These Greek Turkey Meatballs are tender and juicy and topped with a fresh and creamy homemade tzatziki sauce. This dish is packed with bright and bold Greek flavors. It’s perfect for meal prep, salads, wraps, gyros, as a main course or as an appetizer.
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This post was updated in 2023 with new tips and information.
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Why you’ll love this recipe
- Fast and easy. Dinner will be ready in under 45 minutes!
- Bold Mediterranean flavors. Tons of flavors that pop, like crisp cucumbers and red onion, salty feta, and fresh herbs.
- Meal Prep. These turkey meatballs make a great make-ahead meal. You can also make a double batch and freeze some for later! If you love meatballs, try my Meatball and Couscous Soup next.
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.
- Breadcrumbs. Breadcrumbs act as a binder and help keep meatballs moist by absorbing the juices while cooking. You can also use gluten-free breadcrumbs
- Garlic cloves. Freshly minced garlic is best in this recipe, but you can use garlic powder.
- Feta cheese. I used crumbled full-fat feta cheese but use a feta block in brine for more flavor.
- Herbs. Dried oregano, fresh dill and fresh parsley. You can also add in fresh mint if you wish. Dried dill will also work if you can't find fresh dill.
- Tzatziki sauce. I recommend Greek or Icelandic Skyr yogurt. Store-bought tzatziki will also work if you are short on time.
See the recipe card below for quantities and remaining ingredients.
How to Make Greek Turkey Meatballs
Step 1: In a large bowl, combine the ground turkey with the rest of the meatball ingredients. Use your hands to mix until it just comes together. Don’t over-mix!
Step 2: Use a small cookie or ice cream scoop to portion the meatball mixture then roll it between the palms of your hands to form balls. Place meatballs in a single layer on a rimmed baking sheet and bake for 25-20 minutes.
Step 3: While the meatballs are cooking, make the tzatziki. Add the cucumber to a food processor and pulse until finely chopped. Next combine the cucumber along with the lemon juice, salt, garlic powder, dill and yogurt in a small bowl.
Step 4: Serve the meatballs with the tzatziki and your favorite sides.
Sarah's Top Tips
- Don’t overwork the meat. Mix the meat and other ingredients just long enough to combine and form the meatballs.
- Consistent size meatballs. Use a cookie scoop to easily portion out meatballs.
- Freeze leftovers and extras. Double the batch and freeze extra meatballs for meal prep!
- Use a meat thermometer to check the internal temperature of the meatballs. All poultry should be cooked to at least 165 degrees F.
- Serve as an appetizer. Serve these meatballs on a platter with toothpicks and a side of tzatziki dipping sauce.
What to Serve with Greek Turkey Meatballs
Serve the juicy turkey meatballs for dinner with a simple salad or your favorite vegetables plus some Lemon Pearled Couscous and a little tzatziki sauce.
These Mediterranean Chicken Pita Pockets would be delicious with these meatballs. The meatballs also pair great with my Mediterranean Lemon Orzo Salad.
Storage & Reheating
- The meatballs can be stored in an airtight container in the fridge for 3-4 days.
- Freeze after cooking: Let the meatballs cool and store them in a freezer-safe container or bag for up to 3 months.
- Freeze uncooked meatballs: Form the meatballs, place them on a baking sheet for about an hour, then transfer to a freezer-safe container and store for up to 3 months. Thaw in the fridge and then bake as directed in the recipe card.
- Thaw cooked frozen meatballs in the refrigerator overnight and reheat in the oven or microwave.
More Recipes Great for Meal Prep
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Greek Turkey Meatballs with Tzatziki
KITCHEN TOOLS NEEDED
- Knife and cutting board
- Measuring spoons and cups
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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
- Don’t overwork the meat. Mix the meat and other ingredients just long enough to combine and form the meatballs.
- Consistent size meatballs. Use a cookie scoop to easily portion out meatballs.
- Freeze leftovers and extras. Double the batch and freeze extra meatballs for meal prep!
- Use a meat thermometer to check the internal temperature of the meatballs. All poultry should be cooked to at least 165 degrees F.
- Serve as an appetizer. Serve these meatballs on a platter with toothpicks and a side of tzatziki dipping sauce.
- The meatballs can be stored in an airtight container in the fridge for 3-4 days.
- Freeze after cooking: Let the meatballs cool and store them in a freezer-safe container or bag for up to 3 months.
- Freeze uncooked meatballs: Form the meatballs, place them on a baking sheet for about an hour, then transfer to a freezer-safe container and store for up to 3 months. Thaw in the fridge and then bake as directed in the recipe card.
- Thaw cooked frozen meatballs in the refrigerator overnight and reheat in the oven or microwave.
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