Greek Turkey Meatballs Recipe

If you’re on the lookout for a healthy, flavorful dinner that feels both comforting and fresh, you’ll want to try this Greek Turkey Meatballs Recipe. I absolutely love how these meatballs pack a punch of herbaceous goodness while staying light and juicy thanks to the lean turkey and grated zucchini. It’s one of those recipes that works perfectly for busy weeknights or when you want to impress guests without too much fuss.

When I first tried this Greek Turkey Meatballs Recipe, I was surprised by how tender and tasty they turned out despite being made with lean meat. Plus, the combination of fresh oregano, mint, and parsley gives these meatballs a vibrant, refreshing twist that you don’t usually get in traditional meatballs. Trust me, once you make these, you’ll be adding them to your weekly rotation!

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Ingredients You’ll Need

These ingredients come together for a tasty, healthy Greek Turkey Meatballs Recipe that balances moisture and flavor perfectly. The zucchini adds juiciness, while the herbs make it feel fresh and bright — don’t skip on those, they make all the difference!

• Ground turkey: I recommend 93% lean to keep the meatballs moist yet healthy.
• Grated zucchini: Make sure to squeeze out the excess liquid—that prevents soggy meatballs.
• Whole wheat bread: Acts like a binder; you can swap for gluten-free if needed.
• Seasoned whole wheat breadcrumbs: Adds extra texture and flavor, but you can use plain too.
• Egg: Helps hold everything together for perfect shape and tenderness.
• Garlic: Fresh minced garlic is key for that punch of savory flavor.
• Red onion: Grated finely to blend in seamlessly—using a mini food processor works wonders.
• Oregano: Fresh is best here; if you use dried, reduce the amount to avoid overpowering.
• Parsley: Gives a lovely fresh, herbal taste that brightens the meatballs.
• Spearmint: A classic Greek touch that adds a unique, refreshing aroma.
• Kosher salt & black pepper: Essential for balancing flavors perfectly.
• Olive oil cooking spray: For light greasing if you pan fry or grill.

Variations

I like to mix things up depending on what I have on hand or the occasion. This Greek Turkey Meatballs Recipe is great for customization—feel free to add or swap herbs and spices to make it your own.

• Swap herbs: Sometimes I substitute spearmint with fresh dill for a slightly different Greek twist that my family loves.
• Gluten-free: Using gluten-free bread and breadcrumbs works perfectly without changing the texture much.
• Spicy kick: Add a pinch of red pepper flakes if you like a little heat—just be careful not to overpower the fresh herbs.
• Cheese addition: For a richer meatball, sprinkle in some crumbled feta cheese; it melts beautifully inside.

How to Make Greek Turkey Meatballs Recipe

Step 1: Prep your bread and veggies

Start by wetting the bread slices with a little water, then squeezing out any excess moisture—you want the bread damp, not soggy. Tear it into small pieces and place it in a large mixing bowl. Grate your zucchini finely and squeeze out the liquid as well—this step is crucial to avoid watery meatballs. Finely grate the red onion, using a mini food processor if you can; it blends better with the meat and avoids large chunks.

Step 2: Mix all ingredients together

Add the ground turkey, egg, breadcrumbs, minced garlic, chopped herbs (oregano, parsley, spearmint), salt, and pepper into the bowl with your soaked bread and grated zucchini. Using clean hands works best here—you’ll get a feel for the mixture’s consistency. Mix everything gently until just combined; overmixing can make meatballs tough.

Step 3: Form the meatballs and chill

Use a 1/4 cup measuring cup to scoop the mixture, then gently flatten each portion into a patty shape. I like to make mine slightly flattened because they cook more evenly that way. Place them on a tray and pop them in the fridge for at least 15 minutes. This chill time helps the meatballs hold their shape when cooking, which I learned after many attempts of crumbly meatballs!

Step 4: Cook to perfection

You’ve got a few options here: pan-fry, bake, or grill. If pan-frying, heat a large nonstick skillet on very low heat and lightly spray with olive oil. Cook the meatballs about 5-6 minutes per side—low heat ensures they cook through without burning. Baking is hands-off and equally tasty: 350°F for 20-25 minutes. For grilling, preheat to low heat, oil the grates well, and cook about 5 minutes per side. Whichever method you choose, patience is key for juicy meatballs!

How to Serve Greek Turkey Meatballs Recipe

Garnishes

I love topping these meatballs with a generous dollop of tzatziki sauce made from Greek yogurt, cucumber, and garlic—it adds creaminess and a cool contrast. A sprinkle of crumbled feta and extra chopped fresh herbs like parsley or mint takes the presentation and flavor up a notch. A wedge of lemon on the side for squeezing is also my go-to garnish; that little zing truly brightens every bite.

Side Dishes

These meatballs pair beautifully with light, Mediterranean-inspired sides. I often serve them with a fresh Greek salad loaded with tomatoes, cucumbers, olives, and feta. Roasted lemon potatoes or a fluffy bed of couscous also complement the juicy meatballs perfectly. For a lighter option, steamed greens or grilled vegetables work great too.

Creative Ways to Present

For special occasions, I’ve served these Greek turkey meatballs on a platter with colorful layers of roasted red peppers, olives, and pita wedges—think mezze style! Stuffing them into pita pockets with tzatziki and salad turns them into an easy handheld meal your guests will rave about. Even skewering a few with cherry tomatoes and grilled peppers makes for a fun party appetizer.

Make Ahead and Storage

Storing Leftovers

Once cooked and cooled, I place leftover Greek turkey meatballs in an airtight container and store them in the fridge. They stay moist and flavorful for up to 3 days, making them perfect for quick lunches or easy dinners later in the week.

Freezing

I often double the recipe and freeze half uncooked, shaped meatballs on a parchment-lined tray. Once frozen solid, I transfer them to a freezer-safe bag. When I’m ready, I bake them straight from frozen, just adding a few extra minutes to the baking time. This way, I always have a homemade, healthy option ready in a pinch.

Reheating

The best way I’ve found to reheat these meatballs is in a skillet over low heat with a splash of water or sauce to keep them from drying out. Alternatively, wrapping them in foil and warming gently in the oven preserves their juicy texture nicely. I avoid microwaving as it tends to toughen lean turkey meatballs.

FAQs

Final Thoughts

This Greek Turkey Meatballs Recipe has become such a beloved staple in my kitchen because it strikes the perfect balance between wholesome ingredients and vibrant, fresh flavors. Whether you’re cooking for your family after a long day or planning a casual dinner with friends, these meatballs deliver satisfaction every time. I can’t recommend them enough—give them a try, and I’m pretty sure they’ll become one of your favorites too!

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