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Greek Turkey Meatballs with Tzatziki

Juicy turkey meatballs seasoned with garlic, oregano, and lemon served with creamy tzatziki make for a heartwarming Mediterranean meal that's easy to prepare and versatile for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground turkey (93/7 or 85/15) Swap for ground chicken if preferred.
  • 1/2 cup plain breadcrumbs or panko Gluten-free breadcrumbs work great too.
  • 1 large egg, beaten Adds binding and tenderness.
  • 1/4 cup finely grated onion Keeps meatballs moist.
  • 2 cloves garlic, minced Crucial for depth.
  • 1 tablespoon fresh parsley, chopped Or 1 teaspoon dried.
  • 1 tablespoon fresh oregano, chopped Or 1 teaspoon dried oregano for authentic Greek flavor.
  • 1 tablespoon lemon zest Bright and lively.
  • 1 tablespoon lemon juice Bright and lively.
  • 1/2 teaspoon ground cumin Optional for warmth.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil For frying or brushing if baking.
For the Tzatziki
  • 1 cup plain Greek yogurt Full-fat for creaminess, or low-fat for a lighter dip.
  • 1/2 cucumber seeded and finely grated Squeezed dry.
  • 1 large garlic clove, crushed
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • to finish drizzle of olive oil

Method
 

Make the Tzatziki
  1. In a small bowl, combine Greek yogurt, grated cucumber (squeezed to remove excess water), crushed garlic, dill, lemon juice, salt, and pepper. Chill while you make the meatballs — the longer it rests, the better.
Prepare the Meatballs
  1. In a mixing bowl, whisk the beaten egg with lemon zest, lemon juice, salt, and pepper.
  2. Add the finely grated onion and minced garlic; the onion will lend moisture and a sweet background flavor.
  3. Add the ground turkey, breadcrumbs, parsley, oregano, and cumin (if using). Use clean hands to gently mix until just combined — overworking makes dense meatballs.
  4. Shape into 1- to 1 1/4-inch meatballs (about 18–20). Wet your hands slightly to prevent sticking; each should feel firm but not compacted.
Cook the Meatballs
  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add meatballs in a single layer without crowding — you may need two batches. They will sizzle and release a savory aroma.
  2. Cook for about 3–4 minutes per side, turning to brown evenly until the internal temperature reaches 165°F (74°C). If baking, preheat oven to 400°F (200°C), place meatballs on a parchment-lined sheet, brush with olive oil, and bake for 20–25 minutes.
  3. Transfer to a warm plate and let rest 5 minutes before serving. The rest helps juices redistribute and keeps each bite succulent.

Notes

Meatballs can be made ahead, frozen beautifully, and tzatziki keeps for several days in the fridge. Serve as sliders, over salad, in pita, or on a mezze platter.