Greek Turkey Meatballs

Enjoy nutritious eating at its best with these Greek Turkey Meatballs! They’re packed with fresh herbs and spices, and the creamy feta sauce on top is a total winner.

Reasons To Love Greek Turkey Meatballs

1. Nutritious high in protein: Made with lean turkey, fresh veggies, and herbs.
2. Meal prep magic: Even tastier the next day.
3. Downright delicious: Expertly seasoned for flavor, and cooked to perfection – crisp outside, tender inside.
4. Versatile: Perfect in sandwiches, salads, or as a main.
5. Crowd pleaser: The feta yogurt sauce is an absolute crowd favorite.

Greek Turkey Meatball Ingredients

• Lean ground turkey: Choose 93/7 for the best flavor-health balance.
• Egg: To bind ingredients (plus, extra protein!)
• Olive oil: Flavor and good-for-you fats.
• Panko breadcrumbs: For a lighter, crispier texture.
• Red onion: Grated for better distribution.
• Spices: Fresh, quality spices for best flavor.
• Parsley and mint: Fresh and finely minced for a burst of fresh flavor.

Sauce Ingredients

• Greek yogurt: Whole-milk plain Greek yogurt here.
• Feta cheese: Freshly crumbled block feta is best.
• Lemon (zest and juice): Use fresh for the best flavor.

How To Make Greek Turkey Meatballs

• Prep: Preheat oven and grease a baking sheet.
• Mix meatball ingredients: Combine meatball ingredients.
• Form meatballs: Roll mixture into balls, and place on pan.
• Bake: Until golden and crispy on the outside.
• Make sauce: Blend sauce ingredients. 
• Serve: Pair meatballs with feta sauce and enjoy!

What To Serve With Greek Turkey Meatballs

• Tzatziki Sauce: A great alternative if feta isn’t your thing.
• Greek Salad: Fresh, vibrant, and a perfect complement to the meatballs.
• Rice, Couscous, or Quinoa: Choose any for a satisfying, hearty base.
• Pita: Ideal for scooping up those meatballs and sauce.
• Lemon wedges: Squeeze over for an extra touch of fresh flavor.

More Amazing Greek-Inspired Recipes:

• Greek Chicken Wrap
• Greek Ground Turkey
• Chicken Gyros
• Greek Tortellini Salad
• Greek Quinoa Salad

Sauce adapted from Giangi’s Kitchen

SaveSaved Pin Print

No ratings yet

Greek Turkey Meatballs

By Chelsea Lords

These Greek Turkey Meatballs are loaded with fresh herbs and spices, topped with a creamy and tasty feta sauce. Nutritious eating never tasted this good!

Prep Time: 15 minutes minutes

Cook Time: 23 minutes minutes

Total Time: 38 minutes minutes

Servings: 4 servings

Equipment

• Large rimmed sheet pan
• Food processor or blender

Ingredients 

USMetric

 

1x2x3x

• ▢ Cooking spray

Meatballs

• ▢ 1 pound lean ground turkey 93/7
• ▢ 1 large egg
• ▢ 1 tablespoon olive oil
• ▢ 1/2 cup panko breadcrumbs
• ▢ 1/2 cup grated red onion 1 onion
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon oregano
• ▢ 1 teaspoon beef bouillon powder
• ▢ 3/4 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 3 tablespoons finely minced fresh parsley measure after mincing
• ▢ 3 tablespoons finely minced fresh mint

Optional: Feta Sauce (Or make Tzatziki Sauce)

• ▢ 1/2 cup plain Greek yogurt good, whole-milk
• ▢ 1/2 cup crumbled feta
• ▢ 1 tablespoon olive oil
• ▢ 1 large lemon
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ 1/4 teaspoon garlic powder
• ▢ Serving suggestions see note 1

Instructions 

• Preheat oven to 400°F. Grease a large-rimmed sheet pan with cooking spray. Peel and grate the red onion using the large holes of a cheese grater until you have 1/2 cup. Add to a large bowl. Add remaining meatball ingredients. Gently knead until combined, being careful not to overwork the meat.
• With greased hands (spray with cooking spray), scoop a heaped tablespoon of the meat mixture and roll into an evenly-sized ball. Repeat to make about 25–30 meatballs. Place meatballs (spaced out) on the prepared sheet pan and spray generously with cooking spray. Bake for 18 minutes. Carefully flip the meatballs and bake for an additional 5–10 minutes or until golden brown and cooked through.
• In a food processor or blender, combine all sauce ingredients. Add 1 tsp lemon zest and 1 tbsp lemon juice. Blend until smooth. Taste and adjust. If the sauce is too thick, add a splash of water (1 tsp at a time) to reach desired consistency. Serve the meatballs with the feta yogurt sauce.
• My fave way to serve: Spread a big spoonful of Greek yogurt on the plate; sprinkle lightly with salt. Add a layer of rice or couscous, then top with meatballs. Accompany with lemon wedges, charred/warmed pita, and Greek salad on the side. Finish by drizzling the feta sauce over the meatballs and enjoy!

Recipe Notes

Note 1: Serving Suggestions: rice/couscous, charred/warmed pita, lemon wedges, and Greek salad.

• To char pitas: Spray both sides of the pita with cooking spray (or brush lightly with oil) and char directly over the gas flames (at medium to medium-low heat) for a few seconds. Use tongs to flip until pitas are lightly charred.

Storage: Store meatballs in airtight containers in the fridge for up to 4 days. Store separate from the sauce.

Meal Prep: Divide rice/couscous and meatballs in meal prep containers for convenient, nutritious meals throughout the week. I use these little containers for the sauce and Greek salad!

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 12g | Protein: 30g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 386mg | Potassium: 449mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1171IU | Vitamin C: 31mg | Calcium: 192mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!