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Greek Turkey Meatballs

Greek Turkey Meatballs

These baked Greek turkey meatballs combine lean turkey with creamy feta, fresh herbs, and bright Mediterranean flavors without the mess of frying.
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Course Main Course

Ingredients
  

  • 1.5 lbs Ground turkey 93% lean
  • 3/4 cup Feta cheese crumbled
  • 1/2 cup Yellow onion or shallot finely chopped
  • 2 cloves Garlic minced
  • 2 large Eggs lightly beaten
  • 3/4 cup Panko breadcrumbs
  • 2 Tbsp Fresh parsley chopped
  • 1 Tbsp Dried oregano or 2 Tbsp fresh
  • 1 tsp Sea salt
  • 1/2 tsp black pepper
  • 1 Tbsp Extra-virgin olive oil

For serving

  • Lemon wedges for serving

Instructions
 

  • Fire up your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a roomy bowl, toss in the ground turkey, crumbled feta, chopped onion, garlic, eggs, panko, parsley, oregano, salt, and pepper. Use your hands to gently combine.
  • Pop the mixture into the fridge for 10 minutes to firm up the fat and make rolling smoother.
  • Grab a small cookie scoop or a heaping tablespoon and portion the mixture. Roll into 1½-inch balls, aiming for about 18–20 meatballs total.
  • Lay your meatballs on the baking sheet, leaving a finger’s width between each. Drizzle or brush on the olive oil.
  • Slide them into the oven for 18–20 minutes until golden at the edges and an instant-read thermometer hits 165°F (74°C).
  • While they bake, stir together ½ cup Greek yogurt, 1 tsp lemon juice, a pinch of salt, and a tablespoon of chopped dill or cucumber.
  • Pull the baking sheet out and let the meatballs rest for 5 minutes.
  • Scatter extra parsley, lay on some lemon wedges, or serve on mixed greens or in pita pockets.

Notes

Store cooled meatballs in an airtight container in the refrigerator for up to 4 days, or flash-freeze on a tray and store in a freezer bag for up to 3 months.
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