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.
Ingredients
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
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