Greek Feta Turkey Meatballs

Name: Greek Feta Turkey Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb (450 g) ground turkey; 4 oz (115 g) feta cheese, crumbled or broken into small pea-sized pieces; 3 tbsp (8 g) fresh dill, finely chopped; 1 tsp (1 g) dried oregano; 2 cloves (6 g) garlic cloves, minced; ⅓ cup (35 g) panko breadcrumbs; 1 (50 g) large egg, at room temperature; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ½ tsp (1 g) lemon, finely grated zest only (optional)

From the MyKitchenBank Kitchen

Baked turkey meatballs infused with tangy feta cheese, fresh dill, and oregano for an authentic Mediterranean flavor profile. Light and savory with a rustic texture, these work beautifully over pasta, tucked into warm pita with tzatziki and cucumber, or served as a warm appetizer with toothpicks.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: About 20 meatballs; serves 4 (5 meatballs per serving)

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Steps

Before you start

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper before starting
Bring the egg to room temperature (about 15 minutes) so it binds evenly throughout the mixture
Measure all dry ingredients and prep all vegetables before mixing to keep the process smooth
Fresh dill and oregano work best; if using dried oregano, you already have it, but substitute dried dill only if fresh is unavailable (use 1 tsp / 1 g dried)

1
Prepare ingredients
- Mince the 2 garlic cloves finely.
- Finely chop the 3 tbsp (8 g) fresh dill.
- Crumble the 4 oz (115 g) feta cheese into small pea-sized pieces using your fingers or a fork.
- Measure out the panko breadcrumbs, kosher salt, black pepper, and lemon zest into small bowls or onto a piece of parchment.
- If the egg was refrigerated, leave it at room temperature for 15 minutes to warm slightly.
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Ready when: All ingredients are finely prepped and ready to combine
Tip: Take your time mincing garlic and chopping dill so they distribute evenly. Feta crumbles more easily if you break it into small pieces with your fingers rather than a knife.
2
Mix meatball mixture
- In a large mixing bowl, combine the 1 lb (450 g) ground turkey, crumbled feta, chopped dill, 1 tsp (1 g) dried oregano, minced garlic, 1/3 cup (35 g) panko breadcrumbs, the room-temperature egg, kosher salt, black pepper, and lemon zest.
- Using a fork or wooden spoon, mix gently with a folding motion until the ingredients are just combined.
- The mixture should look slightly loose and chunky, with visible feta flecks throughout—you should be able to see the white pieces of cheese.
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Ready when: Mixture is just combined with visible feta pieces; no dry turkey visible
Tip: Overmixing develops gluten in the breadcrumbs, making meatballs dense and rubbery. Stop mixing as soon as there are no dry pockets—aim for a rustic, slightly chunky texture.
3
Shape and arrange meatballs
- Using a 1.5-inch (4 cm) ice cream scoop or roughly 1 tablespoon of a measuring spoon, scoop portions of the mixture.
- Roll each scoop between your palms into a compact ball about 1.25 inches (3 cm) in diameter.
- You should make about 20 meatballs.
- Place each shaped meatball on the parchment-lined baking sheet, spacing them 1 inch (2.5 cm) apart.
- Proper spacing allows hot air to circulate around each meatball, ensuring they brown evenly on all sides rather than steaming.
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Ready when: 20 evenly shaped meatballs are arranged on the baking sheet with space between them
Tip: If the mixture sticks to your hands, wet your palms with cold water (not too wet—just enough to prevent sticking). Don't compress the meatballs too hard when rolling, or they'll be dense. Aim for a light, loose ball.
4
Bake meatballsOven 400°F / 205°C
- Place the baking sheet in the center of the preheated 400°F (200°C) oven.
- Bake for 18–20 minutes until the meatballs are golden brown on the exterior.
- Check the largest meatball with a meat thermometer inserted into the center—it should read 165°F (74°C) for safe food handling.
- The meatballs will also feel firm (not squishy) when gently pressed with your finger.
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Ready when: Golden-brown exterior, internal temperature 165°F (74°C), firm to the touch
Tip: Don't open the oven door in the first 15 minutes, as temperature fluctuations can prevent proper browning. At 15 minutes, you can peek to check progress, but resist the urge earlier.
5
Rest meatballs
- Remove the baking sheet from the oven and let the meatballs rest undisturbed for 5 minutes while still on the hot pan.
- This brief resting period allows residual heat to complete cooking the interior while the exterior sets slightly, helping them retain their juices and preventing them from falling apart when moved.
6
Finish and serve
- Transfer the meatballs to a serving platter or your desired serving dish.
- Serve warm while they're still steaming.
- For the best flavor, serve immediately with one or more of the following: creamy tzatziki sauce for dipping, over pasta with tomato sauce and fresh basil, in warm pita bread with sliced cucumber and fresh tomato, or as a warm appetizer with decorative toothpicks.
- For added brightness, drizzle with extra virgin olive oil and squeeze fresh lemon juice over the meatballs just before serving.

Good to know

Tips

Choose ground turkey with an 85/15 lean-to-fat ratio rather than very lean (93/7)—the extra fat keeps the meatballs moist and flavorful as they bake. Very lean turkey can dry out and become dense.
For extra flavor depth, add 2 tbsp (15 g) crumbled kalamata olives or 1 tbsp (8 g) chopped sun-dried tomatoes to the mixture in step 2. Both add saltiness and umami that complement feta beautifully.
These meatballs pair wonderfully with classic tzatziki, marinara sauce, or a bright lemon-butter sauce. Drizzle with extra virgin olive oil and fresh lemon juice just before serving for a fresh Mediterranean finish.
For a spicier twist, add 1/4 tsp (0.5 g) red pepper flakes or 1/2 tsp (1 g) paprika to the mixture in step 2.

Make ahead

Prepare and shape the meatballs up to 1 day ahead. Arrange shaped meatballs on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate. You can also freeze them: place shaped meatballs on a baking sheet, freeze uncovered for 2 hours, then transfer to a freezer bag for up to 2 months. Bake directly from the freezer, adding 6–8 minutes to the baking time.

Storage & reheating

Room temperature (up to 2 hours in a covered dish). Refrigerator: store in an airtight container for up to 4 days; reheat gently in a 300°F (150°C) oven for 8–10 minutes, covered with foil to prevent drying. Freezer: freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months; reheat from frozen at 350°F (175°C) for 15–18 minutes.

Substitutions

fresh dill → fresh mint or fresh parsley. Use 2 tbsp (6 g) fresh mint for a sharper Mediterranean flavor, or 2 tbsp (8 g) fresh parsley for a milder, brighter taste. Both work beautifully with feta.
dried oregano → fresh oregano. Use 1 tbsp (3 g) fresh oregano, finely chopped; add it with the other fresh herbs in step 1 for the best flavor.
panko breadcrumbs → regular breadcrumbs or crushed whole wheat crackers. Use the same amount by volume; regular breadcrumbs will produce a slightly denser meatball, and whole wheat crackers add nuttiness.
feta cheese → crumbled goat cheese or ricotta salata. Both provide similar tanginess and crumbly texture; use 4 oz (115 g) of either. Goat cheese will be slightly creamier, while ricotta salata is firmer.