Would you like to save this?
We'll email this post to you, so you can come back to it later!
You know those nights when you’re racing home from work, juggling backpacks, sports gear, and your endlessly “exciting” to-do list, and all you really want is something that feels like a big, comforting hug on a plate? That’s exactly when I fell head-over-heels for these Greek Turkey Meatballs. I swear, the very first time I whipped them up, my teenager paused mid-text to actually say, “Mom, are these gluten-free? Because I want seconds.” That was the moment I knew I had a winner. (Yes, really!)
These meatballs are tender little flavor bombs—moist turkey melded with tangy feta, bright lemon zest, and all those classic Mediterranean herbs that make you feel like you’ve got a mini Santorini sunset on your dinner table.
Why You’ll Love These Greek Turkey Meatballs
- Cozy & comforting, yet light enough to feel like a smart weeknight choice
- Lean, high-protein turkey keeps things healthier without skimping on juiciness
- Baked, not fried—so easy on your stovetop (and your conscience!)
- Kids and grown-ups alike can’t resist dunking in that creamy Greek yogurt sauce
- Lots of make-ahead magic—perfect for freezer meals or busy party prep
- Gluten-free friendly when you swap in almond flour or GF crumbs
- Flavor-packed with garlic, oregano, parsley, and a hint of lemon zing
- Ideal for serving as an appetizer, main dish, or even tossed into a salad
Ingredient Notes
Here’s the scoop on the stars of the show—nothing too fancy, just simple ingredients that pack a big punch. And hey, feel free to tweak as you go. Cooking’s more fun when you make it your own, right?
- Ground Turkey: I like a 93/7 lean-to-fat ratio because it stays juicy without being greasy. If you only find 85/15, no sweat—just watch your baking time so they don’t dry out.
- Feta Cheese: Whole-milk feta crumbles creamier and won’t turn to chalk in the meatballs. If you only have the super-tangy kind, cut back by a tablespoon or so, or rinse it briefly.
- Panko Breadcrumbs: These give a light, crispy edge—totally optional if you’re going low-carb. Almond flour or finely ground oats both work great too.
- Egg (or Flax Egg): Binds everything together so your meatballs stay intact. For an egg-free version, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes.
- Lemon Zest: Don’t skip this little zest—it brings the whole recipe to life and makes these meatballs feel bright and fresh (trust me, you’ll notice if it’s missing!).
- Greek Yogurt Sauce: Full-fat yogurt yields the dreamiest dip. If you’re watching calories, you can go 2% or nonfat, but the texture will be slightly less silky.
Directions
-
Preheat & Prep: Heat your oven to 400°F. Line a baking sheet with parchment paper or a silicone mat—this little extra step will make cleanup feel like a breeze, promise.
-
Mix the Meatball Base: In a roomy bowl, toss together 1 lb lean ground turkey, ¾ cup crumbled feta, ½ cup breadcrumbs, 1 beaten egg (or flax egg), 2 minced garlic cloves, ¼ cup finely diced yellow onion, 2 tablespoons chopped parsley, 1 teaspoon dried oregano, the zest of one lemon, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Use your hands or a sturdy wooden spoon—just don’t overmix, or you’ll wind up with tough meatballs. (Gently does it!)
-
Chill for Easier Rolling: Cover the bowl and stick it in the fridge for at least 15 minutes. I know, it feels like “just can’t we skip this?” But seriously, chilling firms things up so you don’t have a globby mess when you start shaping.
-
Shape Your Meatballs: Scoop out roughly 2 tablespoons of mix—about a 1½-inch ball—and roll between your palms. Set each one on the prepared sheet, leaving a little room to breathe. You should end up with around 16–18 meatballs.
-
Drizzle & Bake: Drizzle 1 tablespoon olive oil over the tops of the meatballs—this helps them get those irresistible golden edges. Slide the tray into the oven and bake for 18–20 minutes, flipping once halfway through. You’re aiming for an internal temperature of 165°F and a beautiful light brown color. Peek early if you’re cautious—ovens can be so unpredictable!
-
Make the Yogurt Dipping Sauce: While those meatballs are doing their thing, whisk together in a small bowl: 1 cup Greek yogurt, ½ small cucumber (seeded and finely diced), 1 tablespoon fresh dill (or 1 teaspoon dried), juice of half a lemon, and a pinch each of salt and pepper. Taste and tweak—more lemon if you like it tangy, more dill if you want that herby pop.
-
Serve & Enjoy: Transfer your meatballs to a pretty serving platter, sprinkle on extra parsley, and tuck a lemon wedge on the side for those who like an extra zing. Set the yogurt dip nearby—and brace yourself for everyone diving in at once (a totally good problem to have!).
Variations
- Add ¼ teaspoon red pepper flakes to the mix for a gentle heat boost.
- Swap ground turkey for ground chicken, lean lamb, or even ground beef for a richer bite.
- Fold in ½ cup finely chopped spinach or kale for extra color and sneaky greens.
- Make mini meatballs (about 1 inch) and serve as cocktail bites—perfect for game day or a casual party.
- Stir in sun-dried tomatoes or chopped kalamata olives for a sweet-tangy twist.
- Top with a drizzle of classic tzatziki or pesto instead of plain yogurt for a flavor curveball.
Storage & Reheating Tips
Good news: these meatballs play nicely with your fridge and freezer, so you can get ahead of the game on meal prep.
- Fridge: Store cooled meatballs in an airtight container for up to 3 days. Perfect for quick lunches or snacks.
- Freezer: Arrange cooled meatballs in a single layer on a baking sheet and freeze until firm (about 1–2 hours). Then transfer them to a labeled freezer bag for up to 2 months. (You’ll want to make a double batch, trust me!)
- Reheating: Thaw overnight in the fridge, then bake at 350°F for 8–10 minutes until warmed through. If you’re in a rush, zap individual portions in the microwave in 30-second bursts.
- Make-Ahead Shortcut: Shape the raw meatballs, freeze them on a sheet, and then bake straight from frozen—just add 5–7 extra minutes to your bake time.
Well, there you have it—my beloved Greek Turkey Meatballs! I hope they bring a little sunshine and a lot of smiles to your dinner table. If you try them out, please let me know in the comments below how they turned out (or any fun twists you came up with!). And if you’re craving more Mediterranean vibes, don’t miss my Greek Salad and Tzatziki posts for the ultimate mezze spread. Happy cooking, friends!
Greek Turkey Meatballs
Ingredients
- 1 lb lean ground turkey (93/7 ratio for juiciness)
- ¾ cup crumbled feta cheese (try Olympos brand for tang)
- ½ cup panko breadcrumbs (sub gluten-free breadcrumbs or almond flour)
- 1 large egg, beaten (or flax egg for an egg-free swap)
- 2 cloves garlic, minced (use a microplane for fine texture)
- ¼ cup yellow onion, finely diced (rinsed under cold water to mellow sharpness)
- 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1 tsp dried oregano (or 1 tbsp chopped fresh oregano)
- Zest of 1 lemon (adds bright lift—don’t skip!)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil (for drizzling)
- 1 cup whole-milk Greek yogurt (Straus or Fage for extra creaminess)
- ½ small cucumber, seeded and finely diced
- 1 tbsp fresh dill, chopped (sub 1 tsp dried dill)
- Juice of ½ lemon
- Pinch of salt and pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment or a silicone mat.
- In a large bowl, combine ground turkey, feta cheese, panko breadcrumbs, beaten egg, garlic, onion, parsley, oregano, lemon zest, salt, and pepper.
- Cover the bowl and refrigerate the mixture for at least 15 minutes.
- Scoop mixture and roll into balls, then place on the prepared sheet.
- Drizzle with olive oil and bake for 18–20 minutes, turning once halfway through.
- Whisk together Greek yogurt, cucumber, dill, lemon juice, salt, and pepper in a small bowl.
- Move meatballs to a serving platter and garnish with parsley. Serve with Greek yogurt dipping sauce.
