Greek Meatballs – healthy & gluten-free
These Greek meatballs are healthy and gluten-free, making them perfect for meal prep, but they’re also great for parties. Pair them with some tzatziki sauce and you’re good to go!
One of my biggest struggles with eating healthfully is getting enough lean protein throughout the day. Anyone else with me on this? I’ve found that having things such as turkey meatballs, chicken breasts, or turkey burgers prepped and ready to eat is a huge help in keeping me full and energized throughout the week.
I love making my healthy chicken salad, for example. Then at lunch time, all I do is throw it on a bed of greens and chow down. It doesn’t always have to be meat, either, we love this chickpea salad, but it does seem like protein from meat keeps me better energized through the afternoon, for some reason.
These Greek meatballs might be my new favorite. Paired with store bought or homemade tzatziki, they’re perfect just as they are. I also fancied them up in a noodle bowl, Greek Cucumber Noodle Bowl. You could throw them in a wrap or a pita for a handheld lunch or toss them on top of a salad if you’re looking to get in your greens.
I brought lots of flavor to these Greek meatballs thanks to feta cheese, dill, oregano, and red onion. As a bonus, don’t the flecks of red onion look pretty?
Tip: Use a microplane or a cheese grater to grate your onions for meatballs. It’s fast and makes smaller pieces which helps them cook in the short time it takes to cook a meatball. Raw onions in meatballs…not my thing.
Another note about these Greek meatballs is the type of meat you use! I used extra lean ground turkey breast. Because of the lean meat and its tendency to dry out, I did add a bit of olive oil. The bonus there is that the olive oil adds some nice flavor too. If you use a less-lean cut of turkey (93/7 or 85/15), you can probably omit the olive oil but I won’t judge if you decide to keep it in there.
PS: 120 calories and 18 grams of protein in 4 meatballs — I’d call that a lunchtime win.
PPS: These tools are super helpful when you’re making this recipe (and many others!): A 1.5 tablespoon scoop (also called #40) and an instant read meat thermometer (this one is my ABSOLUTE favorite, but you can’t get it on Amazon).
If you like the idea of baked meatballs vs. fried meatballs, try these baked turkey meatballs. Perfect for spaghetti or a meatball sub sandwich.
- 1 package (16oz) extra lean ground turkey breast
- 1/4 cup grated red onion
- 1/2 cup crumbled feta (reduced fat works fine, don’t use fat-free)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper (more to taste)
- 1/4 teaspoon dried dill weed
- 1 tablespoon olive oil (omit if using less lean cuts of ground turkey)
- Preheat oven to broil (high). Position oven rack 4-5 inches from broiler.
- Combine all ingredients in a large mixing bowl. I recommend using your hands so you don’t overmix.
- Use a 1.5 tablespoon scoop (or eyeball it) to roll meat mixture into about 20 meatballs.
- Spray a large foil-lined rimmed baking sheet lightly with oil or cooking spray. Place meatballs on baking sheet. Broil until meatballs reach internal temperature of 165 degrees Fahrenheit, 8 to 10 minutes.
Serving size: 4 meatballs
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Nutrition Information:Yield: 5 Serving Size: 4 meatballs
Amount Per Serving: Calories: 96Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 360mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 8g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Ben LOVES these!
Changes I would make: None!