These Greek turkey meatballs hit every craving: juicy, herby, and satisfying, with a cool, garlicky tzatziki that pulls everything together. They bake in the oven, so you skip the mess of frying, and they still come out golden with tender centers.

Serve them with warm pita, a crisp salad, or a bowl of lemony rice. Meal prep them on Sunday and you’ll have protein-packed lunches all week—just add cucumbers, tomatoes, and a big dollop of that creamy sauce.

Jump to Recipe Card

Why This Greek Turkey Meatballs with Tzatziki Recipe Works

Lean protein that stays juicy: Turkey can dry out, but grated onion and a touch of olive oil keep these meatballs tender.
Bold, fresh flavor: Garlic, lemon, dill, oregano, and parsley bring classic Greek vibes without overpowering the turkey.
Easy oven method: Baking on a hot sheet pan sets a crisp exterior while the inside stays moist.
Balanced meal in minutes: Pair with veggies and tzatziki for a complete, high-protein plate.
Make-ahead friendly: Both meatballs and sauce hold well for quick lunches and dinners.

Ingredients

For the Turkey Meatballs

1 1/2 pounds ground turkey (93% lean)
1/2 cup finely grated yellow onion (with juices)
3 garlic cloves, minced
1 large egg
1/2 cup whole-wheat breadcrumbs (or panko)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
Zest of 1 lemon
1 tablespoon extra-virgin olive oil

For the Tzatziki Sauce

1 cup plain Greek yogurt (2% or whole for extra creaminess)
1/2 English cucumber, grated and squeezed dry
1–2 garlic cloves, finely grated
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh dill
1/4 teaspoon kosher salt, plus more to taste
Black pepper to taste

For Serving (Optional)

Warm whole-wheat pita or naan
Cherry tomatoes, sliced
Red onion, thinly sliced
Kalamata olives
Crisp romaine or cucumber salad
Lemon wedges

How to Make These Greek Turkey Meatballs with Tzatziki

1) Mix the Meatballs

Heat the oven to 425°F (220°C). Place a rimmed baking sheet in the oven to preheat.
In a large bowl, combine turkey, grated onion (and its juices), garlic, egg, breadcrumbs, parsley, dill, oregano, salt, pepper, lemon zest, and olive oil.
Use a fork or your hands to mix until just combined. Do not overmix or the meatballs will turn dense.

2) Shape

Lightly oil your hands. Scoop 2-tablespoon portions and roll into balls. You should get about 22–24 meatballs.
Set them on a plate while the baking sheet heats fully.

3) Bake

Carefully remove the hot baking sheet and line it with parchment or brush with oil.
Arrange meatballs with a little space between them.
Bake for 12–15 minutes, until the centers reach 165°F (74°C).
For extra color, broil for 1–2 minutes at the end. Watch closely.

4) Make the Tzatziki

While the meatballs bake, stir together yogurt, squeezed cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper.
Taste and adjust with more lemon or salt. Chill until serving for best flavor.

5) Serve

Plate meatballs with a generous spoonful of tzatziki.
Add pita, salad, tomatoes, red onion, and olives. Finish with a squeeze of lemon.

How to Store Leftover Meatballs and Tzatziki

Refrigerate: Store meatballs in an airtight container for up to 4 days. Keep tzatziki separate for 3–4 days.
Freeze meatballs: Cool completely, then freeze on a sheet pan. Transfer to a freezer bag and keep up to 3 months.
Reheat: Warm meatballs at 325°F for 10–12 minutes or microwave in short bursts. Add tzatziki after reheating.
Meal prep tip: Pack portions with chopped cucumbers, tomatoes, and lemon wedges. Add pita the day you eat.

Benefits of Choosing These Greek Turkey Meatballs

High-protein and lighter: Lean turkey keeps calories in check while delivering satisfying protein.
Gut-friendly: Greek yogurt offers probiotics, and cucumbers add hydration and crunch.
Mediterranean flavors: Herbs, olive oil, and lemon create bright, heart-healthy balance.
Family-approved: Mild spices and creamy sauce make this a hit with kids and adults.
Flexible serving options: Bowls, wraps, salads—these meatballs do it all.

What to Avoid When Making This Recipe

Skipping moisture boosters: The grated onion and olive oil keep turkey tender. Don’t leave them out.
Overmixing the meat: Mix until combined only. Overworking creates tough meatballs.
Cold baking sheet: A hot sheet helps brown the meatballs and prevents sticking.
Watery tzatziki: Squeeze the cucumber well. Extra water thins the sauce.
Overcooking: Pull at 165°F. Extra time dries out the turkey.

Easy Variations to Try

Add feta: Fold in 1/3 cup crumbled feta for a salty, creamy bite.
Spice it up: Add 1/2 teaspoon crushed red pepper or a pinch of cayenne.
Gluten-free: Use almond flour or certified GF breadcrumbs.
Air fryer: Cook at 380°F for 9–11 minutes, shaking once, until 165°F.
Herb swap: Try mint instead of dill for a fresh twist.
Lemon-forward: Add 1 tablespoon lemon juice to the meat mixture for extra brightness.

FAQ

Can I use ground chicken instead of turkey?

Yes. Use the same amounts and steps. Choose chicken that isn’t too lean for best texture.

Do I need to brown them on the stovetop first?

No. The hot oven and preheated sheet give you great color without the mess of frying.

How do I keep the meatballs from sticking?

Preheat the sheet and use parchment or a light oil brush. Give each meatball space.

Can I make the mixture ahead?

Yes. Mix and shape up to 24 hours in advance. Cover and refrigerate, then bake just before serving.

Is nonfat yogurt okay for tzatziki?

It works, but 2% or whole tastes richer and yields a thicker, creamier sauce.

What can I serve with these?

Greek salad, lemon rice, roasted potatoes, or a quinoa tabbouleh all pair perfectly.

Conclusion

You’ll love how simple and flavorful these Greek turkey meatballs taste—bright herbs, juicy centers, and that cool, garlicky tzatziki to tie it all up. Bake a batch tonight, stash a few for later, and enjoy quick, wholesome meals all week.

Healthy Greek Turkey Meatballs with Creamy Tzatziki Sauce

Print Recipe Pin Recipe

Ingredients

Instructions

Heat the oven to 425°F (220°C). Place a rimmed baking sheet in the oven to preheat.
In a large bowl, combine turkey, grated onion (and its juices), garlic, egg, breadcrumbs, parsley, dill, oregano, salt, pepper, lemon zest, and olive oil.
Use a fork or your hands to mix until just combined. Do not overmix or the meatballs will turn dense.
Lightly oil your hands. Scoop 2-tablespoon portions and roll into balls. You should get about 22–24 meatballs.
Set them on a plate while the baking sheet heats fully.
Carefully remove the hot baking sheet and line it with parchment or brush with oil.
Arrange meatballs with a little space between them.
Bake for 12–15 minutes, until the centers reach 165°F (74°C).
For extra color, broil for 1–2 minutes at the end. Watch closely.
While the meatballs bake, stir together yogurt, squeezed cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper.
Taste and adjust with more lemon or salt. Chill until serving for best flavor.
Plate meatballs with a generous spoonful of tzatziki.
Add pita, salad, tomatoes, red onion, and olives. Finish with a squeeze of lemon.

Printable Recipe Card

Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.