Recipe Overview
Why you’ll love it: These Greek turkey meatballs are gluten-free and perfect for meal prep, but they’re also great for parties. Pair them with tzatziki sauce and you’re good to go!
How long it takes: 10 minutes to prep, 15 minutes to bake
Equipment you’ll need: mixing bowl, grater, sheet pan, oven
Servings: 4
A Healthy Source of Protein
One of my biggest struggles with eating healthfully is getting enough lean protein throughout the day. 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. When lunch time rolls around, all I do is add a scoop of chicken salad to a bed of greens and chow down. It doesn’t always have to be meat either; we love this chickpea salad for a nice alternative.
These Greek meatballs are my new favorite. Paired with store-bought or homemade tzatziki, they’re perfect just as they are. Greek meatballs are also great stuffed in a wrap or a pita for a handheld lunch or tossed on top of a salad if you’re looking to get in your greens. With 215 calories and 30 grams of protein per serving, I’d call that a lunchtime win. (Be sure to try my Greek turkey burgers, too!)
Greek-Style Turkey Meatballs
There is so much 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?
Cooking 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.
Another note about these Greek turkey meatballs: I use extra lean ground turkey breast (99/1). 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 great flavor. If you use ground turkey with a higher fat ratio, like 93/7 or 85/15, you can probably omit the olive oil. If you prefer beef, try my Greek meatballs made with ground beef and finely chopped spinach. They’re delicious, too!
I have a couple of tools that are super helpful when you’re making this recipe, and many other recipes, too. A 1.5 tablespoon scoop (also called #40) is so handy to shape the meatballs, and it works well when you’re making cookies, too. An instant read meat thermometer is the best way to determine when the meatballs, or any other meats, are fully cooked. I use mine all the time!
Greek meatballs can be made ahead, and stored either baked or unbaked, in the fridge or in the freezer.
Baked: Refrigerate cooked meatballs for up to 4 days, wrapped well. Freeze in freezer container or bag for up to 6 months.
Unbaked: Refrigerate raw meatballs for up to one day, bake as directed. To freeze, place on baking sheet or tray in freezer for 2 hours or until firm. Place the frozen meatballs in a 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.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #14. You’ll find a recipe for each weekday plus a grocery list. Let me do the planning for you this week!
More Meatball Recipes
- Classic homemade meatballs (beef/pork blend)
- Baked turkey meatballs (perfect for spaghetti or a meatball sub sandwich)
- Air fryer meatballs
- Looking for a vegetarian meatball? Try eggplant meatballs!
- Instant Pot spaghetti and meatballs (turkey meatballs)
- Crockpot meatballs with cherry bourbon sauce
- Turkey meatballs with chipotle honey glaze
Greek Turkey Meatballs
Ingredients
- 16 ounces extra lean ground turkey breast (see note)
- ¼ cup grated red onion
- ½ cup crumbled feta cheese (reduced fat works fine, don’t use fat-free)
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper (more if desired)
- ¼ teaspoon dried dill weed
- 1 tablespoon olive oil (omit if using less lean cuts of ground turkey)
Instructions
- Preheat oven to broil (high). Position oven rack 4 to 5 inches from broiler.
- Combine all ingredients in a large mixing bowl. I recommend using your hands so you don’t overmix.16 ounces extra lean ground turkey breast, ¼ cup grated red onion, ½ cup crumbled feta cheese, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper, ¼ teaspoon dried dill weed, 1 tablespoon olive oil
- 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.
- Serve with homemade tzatziki, a creamy cucumber yogurt sauce. The meatballs can be eaten plain, on a salad, or tucked into pita bread.
Notes
- Ground turkey: If desired, use regular ground turkey (93/7 or 85/15)). Omit olive oil. Ground chicken can be substituted, if desired.
- Herbs: Fresh oregano may be substituted for dried. Use 2 to 3 teaspoons. Fresh parsley can be substituted or added.
- Make ahead/storage:
- Cooked: Refrigerate cooked meatballs for up to 4 days, wrapped well. Freeze in freezer container or bag for up to 6 months.
- Raw: Refrigerate raw meatballs for up to one day, bake as directed. To freeze, place on baking sheet or tray in freezer for 2 hours or until firm. Place the frozen meatballs in a 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Are these typically served warm for parties even though it is paired with a cold dip, such as tzatziki? Planning to make these for a party and just want to plan accordingly! Thank you.
Yes, I would serve these warm.
Amazing!! So easy!! ❤
Thank you so much!
Can I leave out the feta?
That should be fine. Let me know if you give it a try!
Delicious! Used 4 #s of ground lamb and added 2 eggs. Served it in a tomato sauce with linguine! Gave some of the meatballs to my neighbors and they loved them!
Sounds amazing!
Could I prep these the day before and then keep in fridge until ready to broil?
That should work well!
Do you find that the inside has a pink color bc of the red onion? It almost looked like it wasn’t done but it tasted done and a meat thermometer said 165.
I love medeterian cuisine and this being one of the best dishes that I have made. It was also quite easy to make thanks to your easy to follow instructions. Thanks.
So happy to hear that! Thanks for taking the time to leave a comment!
I added fresh chopped spinach and 1 large egg and I used fresh garlic, instead. I am very pleased with how these came out! I will be making these often! Thank you!
So glad you liked these, Rita! Thanks for taking the time to come back and leave a comment!
Looking forward to making these! Would these freeze well? If so, when would you recommend freezing– before or after we bake them up?
I think they would freeze great and that it would work to freeze them both pre- and post-baking. You might have slightly better results freezing them before baking. Since they’re so lean, they do have a tendency to dry out, so I would worry that baking then freezing then reheating might dry them out too much. Let us know if you try it, though!
I am excited to try these! I’ve been looking for healthy, flavorful alternatives and this looks delish! Can’t wait!!!
I hope you love them!
I’m in the same boat – unless I’m diligent, I under-eat protein as well, and these meatballs look like the perfect remedy. I’m loving all the flavors! Perfect for getting my protein on!
I’m glad I’m not the only one! Thanks Julia! :)