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Greek Turkey Meatballs with Tzatziki

Juicy baked turkey meatballs flavored with lemon, dill and feta, served with a bright cucumber-tomato salad and cool tzatziki — an easy Mediterranean weeknight dinner.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Servings: 4

Ingredients

For the meatballs

  • 1 lb ground turkey (lean)
  • 1/3 cup red onion, very finely chopped
  • 3 cloves garlic, minced
  • 1/3 cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1/3 cup panko breadcrumbs
  • 1 large egg
  • 1/3 cup crumbled feta cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp smoked paprika (optional, for depth)

Cucumber–Tomato Salad

  • 1 1/3 cup cucumber, diced
  • 1 1/3 cup tomato, diced
  • 1/2 cup red onion, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • salt and pepper to taste

To serve

  • 3/4 cup tzatziki (store-bought or homemade)
  • 3 cups cooked whole grain (brown rice, quinoa, or farro), for serving
  • 1/4 cup crumbled feta, for topping
  • 1/4 cup Kalamata olives, pitted and halved

Instructions

Preparation Steps

  • Preheat the oven to 375°F. Line a rimmed baking sheet with parchment or lightly oil it.
  • In a medium bowl, whisk the egg, lemon juice and lemon zest. Stir in the chopped parsley, dill and minced garlic.
  • In a large bowl combine the ground turkey, finely chopped red onion, panko, crumbled feta, oregano, smoked paprika, salt and pepper. Pour the egg-herb mixture over the turkey and gently fold with a fork or spatula until everything is evenly distributed — avoid overworking so meatballs stay tender.
  • Use a tablespoon or small scoop to portion the mixture and roll into compact 1 to 1 1/4-inch balls (you should get about 18–20). Place them on the prepared sheet about 1/2 inch apart. Refrigerate the tray for 10 minutes to help the meatballs hold their shape while baking.
  • Brush the tops of the chilled meatballs with a little olive oil. Bake at 375°F for 20–22 minutes, turning the pan once halfway through so both sides brown evenly. They’re done when an instant-read thermometer reaches 165°F and the outsides are lightly golden.
  • While the meatballs bake, make the cucumber–tomato salad: toss the diced cucumber, tomato, red onion and parsley with 1 tablespoon olive oil, 2 tablespoons lemon juice and a pinch of salt and pepper. Taste and adjust acidity or seasoning; chill until ready to serve.
  • When the meatballs are out of the oven, let them rest 5 minutes on the baking sheet. This gives juices time to redistribute and makes them easier to handle.
  • Serve the meatballs over cooked grain with a spoonful of cucumber–tomato salad, a generous dollop of tzatziki, extra crumbled feta and Kalamata olives. Finish with an extra squeeze of lemon if you like.

Notes

Make the meatball mixture a day ahead and shape them; keep covered in the fridge and bake straight from cold for quicker prep. Leftovers keep well for 3 days and reheat gently in a 350°F oven to avoid drying out.
This recipe is an original creation inspired by classic Greek Turkey Meatballs with Tzatziki flavors. All ingredient ratios and instructions are independently developed.