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Quick Greek Turkey Meatballs With Tzatziki

Sally Thompson
These Quick Greek Turkey Meatballs With Tzatziki are the ultimate answer to an easy dinner packed with Mediterranean flavor. Juicy, pan-seared meatballs made from seasoned ground turkey are paired with a cool and creamy tzatziki sauce, loaded with fresh dill, garlic, and lemon. Whether you're after a quick lunch, healthy snack, or vibrant dinner idea, this easy recipe brings balance, brightness, and serious flavor to your table. Ideal for meal prep, fast weeknights, or a twist on your usual food ideas—this dish fits effortlessly into your recipe rotation.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine Greek
Servings 4 servings
Calories 340 kcal

Ingredients
  

  • 1 lb ground turkey
  • 2 cloves garlic minced
  • 1/4 cup red onion grated
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 1/3 cup breadcrumbs
  • 1 large egg
  • 1 tsp lemon zest
  • 1 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup cucumber grated and drained
  • 1 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil for tzatziki
  • 1 clove garlic minced (for tzatziki)
  • 1 tbsp fresh dill chopped (for tzatziki)
  • Salt and pepper to taste (for tzatziki)

Instructions
 

  • 1. Grate half a cucumber and squeeze out all the excess moisture using a cheesecloth or clean kitchen towel.
  • 2. In a bowl, combine Greek yogurt, drained cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Stir well and refrigerate.
  • 3. In a large bowl, combine ground turkey, minced garlic, grated red onion, parsley, dill, breadcrumbs, lemon zest, egg, salt, and pepper.
  • 4. Mix gently until just combined—avoid overmixing to keep the texture tender.
  • 5. Scoop about 2 tablespoons of the mixture and roll into uniform balls. You should get around 16–18 meatballs.
  • 6. Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning every few minutes to brown all sides.
  • 7. Cook for 12–15 minutes until golden and the internal temperature reaches 165°F.
  • 8. Serve over rice, inside pita, or with roasted vegetables.
  • 9. Spoon chilled tzatziki over the top and garnish with extra dill and a squeeze of lemon.
  • 10. Store leftovers in airtight containers. Meatballs last 4 days in the fridge and 3 months in the freezer. Tzatziki is best fresh within 2–3 days.

Notes

Always drain your cucumber thoroughly to prevent watery tzatziki.
Use a mix of white and dark meat turkey for better flavor and moisture.
Fresh herbs make a big difference in taste—don’t skip them if you can help it.

Nutrition

Calories: 340kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 12gCholesterol: 110mgSodium: 520mgFiber: 1gSugar: 2g
Keyword easy dinner, Greek meatballs, healthy snack, quick dinner, tzatziki recipe
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