Greek Turkey Meatballs with Tzatziki

Name: Greek Turkey Meatballs with Tzatziki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 lb (450g) ground turkey (preferably lean); ⅓ cup breadcrumbs (regular or gluten-free); 1 large egg; 3 garlic cloves, minced; ¼ cup finely chopped onion; ¼ cup fresh parsley, chopped; 1 tsp dried oregano; ½ tsp ground cumin; ½ tsp salt; ¼ tsp black pepper; Olive oil for cooking (if pan-frying); 1 cup Greek yogurt (plain, full-fat or low-fat); ½ cucumber, grated and drained; 1 garlic clove, minced; 1 tbsp lemon juice (freshly squeezed); 1 tbsp fresh dill, chopped; 1 tbsp olive oil; Salt and pepper to taste

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Growing up, one of my favorite memories was walking into my grandmother’s kitchen and catching the scent of garlic, lemon, and herbs dancing in the air. She was always crafting something simple yet magical. That’s the inspiration behind these Greek Turkey Meatballs with Tzatziki—a dish that captures Mediterranean warmth without overwhelming your weeknight dinner plans.

Whether you’re just learning to navigate the kitchen or looking to impress without the stress, this easy sheet pan dinner is a go-to. It’s packed with lean protein, fresh herbs, and creamy tzatziki, all coming together in under 40 minutes. Plus, it’s incredibly versatile and healthy, making it a star in any beginner cook’s rotation.

Why This Recipe is Special

Greek Turkey Meatballs with Tzatziki are the kind of meal that feels indulgent but is secretly nourishing. The meatballs are tender and juicy, infused with earthy oregano, fresh parsley, and a hint of cumin. Tzatziki—a cooling yogurt and cucumber sauce—adds the perfect creamy counterbalance. This dish is beginner-friendly, budget-conscious, and ideal for weekly meal prep or quick and healthy meals.

You’ll love that this dinner is:

Protein-rich and low in saturated fat
Customizable to different diets (gluten-free, dairy-free, keto)

Simple to make with basic pantry staples
Great for leftovers and lunch boxes

Ingredients and Preparation

Ground Turkey
This is your lean protein base. It’s lower in fat than beef, cooks quickly, and absorbs all the wonderful Mediterranean spices.

Breadcrumbs
Used to bind the mixture and add a subtle texture. Panko or gluten-free options work well too.

Egg
Acts as a glue that holds the meatballs together during cooking.

Garlic and Onion
Classic aromatics that provide depth and a savory foundation.

Fresh Parsley and Oregano
Parsley brings a bright freshness, while oregano lends that unmistakable Greek flair.

Cumin, Salt, and Pepper
Cumin adds earthiness, while salt and pepper enhance and balance all the flavors.

Olive Oil (for pan-frying or brushing before baking)
Adds a hint of richness and helps crisp the exterior.

For the Tzatziki Sauce:

Greek Yogurt
The creamy base—full-fat for richness or low-fat for a lighter version.

Cucumber
Provides texture and freshness. Make sure to drain it well to avoid a watery sauce.

Garlic and Lemon Juice
Sharp and zesty—these wake up the entire dish.

Fresh Dill
This herb defines tzatziki and gives it its classic herbal note.

Olive Oil, Salt, and Pepper
Round out the sauce with smoothness and seasoning.

Optional substitutions:

Swap turkey for ground chicken or beef
Use almond flour or oat flour for gluten-free meatballs

Try plant-based yogurt for a dairy-free tzatziki

Step-by-Step Instructions

Step 1 Start by preheating your oven to 400°F (200°C) if you’re baking the meatballs. In a large bowl, combine ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin, salt, and pepper. Mix everything until well blended but avoid over-mixing as that can make the meatballs tough.

Step 2 Use your hands or a small cookie scoop to shape the mixture into uniform meatballs, roughly 1 to 1.5 inches in size. You should get about 16–20 meatballs. Place them on a lined baking sheet if baking or set them aside if using a skillet or air fryer.

Step 3 Choose your cooking method:

Oven: Bake the meatballs for 15–20 minutes until they’re golden brown and reach an internal temperature of 165°F (74°C).
Pan-fry: Heat a drizzle of olive oil in a skillet over medium heat. Cook the meatballs in batches, 4–5 minutes per side, until cooked through.

Air fryer: Set to 380°F (193°C) and cook meatballs for 10–12 minutes, flipping halfway through.

Step 4 While the meatballs are cooking, make the tzatziki. Grate half a cucumber and squeeze out as much liquid as possible using a cheesecloth or paper towel.

Step 5 In a bowl, mix the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, and olive oil. Stir well. Season with salt and pepper, then refrigerate for at least 30 minutes for optimal flavor.

Step 6 Serve the warm meatballs with a generous spoonful of chilled tzatziki. Enjoy immediately or store for later.

Beginner Tips and Notes

Avoid Overmixing: Gently fold the mixture until just combined to prevent dense meatballs.
Even Sizing Matters: Uniform meatballs ensure even cooking—aim for similar size.

Check for Doneness: Use a meat thermometer to confirm they’ve hit 165°F inside.
Tzatziki Thickness Tip: Really squeeze that cucumber dry to avoid a runny sauce.
No Skillet? No Problem: Sheet pan baking is the easiest method for beginners and cleanup is a breeze.

Serving Suggestions

With Pita and Hummus: Serve in warm pita pockets with chopped lettuce, tomatoes, and a drizzle of hummus.
Make a Mediterranean Bowl: Layer meatballs over rice or quinoa with olives, cherry tomatoes, red onion, and a tzatziki drizzle.
As an Appetizer: Serve on toothpicks with a side of tzatziki for dipping at parties.

Storage Tip: Keep meatballs and sauce in separate airtight containers. They’ll last 3–4 days in the fridge. The meatballs can also be frozen for up to 3 months.

Conclusion

This lemon herb chicken recipe—wait, let’s call it what it is: an easy sheet pan dinner that doubles as comfort food and healthy meal prep hero—is a win on all fronts. Whether you’re brand new to the kitchen or just want a reliable, flavor-packed dinner, Greek Turkey Meatballs with Tzatziki will not let you down.

Have you tried this recipe? I’d love to hear how it turned out. Drop your tips, swaps, or serving ideas in the comments. Let’s get cooking together!

FAQ About Greek Turkey Meatballs with Tzatziki

Can I make the meatballs ahead of time?

Yes, you can prepare the meatball mixture a day in advance and store it in the fridge. Alternatively, you can cook the meatballs and refrigerate or freeze them for later use.

What if I don’t have fresh herbs?

Dried herbs are a suitable substitute. Use about one-third of the amount since dried herbs are more concentrated. For example, if the recipe calls for 1 tablespoon fresh dill, use 1 teaspoon dried.

Is it necessary to drain the cucumber for tzatziki?

Yes, draining is essential to prevent the sauce from becoming watery. Grate the cucumber and press out as much moisture as possible using a paper towel or cheesecloth.

Can I use a different type of meat?

Absolutely! Ground chicken or lean beef are great alternatives. Just make sure the meat reaches an internal temperature of 165°F (74°C).

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