These feta turkey meatballs make a tasty appetizer or a satisfying main dish. They come together quickly with ground turkey, feta cheese, and Greek spices for a flavorful, crowd-pleasing bite.
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Why You'll Love These Turkey Meatballs With Feta
I've had turkey meatballs on my mind for a while, ever since sampling some frozen ones at Trader Joe's that the girls went crazy for. While I still keep a bag of those in my freezer, they inspired me to make my own version with a Greek twist, and adding crumbled feta took these over the top.
I find Greek flavors so fresh and delicious, and the tangy, salty feta pairs perfectly with the lemon and herbs here. These are easy enough for a weeknight dinner but special enough for game day or a party appetizer. You can cook and freeze them to reheat later, or freeze them raw and bake when you're ready. Here's why this recipe is a total winner:
- Quick and easy
- Healthy and flavorful
- Appetizer or main
- Freezer-friendly
Ingredient Information and Substitutions
- Ground turkey- Forms the base of the meatballs. Look for a blend with a bit of fat for the juiciest results.
- Olive oil- Adds moisture to keep the meatballs from drying out. Vegetable or canola oil works as a substitute.
- Egg- Helps bind the meatball mixture together.
- Garlic- Adds savory depth. Garlic powder works in a pinch
- Seasoned bread crumbs- Help hold the meatballs together while adding a bit of extra flavor. Panko works as a substitute for a lighter texture.
- Feta cheese- Adds a salty, tangy bite that pairs perfectly with the Greek flavors here.
- Lemon juice- Brightens up the flavor and adds a bit of moisture. Lime juice works as well.
- Dried oregano- Brings classic Greek flavor to the meatballs. Fresh oregano works as a substitute, but use about double the amount.
- Fresh parsley- Adds a fresh, herby finish. Fresh dill is a good swap for a slightly different herbal note.
- Kosher salt- Enhances all the other flavors in the meatballs.
- Black pepper- Adds a touch of warmth to round out the seasoning.
How To Make Turkey Feta Meatballs
Step 1- Preheat the oven.
Preheat the oven to 375 degrees F and line a sheet pan with parchment paper or a silicone baking mat.
Step 2- Mix the ingredients.
In a large bowl, lightly mix all the ingredients with a fork until just combined.
Step 3- Form the meatballs.
Shape the mixture into 1 ½ to 2-inch balls.
Step 4- Arrange and prep for baking.
Spread the meatballs out in a single layer on the sheet pan and spray with cooking spray.
Step 5- Bake and serve.
Bake for 20 to 25 minutes, or until they reach an internal temperature of 165 degrees F. Serve immediately.
Frequently Asked Questions
Yes, you can pan-fry them in a bit of olive oil over medium heat, turning occasionally, until they're cooked through and reach 165 degrees F internally.
Tzatziki sauce is the perfect pairing, since its creamy, garlicky, cucumber flavor complements the Greek herbs and feta in these meatballs.
Yes, you can fully bake them ahead and reheat before serving, or prep and shape the mixture a day in advance, then bake fresh when you're ready.
Tips For Making Oven Baked Turkey Meatballs
- 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.
What To Serve With Turkey And Feta Meatballs
I love serving these with a big dollop of tzatziki and a few fresh sides to round out the meal. Here are some of my favorite pairings:
Other Meatball Recipes To Try
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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
Video
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.
Leslie says
Jessy Freimann says