Go Back
–+ servings
Greek Turkey Meatballs Recipe

Greek Turkey Meatballs

iamwinfred
These Greek Turkey Meatballs are juicy, tender, and packed with classic Mediterranean flavor. Ground turkey is combined with crumbled feta cheese, fresh lemon zest, garlic, oregano, and parsley, then baked in the oven until golden and perfectly cooked through. They come together in just 35 minutes, work beautifully as a weeknight dinner or party appetizer, and store well for easy meal prepping throughout the week.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek
Servings 22 meatballs
Calories 230 kcal

Equipment

  • Large mixing bowl
  • Rimmed baking sheet Half sheet size recommended
  • Parchment paper or silicone baking mat
  • Cookie scoop or meatball scoop 1.5 tablespoon size for even portioning
  • Microplane zester For zesting the lemon
  • Cutting board and knife
  • Small bowl For holding lemon juice
  • Instant-read meat thermometer To confirm internal temperature of 165°F
  • Measuring spoons and cups

Ingredients
  

For the Meatballs

  • 1.5 lbs ground turkey 680g, 93% lean recommended for best moisture and flavor
  • 1/2 cup breadcrumbs about 55g, plain or panko; use gluten-free breadcrumbs for a GF version
  • 1/3 cup crumbled feta cheese about 50g, feta packed in brine preferred for best flavor
  • 1 large egg
  • 3 cloves garlic minced or grated on a microplane
  • 2 tablespoons fresh parsley finely chopped, large stems removed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried mint optional but recommended for authentic Mediterranean flavor
  • 1 lemon zest only; use a microplane and avoid the bitter white pith
  • 1 tablespoon fresh lemon juice from the same lemon used for zesting
  • 2 tablespoons olive oil plus extra for brushing the meatballs before baking
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes optional, for a subtle kick

For Serving (Optional)

  • tzatziki sauce for dipping or drizzling
  • warm pita bread for serving
  • fresh lemon juice extra squeeze over meatballs after baking, optional

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and lightly brush it with olive oil to prevent sticking.
  • Mince 3 cloves of garlic and finely chop 2 tablespoons of fresh parsley. Zest one lemon using a microplane, then squeeze out 1 tablespoon of juice and set aside.
  • Add the ground turkey, breadcrumbs, feta, egg, garlic, parsley, oregano, mint, lemon zest, lemon juice, olive oil, onion powder, salt, pepper, and red pepper flakes to a large mixing bowl. Mix with your hands or a spatula until just combined; do not overmix.
  • Use a 1.5-tablespoon scoop to portion the mixture, then roll each portion between slightly damp palms into a smooth ball. Place meatballs on the prepared baking sheet about 1 inch apart.
  • Brush the tops of the meatballs lightly with olive oil and bake on the center rack for 18-22 minutes, until golden and the internal temperature reaches 165°F (74°C). For extra browning, broil for the final 2-3 minutes.
  • Let the meatballs rest for 3-5 minutes after removing from the oven. Squeeze a little extra lemon juice over the top if desired and serve with tzatziki, pita, or Greek lemon rice.

Notes

  • Do not overmix the meat mixture. Mix only until the ingredients are just combined to avoid dense, rubbery meatballs.
  • Use 93% lean ground turkey, not 99% fat-free. The small amount of fat is essential for juicy, flavorful meatballs.
  • Keep your hands slightly damp when rolling the meatballs to prevent the mixture from sticking to your palms.
  • Taste-test before shaping: pan-fry a small pinch of the mixture and adjust salt, lemon, or herbs before rolling all the meatballs.
  • If the mixture feels too soft or sticky to shape, refrigerate it for 15 minutes until it firms up slightly.
  • Always use an instant-read thermometer. Turkey must reach an internal temperature of 165°F for safe consumption.
  • Make-ahead tip: Shape the meatballs and refrigerate uncovered on the baking sheet for up to 24 hours before baking.
  • Freezer instructions: Freeze baked meatballs in a single layer on a sheet pan, then transfer to a freezer bag. Store for up to 3 months and reheat straight from frozen at 375°F for 15-18 minutes.
  • Substitutions: Swap feta for goat cheese or ricotta; use gluten-free breadcrumbs for a GF version; substitute ground chicken for ground turkey with identical results.
  • Variation: Add 1/4 cup finely chopped well-drained spinach or 2-3 tablespoons of finely chopped sun-dried tomatoes to the mixture for extra flavor and color.

Nutrition

Serving: 4meatballsCalories: 230kcalCarbohydrates: 7gProtein: 26gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 105mgSodium: 390mgPotassium: 310mgFiber: 0.5gSugar: 0.5gVitamin A: 6IUVitamin C: 8mgCalcium: 8mgIron: 10mg
Keyword baked turkey meatballs, feta meatballs, greek turkey meatballs, healthy meatballs, mediterranean meatballs
Tried this recipe?Let us know how it was!