Herby Turkey Meatball Lunch Pitas with Tzatziki

Looking for a fresh, protein-packed lunch that doesn’t skimp on flavor? These Greek Turkey Lunch Pitas are the perfect balance of juicy, herby turkey meatballs, creamy homemade tzatziki, and warm, pillowy pita. With bright lemon, fresh dill, and just the right amount of feta, this meal is satisfying, meal-prep friendly, and way more exciting than your average sandwich. Plus, you’ll have extra tzatziki to dollop onto everything else you eat this week—because let’s be honest, that’s never a bad thing.

Greek Turkey Lunch Pitas: A Flavorful, Filling, and Satisfying Meal

I’ve been maintaining a healthy weight since 2018, after losing 100 lbs, and one thing I’ve learned is that finding meals that are not only nutritious but also enjoyable is key to long-term success. That’s why I’m so excited to share these Greek Turkey Lunch Pitas with you. These sandwiches are packed with juicy, herby turkey meatballs, creamy tzatziki, and fresh, bright flavors like lemon and dill, all wrapped up in a warm pita. It’s the kind of meal that hits all the right notes, leaving you satisfied without feeling restricted. Plus, it's flexible enough to fit into my personal approach to eating, where I try to keep my lunches in the 250-400 calorie range.

Why Turkey and Not Beef?

Now, you might be wondering why I chose turkey for this recipe. Well, here's a little secret: I typically use turkey for about 90% of my ground-meat-involved meals and beef for 10% of the time. The truth is, the taste difference isn’t so dramatic that I feel like I’m missing out. I actually enjoy turkey so much that it’s become my go-to protein, and I like how using it regularly makes the occasional red meat feel special. This approach has helped me maintain portion control over the years, especially for lunch, and it keeps my meals in that sweet spot of 250-400 calories. Plus, it doesn’t hurt that turkey works beautifully in meatballs!

Moist Meatballs? Absolutely.

One thing I can’t stand is dry turkey. I know it’s a common complaint, but these meatballs are anything but dry. That’s because of the breadcrumbs, the fresh onions, and the feta cheese, which all work together to keep the meatballs juicy and delicious. The feta adds a little creaminess and tang, and the breadcrumbs help lock in the moisture.

Meal Prep and Lunch Prep is all about Versatility

While I’m all about the pita sandwiches, I’ve also made these meatballs into burgers on occasion. You can easily take this mixture and shape it into 4 big burgers, then pan-fry them in a little olive oil until they hit 165°F internally. It’s a super satisfying dinner idea, and you could even serve it with a side of maroulosalata—a Greek salad with crisp lettuce and lemony dressing that’ll balance out the richness of the burgers.

And let’s talk about the tzatziki. You can use it for so many things throughout the week! It’s great as a dip for veggies, spread on toast with a fried egg for breakfast, or even used as a dressing for salads. I’ve even been known to make tzatziki nachos—spread tzatziki over pita chips, top with spiced ground beef, fresh tomatoes, cucumber, and feta, and bam, you’ve got a fun and tasty snack.

A Greek Connection

Speaking of feta, tzatziki, and lemony flavors—this recipe always takes me back to my childhood. Growing up in Staten Island, New York, my Aunt Ellen (who was like family even though she wasn’t by blood) was Greek and proud of it. Some of my favorite memories are of her making spanakopita and maroulosalata, and anything with dill, lemon, and feta reminds me of her. These flavors are so deeply comforting to me, and they carry a lot of sentimental value.

How to Make Greek Turkey Lunch Pitas: A Big-Picture Step-by-Step

1. Strain the Yogurt (Optional): To make your tzatziki extra creamy, strain the yogurt by placing it in cheesecloth over a colander for a few hours.

2. Make Garlic Paste (Optional): Smash and grind garlic with a pinch of salt to create a paste for stronger flavor.

3. Prepare the Cucumber: Grate the cucumber, then squeeze out excess moisture using a tea towel.

4. Mix the Tzatziki: Combine the strained yogurt, cucumber, garlic (or paste), lemon juice, dill, olive oil, and salt. Stir and taste for seasoning.

5. Preheat the Oven & Prep the Turkey: Season the ground turkey with salt and set aside. Preheat your oven to 375°F and line a sheet pan with parchment paper.

6. Chop Veggies & Herbs: Dice the red onion and chop parsley and dill for the meatballs.

7. Make the Meatball Mix: In a bowl, mix the egg, crushed crackers, lemon, feta, seasoning, and turkey. Don’t overmix.

8. Form & Bake Meatballs: Shape the turkey mixture into 20 meatballs (or 4-5 large patties). Bake at 375°F for 20 minutes, or until the meatballs reach 165°F.

9. Assemble the Pitas: Spread tzatziki on pita halves, add meatballs, and enjoy! Optionally, toast the pita for extra flavor.

10. Serve & Enjoy: Serve warm or cold, and store leftovers for easy lunches throughout the week!

The Sandwich Dilemma: Warm or Cold?

Now, let’s talk about the great debate: should meatball sandwiches be served warm or cold? Personally, I’m a fan of cold sandwiches. There’s just something about eating the meatballs chilled, with the tzatziki keeping everything cool and creamy, that I love. But if you’re more of a warm-sandwich person, feel free to heat these up in the microwave or on the stovetop.

How to make Sandwiches Work for Weight Loss

One of the challenges I faced during my weight loss journey was figuring out how to make a filling and satisfying lunch from a sandwich without letting the bread calories take over. I found that when I spent 180 calories on two slices of bread, I didn’t always have enough room for all the good stuff—the sauce, the fillings, the toppings. That’s why I love using half a pita for these sandwiches. It’s a great compromise! You still get a nice bread component without overwhelming your calorie budget, and there’s more room for the meaty, flavor-packed turkey meatballs and, of course, the tzatziki. This recipe is still under 400 calories, making it a perfect option for a filling lunch that won’t leave you hungry later.

How Else Can I Support My Weight Loss Goal?

I’m very glad you asked. My name is Megan Gaul. I’m an online wellness coach specializing in weight-loss and food freedom. My 100-lb weight loss journey, which began in 2018 here in Staten Island, New York (I’ve been maintaining my healthy weight range since then), was the catalyst I needed to start my coaching career in 2021. I have a number of resources that can help you:

• Book your free Journey-Day-1 coaching call

• Attend live Meal Planning classes every week, taught by yours-truly (join free here)

• Enroll in your 1-1 coaching program to get out of your negative cycle and actually lose weight for good

• Follow my instagram for more recipes and strategies, and all about Messy Life after Losing 100 lbs (find me at @partake_foodie )

Portable and Meal-Prep Friendly

Finally, if you’re looking for a meal that’s portable and easy to meal prep, this one’s for you! You can make these sandwiches ahead of time and pack them for lunch on the go. Just store the meatballs and tzatziki separately, and assemble them when you’re ready to eat. The pitas hold up well, and you’ll have a delicious, satisfying lunch ready in no time.

So, whether you're looking for a quick lunch, a dinner option, or just a new way to enjoy turkey, these Greek Turkey Lunch Pitas have you covered. They’re filling, flavorful, and have a nice balance of fresh herbs, creamy textures, and hearty meat. And don’t forget—there’s always extra tzatziki for all kinds of creative uses throughout the week! Enjoy!

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Greek Turkey Meatball Pitas with Dill and Tzatziki

Yield: 5

Author: Megan Gaul from Partake Meal Planning

Ingredients

For the tzatziki (makes 3 cups)

• 24 oz plain nonfat greek yogurt
• 2 - 3 cloves garlic
• 1 medium cucumber - around 1/2 a lb
• 1 - 2 tbsp fresh dill
• 1/2 a lemon - use the other half for the meatballs
• 1 tbsp olive oil - 14 g
• Kosher salt, to taste

For the meatballs

• 1 lb lean ground turkey
• 1/2 a lemon
• 1 tbsp fresh parsley
• 1 tbsp fresh dill
• 1 medium red onion - around 4-5 oz
• 1 large egg
• 12 ritz crackers - approximately 36 - 40 g total
• 1/2 cup crumbled feta cheese - approximately 70 g
• 1 tbsp Greek seasoning - or mix of dried oregano, dill, basil, garlic powder, a touch of cumin, and a hint of cinnamon
• Kosher salt and black pepper, to taste

For serving

• Pita bread - Joseph's Original used in nutrition facts

Instructions

Make the tzatziki

1. (Optional for extra creaminess): Strain yogurt in a cheesecloth-lined colander for a few hours.
2. Prep garlic: Smash, peel, and mince it. (For a stronger garlic flavor, mash with ½ tsp kosher salt into a paste using a mortar and pestle.)
3. Prep cucumber: Grate it, then squeeze out as much moisture as possible using a tea towel.
4. Prep lemon: Zest, then juice it. Reserve half of both for the meatballs.
5. Finish tzatziki: In a bowl, mix the strained cucumber, yogurt, garlic, dill, lemon zest, lemon juice, olive oil, salt, and black pepper. Stir well, taste, and adjust seasoning.

Make the meatballs

1. Prep the turkey & oven: Sprinkle turkey with salt and set aside. Preheat oven to 375°F. Line a sheet pan with parchment or foil.
2. Chop the herbs & onion: Finely dice the red onion and chop the parsley and dill.
3. Make the meatball mix: In a bowl, beat the egg with salt and pepper. Crush the Ritz crackers into fine crumbs and mix them in, along with feta, Greek seasoning, and the lemon juice + zest you set aside earlier.
4. Combine: Add the turkey and mix gently with your hands until just combined—don’t overwork it.
5. Form meatballs: Divide into 20 equal pieces (tip: divide into 4 sections first, then make 5 meatballs from each). Place on the sheet pan.
6. Bake: Cook for 20 minutes or until meatballs reach 165°F. Let cool before refrigerating for meal prep.

Assemble the pitas

1. (Optional) Lightly toast ½ pita on a stovetop burner.
2. Heat 4 meatballs (microwave in 30-second intervals). They’re also great cold!
3. Spread ¼ cup tzatziki inside the pita, add meatballs (cut in half if needed), sprinkle with extra herbs if you have them, and enjoy!

Notes

Tzatziki yield: Makes around 3 cups (12 servings of ¼ cup each). You'll have extra!

Meal prep: Meatballs store well in the fridge for up to 4 days. Keep pita and tzatziki separate until ready to eat.

Nutrition Facts

Calories

367

Fat

13.7 g

Sat. Fat

4.3 g

Carbs

30.9 g

Fiber

3.3 g

Net carbs

27.6 g

Sugar

5.6 g

Protein

32.9 g

Sodium

1085.8 mg

Cholesterol

116.2 mg

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.