Anastasia Rice February 1, 2026

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Greek Turkey Meatballs with Tzatziki

Name: Greek Turkey Meatballs with Tzatziki
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 lb ground turkey; 1/4 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 2 cloves garlic, minced; 1 tsp dried oregano; 1 egg; Salt and pepper to taste; 1 cup plain Greek yogurt; 1 cucumber, grated and drained; 1 tsp lemon juice; 1 clove garlic, minced; Salt to taste

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A tray of steaming, herb-scented meatballs comes out of the oven, the kitchen filling with warm garlic and oregano, while a cool bowl of creamy tzatziki waits to cut through the richness with bright lemon and cucumber. This is the kind of meal that feels like a hug on a busy weeknight, yet is elegant enough to bring to a small gathering. Greek Turkey Meatballs with Tzatziki pair comfort and brightness, making them perfect for family dinners, relaxed weekend lunches, or a light centerpiece for a mezze spread. If you enjoy playful, homey recipes you can serve a few different ways, you might also find inspiration in a rustic, slow roasted poultry dish that brings similar cozy flavors to the table.

What Makes This Special

There is something wonderfully simple about Greek Turkey Meatballs with Tzatziki, they balance crisp oven browning with soft, tender interiors, and the tzatziki adds a cool, tangy contrast. Ground turkey keeps the meatballs light, while Parmesan and breadcrumbs bind everything and add just enough bite. Fresh parsley and oregano bring the herbaceous, Mediterranean character that makes these meatballs unmistakably Greek.

• Juicy texture without heaviness
• Bright tzatziki for contrast
• Quick to assemble and oven-baked for ease

These meatballs travel well from kitchen to table, and they are a friendly blank canvas for family preferences, from adding a little spice to serving them on warm pita with tomato and red onion. They are also a great way to bring Greek flavors into a weeknight routine without a lot of fuss.

Ingredients and Key Notes

A few simple components come together to create the meatballs and the classic tzatziki sauce. Ground turkey provides a lean base, breadcrumbs and egg keep the meatballs tender, and the yogurt sauce gives a cool, creamy finish. If you prefer a different texture, swap plain breadcrumbs for panko for a lighter crumb, and always squeeze excess moisture from the cucumber to keep tzatziki thick.

1 lb ground turkey
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 tsp dried oregano
1 egg
Salt and pepper to taste
1 cup plain Greek yogurt
1 cucumber, grated and drained
1 tsp lemon juice
1 clove garlic, minced
Salt to taste

Note, the grated cucumber should be pressed or wrapped in a cloth and squeezed to remove excess water so the tzatziki does not become runny. For a dairy-free swap, you can use a thick plant-based yogurt, though the flavor will be slightly different from classic tzatziki.

How to Cook Greek Turkey Meatballs with Tzatziki

Preheat the oven to 400°F, the oven should be fully hot so the meatballs develop a golden crust right away. Line a baking sheet with parchment paper to prevent sticking and help with even browning.
In a large bowl, combine the ground turkey, breadcrumbs, Parmesan, chopped parsley, minced garlic, dried oregano, egg, salt, and pepper, use your hands or a wooden spoon to mix until everything is evenly distributed without overworking the meat. The mixture should feel moist and slightly tacky, not dense.
Form the mixture into meatballs about 1 inch in diameter, roll them gently in your palms so each one is compact but not tightly packed, this helps them stay tender inside. Aim for uniform size so they cook evenly and look inviting when plated.
Place the meatballs on the prepared baking sheet with a little space between each one so the hot air can circulate, you should hear a faint sizzle when they hit the tray. Bake for 20 to 25 minutes, watching for a pretty golden-brown color on the outside and a firm but springy texture when pressed gently.
While the meatballs are baking, prepare the tzatziki sauce, stir together the Greek yogurt, grated and drained cucumber, lemon juice, minced garlic, and a pinch of salt, taste and adjust lemon and salt for brightness. The aroma of lemon and garlic will lift the cool creaminess, and the texture should be silky with small cucumber flecks.
Serve the meatballs warm with the tzatziki on the side, spoon a little sauce over a few meatballs and garnish with extra parsley if you like, the contrast of the warm, savory meatballs and the chilled, tangy tzatziki is delightful. The meatballs should have a savory, slightly nutty scent from Parmesan and a fresh herb note from parsley.

Prep ~ 20 minutes, Cook ~ 22 minutes, Total ~ 42 minutes, Servings ~ 4, Kcal ~ approx 350 per serving

Make-Ahead and Prep Tips

These meatballs are very forgiving for planning ahead, you can shape the meatballs up to a day before baking and keep them chilled on a tray covered with plastic wrap. Store them in the refrigerator on the tray or transfer them to an airtight container, and bake from chilled adding a few extra minutes if needed. The tzatziki actually benefits from sitting for 30 minutes to let the flavors meld, so you can make the sauce up to a day ahead and keep it chilled, covered.

If you need to prepare even earlier, both formed meatballs and the finished baked meatballs freeze well, see storage section for details. When assembling for a gathering, arrange the baked meatballs on a warmed platter and serve tzatziki in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley or dill for a fresh finish.

How to Store Leftovers

Refrigerate leftover meatballs in an airtight container for up to 3 to 4 days, place a paper towel between layers if you are stacking them to absorb extra moisture. Tzatziki will keep separately in the fridge for 3 days, after that the texture may thin slightly as the cucumber releases more water. For longer storage, freeze meatballs on a tray until solid, then pack them into freezer bags or containers for up to 3 months.

To reheat gently from refrigerated, warm the meatballs in a 350°F oven for 8 to 12 minutes until heated through, covering loosely with foil to prevent drying. From frozen, thaw in the refrigerator overnight then reheat as above, or bake at 350°F for 20 to 25 minutes if reheating from frozen. A freshness cue is aroma, the meatballs should smell savory and herbaceous, if you detect any sour or off odors it is safer to discard them.

Perfect Pairings

Warm pita bread or crusty rolls to tuck meatballs and tzatziki into a simple sandwich.
A crisp Greek salad with tomato, cucumber, red onion, and olives for a bright contrast.
Oven-roasted vegetables such as zucchini, bell peppers, and red onion for an easy sheet pan side.
Fluffy rice pilaf or herbed couscous to soak up any sauce.
For a casual brunch spread, serve these alongside a savory casserole like a breakfast casserole with biscuits and a bowl of tzatziki for dipping.

These pairings help the meatballs feel at home whether you are serving a small family dinner or a laid-back buffet.

Make It Your Own

Add heat, stir a pinch of red pepper flakes or a splash of hot sauce into the meatball mix for a subtle kick that plays well with the cool tzatziki.
Swap fresh parsley for mint or a combination of mint and dill to shift the flavor towards a greener, more aromatic profile.
Use panko breadcrumbs instead of regular breadcrumbs for a lighter interior and a slightly airier texture.
Try mixing in a tablespoon of Dijon mustard for extra depth, it blends with Parmesan to give a savory backbone.
Make mini meatball skewers, thread two to three small meatballs onto short skewers and serve as an appetizer with tzatziki for dipping.
For a lower-sodium option, reduce the added salt and use low-sodium Parmesan, then brighten with extra lemon in the tzatziki.
Turn these into a meatball bowl, serve over grains with roasted veggies, pickled onions, and tzatziki for a healthy grain bowl.
If you like a crustier exterior, sear the meatballs for a couple of minutes in a hot skillet before finishing them in the oven to lock in juices and add golden color.

All suggested swaps avoid pork or bacon, and they keep the flavors balanced and approachable for everyday cooking.

Pro Tips for Best Results

Use a gentle hand when mixing, overmixing can make turkey meatballs dense instead of tender.
Press out cucumber moisture thoroughly, a dry cucumber keeps tzatziki thick and creamy.
Space meatballs evenly on the tray so they brown rather than steam, leave at least an inch between each.
Aim for an internal temperature of 165°F for turkey, use an instant-read thermometer to check the center.
Rest baked meatballs for a few minutes before serving to allow juices to redistribute and to avoid tearing the exterior.

These small adjustments make a big difference in texture and presentation.

Frequently Asked Questions

• Can I use ground chicken instead of ground turkey?
Yes, ground chicken is a fine substitute that yields similar results, it may be slightly milder in flavor, so consider increasing the herbs or Parmesan to boost seasoning.

• How do I stop the tzatziki from getting watery?
Squeeze out as much moisture as possible from the grated cucumber using a clean towel or paper towels, and use thick Greek yogurt to help the sauce stay creamy.

• Can I bake these meatballs from frozen?
You can bake fully frozen meatballs, but add extra baking time until the internal temperature reaches 165°F, covering with foil for part of the bake prevents over-browning.

• Are these meatballs good for meal prep?
Absolutely, they are ideal for meal prep, store the meatballs in the fridge for up to 4 days or freeze in portions for longer, the tzatziki keeps for about 3 days refrigerated.

• Can I make these gluten-free?
Yes, swap in gluten-free breadcrumbs or use ground nuts like almond meal as a binder, be mindful that texture will change slightly with different binders.

• How long do I need to marinate the tzatziki?
Tzatziki benefits from at least 30 minutes of resting in the fridge, longer lets the garlic and lemon mellow and the flavors meld, but fresh tzatziki is also delightful right away.

• Can I pan-fry the meatballs instead of baking?
Yes, pan-frying in a little olive oil gives a crisp exterior, cook over medium heat turning often for even browning, then finish in the oven if needed to reach the correct internal temperature.

Final Thoughts

These Greek Turkey Meatballs with Tzatziki are a weeknight hero and a party favorite, they are simple to make, full of bright Mediterranean flavor, and flexible enough to suit many serving styles. The contrast between the warm, tender meatballs and the cool, lemony tzatziki is what makes this dish so satisfying, it strikes a balance between comfort and freshness. Make a batch this week, tuck them into pita for a quick lunch, or lay them out on a platter for friends, and enjoy the way small, thoughtful details turn everyday ingredients into something memorable.

Greek Turkey Meatballs with Tzatziki

Author: anastasia-rice
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, Dairy-Free option available

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Description

Comforting Greek turkey meatballs paired with a cool, creamy tzatziki sauce, perfect for family dinners or gatherings.

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, mix together the ground turkey, breadcrumbs, Parmesan, parsley, minced garlic, oregano, egg, salt, and pepper until evenly distributed.
Form the mixture into meatballs about 1 inch in diameter.
Place the meatballs on the prepared baking sheet with some space between them.
Bake for 20 to 25 minutes until golden brown and firm yet springy when pressed.
Meanwhile, prepare the tzatziki by mixing together the Greek yogurt, grated cucumber, lemon juice, minced garlic, and a pinch of salt; adjust seasoning to taste.
Serve the meatballs warm with tzatziki on the side, garnished with extra parsley if desired.