Why You’ll Love This Greek Zucchini Turkey Meatballs

• A brilliant way to use up summer zucchini. If your garden is overflowing or you just can’t resist a good deal at the farmer’s market, this recipe is your new best friend. The zucchini adds moisture and a subtle sweetness that balances the savory turkey perfectly.
• They’re secretly packed with veggies. It’s a fantastic trick for getting an extra serving of vegetables into your day (or into the kids) without any fuss. The zucchini blends right in, and the fresh herbs make everything taste bright and garden-fresh.
• Meal prep heaven. These meatballs freeze like a dream. Make a double batch and you’ve got a ready-made, healthy protein option for busy nights. They reheat beautifully in the oven or microwave, keeping their texture and flavor.
• Incredibly versatile. Think beyond the plate! Serve them as an appetizer with skewers, crumble them over a Greek salad, or slice them up for a protein-packed sandwich filling. They adapt to whatever you’re craving.

Ingredients & Tools

• 1 lb (450 g) ground turkey (93% lean is ideal)
• 1 cup grated zucchini (from about 1 medium zucchini)
• 1/2 cup panko breadcrumbs
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh dill
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for baking sheet)

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

A quick note on the ingredients: don’t skip the step of grating the zucchini yourself—pre-shredded can be too dry. And that feta? Go for a block you crumble yourself if you can; it has far better flavor and texture than the pre-crumbled kind. A little goes a long way here.

Serves: 4 (about 18-20 meatballs) | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Squeeze that zucchini! This is the single most important step for perfect meatballs. After grating, place the zucchini in a clean kitchen towel or several layers of paper towels and wring out as much liquid as you possibly can. This prevents your meatball mixture from becoming soggy.
• Why panko? Panko breadcrumbs are lighter and airier than traditional breadcrumbs, which helps keep the meatballs tender. They also absorb moisture beautifully without making the texture dense or heavy.
• Hands off, please. When mixing the ingredients, use a light touch. Overmixing the turkey will result in tough, dense meatballs. Just mix until everything is combined—a few stray streaks are totally fine.
• Don’t be shy with the herbs. Fresh dill and parsley are key to that authentic Greek flavor profile. If you must substitute dried, use one-third the amount, but honestly, the fresh herbs make all the difference in the world here.

How to Make Greek Zucchini Turkey Meatballs

Serving Suggestions

Complementary Dishes

• Lemon-Herb Orzo — The bright, citrusy notes of the orzo cut through the richness of the meatballs beautifully. Toss cooked orzo with lemon zest, a squeeze of juice, and more fresh dill.
• A Simple Greek Salad — The crisp cucumbers, juicy tomatoes, and briny olives provide a refreshing, crunchy contrast to the warm, savory meatballs.
• Warm Pita Bread & Tzatziki — This is the classic, no-fail combination. The cool, creamy tzatziki is the perfect dipping sauce and topping, making a complete and satisfying meal.

Drinks

• A Crisp Greek White Wine — Like an Assyrtiko or a Sauvignon Blanc, its high acidity and citrus flavors are a fantastic palate cleanser that complements the herbal notes in the meatballs.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the savory feta and herbs.
• Iced Mint Tea — The cool, sweet mint is a surprisingly wonderful partner, echoing the fresh herbs in the dish itself.

Something Sweet

• Baklava — The honey-soaked, nutty layers of baklava are a traditional and decadent way to end a Greek-inspired meal. The sweetness is a perfect counterpoint.
• Greek Yogurt with Honey and Walnuts — A simple, light, and healthy dessert that continues the theme. It’s creamy, sweet, and has a lovely crunch.
• Lemon Sorbet — A scoop of tangy, bright lemon sorbet is like a burst of sunshine that cleanses the palate and finishes the meal on a light, refreshing note.

Top Mistakes to Avoid

• Mistake: Skipping the zucchini squeeze. This is the number one reason for mushy, falling-apart meatballs. That extra moisture has to go, or your binding agents (egg and panko) can’t do their job properly.
• Mistake: Overmixing the meatball mixture. I’ve messed this up before too—you start mixing and think, “I’ll just make it a little more uniform.” Stop! Overmixing develops the proteins in the turkey, leading to a tough, rubbery texture instead of a tender, juicy one.
• Mistake: Using leaner turkey than recommended. While 99% lean turkey is great for some things, it can result in dry meatballs here. The little bit of fat in 93% lean turkey adds moisture and flavor that really makes a difference.
• Mistake: Crowding the baking sheet. If the meatballs are too close together, they’ll steam instead of bake. You want that hot air to circulate around each one to create a nicely browned exterior.

Expert Tips

• Tip: Chill the mixture. If you have an extra 15 minutes, pop the mixed meatball mixture into the fridge before shaping. This helps the breadcrumbs absorb the moisture and firms up the fat, making the meatballs easier to roll and less likely to spread.
• Tip: Use a cookie scoop. For evenly sized meatballs that cook at the same rate, a small cookie scoop (about 1.5 tablespoons) is your best friend. It’s faster, less messy, and ensures consistent results every time.
• Tip: Get a good sear (optional). For extra color and flavor, you can quickly sear the meatballs in an oven-safe skillet with a touch of oil for 1-2 minutes per side before transferring the entire skillet to the oven to finish cooking.
• Tip: Double the batch for freezing. These freeze exceptionally well. After baking and cooling, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat straight from frozen in a 350°F (175°C) oven until hot.

FAQs

Can I make these Greek Zucchini Turkey Meatballs ahead of time?
Absolutely! You have two great options. You can prepare the mixture up to a day in advance, keep it covered in the fridge, and then shape and bake when you’re ready. Alternatively, you can fully bake the meatballs, let them cool completely, and store them in an airtight container in the fridge for 3-4 days. They reheat beautifully in the microwave or a warm oven.

Can I use a different type of ground meat?
You sure can. Ground chicken would be a direct and delicious substitute. For a richer flavor, you could use a mix of ground turkey and ground lamb. If using beef or pork, which have a higher fat content, you might want to reduce the amount of panko slightly as they’ll release more moisture and fat during cooking.

My meatball mixture seems too wet. What should I do?
This usually means the zucchini could have been squeezed a bit more, but don’t worry! The fix is easy. Just add another tablespoon or two of panko breadcrumbs to the mixture and gently incorporate it. The panko will absorb that excess moisture and help firm everything up.

Can I cook these on the stovetop instead of baking?
Yes, pan-frying is a great option for a crispier exterior. Heat a tablespoon of olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, for about 10-12 minutes, until browned on all sides and cooked through. Be careful not to overcrowd the pan.

Are these meatballs gluten-free?
They can be easily made gluten-free! Simply swap the panko breadcrumbs for an equal amount of gluten-free breadcrumbs or even rolled oats that have been pulsed a few times in a food processor to create a coarse meal. Just double-check that your oats are certified gluten-free if that’s a concern.