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
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1 lb ground turkey (93% lean)
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½ cup crumbled feta cheese
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¼ cup finely chopped red onion
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2 cloves garlic, minced
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¼ cup panko breadcrumbs
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1 egg, lightly beaten
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1 tablespoon olive oil
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1 tablespoon fresh dill, chopped
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1 tablespoon fresh parsley, chopped
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1 teaspoon dried oregano
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Zest of 1 lemon
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Salt and freshly ground black pepper to taste
Instructions
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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.
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Wet your hands and shape the mixture into 1½-inch meatballs.
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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.
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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.
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Optionally broil for 1–2 minutes for a crisp exterior.
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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