Let your spaghetti and meatballs recipe take a break, and give these Greek-inspired, savory, cheesy morsels a try!
I’ve been lucky enough to spend a lot of time in my professional life researching different cultures and their foodways. It’s one of the greatest joys in my life to try cuisine from all over the world, experience unfamiliar flavor combinations, and—inevitably—find ways to experiment with them in my own kitchen. Meatballs are at the top of my list of favorites because many different cultures have their own preferred type of meatball, and I have yet to find one that isn’t scrumptious in its own way.
Lately, I’ve been stuck on the Greek variant of meatballs. Why? They tend to be full of herbs and spices and stuffed with my favorite cheese (feta), and they taste great with ground chicken or turkey instead of beef or pork.
This recipe for Greek turkey meatballs incorporates my favorite elements of Greek cuisine: feta, bold and warm spices, fresh mint, and a host of other herbs. These meatballs are flavorful enough to stand on their own (go ahead, take a bite of one right off the pan, like I do). But put ’em over rice or inside a pita, with a dollop of tzatziki, garlicky hummus, or even a chimichurri sauce, and you’ll have yourself some real magic.
Are Greek Turkey Meatballs With Feta Healthy?
In the realm of meatballs, these Greek turkey meatballs are indeed pretty healthy. Obviously, they’re made with lean, protein-rich turkey instead of meats that tend to be calorie-dense and higher in fat, like beef, pork, or lamb. Turkey is high in vitamins, like B6, B12, and folate, and also provides essential minerals such as potassium, selenium, and zinc. The herbs in this dish lend some extra vitamin content, too—for example, mint and parsley are both high in vitamins A and C—and the feta gives some additional protein and calcium. The fat content is modest, and there’s no added oil.
Overall, this recipe works for gluten-free and keto dieters, and it’s perfect for folks avoiding red meat. It’s relatively low in calories, too.
Roll More Flavor Into Your Greek Meatballs
I love this recipe for all its flavors, but when I see a recipe with so many things in it, I naturally wonder what else I can sneak in! Is that a bad habit or a good habit? I don’t know. But here are a few things I’ve snuck into this recipe that have knocked these balls out of the park!
- Minced red onion: Red onion is very important in Greek dishes, in my non-Greek opinion. A few tablespoons of finely minced (or even grated) red onion add a zing to these that I absolutely love!
- Lemon zest: Add the zest of one lemon for an incredible burst of tasteful citrus flavor. If you don’t have a fresh lemon, try adding some lemon pepper instead.
- Pepper: On the topic of pepper, these babies are missing an important part of any meal (to me, at least). Add ground black pepper, crushed red pepper, ground white pepper, or any combination of hot stuff that gives your tongue that fun tingle.
How Do I Store Leftover Meatballs?
Leftover Greek meatballs will keep in the fridge in an airtight container for up to 4 days. My meatball batches are always double batches, though, because most meatballs freeze extremely well—including these!
To freeze them, lay the cooked and cooled meatballs on a parchment-lined baking sheet, then pop them in the freezer for 1-2 hours, until they’re flash-frozen. Then, transfer them to a freezer-safe bag, squeeze as much air out as possible, and then store them in the freezer for up to 3 months. You can always pull a few out at a time for single portions. Let them thaw overnight in the fridge before reheating in the microwave or air fryer.
Serving Suggestions
Once you’ve had your fill of right-off-the-baking-pan taste testing, serve these meatballs up in a million different ways! They’re great over brown rice with some Sautéed Arugula, a side of Cucumber And Tomato Salad (With Onions), and a dollop of Tzatziki to bring everything together. If you have a bread craving, stuff these meatballs into a Pita Bread (or whip up a Gluten-Free Flatbread to keep it GF) and slather them in Homemade Hummus, layer with freshly sliced tomatoes, and add slivers of red onion.
Ingredients
- 1 pound ground turkey 93% lean
- 2 ounces feta cheese full-fat
- 1 large egg beaten
- 3 tablespoons fresh parsley minced
- 2 tablespoons coconut flour
- 1 tablespoon minced fresh mint
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground basil
- 1 1/2 teaspoons ground oregano
- 3/4 teaspoon cumin
- 3/4 teaspoon ground dill
- 3/4 teaspoon ground thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 400℉ and line a rimmed baking sheet with parchment paper.
- Mix all the ingredients in a large bowl until well mixed. Use a cookie scoop to place onto the pan in heaping 1-tablespoon-sized balls, rolling each into a ball. You should get 20 balls.
- Bake until an instant-read thermometer inserted in the center of a meatball reads 165℉, about 12-15 minutes. Serve with desired condiments.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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