I absolutely love sharing this Greek Turkey Meatball Gyro with Tzatziki Recipe because it’s one of those dishes that feels like a total win—lighter than your usual gyro but packed with incredible Mediterranean flavors. Whether you’re looking for a quick weeknight meal or something impressive for casual get-togethers, this recipe fits the bill perfectly. I discovered this combo when I wanted a healthier alternative to traditional lamb gyros, and honestly, it blew me away every time I make it.
What makes this Greek Turkey Meatball Gyro with Tzatziki Recipe special is how easy it is to bring fresh ingredients and fragrant spices together in such a vibrant, satisfying sandwich. You’ll find that the juicy turkey meatballs paired with creamy, tangy homemade tzatziki elevate the whole experience—plus, you can have it on your table in under 30 minutes. Trust me, once you try these gyros, your family will go crazy for them just like mine does!
Why You’ll Love This Recipe
- Healthy and Flavorful: Lean ground turkey keeps it light without sacrificing that juicy, savory taste.
- Quick and Simple: From start to finish in under 30 minutes—perfect for busy nights or impromptu meals.
- Fresh and Homemade Tzatziki: Creamy cucumber sauce that brightens up every bite and makes the gyro truly authentic.
- Highly Customizable: Easy to swap veggies or add extras, so everyone gets their perfect gyro.
Ingredients You’ll Need
These ingredients come together effortlessly, blending traditional Greek flavors with wholesome, fresh components. When you shop, look for good quality ground turkey and fresh herbs to make your gyros sing.
- Ground turkey: Choose lean but not too dry for moist, tender meatballs.
- Red onion: Adds a sharp, slightly sweet crunch—both in meatballs and as a fresh topping.
- Garlic cloves: Essential for that classic savory depth.
- Dry oregano: The unmistakable Greek herb flavor that ties everything together.
- Fresh spinach: Sneaks in some greens and extra nutrients without overpowering flavor.
- Avocado oil: Great for cooking these meatballs without smoking or burning.
- Plain Greek yogurt: Thick and tangy, the base for luscious tzatziki sauce.
- Cucumber: Grated and drained so the sauce stays creamy, not watery.
- Lemon juice: Adds bright acidity to balance the creamy sauce.
- Dill and garlic powder: Classic seasoning for authentic tzatziki flavor.
- Whole wheat flatbreads or pita: Hearty wraps that hold all the fillings beautifully.
- Tomato and cucumber for topping: Fresh, juicy vegetables to add color and crunch.
Variations
I love how flexible this Greek Turkey Meatball Gyro with Tzatziki Recipe is. You can easily tweak the ingredients or toppings to suit your tastes or dietary needs—making it a fun dish to experiment with.
- Make it spicier: I sometimes add a pinch of crushed red pepper to the meatball mix for a little kick my family adores.
- Swap ground turkey for chicken or lamb: Both work beautifully if you want to mix up the flavor or go more traditional with lamb.
- Use dairy-free yogurt: To make the tzatziki vegan-friendly, I’ve successfully used coconut or almond-based yogurt—just be sure to drain the cucumber well.
- Add fresh herbs: Mint or parsley can brighten the meatballs and tzatziki even more if you want something beyond dill.
How to Make Greek Turkey Meatball Gyro with Tzatziki Recipe
Step 1: Mix the Meatball Ingredients
Start by combining ground turkey, finely diced red onion, minced garlic, oregano, chopped spinach, salt, and pepper in a large bowl. I like to use my hands here—it gives me a feel for the texture and ensures everything is evenly mixed. Just make sure not to overwork the meat, or your meatballs could turn out tough. When it sticks together well, you’re ready for the next step!
Step 2: Form and Cook the Meatballs
Shape the mixture into about 12 one-inch meatballs. Heating your skillet to medium-high, add avocado oil to prevent sticking and give a nice sear. Cook the meatballs for 3-4 minutes on each side until browned and cooked through to an internal temperature of 165°F. I always use a meat thermometer here—it’s the best way to avoid dry or undercooked meat. Once done, set them aside to rest a bit so they stay juicy.
Step 3: Whip Up the Tzatziki Sauce
While your meatballs are cooking, stir together Greek yogurt, grated cucumber (make sure to squeeze out extra moisture), lemon juice, dill, garlic powder, and salt. This fresh, creamy sauce is what really brings these gyros alive. If you want it thicker, pop it in the fridge for 10-15 minutes—it also helps the flavors meld beautifully.
Step 4: Assemble Your Gyros
Warm your flatbreads briefly—this makes them more pliable and less likely to tear. Then layer on three turkey meatballs, red onion slices, juicy tomato chunks, and cucumber. Top it generously with homemade tzatziki, fold, and you’re ready to enjoy! Every bite delivers fresh, savory, and tangy flavors that’ll have you savoring each mouthful.
Pro Tips for Making Greek Turkey Meatball Gyro with Tzatziki Recipe
- Don’t Overmix the Meat: Combining ingredients gently keeps your meatballs tender and moist.
- Drain the Cucumber Well: I always wrap grated cucumber in a clean towel and squeeze out excess water for the tzatziki so the sauce isn’t watery.
- Use a Meat Thermometer: This simple tool helped me avoid guesswork and get perfectly cooked meatballs every time.
- Warm the Flatbreads: Heating them a bit makes assembling easier and avoids tearing—trust me, it’s worth the extra minute.
How to Serve Greek Turkey Meatball Gyro with Tzatziki Recipe
Garnishes
I like to keep it simple with sliced red onions, fresh tomatoes, and cucumbers—the crisp freshness contrasts so nicely with the warm meatballs. Sometimes I add a few kalamata olives or sprinkle crumbled feta on top for an extra Greek vibe that everyone always asks about.
Side Dishes
My go-to sides are a simple Greek salad tossed with olives and lemon vinaigrette or some crispy baked sweet potato fries. Both complement the gyro’s flavors perfectly without stealing the spotlight.
Creative Ways to Present
For a crowd, I sometimes arrange mini gyros on a large platter with colorful veggies and bowls of extra tzatziki for dipping. It’s such a fun way to serve and encourages everyone to customize their own—plus it looks beautiful on the table during a casual party.
Make Ahead and Storage
Storing Leftovers
I store leftover meatballs in an airtight container in the fridge for up to 3 days. The tzatziki keeps well too, but I always give it a quick stir before serving since it can separate a bit.
Freezing
This recipe freezes beautifully! I flash freeze the cooked meatballs on a tray, then transfer them to a freezer-safe bag. They thaw overnight in the fridge and reheat quickly, making them perfect for meal prep or an easy last-minute lunch.
Reheating
To keep meatballs juicy, I reheat them gently in a skillet over medium-low heat or in the oven wrapped in foil. Avoid the microwave if you can—it tends to dry them out. The flatbreads and tzatziki are best served fresh but you can warm bread briefly and add tzatziki right before eating.
FAQs
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Can I use ground chicken instead of turkey for this recipe?
Absolutely! Ground chicken works wonderfully as a substitute—it’s similar in texture and flavor but can be a bit milder. Just keep the cooking time the same and check for an internal temperature of 165°F to ensure safety.
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How do I make sure the tzatziki sauce isn’t watery?
The key is to grate the cucumber and then squeeze out as much moisture as possible using a clean kitchen towel or paper towels. This step keeps the tzatziki thick and creamy rather than runny.
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Can I prepare the meatballs ahead of time?
Yes! You can form the meatballs and refrigerate them for up to 24 hours before cooking. Just keep them covered to prevent drying out. This prep trick can save you time on busy days.
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What’s the best bread to use for these gyros?
Whole wheat flatbreads or pita breads are ideal—they’re soft, hold the fillings well, and add a wholesome flavor. Just warm them slightly before assembling for best results.
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Is there a way to make this recipe gluten-free?
Definitely! Just swap out the flatbreads or pitas for gluten-free wraps or lettuce leaves for a satisfying gyro wrap without gluten.
Final Thoughts
This Greek Turkey Meatball Gyro with Tzatziki Recipe has become a real favorite in my kitchen—not only because it’s delicious but also because it’s straightforward and wholesome. I love how fresh and vibrant it tastes while being quick enough for busy evenings. I can’t wait for you to try it and see how those juicy turkey meatballs paired with homemade tzatziki can turn a simple meal into something truly special. Give it a go—you’re going to love every bite!
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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
- Category: Lunch/Dinner
- Method: Frying
- Cuisine: Greek
- Diet: Low Fat
Description
This Greek Turkey Meatball Gyro with Tzatziki is a delicious and healthy twist on a classic favorite. Juicy turkey meatballs seasoned with fresh herbs and spinach are seared to perfection, then tucked into whole wheat pita with crisp vegetables and a creamy, tangy homemade tzatziki sauce. Perfect for a quick weeknight dinner or casual gathering, these gyros are bursting with Mediterranean flavors and protein-packed goodness.
Ingredients
Greek Turkey Meatball:
- 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 ground turkey, finely diced red onion, minced garlic, dry oregano, chopped fresh spinach, salt, and pepper. Mix thoroughly with your hands until the mixture is evenly combined and holds together well.
- Form the Meatballs: Shape the meat mixture into approximately twelve 1-inch diameter meatballs using your hands, ensuring they are uniform in size for even cooking.
- Cook the Meatballs: Heat a large skillet over medium-high heat and add avocado oil. Once hot, add the meatballs to the pan and cook, turning occasionally, until browned on all sides and fully cooked through. This should take about 3-4 minutes per side. Use a meat thermometer to check that the internal temperature has reached 165°F. Remove from the pan and set aside to rest.
- Make the Tzatziki Sauce: In a small bowl, combine plain Greek yogurt, grated and squeezed cucumber, lemon juice, dry dill, garlic powder, and salt to taste. Mix well until smooth and creamy.
- Assemble the Gyros: Warm the whole wheat flatbreads or pitas to make them pliable. Place three meatballs on each flatbread, then top with sliced red onion, diced tomato, and diced cucumber. Spoon a generous amount of tzatziki sauce over the top. Fold and serve immediately.
Notes
- For best results, squeeze excess moisture from the grated cucumber before adding to tzatziki to prevent it from becoming watery.
- You can substitute avocado oil with olive oil if preferred.
- To warm flatbreads, heat them in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and heat in the oven.
- Leftover meatballs can be refrigerated and repurposed in salads or sandwiches.
- To increase fiber content, add more fresh veggies like leafy greens or shredded carrots in the gyro assembly.
