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These Greek turkey meatballs are simple, flavorful, and easy to make. They’re made with ground turkey, feta cheese, herbs, and a few basic ingredients, then cooked until juicy and tender. You can serve them with rice, in a pita, or over a salad.
Greek meatballs are perfect for Mediterranean-themed dinners or for a lighter twist on traditional meatballs. This is one of those recipes I make when I want something easy but still really good. I usually keep a batch in the fridge because they work for quick lunches, wraps, or just throwing on top of a salad.
This recipe was inspired by my other Mediterranean-inspired recipes and pairs well with a side of Greek orzo pasta salad or garlic-roasted vegetables.
Ingredients Needed
This recipe requires simple, wholesome ingredients that pack a punch of flavor. Below are the ingredients you’ll need. Full measurements are listed further down in the recipe card.
Ground Turkey: I like using lean ground turkey for a leaner option. If you want to use other lean meats like beef or chicken, you can.
Feta Cheese: It adds that irresistible salty, tangy flavor that is the signature of Greek cuisine.
Fresh Parsley and dill: These add tons of flavor, and I recommend using fresh herbs for the best flavor.
Shallots: You can use a small sweet onion instead
Egg: The binding agent that keeps the meatballs together.
Breadcrumbs: They help keep the meatballs soft and juicy.
Recipe tips
- Chill the mixture: If you have time, refrigerating the meatball mixture before cooking helps the flavors meld and makes it easier to form the meatballs.
- Don’t overmix the meat. Mix just until combined so the meatballs stay soft.
- Check doneness: Make sure the meatballs are cooked through by checking the internal temperature (should be 165°F).
- Don’t skip the tzatziki: It’s the perfect refreshing dip for your meatballs!
- If the mixture feels dry, add a splash of milk or a little olive oil.
- Try to keep the meatballs the same size so they cook evenly.
- Don’t overcook them. Turkey can dry out fast.
How to make Greek Turkey Meatballs
Let’s get cooking! The full recipe is in the recipe card below. Follow these steps for the tastiest meatballs ever.
Prepare the turkey meatballs: Combine the ground turkey, feta cheese, (shallot) onion, herbs, breadcrumbs, oil, and seasonings in a bowl. Then, in a separate bowl, whisk the egg.
Add the whisked egg: Pour it over the turkey and mix gently until everything is combined.
Form the meatballs: Using your hands, form the seasoned turkey meat into balls and place them on a baking tray to refrigerate. (This is optional; if pressed for time, you don’t have to do this.)
Cook the Meatballs: Sauté the meatballs in a skillet until golden brown. Or you can bake them at 375°F for about 18-20 minutes, flipping halfway through.
To make the Tzatziki sauce, you will need:
- 1 cup plain Greek yogurt
- 1/3 cup grated cucumber
- 1 garlic clove minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- Kosher salt and pepper to taste
Variations
Get creative with these meatballs! Here are a few ideas to customize the recipe to your liking:
- Swap ground turkey for lean ground beef or chicken.
- Add some grated zucchini or spinach for an extra veggie boost.
- Make mini meatballs for a fun appetizer or party snack.
- Spice it up by adding a pinch of cayenne pepper or chili flakes to the mix.
Substitutions
If you’re following a specific diet, don’t worry, this recipe is easy to adjust!
- Gluten-Free: Use gluten-free breadcrumbs or omit them entirely and use almond flour.
- Dairy-Free: Swap out the feta cheese for a dairy-free alternative like cashew cheese.
- Low Carb: Skip the breadcrumbs and serve the meatballs over a bed of zucchini noodles or cauliflower rice.
Storage & Meal Prep
- Store in the fridge for up to 4 days
- Reheat in the microwave or skillet
- Freeze for up to 2 months
These meatballs are great for meal prep and hold up really well
Common Questions
Yes, you can bake them at 375°F for about 18-20 minutes, flipping halfway through.
Absolutely! Ground beef will work great for these meatballs. If you like, you can also use ground chicken.
You can, a lot of times, when I am too busy and have a lot to make or do that day, I get a store-bought version. Even though I have to say, making it fresh is so easy and elevates the dish!
Yes. You can air-fry these meatballs at 375°F for 12-14 minutes. Open the air fryer basket halfway and give it a good shake. Meatballs are fully cooked when they reach an internal temperature of 165°F.
Yes, ground chicken works just as well. In fact, it will be much juicier if you use ground chicken. Use lean ground chicken if possible; otherwise, it will be high in fat.
Pin this now to find it later
Pin ItServing Ideas
- Serve with rice and a side salad
- Add to pita bread with tzatziki
- Pair with roasted veggies
- Use in meal prep bowls
More Meatball Recipes
- Buffalo Chicken Meatballs
- Italian Baked Turkey Meatballs
- Vegetarian Meatballs
- Chicken Meatballs in Cranberry Sauce
- Crockpot Swedish Meatballs
You may also like
- BBQ Chicken Breast
- Mongolian Beef Stir Fry
- Shrimp Caesar Salad
- Homemade Beef Stew
- Chicken Tetrazzini
- Deviled Egg Potato Salad
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Greek Turkey Meatballs
Video
Ingredients
- 1 pound lean ground turkey
- 1/4 cup breadcrumbs
- 1/2 cup crumbled feta cheese
- 1 shallot, finely chopped or grated
- 1 large egg
- 1/4 cup fresh parsley, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon fine kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons avocado oil
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/3 cup grated cucumber, drained
- 1 garlic clove, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon fresh dill chopped
- Kosher salt and pepper, to taste
- tomatoes and cucumbers, optional to serve
Instructions
- In a mixing bowl, combine the 1 pound lean ground turkey, 1/4 cup breadcrumbs, 1/2 cup crumbled feta cheese, 1 shallot, 1/4 cup fresh parsley, and seasonings (1 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon fine kosher salt, and 1/4 teaspoon ground black pepper.
- In a small bowl, beat the 1 large egg with a fork or a whisk. Pour over the meat and mix thoroughly, then refrigerate for 1 hour or overnight. This step is optional, but I find it helps shape the meatballs better.
- Once you’re ready, form into meatballs. You should have around 24 meatballs.
- Heat the 2 tablespoons avocado oil in a large pan over medium heat. Cook the meatballs until golden and cooked through, about 8-10 minutes, flipping them. (Or you can bake these meatballs at 375°F for about 18-20 minutes, flipping halfway through.)
- In a medium bowl, combine all the ingredients for the tzatziki sauce. (1 cup plain Greek yogurt, 1/3 cup grated cucumber, 1 garlic clove, 1 tablespoon lemon juice, 1 tablespoon fresh dill chopped, and Kosher salt and pepper)
- Serve the meatballs with tzatziki and freshly cut tomatoes and cucumbers, if desired.
Notes
Tips & Tricks
- Chill the mixture: If you have time, refrigerating the meatball mixture before cooking helps the flavors meld and makes it easier to form the meatballs.
- Check doneness: Make sure the meatballs are cooked through by checking the internal temperature (should be 165°F).
- Don’t skip the tzatziki: It’s the perfect refreshing dip for your meatballs!
- Serving size: 6 meatballs plus 1/4 the of the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Do you have the serving size. I love that you include the nutrition numbers but I’m no seeing the serving size. If you are, sorry if I’m overlooking it.
Hi. It depends on how many meatballs you make. You can easily make 24 of them and then it would be 6 meatballs per serving. Plus 1/4th of the sauce. I added it to the recipe card.
Super delicious
Thank you