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A plate of baked Greek turkey meatballs next to a bowl of white dipping sauce, with one meatball being dipped using a skewer.
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4.84 from 12 votes

Greek Turkey Meatballs

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!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Turkey
Cuisine: Greek, Mediterranean
Diet: Gluten Free
Servings: 4
Author: Rachel Gurk

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

Serving: 5meatballs | Calories: 215kcal | Carbohydrates: 2g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 79mg | Sodium: 563mg | Potassium: 375mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg

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