Greek Turkey Meatball Gyro with Tzatziki Recipe

I absolutely love this Greek Turkey Meatball Gyro with Tzatziki Recipe because it s a perfect balance of fresh, flavorful, and healthy all wrapped up in a warm pita. The turkey meatballs are tender and packed with herbs and spices, while the creamy, tangy tzatziki adds that cool contrast that just makes every bite pop. Whether you re looking for a quick weeknight meal or something impressive for guests, this gyro hits all the right notes.

When I first tried making this at home, I was amazed at how easy it was to pull together such an authentic taste without any complicated steps. You don t need to be a seasoned chef to nail this. If you re searching for a Greek Turkey Meatball Gyro with Tzatziki Recipe that will become your go-to, this one s got your name on it!

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Ingredients You’ll Need

These ingredients come together harmoniously to deliver classic Greek flavors with a healthy twist. Pro tip: sourcing fresh herbs and quality yogurt makes a noticeable difference.

• Ground turkey: Choose lean ground turkey for tender, juicy meatballs.
• Red onion: Adds a sharp bite and sweetness; diced fine for the meatballs, thinly sliced for the gyro topping.
• Garlic cloves: Freshly minced for robust flavor.
• Dry oregano: Classic Mediterranean herb that ties everything together.
• Fresh spinach: Chopped finely to sneak in greens without overpowering the meatballs.
• Avocado oil: Great for cooking meatballs thanks to its mild flavor and high smoke point.
• Plain Greek yogurt: The base of the creamy tzatziki sauce-thick and tangy.
• Cucumber: Grated and squeezed of moisture to keep tzatziki creamy, not watery.
• Lemon juice: Adds acidity and freshness to the sauce.
• Dry dill: Essential for authentic tzatziki flavor.
• Garlic powder: Enhances the garlic notes in the sauce without overpowering.
• Salt and pepper: To season both meatballs and sauce perfectly.
• Diced tomato and cucumber: For fresh, crisp tools in the gyro.
• Whole wheat flatbreads or pita: Slightly warmed to wrap up this delicious feast.

Variations

I love how versatile this Greek Turkey Meatball Gyro with Tzatziki Recipe is. You can easily tweak it to fit your taste or dietary needs-personalizing it makes leftovers feel brand new!

• Using ground chicken or lamb: I ve swapped turkey with ground chicken for a lighter option, or lamb when I crave something richer and more traditional.
• Vegetarian variation: Try spiced chickpea or falafel-style balls instead of turkey – the tzatziki still shines!
• Extra veggies: Adding shredded carrots, roasted red peppers, or olives gives the gyro an extra boost of flavor and texture.
• Spice it up: If you like heat, add a pinch of cayenne or chili flakes to the meatball mix for a subtle kick.

How to Make Greek Turkey Meatball Gyro with Tzatziki Recipe

Step 1: Prepare the Meatball Mixture

Start by combining the ground turkey with finely diced red onion, minced garlic, dry oregano, spinach, salt, and pepper in a large bowl. I like to use my hands here-it s quicker and gives you the best sense of when everything is evenly mixed. The key is to not overwork the meat to keep those meatballs juicy.

Step 2: Form the Meatballs

Shape the mixture into about twelve uniform 1-inch meatballs. Consistent size means they cook evenly, which is a tip I learned the hard way after accidentally ending up with some overcooked and some undercooked meatballs. A little kitchen scale can help if you want to be precise, but just eyeballing works fine!

Step 3: Cook the Meatballs

Heat avocado oil in a skillet over medium-high heat. Once hot, add your meatballs and cook them, turning occasionally, until they re browned all around and cooked through-usually about 3-4 minutes per side. Using a meat thermometer is a habit I now swear by to ensure they reach 165°F for safety without drying out. When done, transfer them to a plate and let them rest for a few minutes.

Step 4: Make the Tzatziki Sauce

While the meatballs rest, toss together your tzatziki in a bowl. Use plain Greek yogurt, grated cucumber that s been squeezed to remove excess water (this step is crucial to avoid a watery sauce!), lemon juice, dill, garlic powder, and salt. Mix until silky smooth and taste to adjust seasoning. This sauce really elevates the entire gyro with its bright, creamy coolness.

Step 5: Assemble the Gyros

Warm your whole wheat flatbreads or pitas to make them soft and flexible-30 seconds per side in a dry skillet works perfectly. On each flatbread, arrange three meatballs, then pile on sliced red onion, diced tomatoes, and cucumbers. Generously drizzle the tzatziki sauce on top, fold, and get ready to enjoy. Trust me, the combination of those warm meatballs with crisp veggies and cool tzatziki is absolutely addictive.

How to Serve Greek Turkey Meatball Gyro with Tzatziki Recipe

Garnishes

I usually top my gyros with extra sliced red onion and fresh parsley for color and crunch. If I m feeling bold, a sprinkle of feta cheese or a few kalamata olives on the side add that tangy, salty punch I love. Fresh lemon wedges are perfect for squeezing over just before eating to brighten it all up.

Side Dishes

Greek salad is a classic pairing here-cucumbers, tomatoes, olives, and red onions tossed with a lemon-oregano vinaigrette. I also like to serve a simple cucumber and tomato salad with olive oil and vinegar, or sometimes crispy baked sweet potato fries for a little indulgence.

Creative Ways to Present

For casual entertaining, I sometimes turn this into a build-your-own gyro spread with all the toppings and sauces laid out buffet style. It s fun, interactive, and everyone customizes their own. For special occasions, wrapping each gyro in parchment and tying with twine makes a charming presentation that s both rustic and practical.

Make Ahead and Storage

Storing Leftovers

I keep leftover meatballs in an airtight container in the fridge for up to 3 days. I find they stay tender and are great the next day sliced over salads or tucked into wraps for a speedy lunch.

Freezing

If you want to prep ahead, these meatballs freeze beautifully. After cooking, I let them cool completely, then freeze in a single layer on parchment paper before transferring to a freezer bag. They last about 3 months and thaw quickly in the fridge overnight.

Reheating

Reheat leftover meatballs gently in a skillet over medium-low heat or pop them in the oven wrapped in foil to keep them moist. Avoid microwaving if possible, as it can dry out the turkey. Warm your flatbread fresh before assembling again for the best experience.

FAQs

Final Thoughts

This Greek Turkey Meatball Gyro with Tzatziki Recipe holds a special place in my kitchen because it s one of those reliable dishes that impresses without fuss. It s healthy but bursting with flavor, simple to make, and always gets compliments. If you re searching for a recipe that feels like a little Mediterranean escape on your plate, give this one a try-I promise it ll become a beloved staple in your rotation.

Greek Turkey Meatball Gyro with Tzatziki Recipe

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• Author: Julia
• 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 is a flavorful and healthy twist on a traditional gyro, featuring lean ground turkey meatballs infused with fresh herbs and spinach, complemented by a creamy homemade tzatziki sauce and fresh veggies wrapped in whole wheat flatbreads. Perfect for a quick, nutritious meal that delivers authentic Mediterranean flavors.

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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: 360
• Sugar: 4g
• Sodium: 420mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 34g
• Cholesterol: 75mg