes — baked meatballs freeze well for up to 3 months. Cool, freeze on a tray, then bag. Reheat from frozen in a 350°F oven, about 12–15 minutes.
Q: What if my meatballs are dry?
A: Avoid overmixing and keep an eye on baking time. Incorporating a tablespoon of olive oil or a bit more grated Parmesan can help retain moisture next time.
Internal link suggestions (anchor text only):
- Chicken Enchiladas with Sour Cream White Sauce
- Creamy Sour Cream White Sauce Enchiladas
Greek Turkey Meatballs with Tzatziki Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
Light and flavorful Greek turkey meatballs paired with a bright tzatziki sauce, perfect for quick family dinners or meal prep.
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup plain Greek yogurt
- 1/2 cucumber, grated and drained
- 1 clove garlic, minced (for tzatziki)
- 1 tbsp lemon juice
- 1 tbsp fresh dill (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground turkey, breadcrumbs, Parmesan, egg, 2 cloves minced garlic, dried oregano, salt, and black pepper. Mix gently until evenly blended.
- Shape the mixture into 1–1.5 inch meatballs (about 16–18) and space them on the prepared sheet.
- Bake for 20–25 minutes, until a thermometer reads 165°F (74°C) at the center and meatballs are lightly golden.
- Meanwhile, make the tzatziki: squeeze excess water from the grated cucumber. Stir together 1/2 cup plain Greek yogurt, the cucumber, 1 clove minced garlic, 1 tbsp lemon juice, and 1 tbsp fresh dill (optional). Season to taste.
- Plate the meatballs warm with a generous side of tzatziki and serve.
Notes
These meatballs can be served on pita, over salad, or with rice. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg