Greek Turkey Meatballs with Tzatziki
These juicy Greek turkey meatballs are packed with feta cheese, fresh herbs, and lemon zest, then baked to perfection in just 20 minutes. Serve them with a cool, creamy homemade tzatziki sauce for an easy weeknight dinner that feels special.
Equipment
- Large mixing bowl
- Rimmed Baking Sheet
- Parchment paper or non-stick baking mat
- Box grater or microplane - for grating onion, cucumber, and lemon zest
- Cookie scoop or ice cream scoop - 1.5 tablespoon size (optional but recommended)
- Instant-read meat thermometer - optional but recommended
- Small mixing bowl - for tzatziki sauce
- Cutting board and sharp knife
- Measuring cups and spoons
- Paper towels - for squeezing cucumber dry
Ingredients
- 1 lb ground turkey - 450g, 93/7 fat ratio recommended
- 1/2 cup crumbled feta cheese - 55g, preferably Greek sheep's milk feta
- 1/4 cup seasoned breadcrumbs - 25g
- 1 large egg
- 1/4 cup grated red onion - 30g, about 1/4 of a medium onion
- 3 cloves garlic - minced
- 1 lemon - zest of 1 lemon, plus 1 tablespoon juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried dill
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1/4 cup fresh parsley - 15g, finely chopped
- 1 tablespoon fresh mint - finely chopped (optional but highly recommended)
For the Tzatziki Sauce
- 1 cup plain full-fat Greek yogurt - 240g
- 1/2 cucumber - medium, grated and squeezed dry
- 1 clove garlic - minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill - chopped (or 1 teaspoon dried)
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
For Serving (optional)
- warm pita bread or flatbread
- cooked white rice or orzo
- sliced cucumber, cherry tomatoes, and kalamata olives
- extra crumbled feta and fresh parsley - for garnish
- lemon wedges
Instructions
- Grate cucumber and squeeze dry in a towel. Combine with yogurt, garlic, lemon juice, dill, and salt. Drizzle with olive oil and refrigerate.
- Preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or olive oil.
- Grate onion and mince garlic. Zest lemon and chop fresh parsley and mint.
- In a large bowl, combine turkey, feta, breadcrumbs, egg, onion, garlic, lemon zest and juice, oregano, dill, cumin, salt, pepper, olive oil, parsley, and mint. Mix gently until just combined.
- Using a 1.5 tablespoon scoop, portion mixture and roll into smooth balls. Place on prepared baking sheet about 1 inch apart.
- Bake for 18-20 minutes until lightly golden and internal temperature reaches 165°F (74°C). Let rest for 3-5 minutes before serving.
- Arrange meatballs on a platter or over rice, orzo, or salad. Top with tzatziki sauce and garnish with extra feta, fresh herbs, and lemon wedges.
Notes
- Don't overmix: Mix the meatball ingredients just until combined to avoid dense, tough meatballs.
- Squeeze cucumber well: Removing excess moisture from the cucumber is essential for a thick, creamy tzatziki.
- Use 93/7 ground turkey: Leaner blends (99%) will dry out. The slightly higher fat content keeps meatballs moist.
- Chill if needed: If the meatball mixture is too soft to roll, refrigerate for 15-20 minutes before shaping.
- Make ahead: Tzatziki can be made up to 2 days in advance. Shaped raw meatballs can be refrigerated for up to 24 hours before baking.
- Freezer-friendly: Freeze baked meatballs in a single layer, then transfer to a bag. Reheat at 350°F for 10-12 minutes.
- Gluten-free option: Substitute breadcrumbs with almond flour or gluten-free breadcrumbs in a 1:1 ratio.
- Air fryer method: Cook at 390°F (200°C) for 10-12 minutes, flipping halfway.
- Storage: Refrigerate cooked meatballs for up to 4 days in an airtight container. Store tzatziki separately.
- Variation: Add ½ cup chopped fresh spinach to the meatball mixture for extra nutrients and color.