Greek Turkey Meatballs With Tzatziki Sauce Recipe

There’s something magical about Mediterranean flavors that makes even a simple weeknight dinner feel like a vacation. These Greek Turkey Meatballs With Tzatziki Sauce Recipe have been my go-to recipe for years – the perfect blend of juicy, herby meatballs and cool, creamy yogurt sauce that somehow makes everything better. I first tasted this combo at a tiny Athens taverna years ago and spent months perfecting my version back home. What I love most is how they deliver big flavor without weighing you down. With lean turkey, fresh herbs, and that bright tzatziki, it’s comfort food you can feel good about eating any night of the week!

Table of Contents

Why You’ll Love These Greek Turkey Meatballs with Tzatziki Sauce

Trust me, once you try this recipe, you’ll be hooked! Here’s why it’s become my absolute favorite:

• Healthier without skimping on flavor: Lean turkey keeps it light while feta and herbs pack a punch – my kids never even notice it’s not beef!
• Ready in under 35 minutes: From fridge to table faster than delivery, perfect when you’re hangry after work.
• That tzatziki magic: The cool yogurt sauce transforms simple meatballs into something special – I always make extra for dipping veggies.
• Meal prep superstar: These reheat beautifully, so I double the batch for easy lunches all week.
• Crowd-pleaser guaranteed: Works for dinner parties, potlucks, or picky eaters – my most requested recipe!

Honestly? The hardest part is not eating the whole batch straight off the baking sheet!

Ingredients for Greek Turkey Meatballs with Tzatziki Sauce

Gathering the right ingredients is half the magic – here’s everything you’ll need for these flavor-packed meatballs and that dreamy sauce. I’ve separated them so you can shop and prep without confusion:

For the Meatballs:

• 1 lb ground turkey (I use 93% lean – juicy but not greasy)
• 1/4 cup breadcrumbs (plain or panko both work great)
• 1 large egg (our binding agent that keeps everything together)
• 2 cloves garlic, minced (trust me, fresh makes all the difference)
• 1 tsp dried oregano (the Greek flavor powerhouse!)
• 1/2 tsp salt (don’t skimp – brings out all the flavors)
• 1/4 tsp black pepper (freshly ground if you have it)
• 1/4 cup crumbled feta (the salty surprise inside each bite)
• 1/4 cup chopped fresh parsley (for that bright, herby punch)

For the Tzatziki Sauce:

• 1/2 cup grated cucumber (peeled, seeded, and well-drained – critical step!)
• 1 cup Greek yogurt (full-fat for creaminess, but low-fat works too)
• 1 tbsp lemon juice (fresh squeezed if possible – about half a lemon)
• 1 tbsp olive oil (extra virgin for best flavor)
• 1 clove garlic, minced (yes, more garlic – it’s Greek food!)
• 1/4 tsp salt (to balance the tang)

See? Nothing fancy – just fresh, simple ingredients that sing together. Pro tip: measure everything before you start mixing. It makes the process so much smoother!

Print

How to Make Greek Turkey Meatballs with Tzatziki Sauce

Okay, let’s get cooking! This recipe comes together in three simple parts – the meatballs, the sauce, and bringing it all together. I’ll walk you through each step so you end up with perfectly juicy meatballs and that dreamy tzatziki every time.

Preparing the Meatballs

First, preheat your oven to 375°F (190°C) – this gives it time to reach the right temperature while you prep. Now, grab a large bowl and gently mix all the meatball ingredients except the turkey. Once the breadcrumbs, egg, garlic, and spices are combined, add the ground turkey. Here’s my secret – use your hands to mix just until combined! Overworking the meat makes tough meatballs. Roll tablespoon-sized portions (about 1-inch balls) – I use a small cookie scoop for uniform size. They’ll look small but puff up perfectly.

Making the Tzatziki Sauce

While the oven heats, make the tzatziki. This is crucial – squeeze as much liquid as possible from your grated cucumber (I wrap it in a clean towel and wring it out). In a medium bowl, combine the drained cucumber with yogurt, lemon juice, olive oil, garlic and salt. Stir gently – you want it creamy, not watery. Let it chill in the fridge while the meatballs bake; the flavors get better as it sits!

Cook Options

Baking is my go-to (20 minutes on a parchment-lined sheet), but you can also pan-fry in olive oil over medium heat for about 8 minutes, turning frequently. Either way, they’re done when the internal temperature hits 165°F. Just don’t crowd the pan if frying!

These Greek turkey meatballs with tzatziki sauce are light, flavorful, and perfect for a Mediterranean-inspired meal. For another tasty twist on meatballs, try these Easy Sesame Ginger Meatballs that bring bold Asian flavors to the table.

Tips for Perfect Greek Turkey Meatballs with Tzatziki Sauce

After making these dozens of times (okay, maybe hundreds – we’re obsessed!), I’ve picked up some tricks to guarantee success every time. First, drain that cucumber like your life depends on it – I press mine in a sieve with paper towels until no more liquid comes out. Nothing ruins tzatziki faster than watery sauce! For the meatballs, stick with lean turkey (93%) – it keeps them moist without being greasy. And here’s my secret weapon: let the mixed meatball mixture rest 5 minutes before shaping. This helps the breadcrumbs absorb moisture so they hold together better. Oh, and if your hands get sticky when rolling, dampen them with cold water – the meat won’t stick!

Serving Suggestions for Greek Turkey Meatballs

These little flavor bombs deserve the perfect stage! My favorite way is stuffed in warm pita pockets with extra tzatziki, sliced tomatoes, and red onion – instant gyros at home. For a lighter meal, pile them over a Greek salad with kalamata olives and feta. When I’m feeling fancy, I serve them with lemon rice and roasted veggies. Honestly? They’re fantastic straight from the pan with just that cool, creamy sauce for dipping. Whatever you choose, don’t forget the extra napkins!

Storage and Reheating Instructions

These meatballs are even better the next day as the flavors meld – if you have leftovers, that is! Store cooked meatballs in an airtight container in the fridge for up to 4 days. The tzatziki stays fresh about 3 days (just give it a stir before serving). For freezing, arrange cooled meatballs on a baking sheet to freeze solid first, then transfer to freezer bags for up to 3 months. Reheat in a 350°F oven for 10-15 minutes (20 if frozen) until warmed through. Microwave works in a pinch – just cover with a damp paper towel to keep them moist!

Greek Turkey Meatballs with Tzatziki Sauce Nutrition Information

Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each serving (about 4 meatballs with sauce). Remember, exact numbers can vary based on your specific ingredients – especially the yogurt and turkey fat percentages. But generally, you’re looking at:

• 280 calories – lighter than traditional beef meatballs!
• 30g protein – keeps you full for hours
• 12g fat (only 4g saturated) – thanks to lean turkey
• 10g carbs – mostly from the breadcrumbs
• 450mg sodium – the feta and salt add flavor

Not bad for something that tastes this indulgent, right? The tzatziki adds probiotics from the yogurt too – bonus!

And if you’re craving more global recipe inspiration, explore delicious ideas on Pinterest to keep your menu fresh and exciting.

FAQs About Greek Turkey Meatballs with Tzatziki Sauce

I get so many questions about this recipe – here are the ones that pop up most often in my kitchen and from readers:

Share Your Experience

Did you make these little flavor bombs? I’d love to hear how they turned out! Snap a pic of your masterpiece or tell me your favorite way to serve them in the comments below. Your tips and tweaks might just inspire my next batch!