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!
A Quick Look: Greek Turkey Meatballs
- ✅ Recipe Name: Greek Turkey Meatballs with Tzatziki Sauce
- 🕒 Ready In: About 40 minutes (20 min prep, 20 min cook)
- 👪 Serves: 14 meatballs (about 3–4 servings)
- 🍽 Calories: ~76 per meatball
- 📋 Protein: ~9g per meatball
- 🥬 Main Ingredients: Ground turkey, fresh dill, garlic, red onion, breadcrumbs, egg
- 📖 Dietary Info: Nut-free, easily made gluten-free
- 🥣 Best For: Meal prep, weeknight dinners, Greek bowls, snack boxes
BEST Ground Turkey Greek Meatballs
I have made a lot of meatballs on this blog, from my Thai turkey meatballs with peanut sauce to my butter chicken meatballs, but these Greek turkey meatballs hold a very special place in my heart. They are so easy to throw together on a weeknight, they reheat beautifully for meal prep, and here's the part I love most: even the kiddos go absolutely crazy for them!
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!
Table of contents
Why You'll Love These Greek Turkey Meatballs
- Quick and easy. The whole Greek turkey meatballs recipe comes together in about 40 minutes with simple, straightforward steps, perfect for a busy weeknight.
- High in protein! At 9 grams of protein per meatball, these are a genuinely filling and nourishing meal.
- Meal prep friendly. Make a batch on Sunday and enjoy them in bowls, salads, or snack boxes all week long.
- Kid-approved! This might be the best part. The mild Mediterranean flavors are a total crowd-pleaser, and even little ones love them!
- Easily made gluten-free. A simple breadcrumb swap is all it takes to make this recipe work for everyone at the table.
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 ½ 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: ½ teaspoon of dried oregano adds an earthy, aromatic flavor.
- Red Onion: Using a ¼ 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!
Substitutions & Additions
- Swap the protein: Ground chicken works just as well as turkey. The meatballs will be slightly lighter in color and flavor but still delicious.
- Make it gluten-free: Use ½ cup almond flour in place of breadcrumbs.
- Add feta: Fold 2 to 3 tablespoons of crumbled feta cheese into the meatball mixture for a salty bite.
- Bake instead of pan-fry: Place meatballs on a parchment-lined baking sheet and bake at 375°F for 28–30 minutes, flipping halfway through. Several readers have also made these in the air fryer at 400°F for 12 minutes!
How to Make Greek Turkey Meatballs
Step 1: Mix the meatball mixture. In a large bowl, combine ground turkey and minced garlic cloves. Grate ¼ 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!
Erins' Expert Recipe Tips
- Don't overmix the meat. Mix until the ingredients are just combined! Overmixing leads to dense, tough meatballs.
- Use a meat thermometer. Turkey meatballs can turn rubbery if overcooked. Pull them off the heat the moment they hit 165°F for perfectly moist, tender results every time.
- Use a small ice cream scoop. It's the easiest way to get uniform meatballs that cook evenly.
- Grate (don't chop) the onion. Grating releases more moisture and keeps the flavor subtle without any big chunks of onion in your meatballs!
- Serve it with: These Greek turkey meatballs are amazing served alongside Moroccan couscous salad, lemon garlic hummus, or baked falafel for the ultimate Mediterranean spread!
- Storage: Store cooked turkey Greek meatballs in an airtight container in the refrigerator for up to 4 days. They reheat wonderfully on the stovetop or in the microwave. These are my favorite meal prep meatballs!
- Freezing: To freeze, place formed (uncooked) Mediterranean turkey meatballs on a baking sheet and freeze for 1 hour until firm. Transfer to an airtight container or zip-top bag and freeze for up to 3 months. Thaw overnight in the fridge, then cook as directed.
Frequently Asked Questions
Ground chicken would also work great in this recipe. The end result may be slightly lighter in flavor and color but will still be tasty. You can use the same amount of ground chicken as the recipe calls for in ground turkey.
They can become rubbery if they are overcooked. Try reducing the cooking time to about 7-8 minutes or until an internal temperature of 165°F is reached. This will help keep the meatballs moist and tender.
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!
Greek Turkey Meatballs with Tzatziki
Ingredients
Method
- In a large bowl, add ground turkey and minced garlic.
- Grate ¼ red onion into turkey, alternatively chop red onion very small.
- Add egg, breadcrumbs, dill, oregano, salt, and pepper. Mix until just combined, I use my hands.
- Form into 14 meatballs.
- 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.
- While meatballs are cooking, make Tzatziki.
- Serve over rice!
Nutrition
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.
Amy S says
These were very tasty especially with the homemade tzatziki. However, the recipe nutritional info indicates 1 singular meatball is serving and serves 14! 3-4 meatballs per adult seems more accurate.
Erin says
Hi Amy, so happy you loved them! 🙂
Amber says
Made the meatballs tonight. Served w Greek potatoes and roasted veggies with Cedar’s Tzatziki bc I felt lazy. This was absolutely delicious and I typically am not a fan of turkey meatballs. These are so juicy and flavorful and I will make them again for sure.
Erin says
Hi Amber, so glad you loved them!! 🙂
Lindsay says
These were AMAZING! There is a restaurant near us that has mediterranean meatballs so I wanted to find a recipe that was similar. These are BETTER! So juicy and flavorful! Huge hit in our family. 10 stars!!
Erin says
Hi Lindsay, so happy you loved them so much!! 🙂
Mary-Anne Howard says
5 stars. Made the meatballs and taziki. My hubby and I loved them. So delicious!
Erin says
Hi Mary-Anne, so happy you loved them so much! 🙂
Chrissy Joy says
Love these! Easy and quick to make but super flavorful. Perfect for a weekly meal prep. This is abt to become a staple for me.
Erin says
Hi Chrissy, so glad you loved them so much! 🙂
EileenB says
Super flavorful and easy. Only change I’d recommend is to use less bread crumbs. I used Progresso Italian which are super fine, so this might not be an issue for other brands or panko. I’d do 1/4 to 1/3 cup next time, but these are definitely making the regular rotation. Thanks!
Erin says
Hi Eileen, so happy you liked them!!
Allie says
Made these with ground chicken because that was all I had and they still came out delicious! So easy to make
Erin says
Hi Allie, so happy you loved them!!
Donnelle Moss says
This recipe was so delicious! I made them just as the recipe directed (lamb and beef mix) for friends one night and served with tazatiki over fresh homemade pitas. They were so delicious and had so much flavor. Tonight I made them again with ground turkey but added a splash of milk and threw them in the oven cause that was what I had on hand and I was being lazy. Original recipe and pan fried is so good but this one was pretty good too as a substitue! This recipe has earned a solid place in dinner rotation at our house.
Erin says
Hi Donnelle, so happy you loved them! 🙂
Holly S says
This recipe is on repeat in our house and was a must-have for postpartum freezer meal prep!
Erin says
Hi Holly, so glad you all loved them and congratulations!! 🙂
Mylie Long says
Omg Erin, this was unreal! My whole family absolutely devoured this meal, even my 10 month old! Thank you for always making such delicious and nutritious meals, I’m obsessed with everything you post!
Erin says
Hi Mylie, so happy you all loved them so much! Thanks for your support!!
Kim R. says
Made these for meal prep and absolutely loved them! My fiancé, a chronic picky eater, also enjoyed them and asked if I could make them again!! ELW for the win once again!
Erin says
Hi Kim, so happy they were a hit!!
Julia E says
Made these meatballs last night and loved them!!!! Also made the tzatziki which was delicious. Thank you Erin!!
Erin says
Hi Julia, so happy you loved them so much! 🙂
Kayla says
Made these meatballs along with the tzatziki sauce & tomato cucumber salad (that are linked in the recipe) for the first time tonight, & while it was a bit time consuming to pull off all three it was completely worth it!! So delicious. Every part of it!! We served it over plain jasmine rice with naan bread & everybody loved it. We will definitely be circling back to this recipe soon!
Erin says
Hi Kayla, so happy you loved them! 🙂
Katie Anderson says
The first time I made these meatballs, I was amazed at how flavorful they were! The meatballs along with the tomato cucumber feta salad are now a staple in my house!
Erin says
Hi Katie, so happy you loved them so much! 🙂
Jodi says
Made these last night for the first time and will be making them again soon! My family loved them!!
Erin says
Hi Jodi, so happy you all enjoyed them! 🙂
Amanda says
Made these for the first time and they were so easy and incredibly delicious! I baked at 400 for 14 minutes and they were perfection. Thanks Erin for another great recipe!!
Erin says
Hi Amanda, so glad you loved them!! 🙂
Cindy Koldys says
Very good and easy.
Erin says
Hi Cindy, so happy you loved them! 🙂
Shannon says
Can you bake these instead of pan frying?
Erin says
Hi Shannon, yep! Let me know how your meatballs come out!
Paige says
These are so good! Started making these regularly.
Erin says
Hi Paige, so happy you love them so much!! 🙂
Lauren says
Absolutely delicious! One of my new favorite things to eat and make!
Erin says
Hi Lauren, so glad you loved them! 🙂