Greek Turkey Meatballs

These juicy and flavourful Greek turkey meatballs are easy to make, and packed with fresh dill, crumbled feta, and a hint of garlic.

These Greek Turkey Meatballs are a simple yet flavour-packed option for weeknight dinners, meal prep, or even entertaining. Made with lean ground turkey, fresh dill, tangy feta, and savoury aromatics, they deliver all the bright, herbaceous flavours you’d expect from Mediterranean cuisine – without a lot of fuss.

They’re pan-fried until golden and juicy, making them a versatile option you can serve in a variety of ways: over rice or couscous, tucked into warm pita with tzatziki and veggies, or as part of a mezze platter alongside olives, hummus, and salad.

Tips for the Best Results

• Mix gently: Overmixing the meat mixture can lead to tough meatballs. Combine just until the ingredients are evenly incorporated for the most tender texture.
• Wet your hands when shaping: Lightly dampening your hands with water will prevent the mixture from sticking to your fingers, making it easier to form smooth, uniform meatballs.
• Chill before cooking (optional): If the meat mixture feels too soft or sticky to shape, place it in the refrigerator for 10–15 minutes. This helps the meatballs hold their shape better during cooking.
• Cook in batches if needed: Don’t overcrowd the skillet—this can lower the temperature of the pan and cause the meatballs to steam rather than brown. Cook in batches for even searing.
• Turn gently and sparingly: Let the meatballs brown properly on each side before turning. Use tongs or a spatula to carefully turn them every few minutes to ensure they cook evenly without falling apart.
• Use a meat thermometer: To ensure the meatballs are fully cooked, the internal temperature should reach 165°F (74°C). This is especially important when using poultry.
• Let them rest before serving: Resting the meatballs for a few minutes after cooking allows the juices to redistribute, keeping the inside moist and flavourful.
• Serve with a dip or sauce: These meatballs are delicious on their own but shine even more when served with creamy tzatziki, lemon-garlic yogurt sauce, or a drizzle of tahini dressing.

Ingredients and Substitutions

• Ground turkey: A lean yet juicy option that takes on the bold Greek flavours beautifully. For a slightly richer flavour, you can use ground chicken or even ground lamb. Avoid extra lean turkey, as it can result in dry meatballs.
• Fresh dill: Dill gives these meatballs their signature Mediterranean flair. If you’re not a fan, try substituting with fresh parsley for a slightly different herbal note. Dried dill can be used in a pinch, though fresh is recommended for the best flavour.
• Egg:Acts as a binder to help hold the meatballs together. A flax egg (ground flaxseed mixed with water) can be used as an egg-free alternative, though the texture may be a bit softer.
• Almond flour: Keeps the recipe grain-free and low carb while helping bind the meat mixture. You can substitute with breadcrumbs or quick oats if you’re not avoiding grains or gluten.
• Onion: Adds flavour and moisture. Yellow or white onion both work well. For a milder taste, you can sauté the onion before mixing it into the meat, or use grated onion to better blend into the mixture.
• Granulated garlic: A convenient way to add garlicky depth. Feel free to use fresh minced garlic instead (about one to two cloves), or garlic powder if that’s what you have on hand.
• Salt: Enhances the overall flavour. You may need to adjust the amount depending on how salty your feta is.
• Crumbled feta cheese: Provides bursts of creamy, tangy flavour throughout the meatballs. Goat cheese or a plant-based feta alternative can be used for a different twist.
• Olive oil:Used for pan-frying the meatballs to achieve a golden, crispy exterior. Avocado oil or any neutral cooking oil with a high smoke point will also work well.

Greek Turkey Meatballs

Yields: 4 Servings | Preparation Time: 5 minutes | Cook Time: 30 minutes

Ingredients:

• 1 pound ground turkey
• 2 tablespoons fresh dill, chopped
• 1 large egg
• 5 tablespoons almond flour
• 1 medium onion, finely chopped
• 1 teaspoon granulated garlic
• 1/2 teaspoon salt
• 4 tablespoons crumbled feta cheese
• 2 tablespoons olive oil, for cooking

Directions:

1. Prepare the mixture:
   In a large bowl, combine ground turkey, chopped onion, dill, egg, almond flour, garlic, salt, and crumbled feta. (Image 1) Mix gently with clean hands or a fork until just combined. (Image 2)

1. Form the meatballs:
   Wet your hands lightly and shape the mixture into meatballs, about 1 inch in diameter. Place them on a plate or tray. (Image 3)
2. Cook the meatballs:
   Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, leaving space between each one. Cook for 10–13 minutes, turning occasionally, until browned on all sides and cooked through (internal temp should reach 165°F/74°C). (Image 4)
3. Rest and serve:
   Remove the meatballs from the pan and let them rest for 3–5 minutes before serving. Enjoy warm with your favourite sides or dipping sauce.