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Meatballs on a plate with fresh cut up cucumbers, tomatoes, and a bowl of white sauce for dipping.
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5 from 1 vote

Greek Turkey Meatballs

These Greek Meatballs are packed with flavor, made with ground turkey, served with creamy tzatziki sauce, and perfect for a quick, high-protein meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Greek
Diet: Low Fat
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

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.
    A white bowl with meatball ingredients.
  • 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.
    A measuring cup pouring sauce over a white bowl of ingredients.
  • Once you’re ready, form into meatballs. You should have around 24 meatballs.
    Meatballs lined up on a baking sheet.
  • 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.)
    Cooked meatballs in a cast iron skillet.
  • 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)
    A hand holding a bowl with green herbs.
  • Serve the meatballs with tzatziki and freshly cut tomatoes and cucumbers, if desired.
    A fork dipping a meatball into white sauce.

Video

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

Serving: 6meatballs | Calories: 322kcal | Carbohydrates: 10g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 122mg | Sodium: 1230mg | Potassium: 519mg | Fiber: 1g | Sugar: 3g | Vitamin A: 625IU | Vitamin C: 6mg | Calcium: 190mg | Iron: 2mg