Greek Turkey Meatball Gyro with Tzatziki Recipe

I absolutely love this Greek Turkey Meatball Gyro with Tzatziki Recipe because it captures all those bright, fresh Mediterranean flavors without a ton of fuss. When you first bite into the juicy, herbaceous turkey meatballs paired with that cool, tangy tzatziki, it feels like a perfect summer meal that s both satisfying and light. Whether you re cooking for a busy weeknight dinner or prepping for a casual weekend lunch, these gyros come together quickly and taste like you spent hours in the kitchen.

What makes this Greek Turkey Meatball Gyro with Tzatziki Recipe truly stand out is that it s packed with fresh ingredients and healthy swaps-like ground turkey and whole wheat flatbreads-that don t sacrifice flavor. I discovered this trick when I was craving something hearty yet wholesome, and I promise you ll find that every bite bursts with the right balance of spices, creamy tzatziki, and crisp veggies. It s a game changer for anyone looking for a delicious, wholesome take on a classic gyro.

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Ingredients You’ll Need

Each ingredient in this Greek Turkey Meatball Gyro with Tzatziki Recipe plays its part to create that authentic gyro experience. Selecting fresh herbs and quality yogurt will really elevate your final dish, so don t skip on freshness here.

• Ground turkey: I prefer lean turkey for these meatballs as it keeps them light yet juicy when mixed well.
• Red onion: Both diced for the meatballs and thinly sliced for topping-red onions provide a nice bite without overpowering.
• Garlic cloves: Freshly minced garlic gives the meatballs that unmistakable Mediterranean aroma.
• Dry oregano: A classic Greek herb that adds an earthy, slightly bitter flavor to the meat.
• Fresh spinach: Chopped spinach sneaks in a bit of green goodness and moisture to the meatball mix.
• Avocado oil: Great for cooking because it has a high smoke point and neutral flavor-you can also use olive oil if you prefer.
• Plain Greek yogurt: The base of the tzatziki sauce; thick and creamy for that perfect tang.
• Cucumber: Grated and squeezed dry so it doesn t water down your tzatziki; it adds a fresh crunch.
• Lemon juice: Brings brightness to the sauce and balances the rich turkey meatballs.
• Dry dill: Gives the tzatziki that signature herbaceous kick.
• Garlic powder: For that extra layer of garlicky flavor in the sauce without overwhelming it.
• Salt and pepper: Essential seasonings to make all the flavors pop.
• Diced tomato and cucumber: Adds fresh texture and moisture in the assembled gyro.
• Whole wheat flatbreads or pita: I love whole wheat for fiber and a bit of nuttiness, but traditional pita works just as well.

Variations

I like to tweak this Greek Turkey Meatball Gyro with Tzatziki Recipe depending on what s in season or my mood-and you should too! This recipe is a great blank canvas for customizing flavors and textures.

• Swap the Turkey for Lamb: I tried using ground lamb once and it gave the gyros a richer, more traditional flavor-definitely a treat if you want something indulgent.
• Add Fresh Herbs: Toss in fresh mint or parsley for a brighter, garden-fresh taste that changes things up beautifully.
• Make It Vegan: Use plant-based meatballs and a coconut yogurt-based tzatziki substitute to enjoy a plant-friendly version.
• Spice It Up: Mix in some red chili flakes or smoked paprika to the meatballs for a bit of heat and smoky depth.

How to Make Greek Turkey Meatball Gyro with Tzatziki Recipe

Step 1: Mix the Meatball Ingredients

Start by combining the ground turkey, finely diced red onion, minced garlic, dry oregano, chopped fresh spinach, salt, and pepper in a large bowl. I like to get in there with my hands to really mash everything together evenly-that way, the spinach distributes well and each bite is packed with flavor. Just be careful not to overmix or the meatballs might turn out too dense.

Step 2: Shape the Meatballs

Roll the mixture into about twelve uniform 1-inch meatballs. This size is perfect because they cook quickly and can be easily stacked in your gyro. I found that using slightly wet hands helps prevent the mixture from sticking while shaping.

Step 3: Cook the Meatballs

Heat your skillet on medium-high and add avocado oil. Once the oil shimmers, add the turkey meatballs and cook for about 3-4 minutes on each side until browned all over and cooked through. I always use a meat thermometer to make sure they hit 165°F internally – this gives you peace of mind and juicy meatballs every time. Once cooked, set them aside to rest while you prepare the tzatziki.

Step 4: Make the Tzatziki Sauce

In a small bowl, combine Greek yogurt, grated cucumber that you’ve squeezed dry, lemon juice, dry dill, garlic powder, and salt. Mix it until smooth and creamy. The key trick here is diligently squeezing out the cucumber moisture-otherwise, you ll end up with a runny sauce. I usually press it between paper towels or a clean cloth to get it as dry as possible.

Step 5: Assemble Your Gyros

Gently warm your whole wheat flatbreads or pita to make them soft and flexible-about 30 seconds per side in a dry skillet works wonders. Layer three meatballs on each flatbread, then pile on sliced red onion, diced tomato, and diced cucumber. Finally, spoon on a generous dollop of that homemade tzatziki sauce. Fold it up, and you re ready to enjoy!

How to Serve Greek Turkey Meatball Gyro with Tzatziki Recipe

Garnishes

I always finish my gyros with a sprinkle of fresh chopped parsley or mint for a fragrant pop of green. Sometimes I add a few kalamata olives on the side to amp up the Greek vibe, and a squeeze of extra lemon juice brightens everything right before serving.

Side Dishes

This gyro pairs beautifully with a simple Greek salad or crispy roasted potatoes dusted with oregano. For a lighter side, I love serving it alongside lemony couscous or a bowl of marinated olives and feta.

Creative Ways to Present

For special occasions, I like to turn these into gyro bowls-just layer all the ingredients over a bed of rice or greens and let everyone assemble their own. Another fun twist is making mini gyro sliders using small pita or flatbread rounds, perfect for parties or casual gatherings.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftover meatballs in an airtight container in the fridge for up to 3 days. I like to slice them and add to salads or wraps for a quick lunch the next day.

Freezing

You can freeze cooked meatballs by placing them on a baking sheet to freeze individually, then transferring to a freezer bag. They ll keep well for about 2 months. When I freeze them, it s so handy to have ready-to-go protein for busy weeknights.

Reheating

For best flavor, I reheat leftover meatballs in a skillet over medium heat with a splash of water to keep them moist. Microwaving works in a pinch but can dry them out, so keep an eye on timing if you go that route.

FAQs

Final Thoughts

This Greek Turkey Meatball Gyro with Tzatziki Recipe holds a special place in my kitchen because it brings together fast, healthy cooking with bold, fresh flavors that everyone loves. I always feel excited to share it with friends because it s approachable but feels like a real treat. Next time you re craving something hearty yet fresh, give this recipe a try-I bet it ll become one of your go-to meals as quickly as it did for me!

Greek Turkey Meatball Gyro with Tzatziki Recipe

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• Author: Alvarez
• Prep Time: 10 mins
• Cook Time: 16 mins
• Total Time: 26 mins
• Yield: 4 gyros
• Category: Main Course
• Method: Frying
• Cuisine: Greek
• Diet: Low Fat

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Description

This Greek Turkey Meatball Gyro with Tzatziki recipe offers a delicious and healthy twist on traditional gyros by using lean ground turkey meatballs paired with a creamy, tangy tzatziki sauce. Filled with fresh veggies and served on whole wheat flatbreads, it’s a flavorful and satisfying meal perfect for a quick weeknight dinner or casual gathering.

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Ingredients

Units USM Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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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.

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Nutrition

• Serving Size: 1 gyro
• Calories: 350
• Sugar: 4g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg