I make Greek-style turkey meatballs for weeknights and small dinner parties because they’re bright, healthy, and flexible. These meatballs balance lean turkey with warm herbs, garlic, and feta for a satisfying texture and Mediterranean flavor. If you enjoy cozy, cheesy meatballs, you might also like this spinach garlic meatballs with mozzarella for another family-friendly twist.
Why Make This Recipe
- Flavor-packed: Bright lemon, oregano, garlic, and salty feta lift lean turkey so the meatballs never taste bland. I love that the herbs make a simple protein feel special without heavy sauces.
- Healthful: Using ground turkey keeps saturated fat low while still delivering filling protein for 4–6 people. This is a great go-to for balanced weeknight dinners.
- Quick and convenient: You can mix, rest, and bake in about 30–35 minutes, which makes this ideal for busy evenings. If you want a festive twist, try pairing them with a cranberry glaze similar to this cranberry-glazed meatball.
- Versatile: Serve them as a main, in pita wraps, or as an appetizer—leftovers reheat well. They adapt easily to dietary swaps like gluten-free breadcrumbs or dairy-free feta.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 15–18 minutes (pan-fry then oven-finish) or 20–22 minutes baked only
- Total time: 30–35 minutes
- Servings: 4 (about 20 meatballs)
- Difficulty: Easy
- Method: Mix and shape; sear in a skillet over medium-high heat, then finish in a 400°F (200°C) oven for even cooking. For a roast-focused meal, consider a classic turkey roast side like this best roast turkey for a holiday menu.
My Experience Making This Recipe
I tested this version multiple times to balance moisture and flavor in lean turkey. The key discovery was adding just enough olive oil and an egg to keep the meatballs tender without being greasy.
How to Make Delicious Greek Turkey Meatballs for a Wholesome Dinner
Start by combining 1 lb (450 g) ground turkey, 1/2 cup panko or breadcrumbs, 1 large egg, 1/4 cup crumbled feta, 2 tbsp finely chopped parsley, 1 tbsp chopped fresh oregano (or 1 tsp dried), 2 cloves minced garlic, zest of 1 lemon, 1/4 tsp crushed red pepper (optional), 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix gently to combine—overworking will make meatballs dense—then chill 10 minutes to firm up. Shape into 1 1/4-inch (about golf-ball) meatballs, sear in 2 tbsp olive oil in a heavy skillet over medium-high heat for 2 minutes per side, then transfer to a 400°F (200°C) oven for 8–12 minutes until an instant-read thermometer reads 165°F (74°C). Rest 5 minutes before serving to redistribute juices.
Expert Tips for Success
- Use an instant-read thermometer: Check internal temp of 165°F (74°C) to avoid overcooking lean turkey. This is the most reliable doneness check.
- Don’t overmix: Combine with a fork or your hands just until uniform; overworking develops gluten and makes meatballs tough. Aim for 10–12 gentle folds.
- Choose the right binder: Panko or day-old bread soaked briefly in milk helps keep them moist; for gluten-free, swap with almond flour or gluten-free crumbs. For inspiration with creamy cheese-centered appetizers, see this turkey cheese ball.
- Sear before baking: Browning in a hot skillet adds flavor via the Maillard reaction and helps the meatballs hold shape when they bake.
- Rest before serving: Let meatballs sit 5 minutes after cooking so juices redistribute—this keeps them tender.
How to Serve Delicious Greek Turkey Meatballs for a Wholesome Dinner
- Classic plate: Serve over fluffy couscous, quinoa, or brown rice with lemony tzatziki and a simple cucumber-tomato salad.
- Pita sandwiches: Stuff warm pita with meatballs, sliced red onion, shredded lettuce, and tzatziki for a casual handheld.
- Appetizer idea: Skewer two meatballs with a cherry tomato and basil leaf for a party platter.
- Side pairing: For a bright, slightly spicy vegetable side, try serving with this chayote with dried green chile for a flavorful twist: chayote with dried green chile.
Storage and Reheating Guide
Cool meatballs to room temperature (no longer than 2 hours) and store in an airtight container in the refrigerator for up to 4 days. For freezing, flash-freeze on a baking sheet for 1 hour, then transfer to a labeled freezer bag; frozen meatballs keep 3 months. Reheat from refrigerated state in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat for 5–7 minutes with a splash of water to create steam. From frozen, bake at 375°F (190°C) for 18–22 minutes until 165°F (74°C) inside.
Recipe Variations
- Gluten-free: Use 1/2 cup almond flour or gluten-free breadcrumbs instead of panko and check seasoning—almond flour absorbs less liquid.
- Dairy-free: Omit the feta and add 1–2 tbsp extra chopped olives or a teaspoon of capers for salty punch.
- Greek lamb twist: Substitute half the turkey with ground lamb for a richer flavor and slightly higher fat content.
- Sauce swap: Instead of tzatziki, toss meatballs in a lemon-herb olive oil dressing or a tomato-based sauce for a different mood.
Nutritional Highlights
- Lean protein: Ground turkey provides a high-protein option with less saturated fat than many red meats. A typical serving (5 meatballs) contains roughly 25–30 g protein depending on size and binders.
- Micronutrients: Feta adds calcium and sodium—reduce salt if you limit sodium intake.
- Allergens: Contains egg and breadcrumbs (gluten) and dairy (feta) unless swapped. Adjust binders and cheese for allergies and intolerances.
- Portion guidance: Aim for 4–6 meatballs per adult as part of a balanced plate with grains and vegetables.
Troubleshooting Common Issues
- Meatballs falling apart: Add 1–2 tbsp more breadcrumbs or chill the mixture 15–30 minutes before shaping to help binders absorb moisture. Also sear gently on medium-high to help them set.
- Dry meatballs: Reduce bake time slightly and check internal temp with a thermometer; add a tablespoon of olive oil or 2–3 tbsp plain yogurt to the mixture next time to increase moisture.
- Not browning: Your skillet may be too cool or crowded. Heat until a drop of water sizzles and brown in batches; don’t overcrowd the pan.
Frequently Asked Questions
Q: Can I bake the meatballs without searing first?
A: Yes—place on a parchment-lined sheet and bake at 400°F (200°C) for 18–22 minutes. Searing adds flavor and texture, but baking only saves time and splatter.
Q: How do I make these ahead for a party?
A: Prepare and shape the meatballs, flash-freeze on a baking tray, then store in freezer bags. On party day, bake directly from frozen at 375°F (190°C) for 20–25 minutes or until 165°F (74°C).
Q: Can I freeze cooked meatballs in sauce?
A: Absolutely. Cool completely, place in freezer-safe containers with sauce, and freeze up to 3 months. Thaw overnight in fridge and reheat gently in a 350°F (175°C) oven or simmer in a covered skillet.
Q: What’s the best binder if I avoid eggs?
A: Use 1/4 cup plain yogurt or 1/4 cup mashed cooked potato per pound of meat as an egg replacement. Both add moisture and help bind the meat mixture.
Conclusion
For another healthy Greek-inspired take, check out this detailed recipe for Healthy Greek Turkey Meatballs With Tzatziki for additional ideas and serving suggestions.
Print
Greek-Style Turkey Meatballs
- Total Time: 35 minutes
- Yield: 4 servings (about 20 meatballs) 1x
- Diet: Gluten-Free (if using gluten-free breadcrumbs), Dairy-Free (if omitting feta)
Description
Flavor-packed turkey meatballs infused with Mediterranean herbs, garlic, and feta cheese, perfect for any weeknight dinner or small gathering.
Ingredients
- 1 lb (450 g) ground turkey
- 1/2 cup panko or breadcrumbs
- 1 large egg
- 1/4 cup crumbled feta cheese
- 2 tbsp finely chopped parsley
- 1 tbsp chopped fresh oregano (or 1 tsp dried)
- 2 cloves minced garlic
- Zest of 1 lemon
- 1/4 tsp crushed red pepper (optional)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for searing)
Instructions
- In a large bowl, combine ground turkey, panko, egg, feta, parsley, oregano, garlic, lemon zest, crushed red pepper, salt, and black pepper. Mix gently to combine.
- Chill the mixture for 10 minutes to firm up.
- Shape the mixture into 1 1/4-inch meatballs.
- In a heavy skillet, heat olive oil over medium-high heat and sear the meatballs for 2 minutes per side.
- Transfer the seared meatballs to a 400°F (200°C) oven and bake for 8–12 minutes until internal temperature reaches 165°F (74°C).
- Rest the meatballs for 5 minutes before serving.
Notes
Serve over couscous or in pitas with tzatziki. Leftovers reheat well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5 meatballs
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg