Name: Greek Turkey Meatballs with Tzatziki Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb ground turkey; 1/2 cup breadcrumbs; 1/4 cup red onion, finely chopped; 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 large egg; 1 tbsp olive oil (for cooking); 1 cup Greek yogurt; 1/2 cucumber, grated and squeezed dry; 1 tbsp fresh dill, chopped; 1 tbsp lemon juice; 1 clove garlic, minced (for tzatziki); Salt and pepper to taste (for tzatziki)

So, Greek Turkey Meatballs… Here’s the Story

Let me just start by saying: if you’ve never stood in your kitchen at 10pm, eating meatballs straight from the pan (maybe slightly burned on one side, not that I’d ever admit that), then honestly, are you even living? Greek Turkey Meatballs with Tzatziki Sauce became a thing in my house after a random Tuesday when I realized we were out of dinner ideas and ground turkey was on sale. (I still get slightly mocked by my brother for the “original, experimental meatball disaster” that involved raisins. We won’t talk about that.)

But when I figured out this combo — herby, juicy meatballs and cucumbery-garlicky tzatziki — I knew I’d stumbled onto something I’d actually make again. So, let’s get into it, friend. I promise to warn you about the weird bits before you get there.

Why You’ll Love This (Or, Why My Family Does…)

I make these when I want to eat something that feels like I put in loads of effort, but actually didn’t. My family goes slightly bonkers for this because everything gets dunked in tzatziki — bread, veggies, sometimes a rogue chip. Plus, using turkey means I can eat five and only pretend to feel guilty. (Oh, and if you’ve ever struggled with dry turkey meatballs, I hear you. Actually, I used to too, until I got a little less stingy with the olive oil.)

What You Need (With My Occasional Shortcuts)

500g (about 1 lb) ground turkey — I sometimes swap half for ground chicken if I’m cleaning out the freezer.
1 small onion, grated or very finely chopped (my grandma swears by yellow onions, but red is also grand)
2 garlic cloves, minced — or, honestly, a big ol’ spoonful of garlic paste when I’m feeling lazy
1/2 cup breadcrumbs (panko is my go-to, but I’ve used crumbled crackers in a pinch…not my proudest moment)
1/4 cup fresh parsley, chopped — dried works too, just use less
1 tablespoon dried oregano
1/2 teaspoon cumin (optional, but I like the warmth)
1 egg
Zest of 1 lemon (sometimes I forget this, but it’s really nice if you remember)
Salt and pepper — just eyeball it, but a good pinch of each
Olive oil — for pan-frying (don’t skimp!)

Tzatziki Sauce:

1 cup Greek yogurt (full-fat is awesome, but I sometimes grab low-fat by accident and it’s fine)
1/2 large cucumber, grated and squeezed (wringing out the water is key — I forgot once and it was just cucumber soup)
1-2 garlic cloves, crushed
1 tablespoon fresh dill, chopped (or a teaspoon dried if that’s what you’ve got)
Juice of half a lemon
Salt & pepper
Glug of olive oil (seriously, just a glug)

How I Throw It All Together (With Side Comments)

Pre-mess phase: Grab a big bowl. Throw in the turkey, onion, garlic, breadcrumbs, parsley, oregano, cumin (if you’re using it), egg, lemon zest, salt, and pepper. Get in there with your hands. It always feels gross but it mixes better this way. (If it looks a bit sticky, just trust – it’ll firm up.)
Once it’s all squished together, I like to let it sit in the fridge for 15-20 minutes. I read somewhere that this helps the flavors mingle. Sometimes I forget. I don’t think it’s a disaster either way, but if you have the time, why not?
Shape into meatballs — I usually get 18-22, depending on size. If you want them all perfectly uniform, you can use a cookie scoop. Or just wing it; I do.
Heat a large skillet (non-stick if you can) over medium heat. Pour in a good glug of olive oil. Fry the meatballs in batches — don’t crowd them or they’ll just steam (learned that the hard way). Cook each batch about 4-5 minutes, rolling them around till golden and cooked through. This is where I usually sneak a taste. You know, for science.
For the tzatziki, mix the yogurt, squeezed cucumber (don’t skip this step, trust me), garlic, dill, lemon juice, salt, pepper, and olive oil in a bowl. Stir. Taste. Add more garlic if you dare. Sometimes I add a pinch of mint because I like the freshness, but that’s optional.

Little Notes from Many Experiments

I used to fry these on way too high heat and the outsides got burnt while the insides stayed suspiciously raw. Lower and slower is my new motto here.
If you only have regular yogurt, strain it through a tea towel for 30 minutes first — otherwise, the tzatziki is runny. Found that out the messy way.
I’ve tried oven baking instead of frying; it works but you don’t get the same crispy bits. But hey, less mess.

Weird and Wonderful Variations (and One Dud)

I’ve added feta to the mix a couple times. Lovely salty pops! But it can make the meatballs a bit crumbly.
Once I subbed in ground lamb for half the turkey — pretty tasty, just richer. Not everyone in my house was convinced though.
Attempted a vegan version with lentils and flax egg… let’s just say the texture was more “Greek bean bite” than “meatball.” Not my best.

Gear and Gizmos (and What to Do If You Don’t Have ‘Em)

If you’ve got a cookie scoop, use it for the meatballs — way less messy. If not, just grab a big spoon and your (clean!) hands. As for frying pans, I started out using a dodgy old skillet with a dodgy old handle; it still works, just takes a bit more oil and patience.

Greek Turkey Meatballs with Tzatziki Sauce

How to Store ‘Em (Or… Honestly, They Don’t Last Long)

In theory, these keep in the fridge for 3 days in a sealed container. But honestly, in my house, they rarely last more than a day — especially if someone gets home late from work. If you do have leftovers, they reheat rather nicely in the oven or even a quick zap in the microwave. The tzatziki, though, is best fresh. After a day or so, it gets a bit watery, but a quick stir usually sorts it out.

Serving It Up: My Favorite Ways

We love piling these into warm pita with crunchy lettuce and tomatoes (sometimes I go rogue with pickled onions). Or just lined up on a plate with a heap of tzatziki and a squeeze of lemon. There’s even been a time or two when they’ve ended up in lunchboxes — cold meatballs are a thing of joy, I promise.

Lessons Learned (So You Don’t Make My Mistakes)

I once tried rushing the chilling step and my meatballs fell apart in the pan. Just chill ’em, even if it’s only ten minutes.
Don’t try to flip them too early — let them get a little brown crust first, or they’ll just stick and shred. (Voice of experience here.)
Oh, and don’t over-mix the meat, or it gets tough. I still have to remind myself every time.

FAQ: Real Questions I’ve Gotten (Or Asked Myself!)

Can I freeze these? Yep, after cooking. Just lay them out on a tray to freeze, then dump them in a bag. Reheat in the oven. (Microwave works too, but oven keeps them less soggy.)
Do I have to use turkey? Not at all. Chicken, pork, beef — whatever’s hanging around. Just adjust cooking time if you go with something fattier.
Is Greek yogurt a must for tzatziki? Actually, regular yogurt is fine if you strain it. I’ve even used plain skyr once and it was delish.
Can I make the meatballs ahead? Absolutely. I make the mix in the morning sometimes, then just fry ’em up at dinner.
Where do you find good Greek olive oil? Oh, I usually order a bottle from Kalamata Olive Oil UK (not sponsored, just good stuff), or pick up whatever looks nice at the shop. But don’t stress it — regular will do just fine, too.
Got a good pita bread recipe? Not mine, but I love this one from Serious Eats. Sometimes I just use naan, though.

If you’ve made it this far, honestly, you deserve a meatball. If you try these, let me know how it went — or what oddball swaps you tried. And if you want more Greek flavors, I can’t recommend Olive Tomato enough. They do amazing things with simple ingredients, and I’ve pinched more than one idea form their site. Happy cooking — and remember, a little mess never stopped a good meal!