Fresh, herby, and packed with flavour, these Mediterranean Turkey Meatballs with Homemade Tzatziki are a light and delicious twist on classic comfort food! Juicy turkey mince is mixed with crumbled feta, garlic, red onion, and warm spices, then pan-fried and baked to golden perfection.
Paired with a creamy homemade tzatziki loaded with fresh dill, cucumber, and lemon, this dish is perfect served with warm pita, crisp salad, or fluffy rice. It’s easy to make, full of protein, and bursting with bold Mediterranean flavour—ideal for meal prep, entertaining, or a nourishing weeknight dinner!
Ingredients needed
These simple ingredients combine to deliver big Mediterranean flavour with minimal effort. From herby turkey meatballs to a fresh, garlicky tzatziki, here’s what you’ll need.
- Turkey mince: I used lean turkey breast mince—it’s light, healthy, and perfect for soaking up herbs and spices.
- Panko breadcrumbs: These are crispier and lighter than regular breadcrumbs, giving the meatballs better texture.
- Feta: Crumbled into the mix, it adds a salty, creamy bite that lifts the flavour.
- Dried oregano + dill + cumin: This trio gives those classic Mediterranean vibes—fragrant, herby, and slightly earthy.
- Lebanese cucumber: These are mild, thin-skinned and perfect for tzatziki. No need to peel!
Recipe tips & notes
To help you get the best results, here are a few quick tips for shaping, cooking, and serving your meatballs so they come out juicy, golden, and full of flavour.
- Chill the meatballs before cooking! It helps them hold their shape and cook more evenly.
- Don’t overmix the meat—just enough to combine. Overworking can make meatballs tough.
- Brown first, then bake – pan-frying gives them a golden crust, while baking finishes them off without drying them out.
- Use full-fat Greek yoghurt for the tzatziki if you can. It’s creamier and adds extra richness.
- Let the tzatziki sit for at least 10 minutes before serving—it gives the flavours time to come together.
Substitutions & additions
Feel free to adapt this recipe to suit your tastes or pantry. Whether you’re swapping proteins, herbs, or adding sides, there are lots of ways to make it your own.
- Turkey mince → Chicken mince: Works just as well, with a similar lean texture and flavour.
- Feta cheese → Ricotta or goats cheese: For a milder or creamier texture.
- Dill → Mint or parsley: If dill isn’t your thing, both make great fresh alternatives.
- Add spinach: Finely chopped spinach in the meatball mix adds a pop of green and sneaks in some extra veg.
- Serve with couscous or flatbreads instead of pita if you want something a bit different.
How to make this recipe
This recipe comes together in a few easy steps, making it perfect for weeknights or meal prep. You’ll pan-fry and bake the meatballs for extra flavour, then whip up a quick homemade tzatziki.
Step 1
In a large mixing bowl, combine the turkey mince, panko, onion, feta, garlic, egg, and spices. Mix with clean hands or a fork until just combined.
Step 2
Roll into meatballs, about 1.5 tbsp each. Heat a drizzle of oil in a large pan over medium heat. Brown the meatballs on all sides.
Step 3
Transfer to a lined tray and bake at 200°C for 5–10 minutes or until cooked through. Keep an eye on the meatballs to ensure they don’t overcook.
Step 4
Meanwhile, make the tzatziki: mix the yoghurt, garlic, cucumber, dill, lemon juice, and a pinch of salt and pepper in a small bowl.
Step 5
Stir until all is combined. Taste the tzatziki and adjust lemon or salt if needed. Let it sit while the meatballs cook—it gets better as it rests.
Step 6
Serve meatballs warm with tzatziki and your favourite sides like pita, Greek salad, rice, or roasted veggies.
Mediterranean Turkey Meatballs with Homemade Tzatziki Recipe
Ingredients
Turkey Meatballs
- 400 g Turkey mince
- 1/3 cup panko breadcrumbs
- 1/3 red onion
- 1/3 cup feta cheese danish
- 3 garlic cloves minced
- 1 egg
- 2 tsp dried oregano
- 1 tsp dried dill fresh
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Homemade Tzatizki
- 160 g greek yoghurt
- 1 tsp garlic minced
- 1 lebanese cucumber diced
- 2 tbsp fresh dill chopped
- 1/2 lemon juiced
- salt and pepper to taste
Instructions
- In a large bowl, mix together the turkey mince, panko, red onion, feta, garlic, egg, and all the herbs and spices. Mix just until combined—don’t overwork it.
- Roll into meatballs, about 1½ tablespoons each. Place on a tray and refrigerate for 15 minutes to help them hold their shape.
- Heat olive oil in a large pan over medium heat. Brown the meatballs on all sides, then transfer to a baking tray.
- Bake meatballs at 200°C for 5–10 minutes until cooked through and no longer pink in the centre.
- Meanwhile, mix the yoghurt, garlic, cucumber, dill, lemon juice, and salt and pepper in a bowl to make the tzatziki.
- Serve the meatballs warm with tzatziki, and enjoy with pita, salad, rice or roasted veg.
Nutrition
Storage & reheating
Got leftovers? These meatballs and tzatziki keep well and reheat beautifully. Here’s how to store them safely and bring them back to life the next day.
Fridge:
Store meatballs and tzatziki separately in airtight containers for up to 3 days.
Freezer:
You can freeze cooked meatballs for up to 2 months. Let them cool completely first. Don’t freeze the tzatziki—it doesn’t thaw well.
Reheating:
- Pan: Add a splash of water or oil and cover with a lid to gently reheat.
- Oven: Reheat meatballs at 180°C for 10 minutes or until hot.
- Microwave: Heat in 30-second bursts until warmed through.
Recipe FAQs
Can I make the meatballs ahead of time?
Yes, absolutely. You can prep the meatball mixture and roll them up to a day in advance. Store them in the fridge in an airtight container or on a tray covered with cling film.
Can I air-fry the meatballs instead?
Definitely! Air fryers work really well for meatballs. Preheat the air fryer to 190°C and cook for 10–12 minutes, shaking the basket or turning them halfway through.
What’s the best way to serve these?
These meatballs are super versatile! Serve them in pita pockets with salad and tzatziki for a quick dinner, pile them onto a grain bowl with rice or couscous, or add them to a Greek-style platter with hummus, olives, roasted veggies, and warm flatbread.
Can I use store-bought tzatziki instead of making it?
You can! Store-bought tzatziki is a convenient shortcut, but homemade has a fresher flavour and only takes a few minutes to whip up.
Can I freeze the meatballs?
Yes, these meatballs freeze really well. Let them cool completely, then freeze in a single layer on a tray before transferring to a container or zip-lock bag. They’ll keep for up to 2 months. To reheat, bake in a 180°C oven from frozen for about 15–20 minutes or until hot. Don’t freeze the tzatziki—it doesn’t defrost well and will go watery.
What can I use instead of egg to bind the meatballs?
If you need an egg-free version, try 1 tbsp of Greek yoghurt or 1 tbsp of flaxseed meal mixed with 2.5 tbsp water (let it sit for 5 minutes before using). Just note that egg-free meatballs can be a little more delicate, so be gentle when browning them.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs work fine too, but the texture will be slightly softer. If you’re in a pinch, crushed crackers or oats (blitzed slightly in a blender) can also help bind the meatballs.
Can I make the meatballs in one step without pan-frying first?
Yes, you can skip the pan-frying and go straight to the oven—just increase the baking time to 15–20 minutes at 200°C. You won’t get that golden crust on the outside, but they’ll still be juicy and delicious.