I’m always looking for easy dinner recipes that feel a little different from the usual weeknight rotation, and these turkey feta meatballs have become one of my favorites. The combination of lean ground turkey, salty feta cheese, and fresh herbs gives them so much flavor without needing a long list of ingredients.
What I love most about this recipe is how versatile it is. You can serve these meatballs over rice, tuck them into pita bread, add them to a salad, or enjoy them on their own with your favorite dipping sauce. They’re simple enough for a busy weeknight but flavorful enough to make again and again.
Ingredients You’ll Need
- 1 lb (450 g) ground turkey
- ½ cup (50 g) feta cheese, crumbled
- ½ cup (50 g) panko breadcrumbs
- 1 large egg
- 3 cloves garlic finely minced
- ¼ cup (15 g) fresh parsley, finely chopped
- 2 tbsp fresh dill chopped
- Zest of 1 lemon
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil for brushing
How to Make Turkey Feta Meatballs
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, feta, breadcrumbs, egg, garlic, parsley, dill, lemon zest, salt, and pepper. Mix gently with your hands just until everything is combined.
3. Scoop a heaping tablespoon of the turkey mixture with a cookie scoop or spoon and roll it between your hands to form meatballs. You should have about 18-20.
4. Place the meatballs on the parchment-lined baking sheet and brush them with a little olive oil.
5. Bake for 18-20 minutes, until they’re cooked through and golden on the outside. If you’d like the meatballs more browned, place them under the broiler for the last 2-3 minutes. Let rest for a few minutes.
6. Serve over rice with tzatziki sauce and a fresh tomato and cucumber salad on the side.
Turkey Feta Meatballs
Ingredients
- 1 lb (450 g) ground turkey
- ½ cup (50 g) feta cheese, crumbled
- ½ cup (50 g) panko breadcrumbs
- 1 large egg
- 3 cloves garlic finely minced
- ¼ cup (15 g) fresh parsley, finely chopped
- 2 tbsp fresh dill chopped
- Zest of 1 lemon
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil for brushing
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine ground turkey, feta, breadcrumbs, egg, garlic, parsley, dill, lemon zest, salt, and pepper. Mix gently with your hands just until everything is combined.
- Scoop a heaping tablespoon of the turkey mixture with a cookie scoop or spoon and roll it between your hands to form meatballs. You should have about 18-20.
- Place the meatballs on the parchment-lined baking sheet and brush them with a little olive oil.
- Bake for 18-20 minutes, until they’re cooked through and golden on the outside. If you’d like the meatballs more browned, place them under the broiler for the last 2-3 minutes. Let rest for a few minutes.
- Serve over rice with tzatziki sauce and a fresh tomato and cucumber salad on the side.
Notes
- Mix the ingredients just until combined. Overworking the mixture can make the meatballs dense instead of tender.
- If the mixture feels sticky, lightly oil your hands when shaping.
- Try to leave some slightly larger pieces of feta for better texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (180°C) oven for 8-10 minutes, or in a skillet over medium heat until warmed through.
- You can freeze cooked meatballs for up to 2 months. Thaw in the refrigerator overnight before reheating.
- These meatballs make a great appetizer with tzatziki or your favorite yogurt-based dipping sauce. They’re also great in pita or served over rice or orzo.
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