Greek Turkey Meatballs

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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 Time15

Cook Time23

Total Time38

Course: Dinner

Cuisine: Greek, Healthy

Keyword: Greek Turkey Meatballs

Servings: servings

Author: Chelsea Lords

Cost: $14.89

Equipment

Large rimmed sheet pan
Food processor or blender

Ingredients

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 cheese
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

US - Metric

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!

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