Greek Turkey Meatballs With Tzatziki

The smell of sizzling cumin and oregano hitting a hot pan on a Tuesday evening is enough to make anyone forget it is not summer in Santorini. I started making these Greek turkey meatballs years ago when I was trying to eat more protein without sacrificing actual flavor. They have been on heavy rotation ever since, mostly because the tzatziki alone is worth turning on the stove.

My neighbor Carla once knocked on my door around dinner time asking what smelled so incredible, and she ended up staying for an entire plate of these meatballs with warm pita. Now she texts me every couple of weeks asking if I am making the Greek ones again. I always am.

Ingredients

• Ground turkey (500 g): Lean turkey benefits from the moisture added by onion and egg, so do not skip either.
• Breadcrumbs (1/2 cup): These keep the meatballs tender and help bind everything together without making them dense.
• 1 large egg: Acts as the glue that holds the mixture together while keeping the texture light.
• Garlic cloves, minced (2 for meatballs, 1 for tzatziki): Fresh garlic is nonnegotiable here for both components.
• 1 small onion, finely grated: Grating rather than chopping distributes moisture evenly and prevents chunky bits in the meatballs.
• Fresh parsley, chopped (2 tbsp): Adds brightness and a subtle peppery note that dried herbs cannot replicate.
• Fresh mint, chopped (1 tbsp): This is the secret ingredient that makes people ask what is different about these meatballs.
• Dried oregano (1 tsp): A staple in Greek cooking that grounds the flavor profile beautifully.
• Ground cumin (1 tsp): Adds warmth and depth without overpowering the Mediterranean herbs.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Seasoning is essential since turkey needs a little extra help in the flavor department.
• Olive oil (2 tbsp for cooking): Use a good quality oil for frying or brushing before baking for the best golden crust.
• Greek yogurt, full fat (1 cup): Full fat yogurt creates the creamiest tzatziki, though low fat works in a pinch.
• 1/2 large cucumber, peeled, seeded, and grated: Removing the seeds and squeezing out water prevents a watery sauce.
• Fresh dill, chopped (1 tbsp): Dill is the soul of tzatziki and gives it that authentic taverna flavor.
• Lemon juice (1 tbsp for tzatziki): Fresh lemon brightens the entire sauce and ties it back to the meatball seasoning.
• Extra virgin olive oil (1 tbsp for tzatziki): A drizzle of good olive oil at the end makes the tzatziki taste richer.
• Lemon wedges, fresh herbs, warm pita or salad for serving: These extras turn a simple plate of meatballs into a complete meal worth gathering around.

Instructions

Make the tzatziki first:

Grate the cucumber, wrap it in a clean kitchen towel, and squeeze firmly until barely any moisture remains. Stir it into the yogurt with garlic, dill, lemon juice, olive oil, salt, and pepper, then pop it in the fridge so the flavors meld while you handle the meatballs.

Mix the meatball mixture:

In a large bowl, combine the ground turkey, breadcrumbs, egg, garlic, grated onion, parsley, mint, oregano, cumin, salt, and pepper. Use your hands and mix just until combined because overworking the meat makes it tough and rubbery.

Shape the meatballs:

Roll the mixture into 18 to 20 walnut sized balls, keeping them uniform so they cook evenly. Wet hands slightly between rolls to prevent sticking and get smoother shaped balls.

Cook by pan frying:

Heat olive oil in a large nonstick skillet over medium heat and cook the meatballs in batches for 8 to 10 minutes, turning regularly until deeply golden on all sides and cooked through in the center.

Or bake them instead:

Preheat the oven to 200 degrees Celsius (400 Fahrenheit), arrange the meatballs on a parchment lined sheet, brush lightly with olive oil, and bake for 15 to 18 minutes, flipping halfway through until golden and cooked through.

Plate and serve:

Arrange the meatballs on a platter with a generous bowl of tzatziki in the center, scatter fresh herbs over everything, and serve with lemon wedges and warm pita or a crisp salad on the side.

Save

There was a weekend last summer when I made a double batch of these for a backyard dinner, and my friend Marco kept sneaking meatballs off the serving plate before anyone else sat down. By the time the table was set, half were gone and he was pretending he had no idea what happened. That is the kind of recipe this is.

Getting Ahead and Storing

The tzatziki actually tastes better on the second day once the garlic and dill have had time to fully infuse into the yogurt, so I almost always make it the night before. The meatball mixture can be prepared and shaped a few hours ahead, then kept covered in the fridge until you are ready to cook. Leftover cooked meatballs store well in an airtight container for up to three days and reheat beautifully in a skillet with a splash of water.

Swaps and Variations

Ground chicken works just as well as turkey if that is what you have on hand, and ground lamb turns this into something closer to actual Greek keftedes with a richer, deeper flavor. For a gluten free version, swap the breadcrumbs for gluten free panko or even crushed rice crackers. I have also rolled these smaller, around the size of a large marble, and served them as appetizers with toothpicks and a tzatziki dipping bowl at parties.

What to Serve Alongside

A crisp white wine like Assyrtiko or Sauvignon Blanc pairs beautifully with the herby, lemony flavors here, and a simple Greek salad with ripe tomatoes and crumbly feta makes it feel like a proper feast. I also love scooping everything into warm pita with shredded lettuce and a drizzle of extra olive oil. Keep it simple and let the meatballs and tzatziki be the stars.

• Warm the pita in a dry skillet for 30 seconds per side rather than microwaving it for a much better texture.
• A squeeze of fresh lemon over the cooked meatballs right before serving wakes up every flavor on the plate.
• Always make extra tzatziki because it will disappear faster than you expect.

Save

Some recipes just earn a permanent spot in your kitchen, and these juicy little Greek turkey meatballs with that impossibly cool tzatziki are absolutely one of mine. Make them once and you will see exactly what I mean.

Recipe FAQs

→ Can I bake the meatballs instead of pan-frying?

Yes, baking works beautifully. Preheat your oven to 200°C (400°F), arrange the meatballs on a parchment-lined sheet, brush with olive oil, and bake for 15–18 minutes, turning halfway through until golden and fully cooked.

→ How do I keep turkey meatballs from drying out?

Don't overwork the mixture when combining ingredients. The breadcrumbs and egg help retain moisture. Mix gently until just combined, and avoid pressing the meatballs too tightly when shaping them.

→ Can I make the tzatziki ahead of time?

Absolutely. Tzatziki actually tastes better when made in advance since the flavors meld together. You can prepare it up to two days ahead and keep it refrigerated in an airtight container.

→ What can I substitute for ground turkey?

Ground chicken or lamb are great alternatives. Chicken stays similarly lean, while lamb adds a richer, more traditional Greek flavor. Adjust cooking time slightly depending on the meat you choose.

→ How do I remove excess water from the cucumber for tzatziki?

Peel and seed the cucumber, then grate it finely. Wrap the grated cucumber in a clean kitchen towel or paper towels and squeeze firmly to extract as much moisture as possible before mixing it into the yogurt.

→ Is this dish gluten-free?

The tzatziki is naturally gluten-free. For the meatballs, simply swap regular breadcrumbs for gluten-free breadcrumbs. Everything else in the dish is already gluten-free.