Greek Turkey Meatballs with Feta

Juicy, herb-loaded, weeknight-easy in about 35 minutes

Mix lean turkey, feta, lemon, and fresh herbs into tender meatballs that stay moist, bake fast, and turn any grain bowl or pita into a protein-packed dinner.

Why You’ll Love It

• Easy turkey feta meatballs with bright Greek flavor, perfect for Easy Dinner Planning.
• Healthy food for the family that still tastes indulgent (maps to Healthy Food Family).
• Flavorful ground turkey recipe that stays tender and never dry.
• Versatile meal idea: bowls, pitas, salads, or meal prep boxes (Turkey Meat Meal Ideas, Yummy Ground Turkey Recipes).
• Option to blend meats: do a ground beef and turkey mix for extra richness (Ground Beef And Turkey Meatballs).

Ingredients (notes only)

Meatball mix

• Ground turkey, 93% lean: juicy when mixed gently.
• Feta, crumbled: salty creaminess that melts into the meat.
• Panko or oat flour: light binder that keeps texture tender.
• Egg: binding; see egg-free swap below.

Aromatics & herbs

• Onion, grated: moisture and savory depth.
• Garlic, minced: classic Greek backbone.
• Fresh parsley and dill, chopped: freshness; add mint if you like.
• Lemon zest + juice: bright lift.

Seasoning

• Dried oregano, kosher salt, black pepper, olive oil.

To serve

• Lemon wedges, tzatziki or yogurt lemon sauce, cucumbers, tomatoes, warm pitas, or cooked grains.

Step-by-Step Instructions

1. Heat oven to 425°F (220°C). Line a sheet pan with parchment and brush with 1 tsp oil.
2. Mix gently: In a bowl combine turkey, feta, panko, egg, grated onion, garlic, parsley, dill, lemon zest, oregano, salt, pepper, and 1 Tbsp olive oil. Do not overmix.
3. Form: Scoop into 18–20 meatballs (about 1½ Tbsp each).
4. Bake: Arrange on pan and bake 12–15 minutes until golden and internal temp is 165°F (74°C).
5. Finish: Toss hot meatballs with 1–2 tsp lemon juice and a drizzle of olive oil.
6. Serve: Add to bowls, pitas, or salads with tzatziki, tomatoes, cucumbers, and herbs.

Pro Tips

• Ultra-tender: Grate the onion finely so its juices hydrate the mix.
• Even browning: Pre-heat the oiled pan in the oven 3 minutes.
• Don’t pack tight: Lightly scoop and roll; compacting makes meatballs tough.
• Egg-free binder: Swap the egg for 2 Tbsp milk + ¼ cup fine breadcrumbs or 2 Tbsp aquafaba.
• Salting smart: Feta is salty; start with less salt, taste a test patty in a skillet, then adjust.

Variations

• Ground beef and turkey meatballs: 50/50 blend for richer flavor and tender texture.
• Herb-boosted: Add chopped mint and a pinch of coriander for a fresher profile.
• Low-carb bowls: Serve over lemon-garlic cauliflower rice with Greek salad.
• Spicy: Add ½ tsp red pepper flakes or a minced jalapeño.
• Kid-friendly: Skip dill, use only parsley, and form smaller “Greek turkey balls.”

How to Serve

• Pita wraps: Meatballs, tzatziki, tomatoes, cucumbers, red onion, and lettuce.
• Grain bowls: Lemon rice, meatballs, roasted peppers, olives, and a drizzle of yogurt-lemon sauce.
• Meze platter: With hummus, dolmas, olives, and warm pitas.
• Salad top-off: Chopped Greek salad plus meatballs for protein.

Make Ahead & Storage

• Prep ahead: Form meatballs and chill up to 24 hours.
• Fridge: Cooked keeps 3–4 days.
• Freeze: Raw or cooked up to 3 months. Freeze on a tray, then bag.
• Reheat: 350°F (175°C) 6–8 minutes or microwave 60–90 seconds with a splash of water.

FAQs

Can I pan-sear instead of bake? Yes. Sear in 1–2 Tbsp oil over medium for 6–8 minutes, turning until 165°F (74°C).
Can I make them dairy-free? Omit feta and add 1 Tbsp olive oil plus 1 Tbsp nutritional yeast for savory notes.
What’s the best turkey fat %? 93% lean balances moisture and browning; 99% can be dry without extra oil.
How big should I make them for kids? 1 Tbsp scoops (about 24–26 meatballs), bake 10–12 minutes.

Simple Nutrition Table (estimate, per 1 of 4 servings)

Calories ~300 | Protein ~28 g | Carbs ~10 g | Fat ~17 g | Fiber ~1 g | Sodium ~560 mg