These Greek turkey meatballs are juicy, easy, protein-rich, and baked on one sheet pan for a fresh Mediterranean-style dinner that’s perfect for busy weeknights.
For More Greek Mediterranean Essentials, try our chicken gyros, chicken souvlaki, or chicken kebab.
Why You'll Love Greek Turkey Meatballs
These Greek turkey meatballs are the kind of easy dinner Louise and I make when we want something comforting, fresh, and packed with Mediterranean flavor 🇬🇷✨. They come out juicy, tender, and golden every time, with barely any cleanup thanks to the sheet pan.
Made with lean ground turkey, herbs, garlic, and optional feta, they’re a protein-rich dinner that fits beautifully into a balanced Mediterranean-style eating pattern 🫒. The lemon, oregano, and parsley make them taste bright and homemade without requiring fancy ingredients.
Best of all, this recipe is weeknight-easy and meal-prep friendly. Serve the meatballs with warm pita, tzatziki, saffron rice, or a crunchy cucumber salad for a simple dinner that feels satisfying and special.
P.S: For more easy Mediterranean lean protein dinners, try our Mediterranean chicken, Mediterranean chicken lentil salad, or Mediterranean chicken bowl.
Nico Pallotta
Ingredients
For quantities, see recipe card at the bottom of the page.
- Ground turkey: 93% lean ground turkey or a dark meat blend works best because it keeps the meatballs juicy, tender, and flavorful without feeling heavy. Substitute ground chicken, lean beef, lamb, or plant-based mince.
- Breadcrumbs: Help create tender juicy baked turkey meatballs. Use panko for extra softness, whole wheat breadcrumbs for more fiber, or crushed gluten-free crackers or oats.
- Egg: Binds everything together. Substitute a flax egg or chia egg.
- Onion: Adds sweetness and moisture. Substitute grated shallot, green onion, or finely chopped zucchini.
- Garlic: Fresh garlic gives bold Mediterranean flavor. For garlic-intolerant use garlic-infused olive oil or skip.
- Parsley: Brings freshness to these mediterranean turkey meatballs. Substitute dill, mint, cilantro, or spinach.
- Dried oregano: Essential Greek flavor. Substitute Italian seasoning, thyme, or za’atar.
- Paprika: Adds warmth and color. Use smoked paprika, Aleppo pepper, or mild chili flakes.
- Ground cumin: Optional, but deliciously earthy. Substitute coriander or a pinch of cinnamon.
- Lemon zest: Brightens the meatballs beautifully. Substitute preserved lemon or extra fresh herbs.
- Feta: Adds salty creaminess. Substitute goat cheese, grated parmesan, ricotta salata, or dairy-free feta.
How to Make Greek Turkey Meatballs
Step 1: Mix the Meatballs
Preheat the oven to 425°F or 220°C and line a sheet pan with parchment paper.
Add the ground turkey, breadcrumbs, egg, onion, garlic, parsley, oregano, salt, pepper, paprika, cumin, lemon zest, and feta to a large bowl. Mix gently with a fork or your hands until just combined. Do not overmix, or the meatballs can turn out tough.
Step 2: Shape the Meatballs
Scoop the mixture into small balls, about 1 to 1½ tablespoons each.
Arrange them on the prepared sheet pan with a little space between each one. This helps them brown better and creates an easy ground turkey sheet pan dinner with minimal cleanup.
Step 3: Bake Until Golden
Bake for 18 to 20 minutes, or until the meatballs are cooked through and lightly golden on the outside.
They should stay juicy in the center and smell amazing from the oregano, garlic, lemon, and parsley.
Step 4: Finish and Serve
Squeeze fresh lemon juice over the hot meatballs, then sprinkle with more parsley or dill.
Serve with tzatziki, warm pita, rice, or cucumber salad for an easy Greek meatball recipe that’s fresh, satisfying, and perfect for busy weeknights.
Tips
- Do not overmix the turkey mixture: Mix just until combined so the meatballs stay soft and juicy instead of dense or rubbery.
- Wet your hands before shaping: Slightly damp hands make rolling the meatballs faster and less messy.
- Use parchment paper: It prevents sticking and helps the bottoms brown nicely without extra oil.
- Space the meatballs apart: Leaving a little room between them helps hot air circulate so they roast instead of steam.
- Add feta for extra flavor: Even a small amount makes the meatballs creamier, saltier, and more Mediterranean-inspired.
- Finish with fresh lemon juice: A squeeze of lemon right before serving brightens all the flavors and makes the dish taste fresher.
- Make extra for meal prep: These turkey meatballs reheat beautifully and are great in wraps, grain bowls, salads, or pasta throughout the week.
Frequently Asked Questions
Yes! You can shape the meatballs and refrigerate them uncooked for up to 24 hours before baking. They’re also perfect for a quick meal prep turkey meatballs lunch or dinner during the week.
Absolutely. Freeze them cooked or uncooked in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating or baking.
The breadcrumbs, egg, onion, and feta help lock in moisture. Also, avoid overmixing the meat and overbaking the meatballs.
For the best texture, cook them until the center reaches 165°F (74°C) on an instant-read thermometer. That’s the sweet spot where the meatballs are fully cooked but still juicy and tender.
Yes. The feta adds creamy, salty flavor, but the meatballs are still delicious without it.
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, skillet, or oven until warm throughout.
They pair well with tzatziki, pita bread, cucumber salad, rice, roasted vegetables, or a simple grain bowl.
Definitely. Ground chicken works very well and gives you a similar flavor and texture.
For More Mediterranean Sides, Bowls, and Greek-Inspired Meals
- Lemon Orzo
- Mediterranean Chopped Salad
- Greek Shrimp Orzo
- Tabouli
- Spanakopita Greek Spinach Pie
- Whipped Feta Dip
- Tirokafteri Spicy Feta Dip
- Mediterranean Couscous Salad
Tried this Greek Turkey Meatballs recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—we read every single one. 💬💛
Recipe
Greek Turkey Meatballs (Juicy, Easy, Sheet Pan)
Ingredients
- 1 pound ground turkey preferably 93% lean or dark meat blend
- ½ cup breadcrumbs plain, panko, or whole wheat
- 1 large egg
- ½ onion finely chopped
- 2 cloves garlic grated
- ⅓ cup parsley chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt plus black pepper to taste
- 1 teaspoon paprika
- ½ teaspoon ground cumin optional
- 1 teaspoon grated lemon zest optional
- ¼ cup crumbled feta optional
Instructions
- Mix the Meatballs: Preheat the oven to 425°F or 220°C and line a sheet pan with parchment paper.Add 1 pound ground turkey, ½ cup breadcrumbs, 1 large egg, ½ onion, 2 cloves garlic, ⅓ cup parsley, 1 teaspoon dried oregano, 1 teaspoon salt, pepper, 1 teaspoon paprika, ½ teaspoon ground cumin, 1 teaspoon grated lemon zest, and ¼ cup crumbled feta to a large bowl. Mix gently until combined. Do not overmix.
- Shape the Meatballs: Roll the mixture into small meatballs, about 1 to 1½ tablespoons each.Place them on the sheet pan with a little space between them.
- Bake Until Golden: Bake for 18 to 20 minutes until cooked through and lightly golden outside. The center should reach 165°F or 74°C on a thermometer.
- Finish and Serve: Squeeze fresh lemon juice on top and sprinkle with more parsley or dill if you like.Serve with tzatziki, pita, rice, or cucumber salad.
Notes
- Ground turkey → Ground chicken, lean beef, lamb, or plant-based mince
- Breadcrumbs → Panko, whole wheat breadcrumbs, crushed gluten-free crackers, or oats
- Egg → Flax egg or chia egg
- Onion → Shallot, green onion, or grated zucchini
- Garlic → Garlic-infused olive oil or skip
- Parsley → Dill, mint, cilantro, or spinach
- Dried oregano → Italian seasoning, thyme, or za’atar
- Paprika → Smoked paprika, Aleppo pepper, or mild chili flakes
- Ground cumin → Coriander or a pinch of cinnamon
- Lemon zest → Preserved lemon or extra fresh herbs
- Feta → Goat cheese, grated parmesan, ricotta salata, or dairy-free feta
- Mix gently → Overmixing can make the meatballs tough
- Wet your hands → Easier rolling, less mess
- Use parchment paper → Prevents sticking and helps browning
- Leave space between meatballs → They roast better instead of steaming
- Add feta → Makes the meatballs creamier and more flavorful
- Finish with lemon juice → Brightens all the flavors
- Make extra → Perfect for meal prep lunches and quick dinners
- Store leftovers in the fridge → Keep in an airtight container for up to 4 days
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