These Greek Turkey Meatballs are healthy and full of flavor. They make the best easy weeknight dinner and are perfect for weekly meal prep!
Who doesn't love meatballs?! These Greek turkey meatballs are juicy and filled with fresh herbs and feta cheese. They pair perfectly with a simple cucumber and tomato salad and homemade tzatziki. I love Greek food, all the flavors- feta cheese, olives, fresh veggies and herbs, olive oil. I recently made a 5-minute work from home Greek-inspired lunch bowl and you can find that recipe on my Instagram here.
These turkey meatballs make a perfect healthy and easy weeknight dinner for the family and they're also great for meal prep to enjoy for lunches all week long.
What you need for these delish Greek turkey meatballs:
- Ground turkey- I used 90% lean organic ground turkey in this recipe.
- Egg- binds the meatballs together.
- Breadcrumbs- I used panko breadcrumbs, but regular or seasoned breadcrumbs will also work.
- Garlic cloves- freshly minced garlic is best in this recipe.
- Red onion
- Feta cheese
- Herbs- dried oregano, fresh dill and fresh parsley
- Lemon- gives the meatballs a delicious flavor.
- Tzatziki sauce- you will need yogurt, dill, lemon juice, salt, diced cucumber and garlic powder. I used The Coconut Collaborative plain yogurt, but you can use Greek or Icelandic Skyr yogurt. Store-bought tzatziki will also work if you are short on time.
What you'll need to make these Greek meatballs:
- Cutting board and knife
- Mixing bowls- one large, one small
- Measuring cups and spoons needed: 1 teaspoon, ½ teaspoon, 1 tablespoon, 1 cup, ½ cup and ¼ cup.
- Sheet pan
- Food processor
Begin by preheating the oven to 450 degrees F and lining a sheet pan with parchment paper.
In a large bowl, combine the ground turkey with the rest of the meatball ingredients. Use your hands to mix everything together.
Use a cookie or ice cream scoop to form the meatballs and then roll them in between the palms of your hands. Next, place the meatballs on the parchment paper lined baking sheet.
Bake the meatballs for 25-20 minutes or until they are cooked through.
While the meatballs are cooking, make the tzatziki sauce. Begin by adding the cucumber to a food processor and pulse until finely chopped. Then add the cucumber to a small bowl along with the lemon juice, salt, garlic powder, dill and yogurt.
Serve the meatballs for dinner with a simple salad or your favorite vegetables plus some Mediterranean pearled couscous and a drizzle of the tzatziki. The meatballs can also be stuffed into a pita with lettuce, tomato, and bell peppers for a Greek pita sandwich. The meatballs also pair great with my Mediterranean Lemon Orzo Salad.
The meatballs can be stored in an airtight container in the fridge for 3-5 days. They can also be stored in a freezer-safe container in the freezer for 2-3 months.
I used a food processor to finely dice the cucumber in the tzatziki sauce. However, you can also use a high-powered blender to do the same thing or you can dice the cucumber finely with a sharp knife.
Other Recipes You May Like
Healthy Greek Turkey Meatballs
- 1 pound ground turkey
- 1 egg
- ¼ cup panko breadcrumbs
- ¼ cup red onion, finely diced
- 3 cloves garlic, minced
- ½ lemon, juiced
- ¼ cup crumbled feta cheese
- ½ teaspoon dried oregano
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup Greek or Icelandic Skyr yogurt
- ½ teaspoon fresh or dried dill
- ½ lemon, juiced
- ½ teaspoon salt
- ½ cup finely diced or chopped cucumber
- 1 teaspoon garlic powder
- Preheat oven to 450 degrees F and line a sheet pan with parchment paper.
- In a large bowl, combine the ground turkey with the rest of the meatball ingredients. Use your hands to mix everything together.
- Use a cookie or ice cream scoop to form the meatballs and then roll them in between the palm of your hands. Place the meatballs on the parchment paper lined baking sheet.
- Lightly spray the meatballs with cooking spray and bake for 25-30 minutes or until cooked through. Meatballs should be 165 degrees F internally.
- While the meatballs are cooking, make the tzatziki sauce. Begin by adding the cucumber to a food processor and pulse until finely chopped.
- Add the cucumber to a small bowl along with the lemon juice, salt, garlic powder, dill and yogurt. Mix everything to combine and serve with the meatballs.