Greek Turkey Meatballs
Imagine sinking your teeth into tender Greek Turkey Meatballs bursting with Mediterranean flavors, paired with a cool Greek yogurt dipping sauce—perfect for a healthy dinner or easy meal prep.
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.
Notes
For a gluten-free option, swap breadcrumbs with almond flour. Store cooled meatballs in an airtight container for up to 3 days. Freeze raw meatballs to cook later.
Nutrition
Calories: 350kcal
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