Mediterranean Turkey Meatballs
These Mediterranean Turkey Meatballs are juicy, herb-packed, and bursting with warm spices like cumin, coriander, and a hint of cinnamon. Made with lean ground turkey, fresh parsley, mint, garlic, and bright lemon zest, they come together in under 35 minutes and work beautifully over rice, tucked into pita, or served alongside tzatziki for a complete Mediterranean-inspired meal.
Equipment
- Large mixing bowl
- Small bowl For soaking breadcrumbs
- Large oven-safe skillet or cast iron pan 12-inch recommended
- Baking sheet With parchment paper, optional if finishing in the oven
- Cookie scoop or small ice cream scoop 1.5 tbsp size for portioning meatballs
- Measuring cups and spoons
- Microplane or fine grater For lemon zest
- Tongs or spatula
- Instant-read thermometer To verify internal temperature of 165°F (74°C)
Ingredients
- 1 lb ground turkey 450g, 93% lean recommended
- 1/3 cup breadcrumbs plain or Italian style
- 3 tbsp whole milk 45ml
- 1 large egg beaten
- 3 garlic cloves minced
- 1/4 cup fresh parsley finely chopped
- 2 tbsp fresh mint finely chopped, or 1 tsp dried
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp lemon zest from approximately 1 lemon
- 2 tbsp olive oil extra virgin, for cooking
For Serving (Optional)
- fresh parsley chopped, for garnish
- olive oil drizzle for finishing
- fresh lemon juice squeeze over top just before serving
Instructions
- In a small bowl, combine the breadcrumbs with the whole milk and stir to moisten. Let the mixture rest for 3 to 5 minutes to form a panade that keeps the meatballs moist during cooking.
- Finely chop the parsley and mint, mince the garlic until almost paste-like, and zest the lemon to yield 1 teaspoon. Pat all fresh herbs dry before chopping to prevent excess moisture in the mixture.
- Add the ground turkey, soaked breadcrumb mixture, beaten egg, minced garlic, parsley, mint, lemon zest, and all spices (cumin, coriander, cinnamon, oregano, onion powder, salt, and pepper) to a large bowl. Mix gently with your hands until just combined, being careful not to overmix.
- With lightly dampened hands, use a 1.5-tablespoon cookie scoop to portion the mixture, then roll each portion between your palms into a 1.5-inch ball. Place shaped meatballs on a parchment-lined plate or baking sheet as you go; you should get approximately 18 to 22 meatballs.
- Heat the olive oil in a large oven-safe skillet over medium-high heat for 60 to 90 seconds. Add meatballs in a single layer without crowding and sear for 2 to 3 minutes per side, turning to brown multiple sides, for a total of 6 to 8 minutes.
- Transfer the seared skillet to a 400°F (200°C) oven and bake for 10 to 12 minutes until the internal temperature reaches 165°F (74°C). Alternatively, reduce heat to medium-low, add 1/4 cup of broth, cover, and steam for 5 to 7 minutes on the stovetop.
- Remove meatballs from heat and rest for 2 to 3 minutes. Finish with a squeeze of fresh lemon juice, a drizzle of olive oil, and a sprinkle of chopped parsley before serving.
Notes
- Do not overmix the turkey mixture. Mix just until the ingredients are combined to avoid dense, rubbery meatballs.
- Use 93% lean ground turkey, not 99% extra lean. The small amount of extra fat in 93% lean keeps the meatballs moist and flavorful.
- Do not skip soaking the breadcrumbs in milk. This panade is essential for juicy meatballs and prevents turkey from drying out during cooking.
- Keep your hands cold or lightly damp when rolling. This prevents the fat in the turkey from warming and makes shaping much easier.
- Use a cookie scoop for uniform meatballs. Evenly sized meatballs cook at the same rate, preventing some from being overcooked while others are underdone.
- For a feta variation, mix 1/4 cup crumbled feta cheese directly into the meatball mixture before shaping for a salty, creamy richness.
- To make gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or almond flour. Handle the meatballs a little more gently as the texture will be more delicate.
- Meatballs can be shaped up to 24 hours in advance and stored covered in the refrigerator until ready to cook.
- To freeze, spread shaped raw or cooked meatballs on a baking sheet, freeze until solid, then transfer to a freezer bag. They keep for up to 3 months.
- Reheat cooked meatballs in a 350°F (175°C) oven for 10 to 12 minutes for the best texture, or in a covered skillet with a splash of broth over medium-low heat.
Nutrition
Serving: 5meatballsCalories: 265kcalCarbohydrates: 9gProtein: 27gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 115mgSodium: 490mgPotassium: 390mgFiber: 1gSugar: 1gVitamin A: 12IUVitamin C: 8mgCalcium: 6mgIron: 15mg
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