Greek Baked Turkey Meatballs are a tasty appetizer or an excellent main dish. They're insanely easy to whip up and a healthy option as well!
Greek Baked Turkey Meatballs
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This dish originally started as a one pot meal with rice. But it just didn't work as well that way. I'll be saving the rice for another day but I had to share these turkey meatballs.
I've had turkey meatballs on my mind for about a month, since my last trip to Trader Joe's. They have frozen turkey meatballs that are super easy to heat and delicious. We sampled some in-store and the girls went crazy for them. While I do like to keep a bag of those in my freezer, they also inspired me to make my own variation with a Greek twist.
I find Greek flavors super fresh and delicious. Now it may be crazy snowy here in Rochester but I have spring on my mind. Perhaps I'm projecting my desperation for some sunshine in the form of a turkey meatball recipe? I don't know, but either way you've got to try these.
How do you make moist turkey meatballs?
- Use ground turkey with a higher fat content. Yes, it's more fat but that also means more flavor and more moisture. Think of it this way, it's still poultry.
- Mix in things that add moisture. Olive oil, lemon juice, egg. Onions or garlic. You could even add a little water if you need. While I included measurements in this recipe, I always go by feel and smell and I encourage you to do the same.
- Don't overmix! This will make your meat tough. I once saw an episode of one of Ina's cooking shows where she mixed burger meat with a fork and I think that's brilliant. That way you're not squishing the meat but rather "fluffing" it.
What about a sauce for this turkey meatballs recipe?
Why, I'm glad you asked! In staying with the theme, I like to dip them into Tzatziki sauce. This is a creamy dipping sauce traditionally made of yogurt, olive oil, cucumbers, garlic, salt and lemon juice. My friend Amy over at House of Nash Eats has a killer Tzatziki sauce recipe that goes super well with these meatballs!
Make these as a tasty appetizer for game day or a party. Or let them be a simple protein for a light dinner! You can totally cook them and freeze to reheat at a later time or even freeze them raw.
Helpful tools:
Feta Turkey Meatballs
Ingredients
- 1 pound ground turkey meat I used 94/6
- 1 teaspoon olive oil
- 1 large egg
- 1-2 cloves garlic, pressed or minced
- ½ cup seasoned bread crumbs
- 1 Tablespoons lemon juice
- ½ teaspoon dried oregano
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup feta cheese
Instructions
- Preheat the oven to 375 degrees F and line a sheet pan with parchment or a silicone baking mat.
- In a large bowl, lightly mix all ingredients with a fork until just combined.
- Form the meat mixture into 1 ½-2 inch balls.
- Spread the meatballs out in a single layer on the sheet pan spray with cooking spray.
- Bake for 20-25 minutes or until they reach an internal temperature of 165 degrees. Serve immediately
Notes
- Mix gently with a fork instead of your hands. This "fluffs" the meat rather than squishing it, which keeps the texture light instead of tough.
- Don't be afraid to adjust ingredients by feel and smell rather than sticking strictly to measurements.
- Keep the meatballs a similar size so they all cook evenly and finish baking at the same time. I like to use a cookie scoop to help with this, mine are usually the size of a golf ball.
- Wet your hands with cold water before shaping each meatball to prevent sticking. Use a gentle touch so you don't compact the meat.
- Line your sheet pan with parchment paper or a silicone mat for easy cleanup and to prevent sticking.
- To freeze raw, arrange the shaped meatballs on a sheet pan, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cook time.
- Ingredients to prep ahead- Peel the garlic and chop the parsley up to a day in advance.
- Leftovers and storage- Store baked meatballs in an airtight container in the fridge for up to 3 days, or make frozen turkey meatballs- they freeze for up to 3 months.
Nutrition
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
Other favorite meatball recipes are:
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Leslie says
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