Greek Turkey Meatballs with Orzo and Tzatziki Sauce

There’s something incredibly comforting about a meal that brings together flavor, texture, and freshness in one perfect plate. Greek Turkey Meatballs with Orzo and Tzatziki Sauce is just that kind of dish. It’s ideal for a cozy weeknight dinner, a sunny weekend lunch, or even a relaxed gathering with friends where Mediterranean flavors take center stage. This recipe evokes the warmth of Greek hospitality and the timeless charm of a homemade, wholesome meal.

Inspired by traditional Greek keftedes, these turkey meatballs offer a lighter, leaner alternative while still packing bold, herbaceous flavor. Paired with tender orzo and a cool, creamy tzatziki sauce, this dish captures the essence of the Mediterranean—bright, refreshing, and deeply satisfying.

Why You’ll Love This Recipe

Greek Turkey Meatballs with Orzo and Tzatziki Sauce is more than just a healthy dinner idea—it’s a flavorful journey. Here’s why it deserves a spot in your weekly rotation:

• Nutrient-rich and protein-packed: Ground turkey is a lean protein option, perfect for those looking to eat lighter without compromising taste.

• Herb-forward flavor: Fresh dill, parsley, oregano, and garlic give these meatballs their signature Greek flair.

• Complete meal: With protein, carbs, and a yogurt-based sauce, this recipe covers all your nutritional bases.

• Meal-prep friendly: Make ahead and enjoy throughout the week.

• Kid and family approved: Even picky eaters tend to love the savory simplicity of meatballs and pasta.

Ingredients You’ll Need

Here’s a breakdown of what you’ll need to make this dish from scratch. The list may seem long, but many items are pantry staples or easy to find.

For the Greek Turkey Meatballs:

• 1 lb ground turkey (preferably 93% lean)

• 1/2 small red onion, finely grated

• 2 garlic cloves, minced

• 1/4 cup fresh parsley, finely chopped

• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 1/4 cup breadcrumbs (panko or regular)

• 1 egg, lightly beaten

• Zest of 1 lemon

• Salt and pepper, to taste

• 1–2 tablespoons olive oil, for cooking

For the Orzo:

• 1 cup dry orzo pasta

• 1 tablespoon olive oil

• Juice of 1/2 lemon

• 1 tablespoon fresh parsley, chopped

• Salt and pepper, to taste

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt (preferably full-fat)

• 1/2 English cucumber, grated and squeezed dry

• 1 garlic clove, finely minced

• 1 tablespoon olive oil

• 1 tablespoon fresh dill, chopped

• Juice of 1/2 lemon

• Salt, to taste

Step-by-Step Instructions

1. Prepare the Tzatziki Sauce

Start with the sauce so it can sit and develop flavor.

1. Grate the cucumber using a box grater. Squeeze out the excess moisture using a cheesecloth or paper towel.

2. In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, and salt.

3. Stir until smooth and refrigerate while you prepare the rest of the meal.

Tip: Letting tzatziki chill for at least 20 minutes helps the flavors meld beautifully.

2. Make the Greek Turkey Meatballs

1. In a large mixing bowl, combine the ground turkey, grated onion, garlic, parsley, dill, oregano, cumin, breadcrumbs, egg, lemon zest, salt, and pepper.

2. Mix gently with your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender.

3. Using a tablespoon or cookie scoop, shape the mixture into 1 1/2-inch meatballs (you should get about 18–20).

4. Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F), about 8–10 minutes.

Optional: For a lighter version, you can bake the meatballs at 400°F for 18–20 minutes.

3. Cook the Orzo

1. Bring a medium pot of salted water to a boil.

2. Add orzo and cook according to package instructions until al dente (usually about 8–10 minutes).

3. Drain and return to the pot. Toss with olive oil, lemon juice, parsley, salt, and pepper to taste.

4. Assemble and Serve

To serve, spoon a bed of orzo onto each plate, top with several turkey meatballs, and add a generous dollop of tzatziki sauce. Garnish with extra parsley, dill, or a drizzle of olive oil if desired. For extra color and crunch, add a side of cherry tomatoes or a simple cucumber salad.

Tips for Success

• Use fresh herbs when possible. The brightness they bring to the meatballs and sauce is worth the effort.

• Grate the onion finely. This allows it to blend seamlessly into the turkey mixture, keeping the meatballs moist.

• Don’t skip the lemon zest. It’s subtle but enhances the flavor of both the meatballs and the orzo.

• Make-ahead tip: Cook the meatballs and tzatziki up to 3 days in advance and store in the fridge. Reheat gently or serve meatballs at room temperature.

Variations and Substitutions

This recipe is flexible and easy to adapt based on dietary needs or what you have on hand:

• Swap the turkey: Use ground chicken, lamb, or beef if preferred.

• Go gluten-free: Use gluten-free breadcrumbs and substitute rice or quinoa for orzo.

• Add veggies: Mix finely chopped spinach or zucchini into the meatball mixture for added nutrition.

• Try whole-wheat orzo for a heartier, fiber-rich option.

• Make it spicy: Add a pinch of red pepper flakes or serve with harissa on the side.

What to Serve With Greek Turkey Meatballs

While this dish is a complete meal on its own, you can elevate it further with a few Mediterranean-inspired sides:

• Greek salad: Cucumber, tomatoes, olives, red onion, and feta with a lemon-oregano vinaigrette.

• Roasted vegetables: Eggplant, zucchini, and bell peppers make great accompaniments.

• Pita bread: Warm, soft pita is perfect for scooping up tzatziki and leftover meatballs.

• Lemon potatoes: Oven-roasted Greek lemon potatoes are another classic pairing.

Storage and Reheating Tips

• Storage: Keep meatballs, orzo, and tzatziki in separate airtight containers in the fridge for up to 3–4 days.

• Freezing: Meatballs can be frozen (cooked or uncooked) for up to 2 months. Thaw in the fridge before reheating.

• Reheating: Warm meatballs in a skillet over medium heat or in the microwave. Reheat orzo with a splash of water or olive oil to loosen it up. Tzatziki is best served cold.

Nutritional Information (Per Serving)

While exact values vary based on portion size and ingredients used, here’s an estimate for one serving (1/4 of the total recipe):

• Calories: 480–520

• Protein: 35g

• Carbohydrates: 35g

• Fat: 22g

• Fiber: 3g

• Sugar: 4g

This meal is rich in lean protein, with healthy fats from olive oil and Greek yogurt, and complex carbs from orzo. A well-balanced plate for any time of the day.

Print