Easy Greek Turkey Meatballs
Juicy baked turkey meatballs packed with Greek herbs, lemon, and feta. Perfect for weeknights with tzatziki on the side.
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Servings:
Ingredients
Main Ingredients
- 1 lb lean ground turkey 93% lean recommended
- 0.5 cup panko breadcrumbs
- 0.25 cup plain Greek yogurt
- 0.33 cup finely grated red onion squeeze out excess moisture if very juicy
- 2 tsp minced garlic
- 0.25 cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 1.5 tsp dried oregano
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 0.5 cup crumbled feta cheese
- 1.25 tsp kosher salt reduce if feta is very salty
- 0.5 tsp black pepper
- 0.5 tsp ground cumin optional but tasty
- 1 tbsp olive oil for brushing
- 0.5 cup tzatziki sauce for serving
Instructions
Preparation Steps
- Heat oven to 425°F. Line a sheet pan with foil and set a wire rack on top. Brush the rack lightly with oil.
- Stir breadcrumbs and Greek yogurt in a large bowl. Let stand 3 minutes to hydrate.
- Add red onion, garlic, parsley, mint, oregano, lemon zest, lemon juice, salt, pepper, and cumin. Mix to combine.
- Add turkey and feta. Gently mix with a fork or hands until just combined; do not overwork.
- Scoop tablespoonfuls and roll into 1½-inch meatballs. Arrange on the prepared rack and brush tops with olive oil.
- Bake 14–16 minutes until centers reach 165°F. Broil 1–2 minutes to brown, then rest 5 minutes.
- Serve warm with tzatziki and extra lemon if desired.
Notes
Variation: Swap mint for dill, or add a pinch of red pepper flakes for heat. For meal prep, refrigerate cooked meatballs up to 4 days or freeze up to 2 months; reheat at 350°F until hot.
This recipe is an original creation inspired by classic Easy Greek Turkey Meatballs flavors. All ingredient ratios and instructions are independently developed.