Why You’ll Love These Greek Turkey Meatballs

• They’re incredibly juicy and flavorful. The combination of ground turkey, fresh herbs, and feta cheese creates a meatball that’s anything but bland or dry. The feta melts into little pockets of salty goodness, ensuring every bite is packed with interest.
• They’re a healthier twist on a classic. Using lean ground turkey lightens things up without sacrificing satisfaction. Baking them instead of pan-frying means you use less oil, making them a feel-good choice for any night of the week.
• The meal prep potential is huge. You can easily double the recipe and freeze a batch for later. They reheat beautifully, making a future busy night feel like a breeze. They’re also fantastic cold the next day, sliced over a salad for lunch.
• They’re incredibly versatile. Serve them as an appetizer with a dipping sauce, as a main course with sides, or stuffed into pitas for the ultimate handheld meal. They adapt to whatever you’re craving.

Ingredients & Tools

• 450 g ground turkey (93% lean is ideal)
• 1 large egg, lightly beaten
• 50 g panko breadcrumbs
• 75 g feta cheese, crumbled
• 1/4 cup fresh parsley, finely chopped
• 1 tsp dried oregano
• 1/2 small red onion, finely grated
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• Zest of 1/2 a lemon

Tools: A large mixing bowl, a baking sheet, parchment paper or a silicone baking mat.

A little note on the ingredients: using fresh herbs and grating the onion really makes a difference here. The fresh parsley gives a vibrant, clean flavor that dried just can’t match, and grating the onion ensures it distributes evenly without leaving crunchy bits. And don’t skip the lemon zest—it adds a subtle brightness that cuts through the richness beautifully.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Don’t overmix the meatball mixture. This is the golden rule! Use your hands or a fork to gently combine everything until it’s just incorporated. Overmixing will make the meatballs tough and dense. A light touch is your best friend here.
• Why grate the onion? Grating the onion, rather than dicing it, does two wonderful things. It releases more of the onion’s juices into the mixture, which helps keep the turkey moist, and it ensures you won’t get any large, crunchy pieces of onion in your final meatball. It’s a small step with a big payoff.
• The importance of a test fry. Before you bake the whole batch, I highly recommend pan-frying a tiny piece of the mixture. Taste it! This is your chance to adjust the seasoning. Does it need more salt? A bit more oregano? It’s much easier to fix now than after they’re all cooked.
• Hands wet, meatballs light. If you find the mixture is sticking to your hands, dampen them slightly with a bit of water or a light coating of olive oil. This will make rolling a breeze and prevent the meat from sticking to you.

How to Make Greek Turkey Meatballs

Serving Suggestions

Complementary Dishes

• Lemon-Oregano Rice — The bright, herby flavors of the rice are a perfect base that soaks up all the delicious juices from the meatballs.
• A Classic Greek Salad — The crisp cucumbers, juicy tomatoes, and briny olives provide a fresh, crunchy contrast that cuts through the richness beautifully.
• Roasted Lemon Potatoes — For a more hearty meal, these crispy, lemony potatoes feel like a true feast and share the same Mediterranean flavor profile.

Drinks

• A Crisp Greek White Wine — Like an Assyrtiko, its citrus notes and high acidity are a fantastic partner for the herbal and salty notes in the meatballs.
• Sparkling Water with Lemon — A simple, refreshing non-alcoholic option that cleanses the palate between each flavorful bite.
• A Light Pale Ale — The slight bitterness and carbonation can stand up to the feta and herbs without overwhelming the dish.

Something Sweet

• Baklava — The honey, nuts, and flaky phyllo pastry offer a decadent, sweet-and-sticky finish that feels authentically Greek.
• Greek Yogurt with Honey and Walnuts — A lighter, protein-packed dessert that continues the theme in a simple and satisfying way.
• Orange and Olive Oil Cake — A moist, fragrant cake that feels rustic and elegant, ending the meal on a wonderfully bright note.

Top Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. If your ground turkey is ice-cold, it’s much harder to mix gently and can lead to overworking the meat. Let it sit on the counter for 10-15 minutes before you start.
• Mistake: Skipping the pan-sear test for seasoning. I’ve messed this up before too… and ended up with a bland batch. That tiny test fry is your best insurance policy for a perfectly seasoned final product.
• Mistake: Crowding the baking sheet. If the meatballs are too close together, they’ll steam instead of roast. You want that hot air to circulate so they get a nice, browned exterior. Use two sheets if necessary.
• Mistake: Overcooking them. Turkey can dry out quickly. A meat thermometer is your best friend here. The moment it hits 74°C (165°F), take them out! They’ll continue to cook a tiny bit as they rest.

Expert Tips

• Tip: For an even more tender meatball, try a panade. Soak the panko breadcrumbs in a tablespoon of milk for 5 minutes before adding them to the mixture. This bread-and-milk paste (a panade) works wonders at keeping ground meat incredibly moist.
• Tip: Get a beautiful golden-brown crust. For extra color and crispness, you can pop the baking sheet under the broiler for the last 1-2 minutes of cooking. Watch them like a hawk though—they can burn in seconds!
• Tip: Make them ahead for easy entertaining. You can form the meatballs a day in advance, cover the baking sheet tightly with plastic wrap, and keep them in the fridge until you’re ready to bake. This spreads out the work and makes dinner parties stress-free.
• Tip: Freeze them like a pro. After baking, let the meatballs cool completely. Then, spread them in a single layer on a parchment-lined baking sheet and “flash freeze” for an hour. Once solid, transfer them to a freezer bag. This prevents them from sticking together, so you can grab just a few at a time.

FAQs

Can I use ground chicken instead of turkey?
Absolutely! Ground chicken will work perfectly in this recipe. The flavor profile is very similar, and the cooking time will be almost identical. Just make sure you’re using ground chicken breast or thigh based on your preference for leanness. The same rules apply—don’t overmix, and use a thermometer to avoid dryness. It’s a great way to switch things up if that’s what you have on hand.

Can I pan-fry these instead of baking them?
You sure can. Heat a tablespoon of olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning them occasionally, for about 10-12 minutes, until browned on all sides and cooked through. Pan-frying will give you a more uniformly crispy exterior, which is lovely, but baking is my go-to for a hands-off, less messy approach. Both methods yield delicious results.

My meatball mixture is too wet. What should I do?
This can happen, especially if your onion was particularly juicy. Don’t panic! Just add another tablespoon or two of panko breadcrumbs to the mixture and gently incorporate it. The panko will absorb that excess moisture. Let the mixture sit for a couple of minutes to allow the breadcrumbs to hydrate before you try rolling again.

How long do leftovers last in the fridge?
Once cooled, store your leftover Greek Turkey Meatballs in an airtight container in the refrigerator. They’ll keep well for 3-4 days. They’re fantastic reheated gently in the microwave, in a skillet with a splash of water to steam them, or even eaten cold on a salad. The flavors often meld and become even more pronounced the next day.

Can I make these gluten-free?
Yes, it’s an easy swap! Simply replace the panko breadcrumbs with an equal amount of gluten-free breadcrumbs or even rolled oats that have been pulsed a few times in a food processor to break them down. The texture will be slightly different, but they will still bind together beautifully and taste fantastic. Just double-check that your oats are certified gluten-free if that’s a concern.