These Mediterranean turkey meatballs are baked golden with feta and herbs for 35 grams of protein per serving. ♡
If your turkey meatballs have been falling apart or tasting dry, this Mediterranean turkey meatballs recipe fixes both. Crumbled feta keeps them tender from the inside, beaten egg and breadcrumbs hold the shape, and a generous handful of fresh herbs gives every bite that Greek style brightness. Each serving lands at 35 grams of protein.
Bake them, serve with tzatziki, and you have a meal prep dinner that survives the week. Let’s make it together.
Ingredients
Mediterranean Turkey Meatballs
- 1 1/2 lbs ground turkey (93% lean)
- 1/2 cup crumbled feta
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 4 cloves garlic, minced
- 3 tbsp fresh dill, chopped
- 3 tbsp fresh parsley, chopped
- 1 tbsp fresh oregano (or 1 tsp dried)
- 1 tsp grated lemon zest
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the tzatziki
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
How to Make Mediterranean Turkey Meatballs
- Preheat. Preheat oven to 425F. Line a sheet pan with parchment paper.
- Mix. In a large bowl combine ground turkey, feta, panko, beaten egg, garlic, dill, parsley, oregano, lemon zest, olive oil, salt, and pepper. Mix gently with your hands until just combined. Overmixing makes tough meatballs.
- Roll. Roll into 1 1/2 inch balls. You should get about 16 meatballs.
- Bake. Arrange on the sheet pan with space between each one. Bake 18 to 20 minutes until golden and cooked through (165F internal).
- Tzatziki. While meatballs bake, stir together Greek yogurt, grated cucumber, garlic, dill, olive oil, lemon juice, and salt.
- Plate. Serve the meatballs with a generous spoon of tzatziki, fresh dill, crumbled feta, sliced cucumber, kalamata olives, and warm pita.
Why This Recipe Works
Feta is the moisture insurance. Ground turkey is naturally lean and goes dry fast. Crumbled feta melts inside the meatballs as they bake, basting them from within and keeping the texture tender. This is the same trick Greek grandmothers use for keftedes that never dry out.
Gently mixing is the technical move. Overworked ground meat develops tough proteins that turn meatballs into rubber balls. Use your hands and stop the moment everything is combined. According to USDA nutrition data 93% lean ground turkey delivers 22 grams of protein per 4 oz serving, and the feta plus egg push the meatball serving past 35 grams of high quality protein.
The 1 1/2 inch size is the sweet spot. Smaller meatballs dry out before browning. Larger meatballs need too long to cook through and the outside overcooks. The 18 to 20 minute window at 425F is the magic timing. Pair these with our keto chicken parmesan zucchini for a Mediterranean style dinner week.
Tips
- Use 93% lean ground turkey. 99% lean is too dry, even with feta.
- Mix gently. Stop the moment everything is combined.
- Wet your hands before rolling. The meat will not stick.
- Storage: meatballs keep for 4 days in the fridge.
- Reheating: bake at 350F for 8 minutes or microwave on 70 percent power for 60 seconds.
- Meal prep: bake in big batches and store with tzatziki separately for grab and go lunches.
- Substitution tip: ground chicken or lamb works at a 1:1 ratio. Beef makes the meatballs heavier.
- Squeeze the grated cucumber really well or the tzatziki turns watery.
Variations
- Spicy harissa: add 1 tbsp of harissa paste to the meat mixture.
- Sun-dried tomato: stir 2 tbsp of chopped sun-dried tomatoes into the meat.
- Spinach feta: add 1 cup of finely chopped baby spinach.
- Lamb version: use ground lamb instead of turkey for a richer flavor.
- Air fryer: cook at 400F for 12 minutes, shaking halfway.
- Meatball bowl: serve over greek salad with quinoa or rice.
Common Mistakes to Avoid
- Overmixing the meat. Tough rubbery meatballs are the result.
- Using lean ground turkey (99%). Even with feta they end up dry.
- Crowding the sheet pan. Meatballs need space to brown evenly.
- Skipping the cucumber squeeze. The tzatziki turns watery.
- Using dried herbs. Fresh dill and parsley make the dish. Dried oregano is the one exception that works.
Mediterranean Turkey Meatballs
Ingredients
Method
- Preheat oven to 425F. Line a sheet pan with parchment.
- Gently combine turkey, feta, panko, egg, garlic, herbs, lemon zest, oil, salt, and pepper.
- Roll into 1 1/2 inch balls.
- Arrange with space on sheet pan. Bake 18 to 20 minutes until 165F internal.
- Stir together yogurt, grated cucumber, garlic, dill, olive oil, lemon, and salt for tzatziki.
- Serve meatballs with tzatziki, feta, dill, cucumber, and warm pita.
