These Greek Turkey Meatballs are tender and juicy and topped with a fresh and creamy homemade tzatziki sauce. This healthy 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.
This post was updated in 2023 with new tips and information.
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 healthy 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
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.
The cookbook is packed with easy-to-follow recipes that require only 6 ingredients to help you simplify your weeknights. Includes kitchen tips, ingredient swaps & grocery lists!
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