Picture biting into a perfectly seasoned meatball that's tender, juicy, and bursting with Mediterranean flavors. These Greek turkey meatballs bring all the authentic taste of Greece right to your dinner table, without the heavy calories of traditional beef versions. As someone who's spent years perfecting this recipe, I can tell you that these Greek turkey meatballs are a game-changer for busy families looking for healthy, flavorful meals.
What makes these Greek turkey meatballs so special is their perfect balance of herbs, feta cheese, and lean ground turkey. They're not just healthier than traditional meatballs; they're actually more flavorful too. Whether you're meal prepping for the week or need a quick weeknight dinner, these Greek turkey meatballs deliver restaurant-quality results in your own kitchen.
Background & Why This Recipe Stands Out
Greek cuisine has a way of making simple ingredients taste extraordinary, and these Greek turkey meatballs are no exception. Traditional Greek meatballs, known as "keftedes," have been a cornerstone of Mediterranean cooking for centuries. By using ground turkey instead of beef or pork, we're creating a lighter version that doesn't sacrifice any of the authentic flavors that make Greek turkey meatballs so irresistible.
What sets this particular Greek turkey meatballs recipe apart is the careful balance of fresh herbs, tangy feta cheese, and aromatic spices. The addition of grated onion keeps the meatballs incredibly moist, while the combination of oregano, dill, and parsley creates that unmistakable Greek flavor profile. These Greek turkey meatballs are also incredibly versatile; they work beautifully with orzo, over rice, in pita pockets, or alongside a fresh Greek salad. The best part? They're ready in just 30 minutes, making Greek turkey meatballs the perfect solution for those hectic weeknight dinners when you want something both nutritious and delicious.
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Ingredients
Main Ingredients
- Ground turkey (93% lean)
- Crumbled feta cheese
- Fresh breadcrumbs
- Egg, beaten
- Red onion, finely grated
- Garlic, minced
- Fresh dill, chopped
- Fresh parsley, chopped
- Dried oregano
- Lemon zest
- Salt
- Black pepper
- olive oil for cooking
For Tzatziki Sauce
- Greek yogurt
- Cucumber, grated and drained
- Garlic, minced
- Lemon juice
- Fresh dill
- Salt to taste
See recipe card for quantities.
Instructions
Prepare the Meatball Mixture
- In a large mixing bowl, combine ground turkey, crumbled feta cheese, and breadcrumbs.
- Add the beaten egg, grated onion, minced garlic, fresh dill, parsley, oregano, lemon zest, salt, and pepper.
- Using clean hands, gently mix all ingredients until just combined; avoid overmixing to keep the greek turkey meatballs tender.
- Cover the bowl and refrigerate for 15 minutes to allow flavors to meld.
Shape and Cook the Meatballs
- Using wet hands, roll the mixture into 20-24 meatballs, each about 1.5 inches in diameter.
- Heat olive oil in a large skillet over medium-high heat.
- Cook meatballs in batches, turning every 2-3 minutes to brown all sides, about 12-15 minutes total.
- Check internal temperature reaches 165°F for food safety.
Prepare Tzatziki Sauce
- Grate cucumber and place in a fine-mesh strainer; salt lightly and let drain for 10 minutes.
- In a medium bowl, combine Greek yogurt, drained cucumber, minced garlic, lemon juice, and fresh dill.
- Season with salt to taste and refrigerate until ready to serve.
- Step 1: Mix Ingredients
Combine turkey, feta, herbs, and seasonings in a large bowl.
- Step 2: Form Meatballs
Shape the mixture into meatballs.
- Step 3: Cook Meatballs
Cook meatballs until golden and fully done.
Expert Cooking Tips
Creating perfect greek turkey meatballs requires attention to a few key details that make all the difference:
Moisture is Key: Ground turkey can be lean and prone to drying out. The grated onion and feta cheese add essential moisture, while the egg acts as a binder. Don't skip the 15-minute refrigeration time; it helps the mixture hold together better during cooking.
Temperature Control: Cook over medium-high heat to get a nice golden crust without burning the outside before the inside cooks through. Use a meat thermometer to check for 165°F internal temperature.
Fresh Herbs Make a Difference: While dried herbs work in a pinch, fresh dill and parsley give these meatballs their authentic Greek flavor. Chop them finely and add them just before mixing to preserve their bright taste.
Don't Overmix: Gently combine ingredients using a light touch. Overworking the mixture creates dense, tough meatballs instead of the tender texture you want.
Recipe Variations & Substitutions
These greek turkey meatballs are wonderfully adaptable to different dietary needs and preferences:
Low-Carb Version: Replace breadcrumbs with almond flour or crushed pork rinds for a keto-friendly option. The meatballs will be slightly denser but equally delicious.
Gluten-Free Option: Use gluten-free breadcrumbs or substitute with rolled oats ground in a food processor. This creates the same binding effect without compromising flavor.
Dairy-Free Alternative: Omit the feta cheese and add an extra tablespoon of olive oil plus a teaspoon of nutritional yeast for umami depth. You can also use dairy-free Greek yogurt for the tzatziki.
Spice Variations: Add ¼ teaspoon of cinnamon for a traditional Greek touch, or include red pepper flakes for heat. Some cooks like to add a tablespoon of pine nuts for extra texture and Mediterranean flair.
Cooking Method Changes: These meatballs work beautifully baked at 400°F for 18-20 minutes, or even in an air fryer at 375°F for 12-15 minutes, turning halfway through.
Equipment Recommendations
Having the right tools makes preparing greek turkey meatballs much easier and more enjoyable:
Large Mixing Bowl: A spacious bowl prevents ingredients from spilling over during mixing and gives you room to work comfortably with your hands.
Box Grater: Essential for grating the onion finely, which distributes flavor evenly throughout the meatballs. A microplane works well for the lemon zest.
Large Skillet or Cast-Iron Pan: A heavy-bottomed pan distributes heat evenly, preventing hot spots that could burn the meatballs before they cook through.
Meat Thermometer: Takes the guesswork out of determining doneness. Digital instant-read thermometers are most accurate and easy to use.
Fine-Mesh Strainer: Crucial for draining the grated cucumber for tzatziki sauce, preventing watery sauce that would dilute the flavors.
Storage & Meal Prep Tips
These greek turkey meatballs are perfect for meal planning and busy schedules:
Refrigerator Storage: Store cooked meatballs in an airtight container for up to 4 days in the refrigerator. They actually taste better the next day as flavors continue to develop.
Freezer Storage: Uncooked meatballs freeze beautifully for up to 3 months. Place them on a baking sheet to freeze individually, then transfer to freezer bags. Cook directly from frozen, adding 5-7 extra minutes to cooking time.
Make-Ahead Tips: The meatball mixture can be prepared up to 24 hours in advance. Cover tightly and refrigerate; the flavors will actually improve with time.
Reheating Instructions: Reheat gently in a skillet with a splash of chicken broth, or microwave in 30-second intervals. Avoid overheating, which can dry out the turkey.
Meal Prep Containers: Portion meatballs with your favorite sides into containers for grab-and-go lunches throughout the week.
Grandma's Secret That Changed Everything
Here's the secret that transformed my ordinary turkey meatballs into these extraordinary greek turkey meatballs that everyone raves about. My Greek neighbor, Yiayia Maria, taught me to grate the onion instead of chopping it. This releases more juice and flavor compounds, creating incredibly moist greek turkey meatballs that never dry out. The grated onion essentially disappears during cooking, leaving behind pure flavor without any texture issues that picky eaters might notice.
The second game-changing tip involves the feta cheese. Don't just crumble it in; mash half of it with a fork first, then add the remaining chunks. This creates pockets of tangy cheese that burst in your mouth while also distributing flavor throughout the entire meatball. This technique makes these greek turkey meatballs taste like they came straight from a Greek taverna.
FAQ
What ingredients are in Greek meatballs?
Traditional greek turkey meatballs contain ground turkey, feta cheese, fresh herbs like dill and parsley, oregano, onion, garlic, breadcrumbs, egg, and lemon zest. These ingredients create the authentic Mediterranean flavors that make Greek meatballs so distinctive and delicious.
What is the traditional Greek sauce for meatballs?
The traditional sauce for greek turkey meatballs is tzatziki, made with Greek yogurt, grated cucumber, garlic, lemon juice, and fresh dill. Some regions also serve them with avgolemono sauce (egg-lemon sauce) or a simple tomato sauce seasoned with herbs.
What are the ingredients in cooked perfect turkey meatballs?
Perfect greek turkey meatballs require lean ground turkey, feta cheese for moisture and flavor, fresh herbs, grated onion for juiciness, garlic, lemon zest, breadcrumbs for binding, and an egg. The key is balancing these ingredients to create tender, flavorful meatballs.
What to serve Greek turkey meatballs with?
Greek turkey meatballs pair beautifully with orzo pasta, rice pilaf, roasted vegetables, Greek salad, pita bread, or quinoa. They're also delicious in pita pockets with tzatziki, over couscous, or as part of a Mediterranean mezze platter.
Mediterranean Magic Awaits You
These greek turkey meatballs represent everything wonderful about Mediterranean cooking; fresh ingredients, bold flavors, and healthy nutrition all wrapped up in one perfect bite. The combination of lean turkey, tangy feta, and aromatic herbs creates a dish that's both satisfying and nutritious, proving that healthy eating never has to be boring.
Once you try these greek turkey meatballs, you'll understand why they've become a weeknight staple in kitchens around the world. They're versatile enough for meal prep, elegant enough for dinner parties, and simple enough for busy Tuesday nights. The leftover greek turkey meatballs make incredible lunch wraps, and they freeze beautifully for those days when you need dinner in a hurry. Don't forget to try our Italian Chicken Meatballs for a different flavor profile, or pair these with our fresh Turkey Salad for a complete Mediterranean feast that will transport your taste buds straight to the Greek islands.
With love from my kitchen to yours,
Taylor Monroe
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Pairing
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Greek Turkey Meatballs recipe
Equipment
- Large mixing bowl For combining ingredients
- Box grater For onion and cucumber
- Large skillet Preferably heavy-bottomed
- Meat thermometer Check for 165°F doneness
- Fine-mesh strainer Drain cucumber for tzatziki
Ingredients
Meatballs
- 1.5 lbs ground turkey 93% lean
- 0.5 cup feta cheese crumbled
- 0.25 cup breadcrumbs fresh
- 1 large egg beaten
- 1 med red onion grated
- 3 cloves garlic minced
- 2 tablespoon fresh dill chopped
- 2 tablespoon fresh parsley chopped
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoon olive oil for cooking
Tzatziki
- 1 cup Greek yogurt plain
- 1 med cucumber grated & drained
- 2 cloves garlic minced
- 1 tablespoon lemon juice fresh
- 1 tablespoon fresh dill chopped
- salt to taste
Instructions
- Combine turkey, feta, breadcrumbs, egg, onion, garlic, herbs, zest, salt, and pepper.
- Refrigerate 15 minutes.
- Shape into 20–24 balls.
- Warm olive oil over medium-high heat.
- Brown all sides, 12–15 min, to 165°F.
- Salt and strain 10 minutes.
- Mix yogurt, cucumber, garlic, lemon, dill, salt.
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