If you re looking for a fresh twist on classic Greek flavors, this Greek Turkey Meatball Gyro with Tzatziki Recipe is exactly what you need. I absolutely love how these tender turkey meatballs soak up the herbs and spices, pairing perfectly with the cool, creamy tzatziki. It s light enough for a weekday dinner but still feels special enough for guests or a weekend treat.
When I first tried making turkey meatballs for gyros, I was worried they d be dry or bland, but adding fresh spinach and oregano really brings them to life. You ll find that this recipe comes together quickly, making it perfect for busy nights when you want something wholesome and satisfying without the fuss.
Why You’ll Love This Recipe
- Healthy & Flavorful: Lean ground turkey combined with fresh herbs creates juicy meatballs without excess fat.
- Quick to Prepare: It s a fast recipe that s perfect for weeknight dinners or impromptu gatherings.
- Fresh & Bright Tzatziki: The cucumber-yogurt sauce adds a refreshing, cooling contrast you ll crave every time.
- Versatile and Easy to Customize: You can swap greens or spices to suit your pantry or preferences effortlessly.
Ingredients You’ll Need
These ingredients come together beautifully to create that authentic Greek turkey meatball flavor with a creamy tzatziki that ties everything together. When shopping, choose fresh, high-quality veggies and yogurt for the best taste.
- Ground Turkey: I recommend 93% lean for juiciness without being too greasy.
- Red Onion: Adds a sharp bite and subtle sweetness to the meatballs.
- Garlic Cloves: Fresh minced garlic gives the best aroma and flavor punch.
- Dry Oregano: Essential herb for that unmistakable Greek taste.
- Fresh Spinach: Chopped fine, it keeps the meatballs moist and adds a pop of green nutrition.
- Avocado Oil: I love this for cooking because it has a high smoke point and a neutral flavor.
- Plain Greek Yogurt: Use full-fat for creamy tzatziki, but you can opt for lower-fat if you prefer.
- Cucumber: Grated and squeezed to remove extra water, it keeps the sauce from becoming watery.
- Lemon Juice: Freshly squeezed brightens the tzatziki beautifully.
- Dry Dill: Adds that classic herbaceous note to the sauce.
- Garlic Powder: A little convenience boost for extra garlicky flavor in the tzatziki.
- Salt & Pepper: Season generously-don t be shy, seasoning makes a huge difference!
- Tomato & Cucumber: For fresh, crisp topping inside the gyro.
- Whole Wheat Flatbreads or Pita: My favorite wraps for holding all the delicious fillings together.
Variations
I like to switch things up now and then based on what I have in the fridge or to cater to different dietary needs. Feel free to make this Greek Turkey Meatball Gyro with Tzatziki Recipe your own with these easy tweaks.
- Use Ground Chicken: If turkey feels too lean, ground chicken works just as well and brings a gentle flavor.
- Swap Spinach for Kale: I sometimes try finely chopped kale when I want a heartier green, just make sure to remove stems.
- Make It Spicy: Add a pinch of crushed red pepper flakes or cayenne to the meatball mix for a subtle heat kick.
- Dairy-Free Tzatziki: Use coconut or almond-based yogurt and fresh herbs for a dairy-free dip that s still fresh and tangy.
- Gluten-Free Option: Serve in gluten-free flatbreads or large lettuce leaves for a low-carb wrap.
How to Make Greek Turkey Meatball Gyro with Tzatziki Recipe
Step 1: Mix and Form Your Meatballs
Begin by combining your ground turkey, finely diced red onion, minced garlic, dry oregano, chopped fresh spinach, salt, and pepper in a large bowl. I like to use my hands here-it helps mix everything evenly and gives me a feel for the right texture. When the mixture sticks together and feels cohesive, form it into small 1-inch meatballs. Aim for about a dozen so they cook evenly.
Step 2: Cook the Meatballs Until Golden and Juicy
Heat a large skillet over medium-high heat and add the avocado oil once hot. Place the turkey meatballs in the pan, leaving enough space so they don t crowd. Cook them for 3 to 4 minutes on each side until all sides are browned and the internal temperature hits 165°F. Be patient here-browning means extra flavor, and precise cooking keeps them juicy. Remove them from the pan to rest while you prepare the sauce.
Step 3: Whip Up the Fresh Tzatziki Sauce
In a small bowl, mix together plain Greek yogurt, grated cucumber (make sure to squeeze out excess moisture to avoid watery sauce), lemon juice, dry dill, garlic powder, and salt to taste. Stir until well combined and creamy. I always taste and adjust lemon or salt depending on how tangy or salty I want it. This sauce is what takes your gyro to the next level-bright, cool, and tangy.
Step 4: Assemble Your Gyros
Warm your flatbreads until they re soft and pliable-it makes rolling so much easier. Layer 3 meatballs on each flatbread, then add thinly sliced red onions, diced tomatoes, and diced cucumbers for crisp freshness. Top generously with the homemade tzatziki sauce. Roll it up tightly and enjoy immediately for the best flavor and texture.
Pro Tips for Making Greek Turkey Meatball Gyro with Tzatziki Recipe
- Don t Overmix the Meat: I learned that mixing too much can make the meatballs dense, so gentle folding works best.
- Squeeze the Cucumber Well: Avoid watery tzatziki by pressing grated cucumber in a clean kitchen towel before mixing.
- Check Internal Temperature: Use a meat thermometer to ensure meatballs reach 165°F-juicy and safe every time.
- Warm the Flatbreads: Heating your flatbreads makes them flexible, preventing cracks or breakage when wrapping.
How to Serve Greek Turkey Meatball Gyro with Tzatziki Recipe
Garnishes
I like to garnish mine with a sprinkle of extra dry oregano or fresh chopped parsley for color and a little herbal zing. Sometimes, a few crumbled feta cheese bits on top really bring out those Mediterranean vibes, too.
Side Dishes
Greek salad is a classic pairing here-a crisp mix of olives, tomatoes, cucumber, and feta that complement the gyro perfectly. I also love serving with crispy roasted potatoes or a simple lemon rice pilaf for a more substantial meal.
Creative Ways to Present
For a fun party idea, I like to make mini gyro sliders using small pita rounds and mini meatballs. You can serve all components buffet-style for guests to build their own-so interactive and delicious. Wrapping individual gyros in parchment paper keeps things tidy and perfect for picnics.
Make Ahead and Storage
Storing Leftovers
I store leftover meatballs and tzatziki separately in airtight containers in the fridge. This keeps the flavors fresh and the meatballs from getting soggy. They re best eaten within 3 days for optimal taste and texture.
Freezing
If you want to freeze the turkey meatballs, lay them out on a baking sheet first to freeze individually, then transfer to a freezer bag. I don t recommend freezing tzatziki because the texture changes, but you can easily whip up a fresh batch when you re ready.
Reheating
Reheat meatballs gently in a skillet over medium heat or in the oven to keep them juicy without drying out. Avoid microwaving if possible, but if you must, do it in short intervals with a lid or damp towel to retain moisture.
FAQs
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Can I use ground beef instead of turkey in this Greek Turkey Meatball Gyro with Tzatziki Recipe?
Absolutely! Ground beef will give you a richer, more robust flavor and a juicier texture due to its higher fat content. Just adjust cooking time if needed and be mindful of added fat to avoid greasiness.
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How do I prevent the turkey meatballs from drying out?
Mixing in ingredients like fresh spinach and finely diced onions adds moisture, and cooking meatballs over medium-high heat without overcooking ensures they stay juicy. Also, don t press down on them while cooking-they retain tenderness better when left undisturbed.
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What s the secret to creamy homemade tzatziki?
Squeezing out the excess water from the grated cucumber is key to creamy tzatziki. Using full-fat Greek yogurt and fresh lemon juice also balances richness with bright acidity, making it taste fresh and smooth.
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Can I make the Greek Turkey Meatball Gyro with Tzatziki Recipe ahead of time?
Yes, you can prepare meatballs and tzatziki a day in advance. Store separately in the fridge and warm up meatballs before assembling the gyros. Just assemble the wraps right before serving to keep flatbreads from getting soggy.
Final Thoughts
Making this Greek Turkey Meatball Gyro with Tzatziki Recipe has become one of my favorite ways to enjoy Mediterranean flavors without the heaviness of traditional lamb gyros. It s quick, healthy, and so satisfying-my family goes crazy for these! I hope you ll give it a try soon and enjoy the same smiles around your table.
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Greek Turkey Meatball Gyro with Tzatziki Recipe
- Prep Time: 10 mins
- Cook Time: 16 mins
- Total Time: 26 mins
- Yield: 4 gyros 1x
- Category: Main Course
- Method: Frying
- Cuisine: Greek
- Diet: Low Fat
Description
This Greek Turkey Meatball Gyro with Tzatziki is a flavorful and healthy twist on the classic gyro. Featuring juicy turkey meatballs infused with fresh spinach, garlic, and oregano, served in whole wheat flatbreads with crisp vegetables and a refreshing homemade tzatziki sauce, this recipe is perfect for a quick, satisfying meal that embodies the vibrant flavors of Greek cuisine.
Ingredients
Greek Turkey Meatballs
- 1 lb. ground turkey
- 1/4 cup finely diced red onion
- 2 garlic cloves, minced
- 1 teaspoon dry oregano
- 1/3 cup chopped fresh spinach
- Salt & pepper, to season
- 2 tablespoons avocado oil
Tzatziki Sauce
- 5 oz. plain Greek yogurt
- 1/4 cup grated cucumber (squeezed to remove excess moisture)
- 2 tablespoons lemon juice
- 1/2 teaspoon dry dill
- 1/2 teaspoon garlic powder
- Salt to taste
Gyro Components
- 1/2 cup thinly sliced red onion
- 1 cup diced tomato
- 1 cup diced cucumber
- 4 whole wheat flatbreads or pita
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground turkey, finely diced red onion, minced garlic, dry oregano, chopped fresh spinach, salt, and pepper. Mix well with your hands until all ingredients are evenly incorporated and the mixture holds together.
- Form Meatballs: Shape the mixture into approximately twelve 1-inch meatballs using your hands, ensuring they are uniform for even cooking.
- Cook the Meatballs: Heat a large skillet over medium-high heat and add the avocado oil. Once hot, add the meatballs to the pan, cooking them for 3-4 minutes on each side until nicely browned and the internal temperature reaches 165°F (74°C). Remove the meatballs from the skillet and allow them to rest.
- Make the Tzatziki Sauce: In a small bowl, combine the plain Greek yogurt, grated and drained cucumber, lemon juice, dry dill, garlic powder, and salt. Mix thoroughly until smooth and well blended.
- Assemble the Gyros: Warm the whole wheat flatbreads to make them pliable. Place three meatballs on each flatbread, then top with thinly sliced red onion, diced tomato, diced cucumber, and a generous spoonful of the tzatziki sauce. Fold and serve immediately.
Notes
- Warming the flatbreads before assembling helps prevent cracking and makes the gyros easier to fold.
- Make sure to squeeze out excess moisture from the grated cucumber to prevent the tzatziki sauce from becoming watery.
- You can substitute avocado oil with olive oil if preferred.
- Check the meatballs’ internal temperature with a meat thermometer to ensure they are fully cooked and safe to eat.
- For a dairy-free alternative, substitute Greek yogurt with a plant-based yogurt in the tzatziki.
