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Golden Greek turkey meatballs with fresh herbs and tzatziki near bright kitchen window.

Greek Turkey Meatballs (Juicy, Easy, Sheet Pan)

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 4 people
Author: Nico Pallotta
These Greek turkey meatballs are juicy, protein-rich, and baked on one sheet pan for an easy Mediterranean-inspired dinner perfect for busy weeknights.
USA - Metric

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.
    Step 1 Ground turkey mixture with feta, herbs, garlic, and spices mixed in glass bowl.
  • 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.
    Step 2 Raw Greek turkey meatballs shaped on parchment-lined sheet pan before baking
  • 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.
    Step 3 Baked Greek turkey meatballs golden on top with herbs and feta on sheet pan.
  • 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.
    Step 4 Greek turkey meatballs served with creamy tzatziki on ceramic plate in natural light.

Notes

Substitutions
  • 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
 
Tips
  • 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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