These flavorful and juicy Greek Turkey Meatballs are packed with fresh veggies, feta cheese, and plenty of fresh herbs. They’re easy to make and the perfect recipe to meal prep in advance. You’re going to love these!
They’re versatile! You can cook the meatballs a variety of ways, serve them a variety of ways, and even meal prep them when needed!
They’re packed with veggies!These meatballs are filled with all the best things like roasted red peppers, spinach, olives, and red onion to not only add some beautiful color and flavor but also extra nutrition in each bite.
They’re easy to make! Just add all of the ingredients to a large mixing bowl and mix until well combined. Scoop, roll, and cook for the perfect easy weeknight dinner!
Greek Turkey Meatballs Video: Watch How to Make This Recipe
Turkey Meatball Ingredients
Ground Turkey: I like to use dark meat ground turkey for this recipe instead of ground turkey breast. It has a bit more fat which helps keep the meatballs nice and moist.
Herbs and Seasonings: the herbs and seasonings in these meatballs are what help set them apart from the crowd. Fresh herbs like dill and mint, combined with dried herbs and spices, lemon zest, and fresh garlic build a strong base of flavor that runs throughout each meatball.
Veggies: in addition to fresh herbs and spices, these meatballs are also packed with fresh spinach, red onion, olives, and roasted red pepper for extra flavor.
Almond Flour: a bit of almond flour helps to bind the meatballs and add a bit of extra moisture to the meatballs.
Feta Cheese: last but not least, salty and briny feta cheese is crumbled into the ground turkey mixture.
ground turkey – these meatballs are pretty versatile. You could swap the ground turkey for ground chicken or even ground beef if you prefer.
fresh herbs – if you need to use dried herbs instead of fresh go for it! The general rule of thumb is to use one teaspoon of dried herbs for every one tablespoon of fresh.
almond flour – swap the almond flour for breadcrumbs if you have a nut allergy or just don’t have any almond flour on hand.
veggies – feel free to leave out any veggies you may not have on hand. This recipe is pretty forgiving so if you need to swap a veggie or leave one out go for it!
These meatballs are delicious all on their own but the addition of yogurt tahini sauce drizzled over top really takes them to the next level. Here’s what you need to make the sauce:
How to Make Turkey Greek Meatballs
Step One: Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined.
Step Two: Next, use a cookie dough scoop or tablespoon to scoop the turkey mixture and use your hands to form into meatballs.
Step Three: When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Next add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned and the internal temperature reaches 165 degrees Fahrenheit. You may have to do this in batches depending on the size of your skillet.
Step Four: Add the Greek yogurt and tahini to a mixing bowl. Whisk until well combined and then add the lemon juice, water, garlic, and salt and whisk again until smooth. Add more lemon juice to taste and more water to thin if needed.
Step Five: Serve the meatballs over chopped romaine lettuce and spring mix, with feta, cucumber, tomato, olives, red onion, couscous, and yogurt sauce.
My Favorite Meatball Making Tips and Tricks
When forming the meatballs use a cookie dough scoop to scoop the ground turkey meatball mixture and then roll in between your hands to form each individual meatball. This makes things so much easier!
Before rolling the meatballs lightly wet your hands to prevent the mixture from sticking to your hands when forming the meatballs.
For perfectly cooked meatballs, every single time, use a meat thermometer to ensure that each meatball reaches an internal temperature of 165 degrees.
Want to make your life even easier? Try making a double batch of the meatball mixture. I like to do this with all of my meatball mixtures to save time in the future. After everything has mixed, but before scooping and rolling, transfer half the mixture to a freezer safe storage container and freeze for later.
Can You Bake The Meatballs?
Yes! If you prefer you can bake these turkey meatballs at 400 degrees for 15-20 minutes or until the internal temperature reaches 165 degrees. Bake the meatballs on sheet pan that has been lined with parchment paper and sprayed with a bit of olive oil or avocado oil.
Can You Make These Meatballs in the Air Fryer?
Absolutely! If you have an air fryer, you can whip these meatballs up even more quickly instead of pan frying.
To Make in the Air Fryer: place the meatballs in your air fryer basket and cook at 400 degrees for 10-12 minutes or until the internal temperature reaches 165 degrees. You can give them a shake halfway through if you would like to ensure that they cook evenly.
How to Serve the Meatballs
Make a Greek greens and grains bowl! My favorite way to serve these turkey meatballs is with fresh greens and warm grains. You can choose any combination of greens you like and then make a batch of brown or white rice, orzo, or farro. Add all of your favorite toppings like cucumber, tomatoes, olives, and any other veggies you love. Finish off your bowl with a drizzle of the yogurt tahini sauce!
Serve them as an appetizer or party snack! These Greek turkey meatballs are perfect to serve at a dinner party or as a fun appetizer. If you are feeding a larger crowd make a double batch and then serve with a batch of the tahini sauce and tzatziki sauce as dips on the side.
Stuff them in a pita! If a Greek pita sandwich is more your thing, feel free to stuff these meatballs in a pita with chopped lettuce, tomatoes, green onions, and of course, plenty of tzatziki!
How to Store Leftovers
Store any leftover meatballs in an air-tight storage container in the fridge for up to 3-4 days.
Freezing and Reheating Instructions
freeze the meatball mixture – make the meatball mixture and then transfer to a freezer safe storage bag. Squeeze all of the air out of the bag and then place the meat mixture in the freezer. When you’re ready to make a fresh batch of meatballs, remove the mixture from the freezer and let defrost in the fridge before rolling the meatballs and cooking.
cook the meatballs and then freeze – cook the meatballs and then let them come to a complete cool before transferring to a freezer safe storage container and then transfer to the freezer.
Reheat from Frozen: To reheat the meatballs from frozen, place them in an ovenproof pan or baking dish and cover with foil. Bake the meatballs at 300 degrees for 20-25 minutes or until completely warmed through. Alternatively, you can let the meatballs defrost in the fridge and reheat in the microwave.
I hope you give these Greek Turkey Meatballs a try! The combination of veggies, feta, herbs in each meatball is absolutely delicious.
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Make the meatball mixture: Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined.
Roll the meatballs: Next, use a cookie dough scoop or tablespoon to scoop the turkey mixture and use your hands to form into meatballs.
Fry the meatballs: When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Next add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned and the internal temperature reaches 165 degrees Fahrenheit. You may have to do this in batches depending on the size of your skillet.
Make the Yogurt Sauce: Add the Greek yogurt and tahini to a mixing bowl. Whisk until well combined and then add the lemon juice, water, garlic, and salt and whisk again until smooth. Add more lemon juice to taste and more water to thin if needed.
Assemble the Bowls: Serve the meatballs over chopped romaine lettuce and spring mix, with feta, cucumber, tomato, olives, red onion, couscous, and yogurt sauce.