Juicy herb-green meatballs, bowls or salads in ~35 minutes
Mix bright lemon, dill, and parsley into tender turkey meatballs and pair with cool tzatziki for bowls, pitas, or salad lunches that stay fresh and satisfying.
Why You’ll Love It
- Bowl or salad ready: Built for Turkey Meatball Bowl Recipes, Turkey Greek Bowl, and Turkey Meatball Salad.
- Greek flavor, fast: Lemon, dill, oregano, and feta (optional) deliver big taste in ~35 minutes.
- Flexible lunch or dinner: Great for Tzatziki Lunch Ideas and weeknight Taziki Dinner Ideas.
- Herb-green visual: Parsley, dill, and spinach option hit Green Turkey Meatballs and keep them moist.
- Family-friendly nutrition: High protein and fresh veggies for Healthy Food Family.
Ingredients (notes only)
Meatballs
- Ground turkey (93% lean): ideal balance of juiciness and browning.
- Feta (optional): salty richness; skip for lighter profile.
- Panko or oat flour: tender binder; oat flour keeps it whole-grain.
- Egg: classic binder; swaps provided below.
- Onion (grated) + garlic: moisture and savory depth.
- Fresh herbs: parsley, dill, and optional finely chopped spinach for “green” color.
- Lemon zest + dried oregano + olive oil: signature Greek perfume and softness.
- Salt + pepper: season to taste (remember feta is salty).
Creamy Tzatziki
- Greek yogurt, grated cucumber (squeezed dry), lemon juice, dill, garlic, olive oil, salt, pepper.
Bowls & Add-ins
- Lemon rice or quinoa, tomatoes, cucumbers, olives, red onion, lettuce or arugula, pita wedges, extra lemon.
Step-by-Step Instructions
- Heat oven to 425°F (220°C). Line a sheet pan with parchment; brush with 1 tsp oil.
- Mix meatballs: In a bowl combine 1 lb turkey, ½ cup crumbled feta (optional), ½ cup panko or ⅓ cup oat flour, 1 egg, ½ small onion grated, 2 cloves garlic, 2 Tbsp parsley, 1 Tbsp dill, 1 packed cup finely chopped spinach (optional), 1 tsp dried oregano, zest of 1 lemon, ¾ tsp salt, ¼ tsp pepper, 2 tsp olive oil. Mix gently.
- Form: Scoop 18–20 meatballs (about 1½ Tbsp).
- Bake: 12–15 minutes until lightly golden and 165°F (74°C) internal temperature.
- Tzatziki: Stir 1 cup Greek yogurt, 1 cup grated squeezed cucumber, 1 Tbsp lemon juice, 1 Tbsp olive oil, 1 Tbsp chopped dill, 1 small grated garlic clove, ¼–½ tsp salt, pepper. Chill 10 minutes.
- Assemble bowls/salads: Add lemon rice or greens, nestle meatballs, spoon tzatziki, and top with tomatoes, cucumbers, olives, red onion, and lemon.
Pro Tips
- Test patty first: Pan-cook a teaspoon of mix to check salt, then adjust.
- Extra tender: Grate onion very fine and include its juices.
- Even browning: Preheat oiled pan for 3 minutes before adding meatballs.
- Meal prep win: Pack tzatziki separately to keep bowls fresh.
- Dairy-free: Skip feta and use dairy-free yogurt for tzatziki.
Variations
- Turkey Greek Bowl: Lemon rice, roasted peppers, olives, and extra dill tzatziki (Turkey Greek Bowl).
- Meatball salad lunch: Romaine, tomatoes, cucumbers, olives, red onion, and tzatziki dressing (Turkey Meatball Salad).
- Half-beef blend: 50/50 turkey + lean beef for richer “Ground Beef And Turkey Meatballs” texture.
- Spicy: Add ½ tsp chili flakes to the mix or a pinch of cayenne to tzatziki.
How to Serve
- In bowls with lemon rice or quinoa, in pitas with shredded lettuce and tomatoes, or over chopped Greek salad. Add lemon wedges and a drizzle of olive oil.
Make Ahead & Storage
- Chill raw mix: Up to 24 hours.
- Fridge: Cooked meatballs 3–4 days; tzatziki 2–3 days.
- Freeze: Meatballs raw or cooked up to 3 months; thaw overnight.
- Reheat: 350°F (175°C) 6–8 minutes or microwave 60–90 seconds; splash of water keeps them juicy.
FAQs
Can I air fry them? Yes. 390°F (200°C) for 8–10 minutes, to 165°F (74°C).
Egg-free binder? Use 2 Tbsp aquafaba or 2 Tbsp milk + ¼ cup fine breadcrumbs.
99% lean turkey? Add 1 Tbsp olive oil to the mix and avoid overbaking.
Make tzatziki thicker? Squeeze cucumber very dry and use full-fat Greek yogurt.
Simple Nutrition Table (estimate, per serving of 4 with tzatziki)
Calories ~420 | Protein ~33 g | Carbs ~22 g | Fat ~22 g | Fiber ~2 g | Sodium ~680 mg
Greek Turkey Meatballs with Creamy Tzatziki
Herb-green turkey meatballs baked to juicy perfection and served with cool, garlicky tzatziki. Perfect for building bowls, stuffing pitas, or topping salads — ready in about 35 minutes.
Ingredients
- 1 lb (450 g) ground turkey, 93% lean
- 1/2 cup (70 g) crumbled feta (optional)
- 1/2 cup (25 g) panko or 1/3 cup (30 g) oat flour
- 1 large egg (see Notes for swaps)
- 1/2 small onion, finely grated with juices
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh dill (or 1 tsp dried)
- 1 cup finely chopped spinach (optional, for green meatballs)
- 1 tsp dried oregano
- 1 zest of 1 lemon
- 3/4 tsp kosher salt, to taste
- 1/4 tsp black pepper
- 1 Tbsp olive oil, divided
- 1 cup plain Greek yogurt
- 1 cup grated cucumber, squeezed dry
- 1 Tbsp lemon juice
- 1 Tbsp olive oil (for tzatziki)
- 1 Tbsp chopped dill
- 1 small garlic clove, grated
- 1/4–1/2 tsp salt, to taste (for tzatziki)
- black pepper, to taste (for tzatziki)
- lemon rice or quinoa, chopped salad fixings, olives, pita wedges, lemon, for serving
Equipment
- oven
- baking sheet lined with parchment
- mixing bowls for meatball mix and tzatziki
- whisk or spoon
- meat thermometer check for 165°F
Method
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper and brush with 1 tsp olive oil.
- In a large bowl, mix ground turkey, feta, panko, egg, onion, garlic, parsley, dill, spinach (if using), oregano, lemon zest, salt, pepper, and 2 tsp olive oil until just combined.
- Shape mixture into 18–20 meatballs (about 1 1/2 Tbsp each) and arrange on the prepared sheet.
- Bake for 12–15 minutes, or until internal temperature reaches 165°F (74°C) and lightly browned.
- For tzatziki, stir together yogurt, cucumber, lemon juice, olive oil, dill, garlic, salt, and pepper until smooth and creamy.
- Serve meatballs with tzatziki over rice or salad, adding olives, pita wedges, and lemon for garnish.
Nutrition
Calories: 420kcalCarbohydrates: 22gProtein: 33gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 680mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 8mgCalcium: 130mgIron: 3mg
Notes
Egg-free: Use 2 Tbsp aquafaba or 2 Tbsp milk + 1/4 cup fine breadcrumbs.
Dairy-free tzatziki: Substitute unsweetened dairy-free Greek-style yogurt.
Air Fryer: Cook 390°F (200°C) for 8–10 min, shaking once, to 165°F (74°C).
Skillet: Brown in 1–2 Tbsp oil over medium heat 6–8 min, turning, until 165°F (74°C).
Sheet-pan bowls: Roast cherry tomatoes, peppers, and onions alongside meatballs to build bowls straight from the oven.
Slow cooker in sauce: Brown meatballs first, then simmer in light tomato-lemon sauce on LOW 3–4 hr until cooked through.
Dairy-free tzatziki: Substitute unsweetened dairy-free Greek-style yogurt.
Air Fryer: Cook 390°F (200°C) for 8–10 min, shaking once, to 165°F (74°C).
Skillet: Brown in 1–2 Tbsp oil over medium heat 6–8 min, turning, until 165°F (74°C).
Sheet-pan bowls: Roast cherry tomatoes, peppers, and onions alongside meatballs to build bowls straight from the oven.
Slow cooker in sauce: Brown meatballs first, then simmer in light tomato-lemon sauce on LOW 3–4 hr until cooked through.
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