Greek-Style Turkey Meatballs with Creamy Tzatziki

I’m obsessed with Greek food, and even though I live a few minutes from Astoria, Queens home to the best Greek food in NYC I love making this at home. Greek turkey meatballs with tzatziki are perfect when I’m just cooking for two.

The meatballs are delish, juicy, seasoned with garlic, oregano, and lemon, and pair so well with a cool, creamy tzatziki sauce. I like serving them with rice, pita, or a simple cucumber salad for the best Greek dinner!

And you've ever had King Souvlaki, then you know Greek fries with tons of feta cheese are the BEST with meatballs and tzatziki. Make fresh batch of baked fries and top them with feta cheese.

Why You’ll Love This Recipe

• Easy to make – Simple ingredients and quick prep.
• Juicy, well-seasoned – Lemon, garlic, and oregano make them taste amazing.
• Great for meal prep – Make extra and enjoy them throughout the week.

Equipment You'll Need:

• Large mixing bowl
• Grater (for cucumber)
• Large frying pan
• Measuring cups & spoons
• Spatula or tongs

The Ingredients You’ll Need (With Substitutions)

For the Turkey Meatballs:

• Ground turkey – Keeps the meatballs juicy but still lean. Ground chicken works too, preferably not lean for the best meatballs.
• Dry-roasted ground almonds – Helps hold the meatballs together and keeps them moist. You can also grind a mix of dry-roasted nuts (like cashews or walnuts) in a food processor (I love Trader Joe's dry roasted nut mix, 50% less salt).
• Scallions – Rinse, clean, and dice them, then sauté for a milder onion flavor. Shallots or leeks work too.
• Garlic – Fresh and finely minced for flavor. Garlic powder works in a pinch, but fresh garlic is the best for this recipe.
• Fresh parsley – Adds a fresh, herby taste. Mint or dill are good swaps, but note, dill can be overpowering if you add too much.
• Dried oregano – Classic in Greek cooking. Italian seasoning or thyme can work instead.
• Ground cumin – Adds a warm, slightly earthy flavor. Coriander works too!
• Lemon zest – Brightens everything up. A splash of lemon juice can work if needed.
• Salt & black pepper – Brings out all the flavors.
• Extra virgin olive oil – Used for sautéing the scallions and cooking the meatballs. Avocado oil works too.

For the Tzatziki:

• Greek yogurt – Thick and creamy. Whole milk or 2% works best, but dairy-free yogurt is an option.
• Cucumber – The key ingredient in tzatziki. It gives the sauce texture and flavor. English cucumbers are best for an authentic tzatziki because they're seedless, but Persian will work.
• Garlic – Just a little for extra authentic Greek garlic flavor.
• Fresh dill – Gives tzatziki its classic taste (only add a hint, it can be overpowering, unless you absolutely LOVE dill). Mint or parsley can be used instead.
• Lemon juice – Adds acidity and brightness. White wine vinegar works, I actually prefer to add both, but not everyone loves too much acidity.
• Olive oil – Makes the sauce smooth and balanced.
• Salt & black pepper – Season to taste.

How to Make It (Step-by-Step Instructions)

Step 1: Make the Tzatziki

• Clean and rinse the cucumbers well. Grate the cucumber and squeeze out as much liquid as possible using a clean towel.
• In a bowl, mix Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper.
• Stir well and refrigerate for at least 20 minutes to let the flavors blend.

Step 2: Sauté the Scallions

I love scallions, they're mild and add subtle sweetness, and flavor!

• Rinse scallions under cold water, pat dry, and remove any wilted outer layers. Finely dice them.
• Heat 1 tablespoon olive oil in a stainless steel frying pan over medium heat. Add diced scallions, season with a pinch of salt and black pepper, and sauté for 2-3 minutes until softened.
• Remove from heat and let cool.

Step 3: Prepare the Meatball Mixture

• In a large bowl, mix ground turkey, ground almonds, cooled scallions, garlic, parsley, oregano, cumin, lemon zest, salt, and black pepper.
• Let the mixture rest for 15-20 minutes to help the flavors develop and make shaping easier.

Step 4: Shape and Sear the Meatballs

• Add the meatballs and sear for 2-3 minutes per side, turning gently to brown all sides.
• Roll the mixture into small meatballs, about 1½ inches wide.
• Heat 1 tablespoon olive oil in the same stainless steel skillet over medium heat.

Step 5: Bake and Broil

1. Preheat oven to 400°F (200°C).
2. Transfer the frying pan with the meatballs directly into the oven and bake for 10-12 minutes.
3. Then broil on low for 2-3 minutes to get a golden, slightly crispy finish.
4. Remove the skillet with oven mitts (it will be very hot).

Step 6: Serve & Enjoy

Plate the meatballs with tzatziki on the dish or side plate, warm pita, and a drizzle of olive oil. Garnish with fresh parsley or dill.

Make it Spicy or Cheesy – Try These

• Make it Spicy: Add ½ teaspoon of red pepper flakes or finely diced jalapeño to the meatballs. If you love cherry peppers from Jersey Mike's, add chopped pickled cherry peppers for a pop of heat and acidity.
• Cheesy Option: Mix ¼ cup crumbled feta into the turkey mixture.
• More Herb Flavor: Add fresh mint or dill to the meatballs for an extra Greek touch.

How to Serve It

I love serving these with fluffy rice, warm pita, or a fresh cucumber salad.

Storage & Reheating

Storage:

• Store leftover meatballs in an airtight container in the fridge for up to 4 days.
• Keep tzatziki in a separate container for up to 3 days.

Reheating:

• Reheat meatballs in a skillet over medium heat with a little olive oil.
• Or warm them in a 350°F oven for 5-7 minutes.

Freezing:

• Freeze uncooked meatballs on a baking sheet, then transfer them to a freezer bag for up to 3 months.
• Cook straight from frozen, adding a few extra minutes to the cook time.

What to Serve With This

• Cilantro Lime Rice – A bright and fresh side that pairs well.
• Crispy Roasted Potatoes – Golden and crispy, perfect with tzatziki.
• Greek Cucumber Salad – Cool, crunchy, and full of fresh veggies.

If You Like This, Then You’ll Love

• Cornflake Crusted Chicken – Crispy oven-baked chicken with a crunchy coating.
• Peruvian-Style Grilled Chicken – Juicy, marinated chicken cooked until golden.
• Bruschetta Pasta Salad – A fresh pasta salad with tomatoes, basil, and balsamic.

I love reading your comments, and I try to get to all of them! Have you made Greek turkey meatballs with tzatziki before? Let me know how you like to serve them!