Turkey Gyro Meatballs with Cucumber Yogurt Sauce

Name: Turkey Gyro Meatballs with Cucumber Yogurt Sauce
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lbs (565 g) ground turkey; ⅓ cup (40 g) panko breadcrumbs; 1 large (50 g) large egg; 1 tbsp (3 g) fresh oregano, finely chopped; 3 cloves (9 g) garlic, minced; 1 tbsp zest (5 g) lemon, zest finely grated; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) black pepper; 2 tbsp (30 ml) olive oil; 1 cup (230 g) Greek yogurt, full-fat, at room temperature or chilled; 1 medium (300 g) cucumber, peeled, seeded, and grated; excess moisture squeezed out; 2 cloves (6 g) garlic, minced; 2 tbsp (6 g) fresh dill, finely chopped; 2 tbsp (30 ml) fresh lemon juice; ¼ tsp (1½ g) kosher salt; ⅛ tsp (¼ g) black pepper; 4 pitas (280 g) pita bread, room temperature or warmed; 2 medium (300 g) tomato, sliced; 1 small (100 g) red onion, thinly sliced; 2 cups (50 g) fresh lettuce or mixed greens, roughly torn or chopped; ½ cup (75 g) feta cheese, crumbled (optional)

From the MyKitchenBank Kitchen

Homemade turkey meatballs seasoned with warm Mediterranean spices and bright lemon, baked until golden, then served with a cool, creamy cucumber-yogurt sauce. Perfect for pita sandwiches, appetizers, or as part of a Mediterranean spread.

Prep: 12 min
Cook: 20 min
Wait: 5 min
Total: 37 min
Makes: 12 meatballs (4 servings) with 1 cup sauce

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Ingredients

4 servings

For the meatballs
1¼ lbs (565 g) ground turkey
⅓ cup (40 g) panko breadcrumbs
1 large (50 g) large egg
1 tbsp (3 g) fresh oregano, finely chopped
3 cloves (9 g) garlic, minced
1 tbsp zest (5 g) lemon, zest finely grated
¾ tsp (4.5 g) kosher salt
¼ tsp (0.5 g) black pepper
2 tbsp (30 ml) olive oil
For the cucumber yogurt sauce
1 cup (230 g) Greek yogurt, full-fat, at room temperature or chilled
1 medium (300 g) cucumber, peeled, seeded, and grated; excess moisture squeezed out
2 cloves (6 g) garlic, minced
2 tbsp (6 g) fresh dill, finely chopped
2 tbsp (30 ml) fresh lemon juice
¼ tsp (1.5 g) kosher salt
⅛ tsp (0.3 g) black pepper
For serving
4 pitas (280 g) pita bread, room temperature or warmed
2 medium (300 g) tomato, sliced
1 small (100 g) red onion, thinly sliced
2 cups (50 g) fresh lettuce or mixed greens, roughly torn or chopped
½ cup (75 g) feta cheese, crumbled (optional)

Equipment (8)

Large mixing bowl (at least 3 quarts / 3 liters)
13×9-inch (33×23 cm) baking sheet
Parchment paper or cooking spray
Medium mixing bowl
Box grater
Whisk or fork
Measuring spoons and cups
Meat thermometer (optional but recommended)

Steps

Before you start

Preheat your oven to 400°F (200°C).
Line a 13×9-inch (33×23 cm) baking sheet with parchment paper or lightly oil it.
Gather and measure all ingredients before mixing—mise en place makes everything go smoothly.
Have paper towels on hand for drying the grated cucumber.

1
Mix the meatball base
- In a large bowl, combine the ground turkey, panko breadcrumbs, egg, fresh oregano, minced garlic, lemon zest, salt, and black pepper.
- Using your hands or a fork, gently mix for about 1 minute until the ingredients are just combined.
- Do not overmix, as this will develop gluten and make the meatballs tough and dense.
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Ready when: Ingredients are evenly combined and no streaks of ground turkey remain
Tip: Overmixing develops gluten in the breadcrumbs and egg, making the meatballs dense and tough. Mix only until the ingredients are just combined.
2
Shape the meatballs
- Brush the prepared 13×9-inch (33×23 cm) baking sheet with a light coat of olive oil.
- Using your hands or a 1-ounce (30g) cookie scoop, divide the mixture into 12 equal portions and gently roll each into a ball about 1.5 inches (4 cm) in diameter.
- Arrange the balls on the sheet, spaced about 1 inch (2.5 cm) apart.
- Lightly brush the remaining olive oil over all the meatballs.
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Ready when: 12 evenly shaped balls are arranged on the oiled sheet with light space between them
3
Bake the meatballsOven 400°F / 205°C
- Bake in the preheated 400°F (200°C) oven for 18–20 minutes, until the meatballs are cooked through and the exterior is golden-brown.
- To check for doneness, insert a meat thermometer into the thickest meatball—it should read 165°F (74°C).
- If you don't have a thermometer, cut one open; the interior should show no pink and juices should run clear.
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Ready when: Exterior is golden-brown and internal temperature reaches 165°F (74°C)
4
Prepare the cucumber yogurt sauce
- While the meatballs bake, make the sauce.
- In a medium bowl, whisk together the Greek yogurt and fresh lemon juice until smooth.
- Stir in the minced garlic and salt.
- Using the large holes of a box grater, grate the cucumber into a pile on a clean kitchen towel or several layers of cheesecloth.
- Gather the corners of the towel and squeeze firmly to remove as much moisture as possible—you want the cucumber as dry as you can get it.
- Fold the dried cucumber, fresh dill, and black pepper into the yogurt mixture.
- Taste and adjust salt and pepper to your preference.
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Ready when: Sauce is smooth and creamy with evenly distributed cucumber and dill throughout
Tip: Removing excess water from the grated cucumber is crucial—it prevents the sauce from becoming watery and keeps it thick and creamy. Squeeze until no more liquid comes out.
5
Rest the meatballs and warm the pita
- Remove the baking sheet from the oven and let the meatballs rest on the sheet for 5 minutes.
- Do not remove them yet.
- During this rest period, warm the pita breads by wrapping them in a damp paper towel and placing them in the hot oven for 2–3 minutes, or warm them individually in a dry skillet over medium heat for about 30 seconds per side.
- The meatballs will continue to cook slightly as they rest, making them even more tender and juicy.
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Ready when: Meatballs have rested and are warm; pita is soft and pliable
6
Assemble and serve
- Transfer the meatballs to a serving platter.
- Arrange the sliced tomato, thinly sliced red onion, torn lettuce, and crumbled feta cheese on a separate platter or cutting board, along with the warm pita breads and the bowl of cucumber yogurt sauce.
- To serve, place 3 meatballs in a pita, add a handful of vegetables and a generous dollop of sauce, and fold or wrap to eat.
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Ready when: All components are arranged on platters and ready to serve

Good to know

Tips

Pat the grated cucumber completely dry before folding it into the yogurt—excess moisture will thin the sauce and make it watery.
For even more tender meatballs, place a small bowl of water in the oven while baking to create steam during cooking.
Warm the pita bread just before serving to make it pliable and sturdy enough to hold the fillings without tearing.
Make the sauce an hour or two ahead of serving so the flavors meld and the yogurt firms up, giving you a thicker, more cohesive dip.

Make ahead

Meatballs can be shaped and frozen on a baking sheet for up to 2 months. Bake from frozen, adding 5–7 minutes to the cook time. The cucumber yogurt sauce can be made up to 1 day ahead and refrigerated in an airtight container—the flavors will deepen and the sauce will firm up slightly.

Storage & reheating

Cooked meatballs keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven for 5–8 minutes until warmed through. The sauce keeps refrigerated for up to 2 days. Do not freeze the sauce, as the yogurt can separate when thawed. Serve at room temperature or chilled.

Substitutions

ground turkey → Ground chicken or ground lamb. Lamb gives a more authentic Mediterranean flavor. Cook chicken to 160°F, lamb to 165°F (same as turkey). Adjust seasoning as needed.
Greek yogurt, full-fat → Plain full-fat yogurt or sour cream. Plain yogurt will be slightly thinner than Greek yogurt; sour cream makes a tangier sauce. Both work well in equal amounts.
fresh dill → Fresh mint or fresh parsley. Mint is traditional in Mediterranean and Middle Eastern versions. Parsley is milder but still complements the meatballs beautifully.
pita bread → Naan, flatbread, or large lettuce leaves. Naan is thicker and sturdier for holding toppings. Large lettuce leaves offer a low-carb, gluten-free option.