Easy Greek Turkey Meatballs made with ground turkey, herbs, garlic, yogurt, cucumber, and lemon for a simple Mediterranean dinner.
I still laugh thinking about the night these Easy Greek Turkey Meatballs were born, because it was so not planned. I’d just come home from one of those long, weirdly emotional days — you know the type where everything feels a bit heavier than it should — and I opened the fridge hoping, praying something would magically inspire me. Yeah… no magic. Just a pack of ground turkey staring at me like it was judging my life choices.
It instantly reminded me of this tiny taverna I wandered into when I visited Greece a few years back. I remember the owner, this older guy with the thickest accent and the softest smile, telling me, “Good food doesn’t fix everything… but it helps.” Maybe that stuck with me. Because that night, when everything felt loud and small at the same time, I was craving that feeling more than anything.
So I tossed together what I had — turkey, oregano, garlic, some herbs that were honestly on their last breath — and hoped for the best. I didn’t even think it would turn out that great. And then the scent hit me. Warm, herby, that little tang from the tzatziki… I swear it felt like someone had cracked a window open in my brain.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Funny how food does that, right? Brings you back to random moments you didn’t even realize meant something.
Anyway — these Easy Greek Turkey Meatballs have been in my rotation ever since. And every time I make them, there’s this tiny flicker of that same comfort. Maybe you’ll feel a bit of that too. Or maybe they’ll just become your easy Tuesday dinner when life is… life-ing. Both are totally fine.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Greek Turkey Meatballs Recipe?
Here’s the thing I love about these meatballs — they somehow feel fancy without asking anything fancy from you. They’re juicy but not heavy. Herby but not over the top. Quick but not “sad quick,” if you know what I mean. And the cold tzatziki against warm turkey? Oh my gosh. I could write a sonnet about that contrast, but I’ll spare you.
They’re also insanely adaptable. Bake them, pan-fry them, air fry them — whatever fits your mood. They don’t get dry or weird the next day either, which is rare for turkey. And honestly, I just love how they make a simple meal feel like a little escape to somewhere sunnier, even if you’re literally eating them in sweatpants while folding laundry.
Sound familiar?
Ingredient Notes:
You ever look at ingredients and think, “Okay but why is this here?” Same. So here’s the real talk:
-
Ground turkey — mild, lean, and the kind of blank canvas that absorbs herbs like a dream.
-
Breadcrumbs — the peacekeepers that keep everything from turning into dry little hockey pucks.
-
Egg — glue, basically, but in a nice way.
-
Garlic — if you skip it, I might cry just a little.
-
Onion — moisture and sweetness, two things turkey desperately needs.
-
Parsley — gives that “fresh” note even when everything else is sautéed to oblivion.
-
Oregano — classic Greek flavor; it’s like the identity card of the dish.
-
Cumin — warm and grounding, the quiet background singer.
-
Olive oil — if pan-frying; also, it just feels right in anything “Greek.”
For the Tzatziki:
-
Greek yogurt — thick enough to cling to your spoon like it means business.
-
Lemon — gives the whole thing a little lift.
-
Dill — the plant version of “yep, this is Greek.”
-
Olive oil, garlic, salt, pepper — the holy quartet.
How To Make Easy Greek Turkey Meatballs?
Step 1: Mix the Meatballs
Okay, grab your biggest bowl. Add turkey, breadcrumbs, egg, garlic, onion, herbs, spices — the whole crew. Mix gently. Promise me you won’t over-mix? Over-mixing is the difference between “wow, what a meatball” and “this feels like a rubber stress toy.”
Roll them into 1–1.5 inch balls. They don’t need to be perfect. Imperfect meatballs are more charming anyway.
Step 2: Cook the Meatballs
Depending on your mood (and your tolerance for dishes):
-
Bake: 400°F for 15–20 minutes.
-
Pan-fry: Medium heat, a little olive oil, 4–5 minutes per side.
-
Air Fryer: 380°F for 10–12 minutes.
Whichever way, your kitchen will smell amazing.
Want To Save This Recipe?
Step 3: Make the Tzatziki
Grate the cucumber, squeeze out the water (it feels a little weirdly therapeutic, right?), and mix it with yogurt, lemon, garlic, dill, olive oil, salt, pepper. Chill it. Tzatziki is like people — it gets better after resting.
Step 4: Serve
Plate those warm, golden meatballs and swipe them generously through tzatziki. It’s the kind of combo that makes you slow down for a second and just… enjoy the bite.
Storage Options:
Honestly? These store like champs.
-
Fridge: 4 days.
-
Freezer: 3 months.
-
Tzatziki: 2–3 days, but the garlic gets louder every hour — fair warning if you have a meeting.
Variations and Substitutions:
Because sometimes you just want to switch it up:
-
Swap turkey for chicken or beef
-
Add feta inside the meatballs
-
Chili flakes if you want chaos
-
Mint instead of dill
-
Gluten-free breadcrumbs
-
Grated zucchini for extra moisture
You get it — play.
What to Serve with Easy Greek Turkey Meatballs?
They’re ridiculously easy to pair:
-
Pita
-
Greek salad
-
Lemon rice
-
Roasted veggies
-
Hummus + olives
-
Or honestly… just a mountain of tzatziki
Frequently Asked Questions:
Do they freeze well?
Oh, beautifully. Sometimes they’re even better reheated.
Can I prep them ahead?
Absolutely. Make the meatballs, chill them, cook later.
Can I skip dill?
I mean… yes. But it loses a little Greek “spark.”
And that’s the whole story — the flavors, the memories, the tiny imperfections, all wrapped up in these Easy Greek Turkey Meatballs that somehow make dinner feel a little softer around the edges.
If you make them, genuinely, tell me — which version did you end up cooking? And did they give you that warm, comfort-food moment too?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Greek Turkey Meatballs
Ingredients
For the Greek Turkey Meatballs
- 1 lb 450g ground turkey, preferably lean
- ⅓ cup breadcrumbs regular or gluten-free
- 1 large egg
- 3 garlic cloves minced
- ¼ cup finely chopped onion
- ¼ cup fresh parsley chopped
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil for cooking if pan-frying
For the Tzatziki Sauce
- 1 cup plain Greek yogurt full-fat or low-fat
- ½ cucumber grated and drained
- 1 garlic clove minced
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh dill chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Prepare the Meatballs
- In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, cumin, salt, and black pepper. Mix until all ingredients are evenly incorporated. Avoid over-mixing to maintain a tender texture.
- Form the mixture into meatballs approximately 1 to 1.5 inches in diameter. This will yield 16–20 meatballs depending on size.
Cook the Meatballs
Oven-Baked Method
- Preheat the oven to 400°F (200°C).
- Arrange the meatballs on a lined baking sheet and bake for 15–20 minutes, or until the meatballs are fully cooked and lightly golden.
Pan-Fried Method
- Heat a skillet over medium heat and lightly coat the surface with olive oil.
- Cook the meatballs in batches for 4–5 minutes per side, or until they are browned and thoroughly cooked.
Air Fryer Method
- Preheat the air fryer to 380°F (193°C).
- Place the meatballs in the basket and cook for 10–12 minutes, turning halfway through.
Prepare the Tzatziki Sauce
- Grate the cucumber and remove any excess moisture using a paper towel or cheesecloth.
- In a bowl, combine the Greek yogurt, cucumber, garlic, lemon juice, dill, and olive oil.
- Mix until smooth and season with salt and pepper to taste. For the best results, refrigerate for at least 30 minutes before serving.
Serve
- Arrange the cooked meatballs on a serving platter.
- Serve with a generous portion of tzatziki sauce on the side.
- Complement with pita bread, rice, salads, or roasted vegetables as desired.
Notes
- Substitute gluten-free breadcrumbs for standard breadcrumbs in the meatball mixture.
- Ensure the Greek yogurt and all dried herbs and spices are certified gluten-free.
- Serve with gluten-free sides such as rice, quinoa, roasted vegetables, or gluten-free pita.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
