Greek Turkey Meatballs with Orzo & Tzatziki (Ready in 30 mins)

A Fresh, Flavorful Mediterranean Dinner You’ll Want on Repeat

If you're in the mood for something bright, nourishing, and packed with flavor, this Greek Turkey Meatball Bowl is exactly what your dinner table needs. Juicy, herb-filled turkey meatballs sit atop a bed of tender orzo, all brought together with a cool and creamy homemade tzatziki drizzle. Finished with fresh herbs and a squeeze of lemon, it’s a vibrant dish that’s both satisfying and refreshing.

I love this recipe because it hits that sweet spot between comfort food and light, healthy eating. It’s quick enough for a weeknight meal but beautiful and impressive enough to serve guests. Whether you’re looking for new ways to use ground turkey or just love Mediterranean flavors, this one’s a keeper.

What’s Inside the Bowl

The base of this dish is fluffy orzo, a short-cut pasta that cooks in under 10 minutes. Then come the turkey meatballs, which are seasoned with garlic, red onion, oregano, cumin, and a touch of lemon zest. They bake or pan-fry beautifully until golden and juicy. Finally, everything is topped with a generous drizzle of homemade tzatziki—a creamy, tangy yogurt sauce filled with cucumber, lemon, and dill.

Don’t forget the fresh herbs for garnish! I love using a mix of parsley, dill, and mint for brightness and color. A few kalamata olives or a sprinkle of feta also make a delicious finishing touch.

Why You’ll be Making this Bowl on Repeat

• Wholesome & Balanced – Lean protein, whole grains, and fresh herbs in every bite.

• Easy to Make Ahead – Meatballs and tzatziki can both be prepped in advance.

• Quick to prepare - Ready in less than 30 minutes.

• Bursting with Mediterranean Flavor – Lemon, garlic, dill, and oregano make it sing.

• Family Friendly – Great for kids and adults alike (plus leftovers are amazing!).

Make It Your Own

This recipe is super customizable! Want to add more veggies? Toss in roasted zucchini, bell peppers, or cherry tomatoes. Need a gluten-free option? Swap the orzo for quinoa or rice. If you're feeding kids, you can even serve the meatballs and orzo separately with tzatziki on the side for dipping fun.

You can also double the meatball batch and freeze half for an easy dinner down the road. Just thaw, bake, and serve with fresh tzatziki and your grain of choice.

Ingredients & Substitutions

Ground Turkey

• Why it's used: Lean, mild, and easy to season—it soaks up all those Greek herbs beautifully.

• Substitute: Ground chicken, ground lamb (for a more traditional Greek flavor), or plant-based ground meat if you're looking for a vegetarian option.

Egg

• Why it's used: Acts as a binder to hold the meatballs together.

• Substitute: 1 tbsp chia seeds or flaxseed mixed with 2.5 tbsp water (let sit for 5 minutes to gel).

Orzo Pasta

• Why it's used: Tender, rice-shaped pasta that complements the meatballs perfectly.

• Substitute: Couscous, quinoa, rice, bulgur, or cauliflower rice for a low-carb version.

Storage & Leftovers

• Fridge: Store everything in separate containers for up to 4 days.

• Reheat: Warm the meatballs and orzo in the microwave or on the stovetop; tzatziki is best served cold.

• Freezer: Meatballs freeze well! Tzatziki is best made fresh.

This Greek Turkey Meatball Bowl is a fresh and flavorful way to enjoy classic Mediterranean ingredients—simple, satisfying, and full of feel-good flavor. Whether you’re eating clean or just want something new and exciting for dinner, this recipe is bound to become a staple in your kitchen.

Yield: 4 Servings

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Greek Turkey Meatballs with Orzo & Tzatziki

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Juicy turkey meatballs served over tender orzo and finished with a drizzle of cool, creamy tzatziki—garnished with fresh herbs for the perfect Mediterranean bite.

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Ingredients

For the Turkey Meatballs

• 1 lb ground turkey
• 1/3 cup breadcrumbs (plain or panko)
• 1 large egg
• 2 garlic cloves, minced
• 1/4 cup red onion, finely diced
• 1 tsp dried oregano
• 1 tsp ground cumin
• Zest of 1 lemon
• Salt & pepper to taste
• 2 tbsp chopped fresh parsley or dill
• Olive oil (for baking or pan-searing)

For the Orzo

• 1 cup dry orzo
• 2 cups water or broth
• Salt to taste
• Optional: drizzle of olive oil and squeeze of lemon after cooking

For the Tzatziki Sauce

• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 clove garlic, finely minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp chopped fresh dill or mint
• Salt to taste

Garnish

• Fresh parsley, dill, or mint
• Extra lemon wedges for serving

Instructions

1. In a small bowl, mix Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, fresh dill/mint, and a pinch of salt. Taste and adjust seasoning. Chill while preparing the rest.
2. In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, red onion, oregano, cumin, lemon zest, parsley, salt, and pepper. Mix gently until combined—don’t overwork the meat.
3. Form into 16–18 small meatballs (about 1 ½ inches wide).
4. Option 1: Bake at 400°F (200°C) for 18–20 minutes on a parchment-lined baking sheet, flipping halfway. Option 2: Pan-sear in olive oil over medium heat until golden and cooked through, about 10–12 minutes total.
5. While cooking the turkey meatballs, bring salted water (or broth) to a boil. Add orzo and cook until tender (8–10 minutes). Drain and toss with a little olive oil and lemon juice, if desired.
6. Spoon orzo onto plates or bowls. Top with turkey meatballs. Drizzle generously with tzatziki sauce. Garnish with chopped herbs and an extra squeeze of lemon.

Notes

Optional Add-Ons:

• Roasted veggies like zucchini, peppers, or cherry tomatoes
• Crumbled feta
• Kalamata olives for extra briny flavor
• Baby spinach or arugula base for added greens

Nutrition Facts

Calories

459

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.