Greek-Inspired Turkey Meatballs – Bright, Herby, and Easy

These Greek-inspired turkey meatballs bring big flavor with little fuss. Think juicy ground turkey, fresh herbs, warm spices, and a pop of lemon—simple ingredients that feel vibrant and satisfying. They’re versatile enough for weeknights but special enough for guests.

Serve them with tzatziki, couscous, or a crisp salad, and you’ve got a complete meal without breaking a sweat. If you love clean, bold flavors, this recipe will quickly become a go-to.

Greek-Inspired Turkey Meatballs - Bright, Herby, and Easy

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 1/2 pounds ground turkey (93% lean is ideal)
• 1/2 cup grated yellow onion, lightly squeezed
• 2 cloves garlic, finely minced
• 1/3 cup plain Greek yogurt
• 1/2 cup breadcrumbs (panko or regular)
• 1 large egg
• Zest of 1 lemon
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon (optional but recommended)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil (for brushing or pan-frying)
• To serve: tzatziki, lemon wedges, chopped cucumber and tomato, warm pitas, or cooked couscous/rice

Method

 

1. Preheat and prep: Set the oven to 400°F (200°C). Line a baking sheet with parchment and lightly brush or spray with olive oil.
2. Mix the aromatics: In a large bowl, combine grated onion, garlic, yogurt, breadcrumbs, egg, lemon zest, parsley, dill, oregano, cumin, cinnamon, salt, and pepper. Stir until the breadcrumbs are evenly moistened.
3. Add the turkey: Gently mix in the ground turkey with your hands or a fork. Do not overwork the mixture—stop as soon as it looks uniform.
4. Shape: With damp hands or a small scoop, form 1 1/2-inch meatballs. You should get about 22–26.
5. Bake: Arrange meatballs on the prepared sheet, brush lightly with olive oil, and bake for 14–18 minutes, until cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
6. Optional browning: For extra color, broil for 1–2 minutes at the end, watching closely.
7. Serve: Plate with tzatziki, a squeeze of lemon, and your choice of sides—salad, couscous, rice, or warm pitas.
8. Skillet option: Heat a thin layer of olive oil over medium heat. Cook meatballs in batches for 8–10 minutes, turning to brown all sides and cook through.

Why This Recipe Works

• Moisture from add-ins: Grated onion and a touch of yogurt keep the turkey juicy instead of dry.
• Layered flavor: Garlic, oregano, dill, lemon zest, and a pinch of cinnamon echo classic Greek notes without overpowering the meat.
• Quick cooking: Small, evenly sized meatballs cook fast in the oven or skillet, making dinner efficient.
• Adaptable: These meatballs pair well with grains, salads, pitas, or veggie sides—great for meal prep.

Ingredients

• 1 1/2 pounds ground turkey (93% lean is ideal)
• 1/2 cup grated yellow onion, lightly squeezed
• 2 cloves garlic, finely minced
• 1/3 cup plain Greek yogurt
• 1/2 cup breadcrumbs (panko or regular)
• 1 large egg
• Zest of 1 lemon
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon (optional but recommended)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil (for brushing or pan-frying)
• To serve: tzatziki, lemon wedges, chopped cucumber and tomato, warm pitas, or cooked couscous/rice

Instructions

1. Preheat and prep: Set the oven to 400°F (200°C). Line a baking sheet with parchment and lightly brush or spray with olive oil.
2. Mix the aromatics: In a large bowl, combine grated onion, garlic, yogurt, breadcrumbs, egg, lemon zest, parsley, dill, oregano, cumin, cinnamon, salt, and pepper.

   Stir until the breadcrumbs are evenly moistened.

3. Add the turkey: Gently mix in the ground turkey with your hands or a fork. Do not overwork the mixture—stop as soon as it looks uniform.
4. Shape: With damp hands or a small scoop, form 1 1/2-inch meatballs. You should get about 22–26.
5. Bake: Arrange meatballs on the prepared sheet, brush lightly with olive oil, and bake for 14–18 minutes, until cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
6. Optional browning: For extra color, broil for 1–2 minutes at the end, watching closely.
7. Serve: Plate with tzatziki, a squeeze of lemon, and your choice of sides—salad, couscous, rice, or warm pitas.
8. Skillet option: Heat a thin layer of olive oil over medium heat.

   Cook meatballs in batches for 8–10 minutes, turning to brown all sides and cook through.

Keeping It Fresh

• Storage: Refrigerate cooked meatballs in an airtight container for up to 4 days. Keep sauces separate to prevent sogginess.
• Freezing: Freeze on a sheet pan until solid, then move to freezer bags. They keep well for up to 3 months.
• Reheating: Warm gently in a 300°F (150°C) oven for 10–12 minutes, or microwave in short bursts with a damp paper towel to retain moisture.
• Meal prep: Store with cooked grains and a side of chopped cucumbers and tomatoes.

  Add tzatziki right before eating.

Health Benefits

• Lean protein: Turkey offers high-quality protein with less saturated fat than some red meats.
• Herbs and spices: Dill, oregano, and lemon add flavor so you can keep salt modest while still enjoying bright, satisfying results.
• Balanced macros: With yogurt and breadcrumbs, these meatballs provide a good mix of protein and carbs. Pair with whole grains and vegetables for a complete plate.
• Lighter sauces: Tzatziki brings protein and creaminess without heavy cream, especially if made with low-fat Greek yogurt.

Pitfalls to Watch Out For

• Overmixing: This tightens the meat and makes meatballs dense. Mix just until combined.
• Skipping moisture: Turkey is lean.

  The grated onion and yogurt matter—don’t omit them.

• Uneven sizing: Different sizes cook at different rates. Use a scoop or measure by eye and keep them consistent.
• Dry heat only: If baking, brushing with olive oil helps browning and keeps the exterior tender.
• Overcooking: Pull them as soon as they hit 165°F. Residual heat will carry them a touch further.

Alternatives

• Gluten-free: Swap breadcrumbs for gluten-free panko or fine almond flour.

  If using almond flour, add an extra tablespoon of yogurt if the mixture feels dry.

• Dairy-free: Use a dairy-free yogurt or omit the yogurt and increase grated onion by 2 tablespoons. Add 1 teaspoon olive oil to the mixture for moisture.
• Different proteins: Ground chicken works well; ground lamb makes them richer and more traditional in flavor. Adjust cook time as needed.
• Herb swaps: No dill?

  Use mint or extra parsley. Fresh herbs are best, but dried works in a pinch—use about one-third the amount of fresh.

• Spice boost: Add red pepper flakes for heat or a pinch of coriander for a citrusy note.
• Cooking method: Air fry at 375°F (190°C) for 10–12 minutes, shaking once, until browned and cooked through.

FAQ

Can I make the mixture ahead of time?

Yes. Mix and shape the meatballs up to 24 hours in advance, then refrigerate tightly covered.

Let them sit at room temperature for 10–15 minutes before cooking.

How do I know when they’re done without a thermometer?

Cut one open—the center should be opaque and no longer pink, and the juices should run clear. Still, a thermometer is the most reliable way to avoid overcooking.

What can I serve with these besides tzatziki?

Try hummus, whipped feta, or a lemony yogurt sauce. A Greek salad, roasted potatoes, herbed couscous, or garlicky sautéed greens all pair beautifully.

Can I bake them on a rack?

Yes.

Set a wire rack over a sheet pan for extra airflow and even browning. Lightly oil the rack so the meatballs don’t stick.

Why add cinnamon?

A tiny pinch adds warmth and depth that complements oregano and dill. It won’t taste like dessert—just subtly more complex.

Do I need the egg?

The egg helps bind the mixture.

If you must skip it, add 1 tablespoon ground flaxseed mixed with 2 tablespoons water and let it thicken for 5 minutes before mixing in.

Can I double the recipe?

Absolutely. Use two sheet pans or bake in batches. Rotate pans halfway for even cooking.

Final Thoughts

These Greek-inspired turkey meatballs prove that simple ingredients can deliver big flavor.

They’re juicy, herby, and endlessly adaptable—perfect for busy nights, meal prep, or casual entertaining. Keep a batch in the freezer, grab some tzatziki and lemon, and you’re never far from a fresh, satisfying meal. Once you make them, you’ll wonder how you cooked without them.