Ingredients for Greek Turkey Meatballs

• Ground turkey: Honestly, lean ground turkey makes these Greek Turkey Meatballs feel light and fresh. Don’t go for super-lean, though, a little fat keeps ’em juicy. I usually grab 93/7.
• Panko breadcrumbs: These are my secret weapon for tender meatballs. They absorb moisture so well, giving you that lovely, soft texture without being mushy. Regular breadcrumbs work too, but Panko is just chef’s kiss.
• Egg: Our binder! It holds everything together, especially with all those lovely fresh herbs and feta. Without it, you’d just have a pile of seasoned turkey bits, and that’s not what we’re going for.
• Red onion: Finely diced, it adds a subtle sweetness and a little bite to the Greek Turkey Meatballs. Don’t skip it, it just lifts all the other flavors.
• Fresh parsley: This is where the ‘Greek’ really starts to shine! Bright, herbaceous, and adds so much freshness. Honestly, fresh herbs make all the difference here.
• Fresh mint: Okay, this might sound a bit quirky, but trust me on the mint. It adds an unexpected zing that just makes these Greek Turkey Meatballs sing. I didn’t expect that the first time I tried it, but wow.
• Feta cheese (crumbled): Salty, tangy, creamy pockets of joy! Use a good quality feta, the kind that comes in a brine. The pre-crumbled stuff just doesn’t have the same oomph, to be real.
• Garlic: Duh, garlic! In both the meatballs and the tzatziki. I’m a ‘more garlic is always better’ kind of person. Don’t be shy here, hon.
• Dried oregano: A classic Greek flavor. It’s warm, earthy, and just transports you. I always have a big jar of this on hand.
• Cumin: Just a touch, it adds a lovely depth and warmth to the Greek Turkey Meatballs without overpowering the other flavors. It’s a subtle background player.
• Lemon zest: Oh, the zest! Brightens everything up. It really wakes up the turkey and makes it taste so fresh. Don’t grate too deep, just the yellow part!
• English cucumber: For the tzatziki, you want English cucumber because it has fewer seeds and less water. Grate it and squeeze out that extra moisture, or your tzatziki will be watery. I learned that the hard way, oops.
• Greek yogurt: Full-fat, please! Don’t even think about skim. The creaminess is essential for that rich, tangy tzatziki. It’s the base, so make it count.
• Fresh dill: The other star of the tzatziki show. It’s bright, a little anise-y, and just screams ‘Greek.’ Fresh is non-negotiable here.
• Lemon juice: Adds that crucial tang and brightness to the tzatziki. Freshly squeezed, always!

Making Greek Turkey Meatballs: My Favorite Method

Whip Up the Tzatziki First:

Grab a bowl. Grate your English cucumber (no need to peel, honestly, I don’t bother). Now, this is critical: squeeze out all that excess water. I usually use a clean kitchen towel or paper towels. You want it as dry as possible, or your tzatziki will be a watery mess, and nobody wants that! Then, stir in the thick Greek yogurt, minced garlic, fresh dill, a good squeeze of lemon juice, and a drizzle of olive oil. Season with salt and pepper, give it a good mix, and pop it in the fridge. Letting it chill lets those flavors really meld, and it’s a game-changer.

Combine for the Greek Turkey Meatballs:

In a large mixing bowl, gently combine your ground turkey, Panko breadcrumbs, egg, finely diced red onion, chopped fresh parsley, fresh mint, crumbled feta, minced garlic, dried oregano, cumin, lemon zest, a good pinch of salt, and a generous grind of black pepper. Don’t overmix, hon! Overmixing is the enemy of tender meatballs. Just mix until everything is just combined. I usually use my hands, it’s messy but effective, and you can really feel the mixture.

Form Those Flavorful Meatballs:

Lightly dampen your hands this prevents sticking, I swear! Take about 1 ½ tablespoons of the mixture for each Greek Turkey Meatball and gently roll it into a sphere. You’re aiming for about 1-inch to 1.5-inch meatballs. Place them on a plate or baking sheet. I usually get about 20-24 meatballs from a pound of turkey. It’s a bit of a meditative process, actually, rolling them out, and I often just pop on some music while I do it.

Sear the Greek Turkey Meatballs:

Heat a tablespoon or two of olive oil in a large non-stick skillet over medium-high heat. Once shimmering, carefully add the Greek Turkey Meatballs in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Sear them for about 3-4 minutes per side, until they’re beautifully golden brown all over. This step isn’t just for color, it locks in those juices and builds flavor! The kitchen starts to smell amazing at this point, truly.

Simmer for Extra Tenderness (Optional, but I love it!):

If you want extra juicy and flavorful Greek Turkey Meatballs, after searing, you can add a splash of chicken broth or a little crushed tomato to the pan, just enough to come halfway up the meatballs. Bring it to a gentle simmer, then reduce the heat to low, cover, and let them cook for another 5-7 minutes. This just makes them so incredibly tender and infuses them with more flavor. I sometimes add a few more herbs here, too, like a bay leaf, for extra depth.

Serve Up Your Creation:

Once cooked through (they should reach an internal temperature of 165°F), remove the Greek Turkey Meatballs from the skillet. Serve them warm with that chilled, tangy homemade tzatziki. I love a sprinkle of extra fresh dill or parsley and a lemon wedge for squeezing over. The smell alone at this point, oh my goodness, it’s just divine! The table usually gets a little messy with all the serving, but that’s part of the fun, right?

Storage Tips for Greek Turkey Meatballs

These Greek Turkey Meatballs are fantastic for meal prep, honestly. Once they’ve cooled completely, pop them into an airtight container. They’ll keep beautifully in the fridge for up to 3-4 days. Now, for the tzatziki, that’s a different story. Store it separately in its own airtight container. It tends to get a little watery after a day or two, but a quick stir usually brings it back. I microwaved the meatballs once with the tzatziki on top, and the sauce separated so don’t do that lol. Reheat the meatballs gently in a skillet or microwave, then dollop on fresh tzatziki. You can also freeze the cooked Greek Turkey Meatballs for up to 2-3 months, just thaw them overnight in the fridge before reheating.

Ingredient Substitutions for Greek Turkey Meatballs

Life happens, and sometimes you just don’t have everything on hand. I get it! If you don’t have fresh mint, dried mint can work in a pinch use about 1/3 the amount, but fresh truly gives these Greek Turkey Meatballs that vibrant lift. No Panko? Regular breadcrumbs are fine, though the texture might be a touch denser. For the tzatziki, if English cucumber isn’t available, a regular cucumber works, just be extra diligent about scooping out the seeds and squeezing out the water. I once tried using sour cream instead of Greek yogurt when I was desperate, and it worked… kinda. It was tangier, but lacked the thickness. So, stick to Greek yogurt if you can!

Serving Greek Turkey Meatballs with Tzatziki

Oh, the ways to enjoy these Greek Turkey Meatballs! My absolute favorite is with warm pita bread, maybe a simple side salad of chopped tomatoes and cucumbers, and a sprinkle of extra feta. It feels like a mini-vacation on a plate! They’re also fantastic over a bed of fluffy rice or quinoa for a heartier meal. For a lighter option, serve them nestled in lettuce cups. And honestly, this dish and a rom-com? Yes please. They even make great sliders on small buns if you’re hosting a casual get-together. Don’t forget those lemon wedges for a final squeeze of brightness over everything!

Greek Turkey Meatballs: A Little Backstory

While meatballs are a global delight, these Greek Turkey Meatballs are my personal nod to the vibrant flavors of the Mediterranean. They pull inspiration from traditional Greek keftedes, which are often made with beef or lamb, but I’ve always loved the lighter, fresher feel of turkey. My connection to this dish really solidified after a trip to Santorini, where every meal felt like a celebration of fresh herbs, tangy yogurt, and bright lemon. I came home determined to bring that feeling into my own kitchen, and these meatballs became my delicious, everyday homage. It’s a way to keep those sunny memories alive, even on the gloomiest of days.

Greek Turkey Meatballs: Common Questions

→ Can I bake these Greek Turkey Meatballs instead of frying?

You can, but they won’t get that lovely golden-brown sear. If you bake them, I’d suggest baking at 375°F (190°C) for about 18-20 minutes, flipping halfway. Just don’t expect the same crispy edges!

→ What kind of Greek yogurt is best for tzatziki?

Honestly, full-fat plain Greek yogurt is your best friend here. It gives you the thickest, creamiest tzatziki. I’ve tried low-fat, and it just doesn’t have the same luscious texture, to be real.

→ My meatballs are falling apart! What did I do wrong?

Oh, I’ve been there! Usually, it means you either didn’t add enough binder (the egg and breadcrumbs) or you overmixed. Gentle handling and ensuring the mixture isn’t too wet are key. Don’t worry, it happens!

→ How long does homemade tzatziki last?

Homemade tzatziki is best fresh, but it will keep in an airtight container in the fridge for about 2-3 days. After that, the cucumber can start to release more water and the texture changes a bit. Just give it a good stir!

→ Can I use ground chicken instead of turkey for these Greek Turkey Meatballs?

Absolutely! Ground chicken is a great substitute, and it will give you a very similar light and flavorful result. I’ve done it many times when I’m out of turkey, and it’s always a hit!