Mediterranean Turkey Meatballs

This Greek Turkey Meatballs with Tzatziki recipe transforms humble ground turkey into a Mediterranean feast that's both healthy and packed with flavor. The combination of aromatic herbs and spices in the meatballs paired with the cool, creamy tzatziki creates a perfect balance that will transport your taste buds straight to Greece.

I first made these meatballs when trying to find healthier alternatives to our family's traditional beef recipes. Now they've become our go to weeknight meal that even my picky eaters request regularly. The tzatziki sauce is so good my kids started dipping vegetables in it too.

Ingredients

• Ground turkey: the lean protein base that absorbs all the Mediterranean flavors beautifully
• Breadcrumbs: helps bind the meatballs while keeping them tender
• Egg: essential for holding everything together
• Garlic cloves: adds aromatic depth. Use fresh for best flavor
• Onion: provides natural sweetness and moisture
• Fresh parsley: brightens the flavor and adds color
• Dried oregano: authentic Greek flavor that stands up to cooking
• Ground cumin: adds earthy warmth that complements the turkey
• Salt and pepper: enhances all other flavors
• Olive oil: if pan frying for that golden exterior

• Greek yogurt: provides the creamy tangy base. Full fat yields the richest flavor
• Cucumber: adds refreshing crunch. English cucumbers have fewer seeds
• Garlic: one clove provides just enough bite without overpowering
• Lemon juice: brightens the sauce with essential acidity
• Fresh dill: the signature herb that makes tzatziki distinctive
• Olive oil: adds richness and helps bind the sauce together
• Salt and pepper: balances and enhances the flavors

How To Make Greek Turkey Meatballs with Tzatziki

Prepare the meatball mixture:

Combine ground turkey breadcrumbs egg garlic onion parsley oregano cumin salt and pepper in a large bowl. Use clean hands to gently mix everything together being careful not to overwork the meat which can make your meatballs tough. The mixture should be well incorporated but still light and fluffy.

Form the meatballs:

With slightly damp hands roll the mixture into evenly sized balls about 1 to 1.5 inches in diameter. This should give you approximately 16 to 20 meatballs. Uniform size ensures they cook evenly. Place them on a plate or tray as you work.

Cook the meatballs:

Choose your preferred cooking method. For oven baking arrange on a lined baking sheet and bake at 400°F for 15 to 20 minutes until golden and cooked through reaching 165°F internally. For pan frying heat olive oil in a skillet over medium heat and cook in batches 4 to 5 minutes per side until browned all over. For air frying cook at 380°F for 10 to 12 minutes turning halfway through.

Make the tzatziki sauce:

While the meatballs cook grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels. This prevents watery tzatziki. In a medium bowl combine the drained cucumber with Greek yogurt minced garlic lemon juice chopped dill and olive oil. Stir thoroughly and season with salt and pepper to taste.

Serve and enjoy:

Arrange the cooked meatballs on a serving plate with a bowl of tzatziki alongside. For a complete meal add warm pita bread rice or a fresh Greek salad. The cooling tzatziki perfectly balances the savory meatballs.

The fresh dill in the tzatziki is what truly makes this recipe special for me. I grow it in my garden and the scent always reminds me of summer evenings eating outdoors with family. My grandmother always said that dill is what separates a good tzatziki from a great one and after years of making this recipe I completely agree.

Make Ahead and Storage

These meatballs are perfect for meal prep. You can prepare the meatball mixture up to a day ahead and keep it refrigerated before cooking. Once cooked the meatballs will stay fresh in an airtight container in the refrigerator for up to 4 days. For longer storage freeze the cooked meatballs on a baking sheet until solid then transfer to a freezer bag where they'll keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

The tzatziki sauce can be made up to 2 days ahead and stored in the refrigerator. It might release some liquid over time simply stir before serving. I find the flavors actually develop and improve after the sauce has had a few hours to rest.

Variations and Substitutions

This recipe is incredibly flexible and can be adapted to suit various dietary needs or preferences. For a gluten free version substitute the regular breadcrumbs with gluten free ones or use 2 tablespoons of almond flour. If you prefer a dairy free option you can make a tahini sauce instead of tzatziki using tahini lemon juice garlic and a splash of water.

Ground chicken works beautifully as a substitute for turkey with virtually no other changes needed. For a more traditional Greek approach you could use a combination of ground lamb and beef which adds richness and depth to the flavor profile.

Herbs can be adjusted based on what you have available. Mint makes a wonderful addition to both the meatballs and tzatziki. If fresh herbs are unavailable dried versions will work in a pinch just use about one third of the amount called for in the recipe.

Serving Suggestions

Transform these meatballs into a complete Mediterranean feast with some thoughtful accompaniments. Create a Greek mezze platter by adding hummus roasted red peppers olive tapenade and warm pita bread alongside the meatballs and tzatziki. For a lighter meal serve them over a bed of Greek salad with plenty of feta cherry tomatoes cucumbers and kalamata olives.

They also make excellent pita sandwiches. Simply stuff warm pita pockets with a few meatballs tzatziki sliced red onion tomatoes and lettuce for a portable lunch. For a family style dinner serve with lemon herb rice or roasted potatoes and a side of steamed vegetables drizzled with olive oil.

Recipe FAQs

→ What's the best cooking method for these meatballs?

All three methods (oven-baked at 400°F for 15-20 minutes, pan-fried for 4-5 minutes per side, or air-fried at 380°F for 10-12 minutes) work well. Oven baking uses less oil and allows you to cook all meatballs at once. Pan-frying creates a crispier exterior. The air fryer offers quick cooking with minimal oil while maintaining juiciness.

→ Can I make these meatballs ahead of time?

Yes! Both the meatballs and tzatziki sauce can be prepared in advance. The uncooked meatball mixture can be refrigerated for up to 24 hours. Cooked meatballs stay fresh in the refrigerator for 3-4 days. The tzatziki actually improves in flavor after chilling for at least 30 minutes, and keeps well refrigerated for up to 3 days.

→ How do I prevent my turkey meatballs from being dry?

To ensure juicy turkey meatballs: don't overmix the meat mixture; use lean ground turkey but not extra-lean; include the breadcrumbs and egg which help retain moisture; avoid overcooking (use a meat thermometer to reach 165°F internal temperature); and let the meatballs rest for a few minutes after cooking before serving.

→ What can I substitute for breadcrumbs?

For gluten-free options, use gluten-free breadcrumbs, crushed rice crackers, or ground oats. For low-carb alternatives, try almond flour, crushed pork rinds, or grated Parmesan cheese. Each will slightly alter the texture and flavor but will still help bind the meatballs.

→ What are good side dishes to serve with these meatballs?

These Greek turkey meatballs pair wonderfully with Mediterranean sides like Greek salad, tabbouleh, roasted vegetables, lemon rice, or orzo pasta. For a lighter meal, serve them with a cucumber tomato salad. They're also delicious in pita pockets with lettuce and tzatziki for a sandwich option.

→ Can I freeze these meatballs?

Yes, these meatballs freeze exceptionally well. You can freeze them either raw or cooked. For raw meatballs, place them on a baking sheet until frozen, then transfer to a freezer bag (use within 3 months). For cooked meatballs, cool completely before freezing in airtight containers for up to 3 months. The tzatziki sauce doesn't freeze well, so make that fresh.