Quick and Easy Greek Turkey Meatballs Recipe – Mediterranean Flavor in 30 Minutes

These Greek turkey meatballs are juicy, herby, and bursting with Mediterranean flavor—perfect for a light and flavorful dinner that’s ready in just 30 minutes. Packed with lean protein, fresh herbs, garlic, and a hint of lemon, these meatballs are great on their own, over rice, or tucked into pita wraps with tzatziki.

Greek meatballs (keftedes) are a staple of Greek cuisine, often made with lamb or beef, pan-fried until crisp, and served with dips or inside flatbreads. This lighter version uses ground turkey to create a healthier but equally flavorful option. Baked or pan-seared, these meatballs are easy to prep and perfect for busy weeknights or meal prep lunches.

---

Ingredients Overview: What You’ll Need for Greek Turkey Meatballs

These meatballs balance juicy texture with bold flavor thanks to a smart mix of classic Greek seasonings and lean turkey.

Ground Turkey

Lean and mild, turkey is a healthy protein that soaks up all the herbs and seasoning. Choose ground turkey that’s not too lean (93% is ideal) to ensure the meatballs stay moist.

Red Onion

Adds a subtle sweetness and depth to the meatballs. Grate or finely mince it to distribute evenly in the mix.

Garlic

Essential in Greek cooking—garlic gives a bold, aromatic foundation.

Fresh Parsley & Dill

These herbs brighten the flavor and bring that fresh, unmistakably Greek touch. Dill is especially important for the traditional keftedes flavor.

Oregano

Dried oregano is key for a classic Mediterranean taste. It pairs perfectly with the citrus and garlic.

Lemon Zest

Lemon zest gives a fresh pop of citrus without adding liquid, which could affect the texture.

Feta Cheese (optional)

Crumbling some feta into the mix adds a creamy, salty kick and keeps the meatballs ultra moist inside.

Egg

Helps bind the mixture together and keep the meatballs tender.

Breadcrumbs

Soak up moisture and help the meatballs hold their shape. Panko or regular breadcrumbs both work well.

Olive Oil

For pan-frying or brushing over before baking. Olive oil adds richness and helps form that golden crust.

---

Step-by-Step Instructions: How to Make Greek Turkey Meatballs

1. Prep the Mixture

In a large bowl, combine:

• 1 lb ground turkey

• ¼ cup grated red onion

• 2 cloves garlic, minced

• ¼ cup chopped fresh parsley

• 2 tbsp chopped fresh dill

• 1 tsp dried oregano

• Zest of 1 lemon

• ¼ cup crumbled feta (optional)

• 1 egg

• ⅓ cup breadcrumbs

• Salt and pepper to taste

Use your hands or a spoon to mix just until everything is combined. Avoid over-mixing to keep the meatballs tender.

2. Form the Meatballs

Using damp hands or a cookie scoop, form the mixture into 1 ½-inch meatballs. You should get about 16–18 meatballs.

3. Cook – Two Methods

Pan-Fried Method (for crispy exterior):

• Heat 1–2 tablespoons of olive oil in a large non-stick skillet over medium heat.

• Add meatballs in batches, being careful not to overcrowd.

• Cook 8–10 minutes, turning occasionally, until browned on all sides and cooked through (internal temp: 165°F).

Baked Method (less hands-on):

• Preheat oven to 400°F (200°C).

• Place meatballs on a parchment-lined baking sheet.

• Lightly brush or spray with olive oil.

• Bake for 18–20 minutes until cooked through and golden.

4. Serve

Let the meatballs rest for 2–3 minutes before serving to lock in juices.

---

Tips, Variations, and Substitutions

Pro Tips:

• Grate the onion rather than dicing for even moisture and flavor without chunks.

• Use a cookie scoop to make uniform meatballs for even cooking.

• Chill the mixture for 10–15 minutes before shaping if it feels too sticky.

Variations:

• Add mint for a more traditional Greek flavor twist.

• Spicy version: Add a pinch of red pepper flakes to the mix.

• Gluten-free: Use almond flour or certified gluten-free breadcrumbs.

• Dairy-free: Omit feta or use dairy-free alternatives.

Ingredient Swaps:

• Swap ground chicken for turkey.

• Use Italian breadcrumbs if you want extra flavor.

• Add spinach (squeezed dry) for added nutrients.

---

Serving Ideas & Occasions

These Greek turkey meatballs are incredibly versatile. Serve them:

As a Main:

• With lemon rice pilaf or couscous

• Over Greek salad for a fresh low-carb option

• In a pita wrap with tzatziki, lettuce, cucumber, and tomato

• With roasted vegetables and a dollop of hummus

At Parties:

• Serve on toothpicks with a side of tzatziki or garlic yogurt dip

• Include in a Mediterranean mezze platter with olives, feta, and flatbread

For Meal Prep:

• Store in containers with rice or salad for quick grab-and-go lunches

• Freeze after baking and reheat for easy weeknight dinners

---

Nutritional & Health Notes

Greek turkey meatballs are a healthy alternative to beef or pork meatballs. They’re:

• High in protein and low in saturated fat

• Packed with herbs and spices that bring flavor without excess calories

• Naturally low-carb, especially if served without pita or rice

• Easy to adapt to gluten-free or dairy-free diets

Each serving (about 4 meatballs) offers approximately:

• 240–280 calories

• 22–25g protein

• Low in carbs if breadcrumbs are minimized or swapped

Using fresh herbs and lemon zest means you don’t need heavy sauces to make the dish shine.

---

FAQ: Greek Turkey Meatballs

1. Can I make these meatballs ahead of time?

Yes! You can form the meatballs up to 24 hours in advance and refrigerate them. You can also freeze them raw or cooked. Just thaw before cooking or reheating.

2. How do I keep turkey meatballs from drying out?

Use ground turkey with a little fat (93/7), don’t overcook them, and mix in moist ingredients like grated onion and feta. Avoid overmixing the meat.

3. Can I freeze Greek turkey meatballs?

Absolutely. Place cooked meatballs on a tray to freeze individually, then transfer to a freezer bag. Reheat in the oven at 375°F for 10–15 minutes until hot.

4. What can I serve with Greek meatballs?

They pair perfectly with tzatziki, rice, couscous, roasted potatoes, Greek salad, or inside pita bread with fresh veggies.

5. Can I bake instead of pan-fry?

Yes. Baking is cleaner and less hands-on. Bake at 400°F for 18–20 minutes. Brush with olive oil beforehand for a crispier finish.

6. Can I use ground chicken instead of turkey?

Yes. Ground chicken works well and has a similar texture. Just make sure it’s not too lean or the meatballs could dry out.

7. How do I reheat leftovers?

Reheat in a skillet over low heat, in the oven at 350°F, or in the microwave. Add a splash of water or broth if they feel dry.

Print