If you’re craving something vibrant, wholesome, and packed with flavor, this Greek Turkey Meatballs Recipe is going to be your new go-to. Imagine tender, juicy turkey meatballs infused with zesty lemon, earthy oregano, salty feta, and the deep sweetness of sun-dried tomatoes—all baked to golden perfection. They’re light yet satisfying, making them ideal for a quick weeknight dinner or a fun meal to impress friends without any hassle. This recipe strikes the perfect balance of Greek-inspired ingredients that transform simple ground turkey into a dish bursting with Mediterranean charm.
Ingredients You’ll Need
The magic of this Greek Turkey Meatballs Recipe lies in its straightforward but beautifully harmonious ingredients. Each item has a specific role—from the shredded zucchini adding moisture and a subtle crunch, to the oregano and lemon zest elevating the freshness and aroma.
- 1 small zucchini (trimmed and shredded): Adds moisture and a hint of earthiness while keeping the meatballs light.
- 1 pound lean ground turkey: The main protein that keeps these meatballs tender and healthy.
- 4 tablespoons breadcrumbs: Binds the mixture together for the perfect texture without being dense.
- 1 large egg: Acts as the glue, ensuring the meatballs hold their shape and stay moist.
- 1 red onion (finely chopped): Adds subtle sweetness and depth of flavor.
- 2 cloves garlic (finely chopped): Infuses aromatic warmth that is quintessentially Greek.
- 3 sun-dried tomatoes (drained and finely chopped): Provide a tangy sweetness that balances the savory meat.
- 2 tablespoons crumbled feta cheese (plus extra for serving): Gives a salty creaminess that’s unmistakably Mediterranean.
- 1 handful flat leaf parsley (finely chopped): Brightens the meatballs with fresh herbal notes.
- 1/2 lemon (finely grated zest only): Adds citrusy zing to make the flavors pop.
- 2 teaspoons dried oregano (use Italian spice mix if you don’t have oregano): Brings an earthy, aromatic punch that defines the Greek flavor profile.
- 1/2 teaspoon fine sea salt: Enhances all the natural flavors without overpowering them.
- Black pepper (to taste): Adds a subtle heat and complexity.
How to Make Greek Turkey Meatballs Recipe
Step 1: Drain the Zucchini
Start by shredding the zucchini and then placing it in a clean dish towel to squeeze out as much liquid as possible. This step is crucial because too much moisture can make your meatballs soggy. Getting rid of excess water ensures the meatballs hold together well and have a tender texture without falling apart.
Step 2: Mix the Meatball Dough
In a large bowl, combine the drained zucchini with the ground turkey, breadcrumbs, egg, chopped onion, garlic, sun-dried tomatoes, feta cheese, parsley, lemon zest, oregano, salt, and black pepper. Use a handheld mixer with dough hooks to mix everything until you have an even meat mixture. It’s okay if the mixture feels a bit wet—that moisture will keep the meatballs juicy and flavorful. If you prefer, you can mix by hand, but this might take a little longer.
Step 3: Shape the Meatballs
Scoop out about 1.5 teaspoons of the meat mixture per meatball and gently roll them between your palms to form uniform spheres. Arrange the meatballs on a lightly oiled baking sheet. To help them keep a better shape, pop them in the freezer for 10 minutes before baking—this is a handy trick but not mandatory. Meanwhile, preheat your oven to 410°F (210°C).
Step 4: Bake the Meatballs
Bake the meatballs in the heated oven for 12 to 15 minutes until the centers are no longer pink. There’s no need to flip them during baking, which makes the process even easier. If you prefer a golden, slightly crisp top, just slide the meatballs under the grill for one to two minutes at the end. The result is perfectly cooked, tender meatballs bursting with delicious Greek flavors.
How to Serve Greek Turkey Meatballs Recipe
Garnishes
A sprinkle of extra crumbled feta cheese and freshly chopped parsley on top perfectly finishes these meatballs. A drizzle of good-quality olive oil or a squeeze of fresh lemon juice can also add a refreshing touch that brightens every bite.
Side Dishes
These meatballs are incredibly versatile, pairing wonderfully with a side of fluffy couscous, a fresh Greek salad loaded with cucumber, tomatoes, and olives, or creamy mashed potatoes for something more comforting. Roasted vegetables or a tangy tzatziki sauce enhance the Mediterranean vibe beautifully.
Creative Ways to Present
For a fun twist, serve these Greek Turkey Meatballs Recipe in warm pita pockets with crisp lettuce, chopped tomatoes, and a dollop of tzatziki. You can also pile them on top of a bed of herbed rice or toss them with whole wheat pasta and a light tomato sauce to make a hearty meal with effortless Mediterranean flair.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs keep well in an airtight container in the fridge for up to three days. This makes for a quick protein-packed snack or addition to salads and wraps throughout the week.
Freezing
You can freeze these meatballs either raw (arranged on a baking sheet, frozen until firm, then transferred to a freezer bag) or cooked. Frozen, they keep their quality for up to two months, so you’ll always have a ready-to-go meal when time is tight.
Reheating
To reheat, simply warm the meatballs in the oven at 350°F (175°C) for about 10 minutes or until heated through. If you’re in a hurry, microwave on medium power in short bursts, but the oven method helps keep the texture just right.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works just as well and keeps the dish light. The flavor will be slightly milder, so you might want to add an extra pinch of oregano or lemon zest.
What if I don’t have sun-dried tomatoes?
You can substitute with finely chopped roasted red peppers or omit them entirely. The meatballs will still be delicious but will lose a bit of that unique sweet tang.
Is it necessary to use breadcrumbs?
Breadcrumbs help bind the meatballs and keep them tender, but you can use ground oats or crushed crackers if that’s what you have on hand. Just be mindful of not adding too much, so your meatballs stay moist.
Can I make these meatballs vegan or vegetarian?
This recipe relies heavily on turkey and egg for texture and flavor, but you could experiment with plant-based ground meats and flaxseed as an egg substitute. Just know the texture and taste will differ significantly.
How spicy are these meatballs?
These meatballs are mild and aromatic rather than spicy. If you love a little heat, sprinkle in some red pepper flakes or finely chopped chili along with the other seasonings.
Final Thoughts
There’s something truly special about this Greek Turkey Meatballs Recipe that makes it a delightful staple in any kitchen. It’s a recipe that feels both comforting and fresh, easy enough for busy nights but impressive enough for guests. Once you try these vibrant, juicy meatballs, packed with Mediterranean flavors and wholesome ingredients, you’ll find yourself coming back to the recipe time and time again. So grab your apron and start mixing—your taste buds are in for a real treat!
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Greek Turkey Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 4 servings (approximately 20-24 meatballs)
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Description
Delicious and healthy Greek Turkey Meatballs made with lean ground turkey, fresh zucchini, sun-dried tomatoes, and feta cheese. These meatballs are packed with flavor from garlic, oregano, and lemon zest, baked to perfection for a tender and juicy bite. Perfect as a main dish or served as an appetizer with extra feta cheese on top.
Ingredients
Meatball Ingredients
- 1 small zucchini (trimmed and shredded)
- 1 pound lean ground turkey
- 4 tablespoons breadcrumbs
- 1 large egg
- 1 red onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 3 sun-dried tomatoes (drained and finely chopped)
- 2 tablespoons crumbled feta cheese (plus extra for serving)
- 1 handful flat leaf parsley (finely chopped)
- 1/2 lemon (finely grated zest only)
- 2 teaspoons dried oregano (or use Italian spice mix)
- 1/2 teaspoon fine sea salt
- Black pepper (to taste)
Instructions
- Drain zucchini: Place the shredded zucchini in a clean dish towel and squeeze out as much liquid as you can to prevent soggy meatballs.
- Mix meatball dough: Place the drained zucchini, ground turkey, breadcrumbs, egg, onion, garlic, sun-dried tomatoes, feta cheese, parsley, lemon zest, oregano, salt, and pepper in a large bowl. Mix thoroughly using a handheld mixer with dough hook attachments until well combined and the mixture forms an even, slightly wet dough. Alternatively, knead by hand for several minutes.
- Shape meatballs: Using approximately 1.5 teaspoons of the mixture per meatball, shape into small balls and arrange them on a lightly oiled baking sheet. Optional: Freeze for 10 minutes to help retain shape during baking.
- Preheat oven: While chilling the meatballs (if doing so), preheat your oven to 410°F (210°C).
- Bake the meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 12-15 minutes, or until cooked through and no longer pink in the center. No need to flip during baking. For a more browned top, optionally place under the grill for 1-2 minutes before serving.
Notes
- Squeezing out excess moisture from the zucchini is essential to avoid soggy meatballs.
- Freezing the shaped meatballs before baking helps maintain their shape but is optional.
- Use lean ground turkey to keep the meatballs healthy and low in fat.
- Serve with extra crumbled feta cheese for added flavor.
- These meatballs pair well with tzatziki sauce or a side Greek salad.
