These Greek Turkey Meatballs are my go-to answer every time a craving for something hearty, healthy, and absolutely bursting with Mediterranean flavors strikes. Packed with fresh herbs, tucked with fragrant garlic, and lifted by a hidden dose of veggies, they bring big, sunny Greek energy to weeknight dinners—no plane ticket required!
Why You’ll Love This Recipe
- Incredibly Juicy, Never Dry: Grated zucchini and whole wheat bread work together to lock in moisture, so every bite is tender and flavorful.
- Loaded with Fresh Mediterranean Flavor: Generous handfuls of oregano, mint, and parsley, plus fresh garlic and red onion, make these Greek Turkey Meatballs sing.
- Weeknight Friendly: Ready in about 30 minutes with minimal prep, making them perfect for busy schedules (or surprise guests!).
- Versatile and Healthy: They’re naturally lighter than beef meatballs, with options to make them gluten-free, oven-baked, or grilled—whatever suits your mood.
Ingredients You’ll Need
You’ll find nothing but fresh, wholesome staples in these Greek Turkey Meatballs. Each ingredient brings something essential—flavor, moisture, color, or texture—so don’t be tempted to skip!
- 93% Lean Ground Turkey: This is the backbone of your meatballs—lean, but with just enough fat to stay juicy and delicious.
- Grated Zucchini (wrung out well): The secret to moist, tender texture without weighing things down. Plus, veggies in disguise!
- Whole Wheat Bread: Soaked and torn, it gives the meatballs softness and structure—the old-school way.
- Seasoned Whole Wheat Breadcrumbs (or GF panko): Add a little extra body and a subtle kick of flavor.
- Large Egg: Acts as the glue to hold everything together.
- Garlic (minced): Brings big, bold flavor and unmistakable Mediterranean personality.
- Red Onion (grated): Sweet and sharp, using grated onion keeps everything tender (no raw onion bites!).
- Fresh Oregano: That signature Greek flavor, so be generous! Dried works in a pinch—just use less.
- Fresh Parsley: Brightens and freshens, plus adds a pop of color.
- Fresh Spearmint: A classic Greek touch that makes the whole dish come alive. Don’t skip!
- Kosher Salt & Fresh Black Pepper: To balance and season every bite.
- Olive Oil Cooking Spray: Helps everything crisp and brown beautifully—no sticking, no extra oil.
Variations
The beauty of Greek Turkey Meatballs is just how easy they are to tweak! Don’t be afraid to play—swap in what you love, or tailor them to your family’s needs with these smart, practical variations.
- Make It Gluten-Free: Use gluten-free bread and panko for deliciously tender, allergy-friendly meatballs.
- Go Dairy-Free: Skip the cheese (if you usually add some) and focus on all the bold herbs and olive oil flavors.
- Extra Veggies: Mix in grated carrot or spinach to sneak more greens into the mix for veggie-loving kiddos (or grown-ups!).
- Bake Instead of Fry: For an even lighter option, bake the meatballs in the oven for hands-off ease and less mess.
How to Make Greek Turkey Meatballs
Step 1: Prep the Bread & Zucchini
Start by soaking your slices of whole wheat bread with a little water, just until softened. Gently squeeze out the excess moisture and tear the bread into little pieces—think rustic, not perfect cubes! Meanwhile, grate your zucchini and wring out as much liquid as possible (this step keeps the meatballs from getting soggy).
Step 2: Mix the Meatball Base
In a large bowl, combine the bread pieces, grated zucchini, lean ground turkey, breadcrumbs, egg, minced garlic, grated red onion, all the chopped herbs, and a good sprinkle of salt and pepper. Don’t be shy—get in there with your hands and gently mix everything together until just combined. Try not to overwork it for the fluffiest results.
Step 3: Shape & Chill
Using a 1/4 cup measuring cup, scoop out portions and form each one into a slightly flattened patty. Lining them up on a baking sheet as you go makes things tidy. For the best shape and easiest handling, pop the tray into the fridge for at least 10–15 minutes—this helps them hold together when cooking.
Step 4: Cook Your Meatballs
Spray a large nonstick skillet with olive oil spray and set it over very low heat (patience makes perfect, trust me). Cook the Greek Turkey Meatballs about 5–6 minutes per side, flipping once, until beautifully golden and cooked through. If you prefer, you can also bake them at 350°F for 20–25 minutes, or grill them for those extra smoky notes!
Pro Tips for Making Greek Turkey Meatballs
- Zucchini Magic: Always squeeze out the grated zucchini very well! Excess moisture is the enemy of perfect, tender—not mushy—meatballs.
- Herb Power: If you have access to fresh herbs, use them liberally! They transform the flavor from simple to sublime and are truly worth the extra chopping.
- Gentle Handling: Try not to squeeze or compact the mixture too tightly while shaping; airy meatballs cook up lighter and juicier.
- Chill Time: Even a quick rest in the fridge firms up the patties so they don’t fall apart during cooking—especially if you’re grilling.
How to Serve Greek Turkey Meatballs
Garnishes
Finish your Greek Turkey Meatballs with a shower of crumbled feta, a squeeze of fresh lemon, and a sprinkle of chopped parsley or extra mint. If you’re feeling fancy, a swirl of good Greek yogurt or a drizzle of tzatziki adds an irresistibly creamy touch.
Side Dishes
Nestle the meatballs on a bed of fluffy quinoa, herby rice pilaf, warm pita, or a chopped Greek salad loaded with cucumber and olives. Roasted vegetables like eggplant and bell pepper round out a true Mediterranean feast!
Creative Ways to Present
Stack Greek Turkey Meatballs on mini skewers for party appetizers, tuck them in pita pockets with lettuce and tomato for a handheld lunch, or build colorful bowls with grains, vegetables, and dollops of tzatziki for meal-prep heaven.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Turkey Meatballs keep beautifully when stored in an airtight container in the fridge for up to 4 days. They’re just as delicious chilled as reheated—perfect for quick lunches and next-day protein boosts!
Freezing
Cooked (or uncooked) meatballs freeze like a dream. Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months and can go straight from freezer to oven for speedy dinners.
Reheating
Warm Greek Turkey Meatballs gently in the oven at 325°F until heated through, or give them a quick turn in the microwave for busy days. Add a splash of water or broth if reheating from frozen to keep things nice and moist.
FAQs
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Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works great here and will yield similar results. Just make sure it’s not super lean—add a drizzle of olive oil to the mixture if it’s 99% lean to keep the meatballs from drying out.
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Why do my turkey meatballs fall apart?
If your Greek Turkey Meatballs are a bit delicate, chances are there’s too much moisture in the mix or not enough binder (bread/breadcrumbs or egg). Make sure to squeeze the zucchini and bread very well and let the meatball mix chill before shaping—it really helps!
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Can I make these meatballs ahead for meal prep?
Yes! You can shape the meatballs and refrigerate them uncooked for up to 24 hours before cooking. They also freeze perfectly either before or after cooking for the ultimate meal prep win.
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What dipping sauces go best with Greek Turkey Meatballs?
Tzatziki is a classic (and irresistible) pairing, but you can also try plain Greek yogurt with a swirl of olive oil, lemon, and chopped dill. For a kick, a little harissa yogurt or a zippy tahini sauce are both delicious options.
Final Thoughts
If you’re looking to bring a burst of Mediterranean sunshine to your kitchen, these Greek Turkey Meatballs are the perfect place to start. They’ll win hearts at any table—give them a try this week, and don’t forget to pass the tzatziki!
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 flavorful and juicy, packed with herbs and grated zucchini for extra moisture. They can be cooked on the stovetop or grilled for a delicious and healthy meal.
Ingredients
Meatballs:
- 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
- 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
Cooking:
- olive oil cooking spray
Instructions
- Prepare Meatball Mixture: Wet the bread with water, squeeze out excess liquid, 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 Meatballs: Use a 1/4 cup measure to form each meatball, slightly flattened 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, about 5 to 6 minutes on each side.
- Grill: Preheat and clean the grill, spray grate with oil, and cook on low until cooked through, about 5 minutes per side.
Notes
- You can adjust the amount of breadcrumbs and bread based on personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 530mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 135mg
