Feta Turkey Meatballs

A close up of a fork holding a feta turkey meatball.

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.

Course Main, Main Course

Cuisine Greek

Diet Low Calorie

Servings servings

Calories 226kcal

Author Jessy Freimann

Equipment

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