These Greek Turkey Meatballs bring all the flavor! Fresh herbs, spices, and a creamy feta sauce make each bite unforgettable.
author’s note
I Could Eat These Straight Off the Pan!
Meatballs are one of my favorite dinners to make. They are simple, flexible, and always a hit at my house. Greek food is another favorite of mine, so I honestly cannot believe it took me this long to combine the two.
The first time I tested these Greek turkey meatballs, I knew they were going to be a keeper. Fresh parsley and mint add so much flavor, the seasonings are perfectly balanced, and the feta sauce takes everything over the top.
What really sold me was how well they reheat. The meatballs stay juicy, and the sauce somehow gets even better after sitting in the fridge. I love keeping a batch of these on hand for quick lunches and easy dinners, and they have officially earned a permanent spot in my rotation.
Ingredients
| Ingredient | Notes & Swaps |
|---|---|
| Ground turkey (93/7) | Ground chicken also works, but skip extra lean turkey since it can dry out. |
| Egg | Helps bind the mixture. |
| Panko breadcrumbs | Swap with almond flour for a gluten-free version. |
| Red onion | Grated for even flavor. Yellow onion or shallot also work. |
| Parsley & mint | Fresh herbs make a huge difference. If you don’t have mint, dill is a great alternative. |
| Greek yogurt & Feta cheese | Use whole milk yogurt for creaminess. Sour cream works in a pinch. Block feta has the best flavor and texture. |
| Lemon | Fresh zest and juice brighten everything up in these Greek turkey meatballs. |
How To Make Greek Turkey Meatballs
- Prep: Preheat oven and grease a baking sheet.
- Mix meatball ingredients: Combine meatball ingredients.
- Form meatballs: Roll mixture into balls, and place on pan.
- Bake: Until golden and crispy on the outside.
- Make sauce: Blend sauce ingredients.
- Serve: Pair meatballs with feta sauce and enjoy!
Quick Tip
Nonstick Meatball Rolling: Lightly wet your hands or coat them with olive oil or nonstick spray before rolling so the meatballs do not stick.
What To Serve With Greek Turkey Meatballs
- Tzatziki Sauce: A great alternative if feta isn’t your thing.
- Greek Salad: Fresh, vibrant, and a perfect complement to the meatballs.
- Rice, Couscous, or Quinoa: Choose any for a satisfying, hearty base.
- Pita or Pita Chips: Ideal for scooping up those meatballs and sauce.
- Lemon wedges: Squeeze over for an extra touch of fresh flavor.
Storage
Meal Prep Game Plan
- Prep meatballs: Bake, cool, and refrigerate in airtight containers for up to 4 days.
- Sauce: Make and store separately in the fridge.
- Reheat: Warm in the microwave or oven, then add sauce after reheating.
More Amazing Greek-Inspired Recipes:
Greek Turkey Meatballs
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!
Video
Equipment
- Large sheet pan (15" x 21")
- Food processor or blender
Ingredients
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 dried oregano
- 1 teaspoon beef bouillon powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons finely chopped fresh parsley measure after mincing
- 3 tablespoons finely chopped 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
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!
Final step! Please let us know how it was by leaving a review.
Recipe 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.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 12g | Protein: 30g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 386mg | Potassium: 449mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1171IU | Vitamin C: 31mg | Calcium: 192mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
chelsea’s Recipe tip
Tools For This Recipe
Check out my favorite kitchen essentials, gadgets, and cookware!
- This sheet pan is my favorite.
- I use this lemon juicer and lemon zester.
- The mini food processor I use almost everyday.
- The cheese grater I use to shred the onion.
