Get ready to fall in love with Greek Turkey Meatballs—juicy, flavor-packed bites that are bursting with the flavors of the Mediterranean! These meatballs are tender, herbaceous, and impossibly easy to make, making them a perfect weeknight dinner or a standout party appetizer your friends will beg you to make again.
Why You’ll Love This Recipe
- Incredible Mediterranean Flavor: Every meatball bursts with fresh herbs, hints of mint, and garlic, capturing the soul of Greek cuisine in every bite.
- Light and Healthy: Made with lean ground turkey and plenty of grated zucchini, they’re juicy, satisfying, and naturally lighter than traditional options.
- Quick & Versatile: These Greek Turkey Meatballs cook up in under 30 minutes and can be baked, pan-seared, or grilled to suit your mood (or the weather!).
- Crowd-Pleasing & Meal Prep Friendly: They freeze and reheat beautifully, making them perfect for gatherings or prepping ahead for easy lunches.
Ingredients You’ll Need
Every ingredient in these Greek Turkey Meatballs plays an important part in creating flavor and moisture, from fresh grated zucchini for juiciness to a medley of Greek herbs for bold aroma. You’ll need just a handful of simple staples—each one easy to find but essential for that perfect bite!
- Lean ground turkey (93% lean, 1.25 lbs): This lighter protein forms the base while staying moist and tender.
- Grated zucchini (1 cup, squeezed well): Secret weapon for juicy, never-dry meatballs—don’t skip pressing out the excess liquid!
- Whole wheat bread (2 slices): Use soaked, torn bread for incredible tenderness; gluten-free bread works just as well if needed.
- Seasoned whole wheat breadcrumbs (1/4 cup): Breadcrumbs bind without heaviness, ensuring the perfect texture—use GF panko for gluten-free.
- Large egg: Helps hold your meatballs together and adds lightness.
- Garlic (3 cloves, minced): Classic Mediterranean zest—if you love garlic, feel free to bump it up a clove!
- Red onion (1/4, grated): Fresh, mellow sweetness that sneaks in flavor without overpowering.
- Fresh oregano (2 tbsp chopped): The signature herb of Greek cooking; use less (around 2 teaspoons) if substituting dried.
- Fresh parsley (1/4 cup, chopped): Brightens the whole mixture with a pop of green and fresh flavor.
- Fresh spearmint (2 tbsp, chopped): A true Greek twist—mint adds cool, fresh complexity to each bite.
- Kosher salt & fresh black pepper: Enhances and balances all those fresh, herbal flavors.
- Olive oil cooking spray: Keeps the meatballs from sticking and encourages an appetizing golden crust, whether pan-searing, baking, or grilling.
Variations
One of the many joys of Greek Turkey Meatballs is how endlessly customizable they are! Switch things up to suit your family’s cravings or dietary needs—these variations will keep your dinners fresh and exciting week after week.
- Dairy-Free: Easily skip any cheese-based dips or toppings, and the meatballs are already dairy-free as written!
- Swap the Herbs: If you don’t have fresh spearmint or parsley, dill or basil can be delicious alternatives with a slightly different twist.
- Make Them Spicy: Add a pinch of red pepper flakes or a little chopped jalapeño to the mix for a gentle kick.
- Try a Different Protein: Substitute ground chicken for turkey—or go half turkey, half lean lamb for even more Greek flavor!
How to Make Greek Turkey Meatballs
Step 1: Prep Your Bread and Veggies
Start by soaking your bread in water just until soft, then squeeze out the excess liquid. Tear the bread into tiny pieces and add to a large mixing bowl. At the same time, grate your zucchini, then use a kitchen towel to squeeze out as much moisture as possible—too much water will make the mix fall apart later!
Step 2: Mix and Shape the Meatballs
To your bowl with the bread, add in the ground turkey, egg, grated zucchini, breadcrumbs, minced garlic, grated onion, chopped mint, parsley, oregano, salt, and pepper. Use clean hands or a sturdy spoon to gently mix—be careful not to overwork the mixture, which can make meatballs tough. Scoop out about 1/4 cup per meatball, lightly shape into rounds, and gently flatten into patties. For the easiest handling, pop the meatballs in the fridge for 10–15 minutes before cooking.
Step 3: Cook—Pan, Oven, or Grill!
Choose your favorite cooking method! For pan-searing, coat a nonstick skillet with olive oil spray and cook over very low heat, about 5–6 minutes per side until golden and cooked through. For baking, arrange on a lined sheet and bake at 350°F for 20–25 minutes. For grilling, spray clean grill grates and cook over low, about 5 minutes per side. No matter your method, you’re looking for juicy, golden meatballs that spring back to the touch.
Pro Tips for Making Greek Turkey Meatballs
- Squeeze the Zucchini Well: Don’t rush this step—the drier your zucchini, the juicier (but not soggy!) your Greek Turkey Meatballs will turn out.
- Let the Mixture Chill: A short rest in the fridge firms up the meatballs making them much easier to handle, shape, and cook.
- Low and Slow Cooking: Whether pan-searing or grilling, stick to low heat so your meatballs cook through gently without scorching or drying out.
- Double the Batch for Busy Weeks: These meatballs freeze brilliantly—make extra and enjoy homemade Greek flavor any night of the week!
How to Serve Greek Turkey Meatballs
Garnishes
Give your Greek Turkey Meatballs the finishing touch with a tumble of chopped fresh parsley, a shower of crumbled feta, and maybe a squeeze of lemon. For a truly authentic touch, dollop with tzatziki and add a few sliced cherry tomatoes or crisp cucumber ribbons—fresh, colorful, and irresistible!
Side Dishes
These meatballs were made for mezze! Serve them alongside warm pita, a classic Greek salad, fluffy lemon rice, or a platter of roast vegetables. For an easy weeknight meal, try tucked in a whole-wheat wrap with greens, or pair with your favorite grain bowl.
Creative Ways to Present
Dazzle your table by threading meatballs onto mini skewers with roasted peppers and olives, or present in colorful lettuce cups for a fresh, party-ready appetizer. For a family dinner, serve “deconstructed gyro bowls”—layer meatballs over rice with all the fixings and let everyone build their own perfect plate!
Make Ahead and Storage
Storing Leftovers
Let your Greek Turkey Meatballs cool completely, then store them in an airtight container in the fridge. They’ll stay tender and flavorful for up to four days, making them a lifesaver for lunches or quick dinners later in the week.
Freezing
These beauties are freezer-friendly! Place cooled meatballs on a tray to freeze individually, then transfer to a zip-top bag or container. Grab out as many as you need for a future meal—no need to thaw before reheating.
Reheating
Warm your Greek Turkey Meatballs gently in the microwave or a covered skillet with a splash of water or broth to keep them moist. From frozen, reheat in the oven at 325°F until heated through—no dry, rubbery meatballs here!
FAQs
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Can I make Greek Turkey Meatballs gluten-free?
Absolutely! Just use gluten-free bread and gluten-free panko or seasoned breadcrumbs. The results are just as tender and flavorful—no one will know the difference.
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What’s the best way to keep the meatballs from falling apart?
Be sure to squeeze as much liquid as possible from the zucchini and bread, and let the shaped meatballs chill in the fridge before cooking. This helps them hold their structure whether you’re pan-frying, baking, or grilling.
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Should I use fresh or dried herbs in my Greek Turkey Meatballs?
Fresh herbs provide the best flavor and color, but dried oregano works in a pinch (just use about half the amount). For parsley or mint, fresh is preferable for that signature Greek freshness.
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Can I make the Greek Turkey Meatballs mixture ahead of time?
Yes! You can prep and roll the meatballs up to one day in advance, then store them covered in the fridge until you’re ready to cook—ideal for entertaining or meal prep.
Final Thoughts
I can’t wait for you to try these Greek Turkey Meatballs and experience all those fresh, herby flavors for yourself. Each bite is a mini escape to the Mediterranean—simple, nourishing, and so much fun to share. Enjoy every last morsel, and let me know how your family loves them!
Print
Greek Turkey Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
These Greek Turkey Meatballs are a flavorful and healthier twist on classic meatballs, packed with fresh herbs and zesty flavors.
Ingredients
Main Ingredients:
- 1.25 lbs 93% lean ground turkey
- 1 cup grated zucchini (liquid squeezed out well)
- 2 slices whole wheat bread (or gluten-free bread)
- 1/4 cup seasoned whole wheat breadcrumbs (or gluten-free panko)
- 1 large egg
Seasonings and Herbs:
- 3 cloves garlic (minced)
- 1/4 red onion (grated)
- 2 tbsp fresh oregano (chopped)
- 1/4 cup fresh parsley (chopped)
- 2 tbsp chopped fresh spearmint (chopped)
- 1 tsp kosher salt and fresh black pepper
Additional:
- olive oil cooking spray
Instructions
- Prepare the Meatball Mixture: Wet the bread with water, squeeze out excess, tear into small pieces, and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt, and pepper.
- Form the Meatballs: Using a 1/4 cup measure, form each meatball into 1/4 cup size patties. Slightly flatten them into patties. For best results, refrigerate before cooking to help hold their shape.
- Cooking Methods:
- Stovetop: Spray olive oil in a large nonstick frying pan and cook over very low heat, turning halfway, until cooked through, about 5 to 6 minutes on each side.
- Grill: Clean the grill well before cooking. Spray the grate with oil and cook on low until cooked through, about 5 minutes on each side.
Notes
- Note, you can use more crumbs and omit the bread or vice versa.
Nutrition
- Serving Size: 1 meatball patty
- Calories: 200
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
