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Greek Turkey Meatballs

Greek Turkey Meatballs

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 18 meatballs
Course: Appetizer, Dinner
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground turkey
  • 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
Greek turkey meatballs
  • 1/2 cup yellow onion finely diced
  • 1 cup Greek yogurt for the yogurt sauce
  • 1 tablespoon lemon juice for the yogurt sauce
  • 1 clove garlic minced, for the yogurt sauce
  • salt to taste, for the yogurt sauce
  • pepper to taste, for the yogurt sauce
  • Pita bread for serving
  • Tzatziki sauce for serving
  • cucumber chopped, for serving
  • tomatoes diced, for serving
  • Kalamata olives for serving
  • feta cheese crumbled, for serving

Equipment

  • Large mixing bowl
  • Large skillet or frying pan
  • Tongs
  • Small Bowl
  • Serving platter

Method
 

  1. 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
  2. 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.
  3. 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.
  4. 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
  5. Carefully place the formed meatballs into the hot skillet, ensuring not to overcrowd the pan. You may need to cook the meatballs in batches.
  6. 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).
  7. 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
  8. 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

Notes

Once cooled, store leftover Greek Turkey Meatballs in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, freeze cooked meatballs. Reheat on stovetop, oven, or microwave. Avoid microwaving directly from frozen.
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