Mediterranean Greek Turkey Meatballs with Tzatziki Sauce

There’s something truly comforting and vibrant about Mediterranean cuisine. The fresh herbs, bold spices, and zesty sauces have a way of transporting you straight to the sun-soaked coastlines of Greece. One dish that perfectly captures this essence is Mediterranean Greek Turkey Meatballs with Tzatziki Sauce. Whether you’re planning a family dinner, a relaxed weekend lunch, or a gathering with friends, these meatballs offer a wholesome and delicious experience that fits any occasion.

Inspired by the traditional flavors of Greek cuisine, this recipe blends lean ground turkey with herbs like oregano and parsley, adds in the boldness of garlic and red onion, and finishes strong with a cool, tangy homemade tzatziki sauce. These meatballs are perfect for meal prep, quick weeknight dinners, or party platters, making them as versatile as they are flavorful.

Why You’ll Love This Recipe

Mediterranean Greek Turkey Meatballs are more than just a tasty meal — they’re a wholesome, protein-packed alternative to traditional beef meatballs. Here’s why this recipe will become a staple in your kitchen:

• Healthy and Lean: Made with ground turkey, these meatballs are lower in fat and calories without sacrificing flavor.

• Bursting with Flavor: Packed with garlic, oregano, lemon zest, and red onion, they deliver that unmistakable Greek profile.

• Meal-Prep Friendly: Make a batch ahead of time and enjoy them throughout the week.

• Great for Entertaining: Serve them with tzatziki on a mezze platter, or stuff them in pita for easy, crowd-pleasing bites.

• Gluten-Free Options: Easily adaptable for those avoiding gluten.

Ingredients

For the Turkey Meatballs:

• 1 lb (450g) lean ground turkey (93% lean preferred)

• 1/2 cup red onion, finely minced

• 2 cloves garlic, minced

• 1/4 cup fresh parsley, finely chopped

• 1 tsp dried oregano

• 1/2 tsp ground cumin

• 1 tsp salt

• 1/2 tsp black pepper

• Zest of 1 lemon

• 1/2 cup breadcrumbs (use gluten-free if needed)

• 1 large egg

• 2 tbsp olive oil (for frying or baking)

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt (full fat or 2%)

• 1/2 cucumber, grated and squeezed dry

• 1 clove garlic, minced

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)

• Salt and pepper to taste

Step-by-Step Instructions

1. Make the Tzatziki Sauce First

Start by preparing the tzatziki sauce so it can chill while you cook the meatballs. This allows the flavors to meld beautifully.

1. Peel and grate the cucumber using a box grater.

2. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.

3. In a bowl, combine the cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, and dill.

4. Season with salt and pepper to taste.

5. Stir until well combined, cover, and refrigerate.

2. Prepare the Turkey Meatball Mixture

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

2. Add in the breadcrumbs and the egg. Mix everything gently with your hands or a spatula until just combined. Do not overmix to avoid tough meatballs.

3. Form the mixture into small meatballs, about 1 ½ inches in diameter. You should get 18-20 meatballs.

3. Cook the Meatballs

You have two great options: bake or pan-sear.

Baking (Healthier Option):

1. Preheat your oven to 400°F (200°C).

2. Line a baking sheet with parchment paper or a silicone mat.

3. Place the meatballs on the sheet, brush lightly with olive oil.

4. Bake for 18–20 minutes, turning once halfway, until golden and cooked through (internal temperature of 165°F/74°C).

Pan-Seared (For Extra Crispiness):

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

2. Add meatballs in batches and sear on all sides until browned and cooked through (about 10–12 minutes total).

3. Transfer to a paper towel-lined plate to remove excess oil.

Serving Suggestions

These Greek turkey meatballs are incredibly versatile. Here are a few ways to serve them:

• Classic Mezze Platter: Arrange them with tzatziki, hummus, olives, cherry tomatoes, cucumbers, and warm pita or flatbread.

• Grain Bowl: Serve over quinoa or rice with chopped vegetables, feta, and tzatziki.

• Pita Wraps: Stuff the meatballs into warm pita with lettuce, tomato, onion, and sauce.

• Mediterranean Salad: Pair with a Greek salad of cucumbers, tomatoes, olives, and feta cheese.

• Low-Carb Option: Serve over spiralized zucchini or a simple arugula salad.

Tips for Perfect Greek Turkey Meatballs

1. Don’t Overwork the Mixture: Mixing too much makes meatballs tough. Combine until ingredients are just incorporated.

2. Use a Cookie Scoop: This helps ensure uniform size for even cooking.

3. Chill Before Cooking: Letting them rest in the fridge for 10–15 minutes can help them hold their shape better when cooking.

4. Keep It Juicy: Don’t skip the lemon zest or onion—these add moisture and brightness.

5. Cook Temperature: Always check with a meat thermometer to ensure they reach 165°F inside.

How to Store and Reheat

Storing:

• Keep leftovers in an airtight container in the refrigerator for up to 4 days.

• Store tzatziki sauce separately to avoid sogginess.

Freezing:

• Freeze cooked and cooled meatballs in a single layer on a baking sheet.

• Once frozen, transfer to a zip-top bag or airtight container and freeze for up to 3 months.

• Tzatziki does not freeze well—make fresh when ready to serve.

Reheating:

• Reheat in a skillet over medium-low heat with a splash of water.

• Alternatively, microwave in 30-second increments until warmed through.

Health Benefits

This recipe is as nutritious as it is delicious:

• Lean Protein: Ground turkey is a great source of protein with lower saturated fat than beef.

• Probiotic Boost: Greek yogurt in tzatziki contributes to gut health.

• Antioxidant Herbs: Fresh parsley and dill offer vitamins A and C and other health-promoting compounds.

• Low-Carb Friendly: Ideal for those watching carbs, especially when served without bread.

Customize to Your Taste

Make this recipe your own with these easy variations:

• Spice It Up: Add red pepper flakes or a pinch of cayenne for heat.

• Different Meats: Try ground chicken or lamb for a twist.

• Herb Variations: Swap in mint or basil if parsley isn’t your favorite.

• Dairy-Free Tzatziki: Use dairy-free yogurt for a lactose-free version.

Frequently Asked Questions

Can I use fresh oregano instead of dried?
Yes! Use 1 tablespoon of finely chopped fresh oregano in place of the dried version.

Are these meatballs good for kids?
Absolutely. They’re mild in flavor and easy to eat—perfect for little hands.

What can I use instead of breadcrumbs?
Crushed oats, almond flour, or gluten-free panko are all great substitutes.

Can I make the meatballs ahead of time?
Yes. Prepare the mixture and shape the meatballs ahead of time. Store them in the fridge for up to 24 hours before cooking.

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