If you need a quick, high-protein dinner that actually feels like a complete meal, these Greek turkey meatballs are it. Serve them with grains, a fresh cucumber tomato salad, and creamy tzatziki for an easy Mediterranean-inspired bowl that everyone will love.
These Greek turkey meatballs are packed with bright Mediterranean flavors like fresh herbs, lemon and feta, giving them tons of flavor without feeling heavy. They bake up juicy and tender and are perfect for building a balanced, satisfying meal.
If you’ve been around here for a bit, you know I love a good bowl situation and this one checks all the boxes. I like serving these meatballs with a grain, a big scoop of cucumber tomato salad and plenty of tzatziki so you get that mix of warm, savory meatballs with fresh, crisp veggies and a creamy sauce.
Why I Love These Greek Turkey Meatballs
- Juicy and tender: The feta and fresh herbs keep the meatballs flavorful without drying out.
- Easy oven-baked dinner: They bake on a sheet pan, so there’s no flipping or babysitting required.
- Great for leftovers: Perfect for bowls, wraps or quick lunches throughout the week.
- Fully customizable: Serve with your grain or greens of choice, sauce of choice and favorite toppings.
Ingredients Needed
- ground turkey – lean and mild in flavor, which makes it perfect for soaking up all the lemon, herbs and feta. I like using 93% lean so the meatballs stay juicy without being greasy. You can also use ground chicken if you prefer.
- fresh dill – adds that classic Mediterranean flavor and pairs really well with the lemon and feta. If you don’t have fresh dill you can use 2 teaspoons of dried dill.
- breadcrumbs or almond flour – helps bind the mixture and keeps the meatballs tender instead of dense. Use breadcrumbs for a more traditional texture or almond flour to keep things gluten-free.
- egg – holds everything together so the meatballs keep their shape while baking.
- feta cheese – adds little pockets of salty, creamy flavor throughout and helps keep the meatballs from drying out.
- lemon juice and zest – brightens everything up and gives the meatballs that fresh, vibrant flavor.
- cucumber tomato salad – a mix of cucumber, tomato, red onion, parsley, lemon juice and olive oil that adds a fresh, crisp bite alongside the meatballs.
- for serving – I used my tzatziki here, which adds a cool, creamy element that ties everything together, but store-bought works just as well. Add a grain like rice or quinoa, plus extra feta and kalamata olives for a full bowl. This is how I served it, but I have more ideas below.
Find the full ingredient list with measurements in the recipe card below.
How to Make Greek Turkey Meatballs
Step 1: Add the ground turkey, red onion, garlic, parsley, dill, breadcrumbs, egg, feta, lemon juice, lemon zest, oregano, salt and pepper to a large bowl. Use your hands to gently mix until just combined.
Step 2: Roll the mixture into 1–1½-inch meatballs and place them on a parchment-lined baking sheet, spacing them evenly.
Step 3: Bake at 400°F for 15–18 minutes, or until the meatballs are cooked through and lightly golden. While they bake, stir together all of the cucumber tomato salad ingredients in a bowl and chill until ready to serve.
Step 4: Serve the meatballs over your grain of choice with the cucumber tomato salad. Add a dollop of tzatziki and finish with feta and kalamata olives.
Tips for the Best Baked Meatballs
- Don’t overmix the meat mixture: Once everything is combined, stop mixing. Overworking the turkey will make the meatballs dense instead of tender. Mix just until everything comes together.
- Finely chop your onion and herbs: Smaller pieces distribute more evenly and help the meatballs hold together better. Large chunks can make the mixture harder to roll and cause the meatballs to fall apart.
- Use slightly damp hands when rolling: The mixture can be a little sticky, so lightly wetting your hands makes it much easier to roll smooth, even meatballs.
- Don’t skip the feta: The feta melts slightly as the meatballs bake, which helps keep them juicy and adds little bursts of flavor throughout.
- Check for doneness, not just time: Ovens can vary, so start checking around 15 minutes. The meatballs should be cooked through and lightly golden on the outside.
How to Serve
These Greek turkey meatballs are perfect for building a simple bowl, but there are plenty of ways to switch things up depending on what you’re in the mood for.
- Build a classic bowl: Serve the meatballs over rice, quinoa, or cauliflower rice with the cucumber tomato salad, a big drizzle of tzatziki and a sprinkle of feta.
- Make a pita or wrap: Stuff the meatballs into a warm pita with greens, cucumber tomato salad and tzatziki for an easy handheld option.
- Pair with a fresh salad: Serve alongside something like my Greek quinoa salad or a simple chopped salad for a lighter meal.
- Add roasted veggies: These meatballs go really well with roasted vegetables like my roasted sweet potatoes or roasted zucchini for a more filling plate.
- Keep it simple: Serve the meatballs on their own with tzatziki for dipping and a side of olives for an easy, no-fuss dinner.
How to Store
These Greek turkey meatballs hold up really well, which makes them great for leftovers or meal prep. Here’s how to store them:
- In the refrigerator: Let the meatballs cool completely, then store them in an airtight container in the fridge for up to 4 days. Store the cucumber tomato salad separately so it stays fresh and crisp.
- In the freezer: The meatballs freeze well on their own. Let them cool, then store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm the meatballs in the microwave or in a skillet over low heat until heated through. Add a little extra tzatziki or a squeeze of lemon before serving to freshen everything up.
Frequently Asked Questions
Yes. Ground chicken works just as well in this recipe. The flavor will be slightly milder, so make sure to season the mixture well.
Turkey is naturally lean, so it can dry out if overcooked or overmixed. Be sure to mix the ingredients just until combined and remove the meatballs from the oven as soon as they’re cooked through.
Yes. You can use almond flour instead, which keeps the meatballs tender while making them gluten-free.
The meatballs should be cooked through and lightly golden on the outside. If you want to be exact, the internal temperature should reach 165°F.
More Mediterranean Inspired Recipes
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
-
Add the turkey, onion, garlic, parsley, dill, breadcrumbs, egg, feta, lemon juice, lemon zest, oregano, salt and pepper to a large bowl. Use your hands to mix until everything is just combined. Try not to overmix unless your hobby is making meatballs as dense as small planets.
1 pound ground turkey, ⅓ cup finely chopped red onion, 2–3 cloves garlic, ⅓ cup finely chopped fresh parsley, 2 Tablespoons chopped fresh dill, ¼ cup italian breadcrumbs, 1 large egg, ⅓ cup crumbled feta, 1 Tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, ½ teaspoon sea salt, ¼ teaspoon black pepper
-
Roll the mixture into 1–1.5 inch meatballs and place them on a parchment-lined baking sheet.
-
Bake at 400°F for 15-18 minutes, or until cooked through and lightly golden.
-
While meatballs are baking, make cucumber tomato salad by combining all the ingredients in a medium bowl. Taste and adjust the seasonings as desired. Store in the fridge until ready to serve.
2 Tablespoons lemon juice, 1 Tablespoon extra virgin olive oil, 1 ⅓ cup cucumber, 1 ⅓ cup tomato, ⅔ cup red onion, 2 Tablespoons fresh parsley, Salt and pepper to taste
-
Serve meatballs over grain and green of choice with cucumber tomato salad and top with feta cheese, kalamata olives and a drizzle of tzatziki. Enjoy!
Grain of choice, Tzatziki, Cucumber tomato salad, Crumbled feta, Kalamata olives
- Macros are based on a serving of 4 meatballs with ¼ of the cucumber tomato salad, ½ cup cooked brown rice, 2 Tablespoons tzatziki, 1 Tablespoon feta cheese and 1 Tablespoon kalamata olives.
- Feel free to swap the ground turkey with ground chicken.
- Storage: Store leftover meatballs in an airtight container in the fridge for up to 4 days. Keep the cucumber tomato salad separate so it stays fresh. You can also freeze the cooked meatballs for up to 3 months and thaw overnight before reheating.
Serving: 1/4 recipe | Calories: 575kcal | Carbohydrates: 42g | Protein: 41g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 180mg | Sodium: 988mg | Potassium: 853mg | Fiber: 5g | Sugar: 6g
Nutrition information is automatically calculated, so should only be used as an approximation.
Publisher: Source link
