Healthy Greek Turkey Meatballs With Tzatziki

Tender, flavorful, and ready in about 40 minutes! These Greek Turkey Meatballs are the kind of dinner I find myself making on repeat every single week. I love that lean ground turkey keeps them light and high in protein without sacrificing any of that juicy, satisfying flavor. Topped with creamy homemade tzatziki, this is Mediterranean comfort food at its absolute best!

I love using lean ground turkey for this recipe (specifically 93/7) because it’s a bit more wholesome than beef while still being juicy and satisfying. Turkey is naturally lower in fat and still high in protein, which makes these meatballs a genuinely nutritious dinner choice. Mix everything together in one bowl, roll into balls, and you’re about 10 minutes away from getting them in the pan. 

Paired with my homemade tzatziki sauce and a side of tomato cucumber feta salad, this meal is Mediterranean magic on a plate. It’s become one of those recipes I make almost every single week, and I’m not even a little bit sorry about it!

Ingredients Needed

To make a batch of these juicy Greek turkey meatballs, you’ll need just a few simple ingredients! Here’s a bit more about what I used:

• Ground Turkey: My go-to protein whenever I make meatballs! I prefer to use 93/7 lean ground turkey as it has enough fat to keep the meatballs juicy. You’ll need about 1 pound.
• Garlic: 2 minced cloves of garlic add wonderful flavor to the meatballs. You can also use garlic powder if you don’t have fresh.
• Breadcrumbs: Adding in 1/2 cup of plain breadcrumbs helps bind the meatballs and keep them from falling apart. Panko breadcrumbs also work great! For a low-carb and gluten-free version, you can swap out the breadcrumbs for almond flour instead.
• Dill: Chopped fresh dill add authentic Mediterranean flavor. If you can’t find fresh, use 1 tablespoon of dried dill.
• Oregano: 1/2 teaspoon of dried oregano adds an earthy, aromatic flavor.
• Red Onion: Using a 1/4 of a red onion can add flavor and moisture. Not to mention a bite of tanginess.
• Egg: 1 beaten egg helps bind the meatballs and keep them together!
• Olive Oil: To cook the Greek turkey meatballs, you’ll need about 2 tablespoons of olive oil. You can also use avocado oil or coconut oil.

Tip: You can follow my recipe for healthy tzatziki sauce recipe to make a homemade version. Just cut the recipe in half!

How to Make Greek Turkey Meatballs

Step 1: Mix the meatball mixture. In a large bowl, combine ground turkey and minced garlic cloves. Grate 1/4 of a large red onion directly into the bowl (or chop it very finely). Add egg, breadcrumbs, chopped fresh dill, dried oregano, salt, and pepper. Mix until just combined.

Step 2: Form the meatballs: Divide the mixture into 14 equal meatballs. A small ice cream scoop makes this incredibly easy and keeps them uniform in size. You can also use a spoon and roll them in your palms.

Step 3: Cook the meatballs. Heat a sauté pan over medium heat and add 2 tablespoons of olive oil. Once hot, add the meatballs and cook for 7–8 minutes, turning constantly to ensure even browning on all sides. The meatballs are done when they reach an internal temperature of 165°F.

Step 4: Make tzatziki and serve. While the meatballs are cooking, whip up a half batch of my healthy tzatziki sauce. It only takes a few minutes and makes such a difference!

Tip: Add a little bit of olive oil to your hands before forming the meatballs to make the rolling easier!

Frequently Asked Questions

If you liked this recipe, you’ll want to try these!

Here are some of my favorite Greek recipes you should make next. Enjoy!

• Greek Sheet Pan Chicken Thighs
• Healthy Greek Turkey Burgers with Tzatziki
• Grilled Greek Chicken Salad
• Gluten-Free Greek Pasta Salad
• Mediterranean Salmon Foil Packs

Recipe by Erin Morrissey and Photos by The Mindful Hapa

If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!

Erin Antoniak

Greek Turkey Meatballs with Tzatziki

4.98 from 87 votes

If you want to enjoy the delicious and healthy flavors of the Mediterranean, try making some Greek turkey meatballs! This recipe is absolutely delicious and really easy to make. Served up with a homemade tzatziki sauce, this meal is perfect for meal prep bowls or salads.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 14 meatballs

Course: Appetizer, Main Course

Cuisine: Greek

Calories: 76

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb ground turkey I prefer 93/7 lean
• 2 cloves garlic minced
• 1/4 large red onion
• 1 egg
• 1/2 cup breadcrumbs or almond flour
• 1/4 cup chopped fresh dill
• 1/2 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• Tzatziki Recipe cut in half
• Tomato Cucumber Feta Salad

Method

 

1. In a large bowl, add ground turkey and minced garlic.
2. Grate 1/4 red onion into turkey, alternatively chop red onion very small.
3. Add egg, breadcrumbs, dill, oregano, salt, and pepper. Mix until just combined, I use my hands.
4. Form into 14 meatballs.
5. Heat sauce pan with olive oil over medium heat. Once hot, add meatballs and cook for 7-8 minutes, turning every constantly to ensure even cooking on all sides. Once meatballs reach 165F they are done.
6. While meatballs are cooking, make Tzatziki.
7. Serve over rice!

Nutrition

Calories: 76kcalCarbohydrates: 3gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 30mgSodium: 216mgPotassium: 122mgFiber: 0.3gSugar: 0.3gVitamin A: 93IUVitamin C: 1mgCalcium: 16mgIron: 1mg

Notes

• Use 93/7 lean ground turkey. This is my go-to for meatballs! It has just enough fat to keep them juicy and flavorful without drying out. 
• Use a small ice cream scoop to form the meatballs. It’s the easiest way to get even, uniform balls every time! You can also use a spoon and roll them in your hands, just add a little olive oil to your palms to keep the mixture from sticking.
• Keep a meat thermometer handy and don’t overcook! Turkey meatballs can turn rubbery if they go too long. Pull them off the heat as soon as they hit 165°F — that’s the sweet spot for perfectly moist and tender meatballs every single time.
• Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!