Greek Turkey Meatballs are your new go-to for a healthy, flavourful, and incredibly simple weeknight dinner. This recipe delivers tender, juicy meatballs infused with classic Mediterranean herbs, perfect for a complete meal or a crowd-pleasing appetizer.
Key Ingredients for Greek Turkey Meatballs
- 1 pound lean ground turkey
- 1/2 cup finely diced yellow onion
- 1/4 cup Panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil (for cooking the meatballs)
For Serving (Optional but Recommended):
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced (for the yogurt sauce)
- Salt and pepper to taste (for the yogurt sauce)
- Pita bread
- Tzatziki sauce
- Chopped cucumber
- Diced tomatoes
- Kalamata olives
- Crumbled feta cheese
How to Make Greek Turkey Meatballs
This recipe for Greek Turkey Meatballs is incredibly easy to assemble, offering a burst of Mediterranean sunshine with every bite. The meatballs themselves are wonderfully tender and moist, thanks to the lean turkey and a simple binder. With a minimal prep time of about 20 minutes and a cooking time of around 15-20 minutes, you’ll have a delicious and satisfying meal on the table in under an hour, making it perfect for busy evenings.
Step-by-Step Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground turkey, finely diced yellow onion, Panko breadcrumbs, lightly beaten egg, minced garlic, chopped fresh parsley, chopped fresh mint, dried oregano, ground cumin, salt, and black pepper.
- Mix Gently: Using your hands, gently mix all the ingredients together until just combined. Be careful not to overmix, as this can result in tough meatballs. The mixture should be cohesive enough to form into balls.
- Form the Meatballs: Roll the mixture into small, uniform meatballs, about 1 to 1.5 inches in diameter. You should be able to get around 18-20 meatballs from this mixture.
- Preheat the Pan: Heat the 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat. Ensure the oil is shimmering but not smoking.
- Cook the Meatballs: Carefully place the formed meatballs into the hot skillet, ensuring not to overcrowd the pan. You may need to cook the meatballs in batches.
- Brown on all Sides: Cook the meatballs for approximately 8-10 minutes, turning them occasionally with tongs, until they are browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
- Prepare the Yogurt Sauce (Optional): While the meatballs are cooking, in a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, salt, and pepper until smooth and well combined.
- Serve: Remove the cooked Greek Turkey Meatballs from the skillet and place them on a serving platter. Serve hot with the prepared yogurt sauce, pita bread, and your favourite Greek-inspired toppings like tzatziki, chopped cucumber, diced tomatoes, Kalamata olives, and crumbled feta cheese.
Why You’ll Love This Greek Turkey Meatballs
You’ll absolutely fall in love with these Greek Turkey Meatballs for their incredibly light and flavourful profile, a delightful departure from traditional, denser meatballs. They offer a healthier protein option that still delivers big on taste, subtly infused with refreshing mint and oregano that transport you straight to the Mediterranean coast. Making these at home is also a fantastic way to save money compared to buying pre-made or restaurant versions, allowing you to control the quality and cost of your ingredients for a far more satisfying meal.
The zesty yogurt sauce and an abundance of fresh, vibrant toppings like crisp cucumber and briny olives elevate these meatballs from good to truly extraordinary, making them a personal favourite over a simple marinara-dipped meatball. Give them a try and discover your new favourite flavour sensation!
Storing and Reheating Tips
Properly storing and reheating your delicious Greek Turkey Meatballs will ensure they retain their delightful flavour and texture for future enjoyment.
- Refrigeration: Once cooled, store leftover Greek Turkey Meatballs in an airtight container in the refrigerator for up to 3 to 4 days. Ensure they are completely cooled before sealing the container to prevent condensation, which can make them soggy.
- Freezing: For longer storage, you can freeze the cooked meatballs. Allow them to cool completely, then place them in a single layer on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Once frozen, transfer the meatballs to a freezer-safe bag or container, removing as much air as possible. They will keep well in the freezer for up to 2-3 months.
- Reheating:
- Stovetop: The best method for reheating is on the stovetop. Place the desired amount of meatballs in a non-stick skillet over medium-low heat with a tablespoon of water or a little olive oil. Cover and cook, stirring occasionally, until heated through (about 5-8 minutes). This helps maintain their texture.
- Oven: You can also reheat them in the oven. Place the meatballs on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes, or until heated through.
- Microwave: For a quicker option, microwave the meatballs on a microwave-safe plate in 30-second intervals, stirring in between, until hot. Be aware that microwaving can sometimes make them slightly less firm.
- From Frozen: If reheating from frozen, it’s best to do so on the stovetop or in the oven, allowing a bit more time for them to heat through. Avoid microwaving directly from frozen.
Final Thoughts
These Greek Turkey Meatballs are a wonderfully versatile and healthy dish that’s incredibly easy to whip up. We encourage you to give them a try for a taste of delicious Mediterranean flavour right in your own kitchen!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Greek Turkey Meatballs
Ingredients
Equipment
Method
- In a large mixing bowl, combine the ground turkey, finely diced yellow onion, Panko breadcrumbs, lightly beaten egg, minced garlic, chopped fresh parsley, chopped fresh mint, dried oregano, ground cumin, salt, and black pepper.1 pound lean ground turkey, 1/2 cup yellow onion, 1/4 cup Panko breadcrumbs, 1 large egg, 2 cloves garlic, 2 tablespoons fresh parsley, 1 tablespoon fresh mint, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Using your hands, gently mix all the ingredients together until *just* combined. Be careful not to overmix, as this can result in tough meatballs. The mixture should be cohesive enough to form into balls.
- Roll the mixture into small, uniform meatballs, about 1 to 1.5 inches in diameter. You should be able to get around 18-20 meatballs from this mixture.
- Heat the 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat. Ensure the oil is shimmering but not smoking.2 tablespoons olive oil
- Carefully place the formed meatballs into the hot skillet, ensuring not to overcrowd the pan. You may need to cook the meatballs in batches.
- Cook the meatballs for approximately 8-10 minutes, turning them occasionally with tongs, until they are browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
- While the meatballs are cooking, in a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, salt, and pepper until smooth and well combined.1 cup Greek yogurt, 1 tablespoon lemon juice, 1 clove garlic, salt, pepper
- Remove the cooked Greek Turkey Meatballs from the skillet and place them on a serving platter. Serve hot with the prepared yogurt sauce, pita bread, and your favourite Greek-inspired toppings like tzatziki, chopped cucumber, diced tomatoes, Kalamata olives, and crumbled feta cheese.Pita bread, Tzatziki sauce, cucumber, tomatoes, Kalamata olives, feta cheese