Healthy Greek Turkey Meatballs
I just know these Healthy Greek Turkey Meatballs are about to become a staple in your kitchen! They’re made with just a handful of pantry ingredients and ready in about 30 minutes. Best of all, I tested them over and over until they were truly foolproof. I’ve made some version of these Greek turkey meatballs countless times for quick dinners, meal prep bowls, and easy lunches, and they are always a satisfying option!
Healthy Mediterranean Meatballs
I love this Greek turkey meatball recipe because it checks all the boxes: quick, wholesome, and endlessly versatile! These Mediterranean turkey meatballs are light yet satisfying, thanks to lean ground turkey, fresh aromatics, and classic Greek herbs like dill and oregano.
They’re perfect for meal prep because they reheat beautifully and work in so many different meals. I often use them in my Greek turkey meatball bowls with homemade tzatziki sauce, but they’re just as good served alongside orzo, tucked into a pita, or paired with a simple cucumber tomato salad.
Why You’ll Love These Greek Turkey Meatballs
- Quick and easy – Just one bowl, one pan, and about 30 minutes from start to finish.
- Healthy but flavorful – Lean turkey plus herbs and garlic means they’re nutritious without tasting bland.
- Great for meal prep – These hold up well in the fridge and freezer for stress-free lunches and dinners.
- Versatile – Serve them in bowls, wraps, salads, or on their own with a sauce on the side.
- Family-friendly – Mild, herby flavors that everyone at the table can enjoy.
Greek Turkey Meatball Ingredients
- Ground turkey: Lean protein that keeps the meatballs light but satisfying. You can use ground chicken or ground beef if you prefer.
- Garlic: Adds savory depth and classic Mediterranean flavor.
- Red onion: Finely diced for subtle sweetness and moisture.
- Breadcrumbs: Help bind the meatballs and keep them tender!
- Dried dill: A signature Greek herb that adds brightness. You can use chopped fresh dill, if you have it on hand!
- Oregano: Warm, earthy flavor that pairs perfectly with turkey.
- Dried parsley: Adds freshness and balance.
- Salt and pepper: Essential for bringing all the flavors together.
- Olive oil: For browning the meatballs and adding richness.
Greek Meatballs Variations & Substitutions
- Meat: Swap ground turkey for ground chicken if that’s what you have on hand.
- Bread Crumbs: Use gluten-free breadcrumbs to keep the recipe gluten-free.
- Add-ins: Add a little lemon zest for extra brightness, or stir in crumbled feta cheese for a richer, more traditional Greek twist.
- Herbs: Use fresh herbs instead of dried if available (just increase the amounts).
How to Make These Greek Ground Turkey Meatballs
For the full ingredients list and instructions, click here- Prep your ingredients. Finely mince the garlic and dice the red onion into small pieces so they blend evenly into the meat mixture.
- Mix the meatball ingredients. In a large mixing bowl, combine the ground turkey, garlic, red onion, breadcrumbs, dried dill, oregano, parsley, salt, and pepper. Use clean hands or a spatula to gently mix everything together until just combined. Be careful not to overwork the mixture, overmixing can make the meatballs tough.
- Form the meatballs. Use a small cookie scoop or your hands to form the mixture into evenly sized balls, about 1 to 1½ inches in diameter. You should get around 16 meatballs. Place them on a plate or parchment-lined tray while you heat the pan.
- Heat the pan. Add 1 tablespoon of olive oil to a large skillet and warm it over medium heat. Once the oil shimmers, it’s ready for the meatballs.
- Cook the meatballs. Place the meatballs in the pan in a single layer, leaving a little space between each one. Cook for 10–12 minutes total, turning every couple of minutes so they brown evenly on all sides. The meatballs should be golden brown on the outside and reach an internal temperature of 165°F (74°C) in the center.
- Rest before serving. Transfer the cooked meatballs to a plate lined with paper towels and let them rest for 2–3 minutes before serving. This helps the juices redistribute for a more tender bite.
Ways to Serve Greek Turkey Meatballs
Greek turkey meatballs are endlessly versatile!! Here are some of my favorite ways to serve them:
- In Greek turkey meatball bowls with couscous, veggies, and tzatziki sauce.
- Over orzo or lemon rice with a drizzle of olive oil.
- Stuffed into pita bread with cucumbers and tomatoes.
- On top of a Mediterranean salad.
- As a simple protein with roasted vegetables on the side!
Lauren’s Top Tips for the Best Greek Turkey Meatballs
- Don’t overmix the meat. Gently combining the ingredients keeps the meatballs tender instead of dense.
- Dice the onion small. Smaller pieces distribute evenly and prevent the meatballs from falling apart.
- Use medium heat. This allows the meatballs to brown without drying out! I also like to put the lid on the pan so that the heat can help the inside to cook.
- Let them rest. A short rest after cooking helps lock in the juices for better texture.
How to Store Leftover Healthy Turkey Meatballs
Store leftover Greek turkey meatballs in an airtight container in the refrigerator for up to 4 days. They’re great for making ahead and reheating for quick meals throughout the week.
To freeze, let the meatballs cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
Greek Turkey Meatball FAQs
Yes, ground chicken works well and has a similar flavor and texture. Just be careful not to overcook it, as chicken can dry out more quickly.
Breadcrumbs and finely diced onion help retain moisture and keep the meatballs tender. The breadcrumbs soak up the juices that the meatballs release as they cook, making them extra juicy on the inside! Avoiding overmixing also makes a big difference.
Greek meatballs typically include garlic, onion, herbs like dill and oregano, and sometimes feta or lemon for brightness!
Overmixing the meat, cooking on too high heat, and skipping the resting time are the most common issues that lead to dry or tough meatballs.
More Favorites to Try
- Chicken Shawarma Marinade – warm spices that turn simple chicken into a bold, flavorful meal!
- Creamy Marry Me Chickpeas – ultra-creamy chickpeas that feel a little bit fancy.
- Salmon Couscous Bowls – fresh, colorful bowls that are light but SO satisfying.
- Pesto Chicken Marinade – herby, vibrant flavor that keeps chicken juicy and exciting.
Mediterranean Style Turkey Meatball Recipe
Ingredients
Method
- Prep your ingredients. Finely mince the garlic and dice the red onion into small pieces so they blend evenly into the meat mixture.
- Mix the meatball ingredients. In a large mixing bowl, combine the ground turkey, garlic, red onion, breadcrumbs, dried dill, oregano, parsley, salt, and pepper. Use clean hands or a spatula to gently mix everything together until just combined. Be careful not to overwork the mixture, overmixing can make the meatballs tough.
- Form the meatballs. Use a small cookie scoop or your hands to form the mixture into evenly sized balls, about 1½ inches in diameter. You should get around 10 meatballs. Place them on a plate or parchment-lined tray while you heat the pan.
- Heat the pan. Add 1 tablespoon of olive oil to a large skillet and warm it over medium heat. Once the oil shimmers, it’s ready for the meatballs.
- Cook the meatballs. Place the meatballs in the pan in a single layer, leaving a little space between each one. Cook for 10–12 minutes total, turning every couple of minutes so they brown evenly on all sides. The meatballs should be golden brown on the outside and reach an internal temperature of 165°F (74°C) in the center.
- Rest before serving. Transfer the cooked meatballs to a plate lined with paper towels and let them rest for 2–3 minutes before serving. This helps the juices redistribute for a more tender bite.
Nutrition
Notes
- Don’t overmix the meat. Gently combining the ingredients keeps the meatballs tender instead of dense.
- Dice the onion small. Smaller pieces distribute evenly and prevent the meatballs from falling apart.
- Use medium heat. This allows the meatballs to brown without drying out! I also like to put the lid on the pan so that the heat can help the inside to cook.
- Let them rest. A short rest after cooking helps lock in the juices for better texture.
