These Greek meatballs are healthy and gluten-free, making them perfect for meal prep, but they’re also great for parties. Pair them with tzatziki sauce and you’re good to go!
Why you’ll love it: Greek meatballs are easy to make and are so versatile.
How long it takes: 10 minutes to prep, 15 minutes to bake
Equipment you’ll need: mixing bowl, grater, sheet pan, oven
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 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 are my new favorite. Paired with store bought or homemade tzatziki, they’re perfect just as they are. I also like to fancy them up in a noodle bowl, Greek Cucumber Noodle Bowl. Stuff 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.
About These Meatballs
There’s lots of flavor in these Greek meatballs thanks to feta cheese, dill, oregano, and red onion. As a bonus, don’t the flecks of red onion look pretty?
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: I use extra lean ground turkey breast. Because of the lean meat and its tendency to dry out, I add a bit of olive oil. The bonus 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: 172 calories and 24 grams of protein in 4 meatballs — I’d call that a lunchtime win.
There are a few things to remember when making meatballs:
Follow the recipe. It’s important to have the correct balance of meat, binder, and filler.
Stir the mixture lightly. I use my hands.
Form the meatballs gently. A scoop gives the right shape without compressing it too firmly.
Pronounced kef-teh-des, it simply means meatballs in Greek. Usually deep-fried, they are often found as part of a meze (appetizer) platter with tzatziki and pita bread.
I much prefer baking meatballs. It’s totally hands-off once you put the pan in the oven. Not only does it save you work, the meatballs turn out so much better. They brown evenly and don’t crumble and stick to the skillet. It’s a beautiful thing! Once you bake meatballs, you won’t go back to frying them.
Make-Ahead and Storage Tips
Greek meatballs can be made ahead and stored either baked or unbaked, in the fridge or in the freezer.
- Baked: Refrigerate for up to 4 days, wrapped well. Freeze in freezer container or bag for up to 6 months.
- Unbaked: Refrigerate for up to one day, bake as directed. To freeze, place on baking sheet or tray in freezer for 2 hours or until frozen. Place in freezer container or bag and store for up to 6 months. Bake as directed (no need to thaw), adding a few minutes to baking time.
More Meatball Recipes
- Classic homemade meatballs (beef/pork blend)
- Baked turkey meatballs (perfect for spaghetti or a meatball sub sandwich)
- Looking for a vegetarian meatball? Try Eggplant Meatballs!
- Turkey Enchilada Slow Cooker Meatballs with Cheese
- Instant Pot Spaghetti and Meatballs (turkey meatballs)
- Crockpot Meatballs with Cherry Bourbon Sauce
- Turkey Meatballs with Chipotle Honey Glaze
- 1 lb. (16 oz.) extra lean ground turkey breast
- 1/4 cup grated red onion
- 1/2 cup crumbled feta cheese (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°F, 8 to 10 minutes.
- Serving size: 4 meatballs.
- If desired, use regular ground turkey (93/7). Omit olive oil.
- Fresh oregano may be substituted for dried. Use 2-3 teaspoons. Fresh parsley can be substituted or added.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.