These Greek Turkey Meatballs bring all the flavor! Fresh herbs, spices, and a creamy feta sauce make each bite unforgettable.
author’s note
These Meatballs Have Been On Repeat!
One of my all-time favorite dinners is meatballs—I make them all the time, and I’ve got tons of meatball recipes on my site. Another favorite of mine? Greek food. So, how I’ve lived this long without making Greek meatballs is beyond me.
These meatballs are the best of both worlds—packed with flavor and absolutely delicious.
Plus, they’re perfect for meal prep. They reheat so well, and the feta sauce just gets better as it sits. This has quickly become a regular in my home, and I’m sure it will be in yours too! Enjoy!
Greek Turkey Meatball Ingredients
- Lean ground turkey: Choose 93/7 for the best flavor-health balance.
- Egg: To bind ingredients (plus, extra protein!)
- Olive oil: Flavor and good-for-you fats.
- Panko breadcrumbs: For a lighter, crispier texture.
- Red onion: Grated for better distribution.
- Spices: Fresh, quality spices for best flavor.
- Parsley and mint: Fresh and finely minced for a burst of fresh flavor.
Sauce Ingredients
- Greek yogurt: Whole-milk plain Greek yogurt here.
- Feta cheese: Freshly crumbled block feta is best.
- Lemon (zest and juice): Use fresh for the best flavor.
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!
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: Ideal for scooping up those meatballs and sauce.
- Lemon wedges: Squeeze over for an extra touch of fresh flavor.
Storage
How To Store/Meal Prep Greek Turkey Meatballs
- Prep meatballs: Bake, cool, and refrigerate in airtight containers for up to four days.
- Sauce: Prepare and refrigerate separately.
- Reheat: Microwave or oven. 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!
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!
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.
