If you’re looking for a vibrant, flavorful, and wholesome meal to wow your taste buds and impress friends, the Greek Turkey Meatball Lettuce Wraps with Tzatziki and Feta Recipe is your new best friend in the kitchen. It’s a delightful and refreshing way to enjoy the classic comfort of meatballs with a healthy twist—the crispness of iceberg lettuce paired with soft, juicy turkey meatballs seasoned with lemon, oregano, and cumin. The cool, creamy tzatziki sauce and tangy feta cheese bring everything together in a balance that’s simply irresistible. Trust me, once you try this recipe, it will be your go-to meal for anytime you crave something fresh, filling, and bursting with Mediterranean charm.
Ingredients You’ll Need
This recipe uses a handful of simple, fresh ingredients that each add something special—whether it’s texture, color, or that signature Greek flavor. From the cool crunch of lettuce to the zesty brightness of lemon zest and the creamy tang of feta, every component plays an important role to make these wraps an unforgettable treat.
- Iceberg lettuce: Crisp and sturdy leaves perfect for wrapping the savory meatballs without wilting.
- Cooked quinoa: Optional but adds a nutty texture and wholesome nutrition when served alongside.
- Hummus: Creamy, rich, and adds a smooth contrast to the meatballs and veggies.
- Feta cheese: Crumbled for salty, tangy bursts of flavor in the meatballs and as a topping.
- Banana pepper rings: Adds a mild kick and vibrant color, elevating the presentation and taste.
- Kalamata olives: Briny and bold, they bring a classic Mediterranean punch.
- Red onion: Finely diced to lend a sharp, savory depth to the meatballs.
- Garlic: Mincing fresh garlic infuses the meatballs with irresistible aroma and warmth.
- Plain breadcrumbs: Helps bind the meatballs together while keeping them tender.
- Large egg: Acts as a natural binder for the meatball mixture.
- Ground turkey: Lean and flavorful, it forms the protein-packed base of the meatballs.
- Lemon zest and juice: Adds bright citrus notes that brighten the entire dish.
- Ground cumin: Provides an earthy, warm flavor that complements the herbs beautifully.
- Dried oregano: The classic Greek herb that adds authenticity and aroma.
- English cucumber: Used to make fresh tzatziki, bringing cooling freshness and crunch.
- Plain yogurt: Creamy and tangy, essential for the tzatziki sauce’s smooth texture.
- Olive oil: Adds richness and a fruity undertone to the sauce.
- Dried dill: Infuses the tzatziki with a fragrant, slightly sweet herbal flavor.
How to Make Greek Turkey Meatball Lettuce Wraps with Tzatziki and Feta Recipe
Step 1: Prepare for Baking
First, heat your oven to 425º F and grease a sheet tray to prevent sticking. This high temperature ensures the meatballs develop a gorgeous golden brown crust while staying juicy inside.
Step 2: Chop Aromatics
Finely dice the red onion for that subtle sweetness and mince the garlic for aromatic depth. These little bits pack a flavorful punch that elevates the meatballs from simple to sensational.
Step 3: Combine Meatball Ingredients
In a large bowl, mix the red onion, garlic, feta cheese crumbles, breadcrumbs, egg, ground turkey, lemon zest, lemon juice, ground cumin, and dried oregano. Use your hands to merge everything thoroughly—getting a feel for the texture helps ensure even distribution of all those delicious flavors.
Step 4: Shape the Meatballs
Roll the mixture into uniform 1 to 1¼-inch meatballs. Keeping them the same size helps them cook evenly. Place them spaced out on the greased sheet pan—you should have about 18 meatballs ready to transform into magic.
Step 5: Bake to Perfection
Bake in your preheated oven for around 29–31 minutes. You want the meatballs cooked through and nicely browned on the outside. This will give you that slightly crispy texture we love while keeping them moist inside.
Step 6: Make the Tzatziki Sauce
Peel the cucumber and slice it lengthwise. Scoop out the seeds gently with a spoon, as removing them keeps the sauce from getting watered down. Then dice the cucumber finely and place it in a small bowl.
Step 7: Mix the Sauce
Add plain yogurt, lemon juice, olive oil, and dried dill to the cucumber. Stir all together until smooth and well combined. Pop the tzatziki into the fridge to chill and let the flavors meld beautifully while your meatballs finish baking.
Step 8: Assemble and Serve
Once your meatballs come out of the oven, it’s time to serve! Lay out the iceberg lettuce leaves, add a few succulent turkey meatballs in each, dollop with the cooling tzatziki sauce, and sprinkle with extra feta if you like. Add banana pepper rings, Kalamata olives, and hummus for an extra layer of harmony and texture. Wrap them up and enjoy this burst of Greek-inspired freshness firsthand!
How to Serve Greek Turkey Meatball Lettuce Wraps with Tzatziki and Feta Recipe
Garnishes
Brighten your wraps with sprigs of fresh dill or parsley, a squeeze of extra lemon juice, or a sprinkle of crushed red pepper flakes if you enjoy a little heat. The contrast of colorful banana pepper rings and Kalamata olives not only makes your plate pop but adds that charming balance of spicy and salty that complements the mild turkey perfectly.
Side Dishes
Serve alongside fluffy cooked quinoa for a hearty addition or simple Greek salad to echo those familiar Mediterranean flavors. Roasted vegetables like zucchini or eggplant also pair wonderfully, providing a warm and earthy contrast to the cool wraps.
Creative Ways to Present
For a crowd-pleasing party dish, line the meatballs and accompaniments on a large platter with individual lettuce leaves ready for wrapping. You can also turn this into a casual “build-your-own” wrap meal, arranging bowls of toppings and sauces so everyone can customize each bite. Either way, the Greek Turkey Meatball Lettuce Wraps with Tzatziki and Feta Recipe shines bright and invites joyful sharing.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though that’s unlikely!), store the meatballs separately in an airtight container in the fridge for up to 3 days. Keep the tzatziki covered and cold to maintain its freshness and tang.
Freezing
These meatballs freeze beautifully! After baking, let them cool completely, then place them in a single layer on a baking sheet to flash freeze. Transfer frozen meatballs to a freezer-safe bag or container and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat meatballs gently in a 350º F oven for about 10-12 minutes or until warmed through. Avoid microwave reheating if possible to keep that delicious exterior from getting rubbery. The tzatziki is best added fresh each time to maintain its cool creaminess.
FAQs
Can I use turkey breast instead of ground turkey?
Yes! Ground turkey breast works well if you prefer leaner meat, but be mindful that it may be a bit drier. Adding a touch more olive oil or a bit of grated onion can help keep the meatballs moist.
What if I don’t have iceberg lettuce? What are good substitutes?
Butter lettuce, romaine, or even large spinach leaves make excellent wraps. Choose leaves that are sturdy enough to hold the fillings without tearing but tender enough to enjoy as a wrap.
Can I make these meatballs gluten-free?
Absolutely! Swap the plain breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers without affecting the flavor much. Just keep the binding element consistent for proper meatball texture.
Is there a vegetarian version of this recipe?
You can try substituting the turkey with plant-based ground meat alternatives or even mashed chickpeas mixed with breadcrumbs and spices. While the texture will be different, the flavors can still shine with the same fresh sides and tzatziki sauce.
How spicy are the banana pepper rings?
Banana peppers are generally mild and tangy with just a subtle touch of heat—perfect for adding flavor without overwhelming the palate. You can always adjust the quantity based on your spice preference.
Final Thoughts
I can honestly say the Greek Turkey Meatball Lettuce Wraps with Tzatziki and Feta Recipe is one of those meals that feels both indulgent and fresh at the same time—like a hug on a sunny day. It’s wonderful how the simple ingredients come together to create such a vibrant explosion of flavor and texture. Whether you’re cooking for a family dinner or hosting friends, give this recipe a try and watch it become a beloved staple in your culinary rotation. Trust me, your taste buds will thank you!
Print
Greek Turkey Meatball Lettuce Wraps with Tzatziki and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 18 meatballs
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mediterranean, Greek
- Diet: Low Fat
Description
These Greek Turkey Meatball Lettuce Wraps offer a flavorful and healthy twist on classic meatballs. Ground turkey is seasoned with lemon, oregano, and cumin, baked to perfection, and served wrapped in crisp iceberg lettuce with a refreshing homemade tzatziki sauce, feta cheese, kalamata olives, hummus, and quinoa for a satisfying Mediterranean-inspired meal.
Ingredients
Meatballs
- 1/2 cup red onion (about 1/4 large onion), finely diced
- 2–3 cloves garlic, minced
- 2 tablespoons feta cheese crumbles
- 1/3 cup plain breadcrumbs
- 1 large egg
- 1 pound ground turkey
- Zest of 1 lemon
- 1 teaspoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Tzatziki Sauce
- 1/2 English cucumber, peeled, seeded, and finely diced
- 1/2 cup plain yogurt
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 2 teaspoons dried dill
Additional Ingredients
- 1 head of iceberg lettuce (or large leafed lettuce of choice)
- Cooked quinoa (amount as desired)
- Hummus (amount as desired)
- Feta cheese (for topping, amount as desired)
- Banana pepper rings (amount as desired)
- Kalamata olives (amount as desired)
Instructions
- Preheat the oven: Preheat your oven to 425º F (220º C) and lightly grease a sheet tray to prepare for baking the meatballs.
- Prepare aromatics: Finely dice the red onion and mince the garlic cloves ensuring they are ready for mixing into the meatball mixture.
- Mix meatball ingredients: In a large bowl, combine red onion, garlic, feta cheese crumbles, plain breadcrumbs, egg, ground turkey, lemon zest, lemon juice, ground cumin, and dried oregano. Use your clean hands to thoroughly mix all ingredients together until just combined.
- Form meatballs: Roll the meat mixture into evenly sized balls about 1 inch to 1¼ inches in diameter. Place the meatballs spaced evenly on the prepared sheet pan. You should have approximately 18 meatballs.
- Bake the meatballs: Place the tray in the preheated oven and bake for 29 to 31 minutes, or until the meatballs are cooked through and have a nice brown crust on the outside.
- Prepare cucumber: Peel the cucumber, slice it in half lengthwise and use a spoon to gently remove as many seeds as possible. Discard the seeds.
- Make tzatziki sauce: Dice the seedless cucumber finely and transfer it to a small bowl. Add plain yogurt, lemon juice, olive oil, and dried dill. Stir the mixture until well combined.
- Chill sauce: Place the tzatziki sauce in the refrigerator to chill until you are ready to serve.
- Assemble wraps: Once the meatballs are cooked, serve immediately. Use iceberg lettuce leaves to wrap the meatballs along with a dollop of tzatziki sauce, cooked quinoa, hummus, banana pepper rings, kalamata olives, and extra feta cheese as desired.
- Enjoy: Enjoy your fresh and healthy Greek Turkey Meatball Lettuce Wraps for a delightful Mediterranean meal!
Notes
- Keep meatballs evenly sized to ensure they cook uniformly.
- You can substitute ground turkey with ground chicken or lean beef if preferred.
- For a gluten-free version, replace breadcrumbs with gluten-free breadcrumbs or omit entirely.
- Make sure to remove cucumber seeds to prevent watery tzatziki.
- These wraps can be served warm or at room temperature.
- Feel free to customize fillings with your favorite Mediterranean ingredients like roasted red peppers or fresh herbs.
- Leftover meatballs can be stored in the refrigerator for up to 3 days.
