Greek Turkey Meatballs – Juicy, Herby, and Oven-Baked

Greek Turkey Meatballs, or Keftedes, are a flavorful twist on traditional meatballs, using lean ground turkey, aromatic herbs, and bold Mediterranean seasonings. This recipe brings together the best of Greek cooking: bright lemon, garlic, oregano, and a touch of mint for freshness.

Perfect for meal prep, parties, or a wholesome family dinner, these meatballs offer a light yet deeply satisfying alternative to heavier beef versions. They’re crisp on the outside, tender inside, and pair beautifully with creamy tzatziki or a crisp Greek salad.

What makes Greek Turkey Meatballs especially appealing is their versatility. Serve them over rice, wrap them in warm pita, or enjoy them solo as a protein-packed snack. With every bite, you’ll taste a savory blend of herbs and spices that’s unmistakably Mediterranean.

Ingredients Overview

Here’s a closer look at what goes into these Greek Turkey Meatballs and why each component matters:

• Ground Turkey: Opt for 93% lean ground turkey for the best balance of flavor and moisture. Ultra-lean (99%) can result in dry meatballs.

• Onion: Finely grated for moisture and depth. Red onion adds a subtle sharpness, while yellow onion provides sweetness.

• Garlic: Freshly minced garlic brings warmth and classic Greek flavor. Avoid garlic powder if possible.

• Fresh Parsley and Mint: These herbs brighten the meatballs. Mint adds a cooling touch that balances the richness.

• Dried Oregano: A staple in Greek cuisine, oregano adds earthiness. Rub it between your fingers before adding to release its oils.

• Breadcrumbs: Act as a binder and help keep the meatballs tender. Use plain or seasoned, or substitute with almond flour for low-carb or gluten-free versions.

• Egg: Helps hold everything together without making the mixture dense.

• Lemon Zest: Adds citrusy notes that make the flavor pop. It’s optional, but highly recommended.

• Feta Cheese (Optional): Adds creamy tang and saltiness. If you’re watching sodium, skip this or reduce the amount.

• Salt & Pepper: Essential for seasoning. Adjust to taste.

Ingredient Substitutions & Tips:

• Gluten-Free: Use gluten-free breadcrumbs or crushed rice crackers.

• Dairy-Free: Skip the feta or use a plant-based alternative.

• Extra Juicy: Add 1 tablespoon of olive oil to the mixture if using very lean turkey.

• Bold Flavor: Add a pinch of crushed red pepper flakes or a dash of ground cumin.

Step-by-Step Instructions

These meatballs are oven-baked for ease and less mess, but you can also pan-fry or air-fry them depending on your preference.

1. Prep Your Ingredients

Start by finely grating half a medium onion using a box grater. This adds moisture and blends into the turkey. Mince 2–3 cloves of garlic and chop your herbs.

Zest half a lemon and crumble the feta if using. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or lightly oiled foil.

2. Make the Meatball Mixture

In a large mixing bowl, combine:

• 1 lb ground turkey

• ½ cup breadcrumbs

• 1 egg

• 2 tbsp chopped parsley

• 1 tbsp chopped fresh mint

• 1 tsp dried oregano

• ½ tsp salt, ¼ tsp black pepper

• Lemon zest

• 2 cloves minced garlic

• ⅓ cup crumbled feta (optional)

• Grated onion with juices

Mix gently using your hands or a fork. Overmixing will make the meatballs tough, so stop as soon as everything is just combined.

3. Shape the Meatballs

Use a cookie scoop or tablespoon to portion the mixture. Roll into balls roughly 1.5 inches wide. You should get about 18–20 meatballs.

Place them evenly spaced on the prepared baking sheet.

4. Bake to Perfection

Bake in the preheated oven for 18–20 minutes, flipping halfway through for even browning. They should be golden and cooked through (internal temp 165°F).

If you want a crispier exterior, broil for an additional 2–3 minutes at the end.

5. Rest and Serve

Let them rest for 5 minutes before serving. This helps juices redistribute and keeps the texture tender.

Tips, Variations & Substitutions

• Pan-Frying Option: Fry in olive oil over medium heat for 10–12 minutes, turning to brown all sides. This gives a crispy crust but requires more attention.

• Air Fryer Method: Air fry at 390°F for 12–14 minutes. Perfect for a quick dinner.

• Keto-Friendly Version: Use almond flour instead of breadcrumbs and skip the onion.

• Vegetable Boost: Add grated zucchini (squeezed dry) to sneak in extra veggies.

• Stuffed Meatballs: Place a cube of feta inside each ball for a melty center.

Culturally, keftedes are sometimes made with beef, lamb, or pork — so feel free to mix turkey with beef for added flavor and fat.

Serving Ideas & Occasions

Greek Turkey Meatballs are incredibly adaptable. Try these serving suggestions:

• Pita Wraps: Tuck them into warm pita with tzatziki, cucumber, tomato, and lettuce.

• Grain Bowl: Serve over quinoa or brown rice with roasted vegetables and lemon tahini sauce.

• Appetizer Platter: Spear them with toothpicks and pair with olives, hummus, and dolmas for a mezze-style spread.

• Family Dinner: Serve with lemon potatoes or Greek salad for a nourishing weeknight meal.

• Meal Prep: Store in containers with couscous, greens, and tzatziki for grab-and-go lunches.

They’re perfect for summer picnics, weeknight dinners, and festive holiday spreads — warm, aromatic, and packed with flavor.

Nutritional & Health Notes

Turkey is a lean source of protein, making these meatballs a heart-healthy choice. They’re lower in saturated fat than beef versions and rich in essential nutrients like B vitamins and selenium.

Using herbs instead of heavy sauces keeps the sodium low. If you add feta, monitor total salt content.

Each meatball has about 60–80 calories depending on fat content and cheese. Serve 4–5 per person with a veggie-heavy side for a balanced plate.

To make them even lighter, bake instead of pan-fry and pair with fiber-rich salads or whole grains. For clean-eating goals, skip breadcrumbs and use almond flour or oat flour instead.

FAQs

Q1: Can I freeze Greek Turkey Meatballs?
Yes. Freeze them after baking on a tray, then transfer to a zip-top bag. Reheat in the oven at 350°F for 10–15 minutes or microwave until warmed through.

Q2: How do I keep turkey meatballs from drying out?
Use 93% lean turkey (not 99%), don’t overmix the meat, and include grated onion or a splash of olive oil. Baking also helps retain moisture better than pan-frying.

Q3: What sauce pairs well with Greek Turkey Meatballs?
Tzatziki is the classic choice, but they’re also great with lemon-dill yogurt sauce, garlic aioli, or even marinara for a Greek-Italian fusion.

Q4: Can I make these meatballs ahead of time?
Absolutely. Mix and shape the meatballs up to 24 hours ahead and store them covered in the fridge. Bake right before serving.

Q5: Are Greek Turkey Meatballs gluten-free?
They can be! Just swap regular breadcrumbs for gluten-free breadcrumbs or almond flour.

Q6: Can I use dried herbs instead of fresh?
Yes, but use about ⅓ of the amount since dried herbs are more concentrated. However, fresh mint and parsley give the best flavor.

Q7: What’s the best way to serve them for a party?
Serve on a platter with toothpicks and tzatziki for dipping. Keep warm in a slow cooker on the “keep warm” setting during the party.

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