These Greek Turkey Meatballs are tender, juicy, and loaded with bright Mediterranean flavor. Fresh dill, lemon, garlic, and crumbled feta are baked right into every bite. They come together in about 40 minutes and pair perfectly with a cool, creamy homemade tzatziki sauce. Serve them over couscous for dinner, stuff them into a pita for a quick lunch, or set them out as an appetizer. They work for all of it, and they're great for meal prep too.
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I make these a few times a month, and honestly, they never get old. The combination of fresh dill, lemon, oregano, and crumbled feta gives them that bright, unmistakably Greek flavor that makes them feel a little special even on a regular Tuesday night. Lean ground turkey can dry out easily, so the feta does a lot of work here. It softens as the meatballs bake and keeps them moist and creamy all the way through. I love making a big batch on Sunday and keeping both the meatballs and tzatziki in the fridge all week. They reheat beautifully and make lunch and dinner feel effortless.
Don't skip the homemade tzatziki if you can help it. Store-bought works fine when you're short on time, but the homemade version takes about five minutes and is genuinely better. The yogurt stays thick and cool against the warm meatballs, and the cucumber adds a freshness that ties the whole dish together. Both Greek yogurt and Icelandic Skyr work well, but Skyr gives you a slightly thicker, tangier sauce if you want to try it.
Ingredients
- Ground turkey. I used 90% lean ground turkey in this Greek turkey meatball recipe. Use ground chicken or lamb in place of ground turkey or try my Sticky Beef Meatballs.
- Egg. Binds the meatballs and helps them hold together during baking. No good substitute here.
- Panko breadcrumbs. Absorbs moisture while baking, which keeps the meatballs tender rather than dense. Gluten-free breadcrumbs work just as well. Regular breadcrumbs are fine too.
- Red onion. Adds flavor and a little moisture. Grating the onion instead of dicing it would also work and give an even more seamless texture.
- Garlic. Fresh minced garlic is best in the meatballs. In the tzatziki, I use garlic powder instead because raw garlic can become harsh and overpowering as it sits.
- Lemon juice. Used in both the meatballs and the tzatziki. It brightens everything up and balances the richness of the feta and yogurt. Don't skip it.
- Feta cheese. Use full-fat feta crumbled from a block in brine for the best results. Pre-crumbled feta from a bag tends to be drier and less flavorful.
- Dried oregano. The backbone of the Greek flavor in the meatballs. Don't substitute fresh here. Dried oregano is more concentrated and works better mixed into the meat.
- Fresh dill. Used in both the meatballs and the tzatziki. Fresh makes a real difference. Dried dill works if that's what you have, about 1 teaspoon in place of 1 tablespoon fresh.
- Fresh parsley. Adds color and a mild herby freshness to the meatballs. Dried parsley can substitute, but fresh is noticeably better.
- Greek or Icelandic Skyr yogurt. The base of the tzatziki. Skyr gives a slightly thicker, tangier sauce. Whole-milk Greek yogurt is an equally great choice. Low-fat yogurt can make the sauce a bit watery.
- Cucumber. Use a food processor to pulse finely for the smoothest tzatziki. If you dice by hand, make sure the pieces are very small so the sauce stays creamy rather than chunky.
See the recipe card below for quantities and remaining ingredients.
How to Make Greek Turkey Meatballs
Step 1: Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. Add the ground turkey, egg, panko breadcrumbs, red onion, garlic, lemon juice, feta, oregano, dill, parsley, salt, and pepper to a large bowl. Use your hands to mix everything together just until it comes together. The mixture should be slightly tacky - that's normal and a good sign it's moist. Stop mixing as soon as the ingredients are evenly distributed.
Step 2: Use a cookie or ice cream scoop to portion the mixture into evenly-sized balls, then roll each one gently between your palms to smooth them out. Place them in a single layer on your prepared baking sheet. Lightly spray the tops with cooking spray. Bake for 25-30 minutes, until cooked through and lightly golden on the outside. Check with a meat thermometer - you're looking for 165°F. The outside should look set and slightly browned while the inside stays tender, not crumbly.
Step 3: Make the tzatziki while the meatballs bake. Add the cucumber to a food processor and pulse until finely chopped. Transfer to a small bowl and stir in the yogurt, lemon juice, garlic powder, dill, and salt. Taste and adjust seasoning. The sauce should taste cool, bright, and tangy - not heavy.
Step 4: Plate the meatballs with a generous spoonful of tzatziki and your favorite sides.
Sarah's Top Tips
- Don't overmix the meatball mixture. This is the most important step for juicy turkey meatballs. Ground turkey becomes dense and rubbery fast when overworked. Use your hands to mix everything just until it comes together and stop the moment the ingredients look evenly distributed.
- Use a cookie or ice cream scoop to portion. Consistent size means consistent cooking. If some meatballs are much larger than others, the small ones dry out before the big ones finish cooking. A scoop makes this effortless and gives you evenly-sized meatballs every time.
- Check the internal temperature. Turkey needs to reach 165°F internally. Pull the meatballs as soon as they hit that temperature because a few degrees over and they'll start to dry out. Start checking around the 22-25 minute mark.
- Make the tzatziki ahead. The tzatziki can be made up to 2 days in advance and stored covered in the fridge. The flavors actually get better as they sit, so this is a great one to prep at the start of the week.
What to Serve with Greek Turkey Meatballs
The most classic way to serve these is over a bed of Lemon Pearl Couscous with the tzatziki spooned generously on top and a little extra fresh dill scattered over everything. This is my go-to combination and the way I make them most often at home. The couscous soaks up the juices from the meatballs in the best way.
For a lighter option, I'll serve them over a simple green salad or my Mediterranean Lemon Orzo Salad. The briny olives and feta tie right into the same flavors, and it comes together without any extra cooking.
These also make an excellent wrap or gyro, which is one of my favorite ways to use the leftovers. Just stuff a few meatballs into a warm pita with tzatziki, shredded lettuce, tomato, and thinly sliced red onion. My Sheet Pan Chicken Pita Pockets follow the same idea if you want another weeknight meal in that same flavor world. If you're serving them as an appetizer, arrange the meatballs on a platter with a bowl of tzatziki for dipping and toothpicks alongside. They disappear fast and are always a hit on a mezze-style spread.
Storage & Reheating
Fridge: Store cooked meatballs in an airtight container in the fridge for up to 3-4 days. Keep the tzatziki in a separate container. The sauce stays fresh for up to 3 days - give it a stir before serving, as the cucumber can release a little extra liquid as it sits.
Freezer:
- Cooked meatballs: Let them cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. I like to freeze them in portions of 4-6 so I can pull exactly what I need.
- Uncooked meatballs: Form the meatballs and arrange them on a baking sheet. Freeze until solid (about 1 hour), then transfer to a freezer bag. When ready to cook, thaw in the refrigerator overnight and bake as directed.
Reheat: Place meatballs on a baking sheet and reheat at 350°F for about 10 minutes, or until warmed through.
- Microwave: Heat in 30-second intervals until hot. They reheat well this way - just don't overdo it or they'll dry out.
- Stovetop: Add a splash of broth or water to a skillet over medium-low heat and gently warm the meatballs covered for about 5 minutes.
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Greek Turkey Meatballs with Tzatziki
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Ingredients
Turkey Meatballs
- 1 pound ground turkey
- 1 egg
- ¼ cup panko breadcrumbs
- ¼ cup red onion, finely diced
- 3 cloves garlic, minced
- ½ lemon, juiced
- ¼ cup crumbled feta cheese
- ½ teaspoon dried oregano
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Tzatziki Sauce
- 1 cup Greek or Icelandic Skyr yogurt
- ½ teaspoon fresh or dried dill
- ½ lemon, juiced
- ½ teaspoon salt
- ½ cup finely diced or chopped cucumber
- 1 teaspoon garlic powder
Instructions
Turkey Meatballs
- Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
- In a large bowl, combine the ground turkey with the rest of the meatball ingredients. Use your hands to mix everything together.
- Use a cookie or ice cream scoop to form the meatballs and then roll them in between the palm of your hands. Place the meatballs on the parchment paper lined baking sheet.
- Lightly spray the meatballs with cooking spray and bake for 25-30 minutes or until cooked through. Meatballs should be 165 degrees F internally.
Tzatziki Sauce
- While the meatballs are cooking, make the tzatziki sauce. Begin by adding the cucumber to a food processor and pulse until finely chopped.
- Add the cucumber to a small bowl along with the lemon juice, salt, garlic powder, dill and yogurt. Mix everything to combine and serve with the meatballs.
Sarah's Tips
- Mix the meatball mixture just until the ingredients come together. Overworking the meat makes the meatballs dense and tough.
- Use a cookie scoop to portion the meatballs so they're the same size and bake evenly.
- All poultry should reach an internal temperature of 165°F. Start checking around the 22 to 25 minute mark.
- Use full-fat feta crumbled from a block in brine for the best flavor and moisture. Pre-crumbled feta from a bag is drier and less flavorful.
- Store-bought tzatziki works fine if you're short on time. The homemade version takes about 5 minutes and is worth it when you have it.
- Greek yogurt and Icelandic Skyr both work well for the tzatziki. Skyr gives a slightly thicker, tangier sauce. Avoid low-fat yogurt as it can make the sauce watery.
- The meatballs can be formed up to 24 hours ahead and refrigerated until ready to bake. The tzatziki keeps well in the fridge for up to 2 days, and the flavor gets better as it sits.
- Store cooked meatballs in an airtight container in the fridge for 3 -4 days. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven or microwave.
Tools I Use for This Recipe
- Knife and cutting board
- Measuring spoons and cups
Nancy Holt says
These were delicious
I broiled them for 2 minutes at the end
Served with lemon orzo and green beans
Nancy says
Made these last night, so easy, quick and yummy!! Served with the sauce and a side salad.
Sarah Holt says
One of our favorites, glad you enjoyed them!
David says
This was easy to make and delicious as well as healthy. Thank you. I cheated and purchased the tzatziki.
Sarah Holt says
Hi David, really happy you enjoyed the meatballs!
Cindy Denton says
Sounds delicious