Greek Turkey Meatballs with Feta

Greek Turkey Meatballs with Feta

Eleanor Craig

This Easy Greek Turkey Meatballs recipe is so delicious. You should definitely give it a try!

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Greek

Servings servings

Calories 248 kcal

Equipment

Large rimmed baking sheet

parchment paper

Large mixing bowl

Small cookie scoop (1 tablespoon size)

Instant-read thermometer

Ingredients

1 pound ground turkey - 93% lean, about 450g
2 ounces feta cheese - full-fat, crumbled, about 57g
1 large egg - whisked
3 tablespoons fresh parsley - finely minced, about 9g
2 tablespoons coconut flour - about 14g
1 tablespoon fresh mint - finely minced, about 3g
½ teaspoon garlic powder
½ teaspoon ground basil
½ teaspoon ground oregano
¾ teaspoon ground cumin
¾ teaspoon ground dill
¾ teaspoon ground thyme
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Instructions

Preheat your oven to 400°F / 200°C (205°C fan-forced). Line a large rimmed baking sheet with parchment paper.
Crumble the feta into a large bowl. Add the ground turkey, whisked egg, coconut flour, parsley, mint, and all the spices. Mix with your hands or a fork until just combined — don't overwork the mixture or the meatballs will be tough. Using a 1-tablespoon cookie scoop or spoon, portion the mixture into approximately 20 meatballs. Roll each portion into a smooth ball and place on the prepared baking sheet, spacing them about 1 inch (2.5cm) apart.
1 pound ground turkey, 2 ounces feta cheese, 1 large egg, 3 tablespoons fresh parsley, 2 tablespoons coconut flour, 1 tablespoon fresh mint, 1/2 teaspoon garlic powder, 1/2 teaspoon ground basil, 1/2 teaspoon ground oregano, 3/4 teaspoon ground cumin, 3/4 teaspoon ground dill, 3/4 teaspoon ground thyme, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon
Bake for 12–15 minutes, or until an instant-read thermometer inserted into the centre of a meatball reads 165°F / 74°C. The meatballs should be lightly golden on the bottom but still pale on top.
Remove from the oven and let the meatballs rest on the pan for 2–3 minutes before serving. This short rest lets the juices redistribute so the meatballs stay moist when you cut into them.

Notes

Storage: Keep cooked meatballs in an airtight container in the fridge for up to 4 days.

Freezing: Freeze on a sheet pan until solid, then transfer to a freezer bag — keeps for up to 3 months. Reheat from frozen at 350°F / 175°C for 12–15 minutes.

Make-Ahead: Mix the meatball mixture up to 24 hours ahead and refrigerate. Shape and bake when ready — cold mixture actually scoops and rolls more easily.

Substitution: Swap coconut flour for 3 tablespoons plain breadcrumbs if you don't need gluten-free. Ground chicken (93% lean) also works as a direct swap for turkey.

Pro Tip: Use a small cookie scoop (1 tablespoon size) for uniform meatballs — even sizing means even cooking and no dry outliers.

Nutrition

Serving: 1servingCalories: 248kcalCarbohydrates: 4gProtein: 26gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 143mgSodium: 559mgPotassium: 318mgFiber: 2gSugar: 0.4gVitamin A: 544IUVitamin C: 5mgCalcium: 127mgIron: 3mg

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