Greek Turkey Meatballs – A Fresh, Flavor-Packed Mediterranean Dinner

If you’ve ever wanted to bring the sunny flavors of the Mediterranean straight to your dinner table, Greek turkey meatballs might just become your new weeknight obsession. They’re juicy, herby, and bursting with that irresistible combination of garlic, lemon, and fresh herbs that makes every bite feel like a trip to the Greek islands.

I still remember the first time I swapped traditional beef meatballs for turkey — I was skeptical at first. Would they be dry? Would they have enough flavor? But once I added a few Greek staples like crumbled feta, fresh dill, and a squeeze of lemon, the results were unbelievable. These light yet satisfying meatballs became a family favorite — perfect for meal prep, dinner parties, or a cozy night in with a bowl of orzo and a generous dollop of tzatziki.

What Are Greek Turkey Meatballs?

Think of Greek turkey meatballs as a lighter, zestier cousin to your classic Italian meatballs. Instead of heavy marinara and breadcrumbs, you’ll find bright Mediterranean ingredients like lemon zest, oregano, mint, and feta cheese. They’re often paired with tzatziki or a Greek salad, creating a refreshing balance between savory and tangy.

What makes them stand out is the texture. The combination of lean ground turkey with moist ingredients like grated onion and olive oil keeps the meatballs tender without excess fat. They cook quickly and absorb the flavors beautifully, making them a great make-ahead option for busy weeknights.

If you love Mediterranean flavors, you’ll appreciate how these meatballs bridge comfort and health — hearty enough to satisfy, yet light enough to leave you feeling good afterward.

Greek Turkey Meatballs

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• Author: Rasha Annan
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

These Greek turkey meatballs are juicy, flavorful, and packed with Mediterranean goodness. Made with lean ground turkey, feta cheese, fresh herbs, and lemon zest, they’re a healthy twist on classic meatballs. Perfect for pairing with tzatziki, orzo, or a fresh Greek salad.

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Ingredients

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• 1 lb ground turkey (93% lean)

• ½ cup crumbled feta cheese

• ¼ cup finely chopped red onion

• 2 cloves garlic, minced

• ¼ cup panko breadcrumbs

• 1 egg, lightly beaten

• 1 tablespoon olive oil

• 1 tablespoon fresh dill, chopped

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon dried oregano

• Zest of 1 lemon

• Salt and freshly ground black pepper to taste

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Instructions

• In a large bowl, combine ground turkey, feta, herbs, garlic, onion, breadcrumbs, egg, olive oil, lemon zest, salt, and pepper. Mix gently until just combined.

• Wet your hands and shape the mixture into 1½-inch meatballs.

• For baking, preheat oven to 400°F. Place meatballs on a parchment-lined sheet, brush with a bit of olive oil, and bake 18–20 minutes, or until internal temperature reaches 165°F.

• For pan-searing, heat olive oil in a skillet over medium heat. Brown meatballs for 2–3 minutes per side, then cover and cook for 5 minutes on low heat.

• Optionally broil for 1–2 minutes for a crisp exterior.

• Serve with tzatziki, lemon orzo, or a fresh salad.

Notes

Don’t overmix the meat — this keeps the texture light and juicy.

Use freshly grated onion for moisture.

For meal prep, store cooked meatballs in the fridge up to 4 days or freeze for 3 months.

Reheat in the oven with a drizzle of olive oil to prevent drying out.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 4 meatballs
• Calories: 280
• Sugar: 1 g
• Sodium: 420 mg
• Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 0.5 g
• Protein: 28 g
• Cholesterol: 110 mg

Ingredients & Key Flavor Components

You don’t need anything fancy — just a handful of fresh ingredients that bring big flavor. Here’s what you’ll need:

• 1 lb ground turkey (93% lean works best)
• ½ cup crumbled feta cheese
• ¼ cup finely chopped red onion
• 2 cloves garlic, minced
• ¼ cup panko breadcrumbs
• 1 egg, lightly beaten
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Zest of 1 lemon
• Salt and freshly ground black pepper to taste

Flavor tip: Don’t skip the lemon zest — it brightens the whole dish. The combination of oregano and dill gives it that signature Greek aroma, while feta adds a salty, creamy finish that melts slightly as the meatballs cook.

Step-by-Step Preparation & Cooking Methods

Mixing and Forming the Meatballs

In a large mixing bowl, combine the turkey, feta, herbs, garlic, onion, breadcrumbs, egg, olive oil, lemon zest, and seasonings. Use your hands to mix gently until just combined. Overmixing can make them tough, so keep it light.

Wet your hands with a little water before rolling the mixture into 1½-inch balls. This helps prevent sticking and creates smooth, even shapes.

Cooking Options

Baking:
Preheat your oven to 400°F. Line a baking sheet with parchment paper, lightly brush with olive oil, and bake for about 18–20 minutes, or until the meatballs reach an internal temperature of 165°F.

Pan-Searing:
Heat a tablespoon of olive oil in a skillet over medium heat. Sear the meatballs for 2–3 minutes per side until golden brown, then cover and cook on low for another 5 minutes.

Broiling (for crisp edges):
After baking, place the meatballs under the broiler for 1–2 minutes. This step adds a delicious crust without drying them out.

Serving Suggestions

Serve them with tzatziki and pita bread for a casual platter, or layer them over lemon orzo, quinoa, or a Greek salad. They’re also fantastic tucked into a pita wrap with cucumbers, tomatoes, and a drizzle of tahini or yogurt sauce.

Serving & Pairing Ideas

Greek flavors are naturally versatile, so these meatballs pair beautifully with many sides. Try a classic Greek salad with cucumbers, red onions, olives, and a sprinkle of feta. You can also serve them with roasted vegetables, lemon rice, or garlic butter orzo.

If you prefer a lighter meal, go for a “Greek turkey meatball bowl.” Add rice, hummus, chopped veggies, and a spoonful of tzatziki — it’s basically a Mediterranean version of a burrito bowl.

For presentation, add a drizzle of olive oil, a few mint leaves, and a wedge of lemon on the side. The vibrant colors make it a dish that looks just as good as it tastes.

Dietary Variations & Adaptations

Whether you’re following a specific diet or cooking for guests with different preferences, this recipe adapts easily:

Gluten-Free: Swap the panko breadcrumbs for crushed gluten-free crackers or almond flour. Both maintain a similar texture without gluten.

Dairy-Free: Skip the feta and replace it with finely chopped sun-dried tomatoes or olives for a salty bite. Use a dairy-free yogurt for the tzatziki sauce.

Vegan: Substitute the turkey with mashed chickpeas or lentils mixed with oat flour, olive oil, and Greek spices. The flavor profile stays bold and satisfying.

Low-Calorie: Use extra-lean turkey and bake instead of pan-frying. Serve with a light cucumber salad instead of pita or grains.

Halal: Choose halal-certified ground turkey and seasonings, ensuring all ingredients meet dietary standards.

Each version keeps the essence of Greek cuisine alive — fresh herbs, citrus, and earthy spices — while making it accessible for every table.

Make-Ahead, Storage & Freezing Tips

If you’re all about meal prep, you’ll love how well these meatballs store. You can shape them ahead of time and refrigerate the uncooked mixture for up to 24 hours.

Once cooked, they’ll stay fresh in an airtight container in the fridge for 3–4 days. To reheat, cover with a damp paper towel and microwave in short bursts — this helps them stay moist.

For longer storage, freeze the baked meatballs in a single layer on a tray until firm, then transfer them to freezer-safe bags. They’ll keep for up to 3 months. Reheat directly from frozen in the oven at 375°F until warmed through.

If you’ve ever struggled with dry reheated meatballs, adding a spoonful of broth or olive oil before reheating works wonders.

There’s something special about the simplicity of Greek turkey meatballs — they bring together comfort and freshness in every bite. Whether you serve them at a family dinner or pack them up for lunch, they always deliver that unmistakable Greek flavor you crave.

Once you make these, you’ll realize how easily they fit into your weekly rotation. They’re healthy, flavorful, and endlessly versatile — proof that eating well doesn’t mean giving up on taste.

FAQ

What internal temperature should Greek turkey meatballs reach?

You should cook Greek turkey meatballs until they hit 165 °F (74 °C) internally. That ensures they’re safe without drying out. Use an instant-read thermometer in the center of a meatball to check.

Can I bake Greek turkey meatballs instead of pan-frying?

Absolutely — baking is a great option. Just arrange them on a parchment-lined baking sheet (lightly oiled), and bake at around 400 °F for 18–20 minutes or until fully cooked. You’ll still get a juicy interior and nice exterior without extra oil.

Are Greek turkey meatballs gluten-free?

They can be gluten-free. To make them so, swap the traditional panko or breadcrumbs for gluten-free breadcrumbs, crushed gluten-free crackers, or almond flour. The rest of the flavor profile — herbs, feta (if used), lemon, garlic — stays intact.

Can I substitute ground chicken or beef for turkey?

Yes — you can swap ground turkey with ground chicken or lean beef. Just keep in mind that the flavor and fat content may change slightly. With beef, you may want to reduce extra oil; with chicken, consider adding a bit more binder or moisture to keep the meatballs tender.

How long do Greek turkey meatballs last, and can I freeze them?

Cooked meatballs will last 3–4 days in the refrigerator in an airtight container. For freezing, flash-freeze them on a tray until firm, then transfer to freezer-safe bags; they’ll keep for up to 3 months. Reheat from frozen or thaw in the fridge before warming.