Turkey Feta Meatballs
These Turkey Feta Meatballs are tender, juicy, and packed with savory flavor from feta cheese, fresh herbs, and simple seasonings. They come together easily for a versatile meal that’s perfect for serving with pasta, rice, salads, or your favorite dipping sauce.
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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