Easy Greek Turkey Meatballs
These Greek Turkey Meatballs are a healthy and delicious meal option, perfect for weeknight dinners or meal prep. Bursting with fresh herbs, Mediterranean spices, and a touch of lemon, they are incredibly simple to make and sure to become a family favorite.
Equipment
- Large bowl
- Measuring cups
- Measuring spoons
- Baking Sheet
- Parchment paper
- Spoon or hands
- Saucepan (optional)
- Whisk (optional)
- Meat thermometer
Ingredients
- 1 pound ground turkey 93% lean or leaner
- ½ cup breadcrumbs panko or regular
- ¼ cup finely chopped red onion
- ¼ cup finely chopped fresh parsley
- ¼ cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried mint
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Zest of 1 lemon
- 1 tablespoon olive oil for sauce, optional
- 1 clove garlic, minced for sauce, optional
- ½ cup chicken broth for sauce, optional
- ¼ cup lemon juice for sauce, optional
- 1 tablespoon chopped fresh dill for sauce, optional
- 1 tablespoon chopped fresh parsley for sauce, optional
- 1 teaspoon cornstarch for sauce, optional
- 1 tablespoon cold water for sauce, optional
- Salt and pepper to taste for sauce, optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground turkey, breadcrumbs, red onion, parsley, feta cheese, garlic, egg, olive oil, oregano, mint, salt, pepper, and lemon zest.
- Gently mix all ingredients together until just combined. Be careful not to overmix.
- Using a spoon or your hands, form the mixture into approximately 1-inch meatballs.
- Place the meatballs onto the prepared baking sheet, leaving a little space between each one.
- Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
- While the meatballs are baking, prepare the sauce (optional): In a saucepan, heat the olive oil over medium heat.
- Add the minced garlic to the saucepan and cook for about 30 seconds, until fragrant.
- Pour in the chicken broth and lemon juice to the saucepan. Bring to a simmer.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry.
- Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly until the sauce thickens slightly.
- Stir in the fresh dill and parsley to the sauce. Season with salt and pepper to taste.
- Serve the Greek Turkey Meatballs as is, or toss them in the lemon-herb sauce (optional).
- Serve over rice, quinoa, couscous, or pasta. Alternatively, serve in pita bread with tzatziki sauce, lettuce, and tomatoes.
Notes
To keep meatballs tender, avoid overmixing the ingredients. Panko breadcrumbs will give a lighter texture, while regular breadcrumbs create a denser meatball. These meatballs can be frozen for up to 3 months. Freeze cooked meatballs on a baking sheet before transferring to a freezer-safe bag. Reheat in a preheated oven at 350°F (175°C) or microwave. Add a pinch of red pepper flakes for heat, sun-dried tomatoes for intense flavor, or Worcestershire sauce for depth. Experiment with different cheeses, vegetables, and herbs to customize the recipe.