If you’re craving something bold, herby, and healthy, these Greek Turkey Meatball Gyros are the perfect fit.

Juicy turkey meatballs with spinach and oregano are nestled into warm flatbread and topped with creamy homemade tzatziki, juicy tomatoes, crisp cucumbers, and red onion.

It’s a Mediterranean meal you can whip up in under 40 minutes—and it’s even better than takeout.

Why You’ll Love This Recipe

Mediterranean magic – Fresh herbs, lemon, and yogurt bring bright, satisfying flavors.

Weeknight-friendly – From skillet to table in less than 40 minutes.

High in protein – Thanks to ground turkey and Greek yogurt.

Great for entertaining – Let everyone build their own gyro.

Balanced & customizable – Add veggies or swap the base to your liking.

What You’ll Need (Ingredient Highlights)

For the Meatballs:

Ground Turkey – Lean and flavorful, perfect for a lighter gyro filling.

Red Onion – Finely diced for sweet and sharp flavor.

Garlic & Oregano – Traditional Greek seasonings.

Fresh Spinach – Adds color and nutrition.

Avocado Oil – Great for high-heat cooking and neutral flavor.

Salt & Pepper – To balance and season everything.

For the Tzatziki Sauce:

Plain Greek Yogurt – Thick, creamy base for the sauce.

Grated Cucumber – Make sure to squeeze out extra moisture.

Lemon Juice – Adds brightness.

Dill & Garlic Powder – Classic seasoning combo.

Salt – Brings the flavors together.

For the Gyro Assembly:

Flatbreads or Pita – Whole wheat preferred for added fiber.

Diced Tomato & Cucumber – Fresh and crunchy.

Sliced Red Onion – Adds a sharp contrast.

Optional Garnish – Crumbled feta, olives, or fresh herbs.

Pro Tips Before You Start

Squeeze that cucumber – Too much moisture makes tzatziki watery.

Don’t overmix the meat – Mix just until combined to keep meatballs tender.

Use a meat thermometer – Cook meatballs to 165°F for juicy, safe results.

Warm your flatbread – It’s easier to fold and more flavorful.

Prep in stages – You can make the sauce and chop veggies while the meatballs cook.

How to Make Greek Turkey Meatball Gyros

Step 1: Make the Turkey Meatballs

In a large mixing bowl, combine the ground turkey, finely diced red onion, minced garlic, oregano, spinach, salt, and pepper.

Use your hands to gently mix until just combined—don’t overwork it.

Step 2: Form the Meatballs

Roll the meat mixture into 1-inch balls, about 12 total.

Keep them uniform in size so they cook evenly.

Step 3: Cook the Meatballs

Heat a large skillet over medium-high heat and add avocado oil.

Once hot, add the meatballs.

Cook for 3–4 minutes per side until all sides are browned and the internal temperature reaches 165°F.

Remove from heat and let them rest while you prepare the sauce.

Step 4: Make the Tzatziki Sauce

In a small bowl, stir together the Greek yogurt, grated cucumber (moisture squeezed out), lemon juice, dill, garlic powder, and a pinch of salt.

Mix well until smooth. Chill if not serving immediately.

Step 5: Assemble the Gyros

Warm your flatbreads or pitas so they’re pliable.

To each one, add 3 meatballs, a handful of diced tomato, cucumber, red onion, and a generous drizzle of tzatziki.

Fold and serve!

What to Serve It With

Oven-roasted lemon potatoes

Greek salad with feta and olives

Hummus and pita chips

Cucumber mint yogurt drink

Orzo pasta salad with lemon vinaigrette

Variations / Substitutions

No dairy? Use a dairy-free yogurt for the tzatziki.

No turkey? Ground chicken or lamb also work well.

Keto/Low carb? Serve the meatballs over greens or cauliflower rice.

Add cheese – Crumbled feta inside the gyro takes it to the next level.

Swap herbs – Use fresh parsley or mint in the meatballs or sauce.

Make it spicy – Add a pinch of red pepper flakes to the meatballs.

Storage & Leftovers

Fridge – Store meatballs and tzatziki separately in airtight containers for up to 4 days.

Freezer – Cooked meatballs freeze well for up to 2 months.

Reheat – Warm meatballs in the microwave or skillet.

Add a splash of water to keep them moist.

Tzatziki tip – Store in the fridge and stir before using.

Best within 3 days.

FAQs

Can I bake the meatballs instead of pan-frying?
Yes! Bake at 400°F for about 18–20 minutes, flipping halfway through.

Do I need to use avocado oil?
Nope. Olive oil or any neutral oil with a high smoke point will do just fine.

Can I meal prep this?
Absolutely. Store components separately and assemble fresh for each meal.

Is this recipe gluten-free?
Use almond flour instead of breadcrumbs and gluten-free pita to make it gluten-free.

Can I double the recipe?
Yes! Just cook meatballs in batches or use two pans.

What’s the best yogurt for tzatziki?
Use full-fat plain Greek yogurt for the creamiest, richest flavor.

Can I make these meatballs ahead?
Yes, shape them in advance and refrigerate until ready to cook (up to 24 hours).

Final Thoughts

These Greek Turkey Meatball Gyros are a weeknight hero—simple to make, loaded with flavor, and endlessly customizable.

Whether you’re looking for a light lunch, a quick dinner, or a beautiful spread for guests, this recipe delivers every time.

I love how fresh and satisfying every bite is—especially with that creamy tzatziki sauce and burst of lemon.

Try them once, and you’ll want them on repeat.