Greek Turkey Meatballs
Juicy Greek turkey meatballs baked with feta, zucchini & herbs—cozy, crave-worthy comfort food your whole family will love.
Servings 24 meatballs
Calories 64kcal
Ingredients
- 1 cup zucchini grated on large holes of a box grater, (wrung out — see step 1), and loosely packed
- 1/2 cup fresh breadcrumbs
- 1/3 cup milk
- 2 tablespoon olive oil, plus more if pan-frying
- 1/4 cup grated red onion
- 1 tablespoon garlic, minced
- 1 teaspoon dried oregano Greek if possible
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes, optional
- 1 1/2 pounds ground turkey, 93% lean for best balance of moisture + flavor
- 1/3 cup feta cheese, finely crumbled
- 1 cup chopped fresh spinach, loosely packed
- 1 tablespoon lemon zest
- 2 tablespoons minced dill
- 1 tablespoon minced parsley
- 1/2 tablespoon minced mint
- 1 large egg, lightly beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prep the zucchini: Grate zucchini on the large holes of a box grater. Place in a clean kitchen towel or a few layers of paper towels and squeeze out excess liquid. It doesn’t need to be bone dry — just remove the bulk of the water so the mixture isn’t soggy.
- Make the Panade: In a small bowl, combine breadcrumbs and milk. Let soak 5 minutes until a paste forms.
- Cook the Aromatics: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the wrung-out zucchini and grated onion and sauté for 3–4 minutes (If your stove top runs hot, turn down the heat to medium-low), stirring occasionally, until softened and all liquid has been cooked off.
- Cook Garlic: Add garlic and continue to sauté until fragrant, about 1 minute.
- Cook Spinach + Herbs: Add chopped spinach, oregano, cumin, red pepper flakes (if using), salt, and black pepper over veggies. Stir and cook for 2-3 minutes, until the spinach is very wilted and the spices have bloomed. Remove skillet from heat and let cool for 8-10 minutes.
- Mix Meatball Mixture: In a large bowl, combine ground turkey, feta, lemon zest, fresh herbs, egg, panade (milk + breadcrumb mixture), and cooled spinach + spice mixtmixture. Mix gently with clean hands or a fork until just combined — don’t overwork.
- Chill before shaping: Chill the meatball mixture 15–20 minutes before shaping.
- Shape the Meatballs: Using wet or oiled clean hands, scoop and, gently but firmly, compact mixture enough to hold its shape (like packing wet sand). Form into 1 ½-inch balls (about golf ball size) and place on a parchment-lined baking sheet.
- Cooking Options:Bake (easiest): Preheat oven to 400°F. Bake meatballs 18–20 minutes, until golden and internal temp reaches 165°F.Pan-Fry (most flavorful): Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs on all sides, 8–10 minutes total, until cooked through.
- Serve: Arrange meatballs on a platter and serve with tzatziki, warm pita or flatbread, orzo, or over rice. They’re also delicious tucked into hoagies or on top of Greek salads.
Notes
- Wring Out the Zucchini: Don’t skip this step—it keeps the mixture from being soggy and helps the meatballs hold their shape.
- Chill the Mixture: A short rest in the fridge makes the meatballs easier to roll and keeps them from falling apart.
- Choose Your Cooking Style: Baking is simple and hands-off, while pan-frying gives a crispier, more flavorful crust.
- Don’t Overmix: Gently combine the ingredients just until they come together—this keeps the meatballs tender, not tough.
Nutrition
Serving: 1meatballs | Calories: 64kcal | Carbohydrates: 3g | Protein: 8g | Fat: 3g | Cholesterol: 25mg | Sodium: 158mg | Potassium: 125mg | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 26mg