These Greek Turkey Meatballs bake on one sheet pan with feta, fresh herbs, garlic, and oregano, served alongside a tangy yogurt dill sauce, with 38g of protein per serving.
Save This Recipe to Your Email!
We'll email this recipe to you, so you can come back to it later!
These are the meatballs I make when I want a dinner that feels a little more put-together than a weekday usually calls for, without any extra work involved.
The mixture comes together in one bowl, gets scooped onto a single sheet pan, and bakes in the oven while you do literally anything else. No standing over a skillet flipping meatballs in batches — everything cooks at once, and cleanup is one pan.
Most Greek turkey meatball recipes pair with tzatziki, and there’s nothing wrong with that pairing. I usually reach for my own Greek Yogurt Dill Sauce instead, which leans a little more herb-forward and tangy than a traditional cucumber-heavy tzatziki. It’s an easy switch if you’d rather keep a sauce on hand that works for more than just this one dish.
Serve these over my One-Pot Lemon Orzo Pasta for a full meal — the bright, lemony orzo and the herby meatballs go together easily, and both come together fast enough for a weeknight.
Jump to:
- What Do Greek Turkey Meatballs Taste Like?
- Why You Will Love These Greek Turkey Meatballs
- Ingredients Needed
- Substitutions & Variations
- How to Make Greek Turkey Meatballs
- Recipe Success Tips
- What to Serve with Greek Turkey Meatballs
- How to Store Greek Turkey Meatballs
- Are Greek Turkey Meatballs Healthy?
- Pricing Info
- FAQs
- Other Dinner Recipes
- Recipe
What Do Greek Turkey Meatballs Taste Like?
Savory and herby, with salty pockets of feta running through each bite and fresh dill and parsley keeping things bright. The oregano and garlic give it that classic Greek flavor, and the yogurt dill sauce on the side adds a cool, tangy contrast to the warm meatballs.
Why You Will Love These Greek Turkey Meatballs
- 38g of protein per serving: a genuinely filling main course.
- One sheet pan, all baked: these baked Greek turkey meatballs skip the skillet and batch cooking entirely.
- Makes 24 meatballs: great for meal prep or feeding a group.
- Freezer-friendly: bake once and pull meatballs out for quick dinners later.
- Ready in 30 minutes: quick enough for a weeknight.
Ingredients Needed
- Crumbled feta cheese: salty pockets of flavor throughout.
- Plain breadcrumbs: helps bind the meatballs together.
- Red onion: finely diced for a little sharpness.
- Fresh parsley & dill: keeps everything tasting bright and fresh.
- Garlic: savory depth.
- Dry oregano: the classic Greek herb.
- Salt & black pepper: to season.
- Ground turkey: the base of the meatballs.
- Large egg: helps hold everything together.
- Greek yogurt dill sauce: optional, but a natural pairing for serving.
Substitutions & Variations
- Ground chicken: works as a 1:1 swap for the ground turkey.
- Gluten-free: use gluten-free breadcrumbs in place of regular.
- Dairy-free: a dairy-free feta alternative can stand in for the crumbled feta.
- Add some heat: a pinch of red pepper flakes mixed into the meatballs adds a little kick.
- Classic tzatziki: if you’d rather have the traditional pairing, a store-bought or homemade tzatziki works just as well as the yogurt dill sauce.
How to Make Greek Turkey Meatballs
- Step 1: Get your oven going at 450°F and line a large sheet pan with parchment paper.
- Step 2: Combine the feta, breadcrumbs, red onion, parsley, dill, garlic, salt, and pepper in a mixing bowl and give it a good stir.
- Step 3: Add the ground turkey and egg to that same bowl, then work everything together with your hands just until it’s evenly combined.
- Step 4: Scoop the mixture into 24 equal portions using a 1.5-inch cookie scoop, arranging them in a single layer on the prepared pan.
- Step 5: Slide the pan into the oven and bake for 14-15 minutes, until the meatballs hit an internal temperature of 165°F.
- Step 6: Whip up the yogurt dill sauce while the meatballs are in the oven, then serve everything together once the meatballs are done, with lemon orzo on the side if you’d like.
Recipe Success Tips
- Don’t overwork the meat mixture: mix just until combined — overworking it can make the meatballs dense.
- Keep the scoops uniform: even-sized meatballs cook at the same rate, so nothing finishes over or undercooked.
- Use a meat thermometer: checking for 165°F internally is the most reliable way to know they’re done.
- Make the sauce while they bake: the yogurt dill sauce takes just 5 minutes, so there’s no reason to wait until after.
What to Serve with Greek Turkey Meatballs
My Greek Yogurt Dill Sauce is the sauce I always make alongside these, and my One-Pot Lemon Orzo Pasta turns it into a complete meal.
Warm pita or cottage cheese flatbread, a simple Greek salad, or a side of rice all work well too if you want to build the plate differently.
How to Store Greek Turkey Meatballs
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
They also freeze well for up to 3 months — freeze in a single layer first, then transfer to a freezer bag, and reheat in the oven or microwave straight from frozen.
Are Greek Turkey Meatballs Healthy?
Yes — these are genuinely high-protein meatballs, with 38g of protein per serving from the ground turkey and egg.
One important note: the nutrition numbers below are for the meatballs only and do not include the yogurt dill sauce, so factor that in separately if you’re tracking closely.
Total nutritional content per serving is:
- Calories: 354 calories
- Carbohydrates: 9 grams
- Protein: 38 grams
- Total Fat: 19 grams
- Sodium: 667 mg
- Fiber: 1 gram
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- ½ cup crumbled feta cheese: $1.49
- ⅓ cup plain breadcrumbs: $0.14
- ½ medium red onion: $0.35
- 2 tbsp chopped fresh parsley: $0.02
- 1 tbsp chopped fresh dill: $0.49
- 3 cloves garlic: $0.06
- 1 tsp dry oregano: $0.02
- ½ tsp salt: $0.01
- ½ tsp ground black pepper: $0.01
- 1 lbs ground turkey: $5.48
- 1 large egg: $0.45
This recipe costs about $8.52 total, or $2.13 per serving. That’s still cheaper than ordering a similar Greek meatball platter at a restaurant, where a comparable dish can easily run $14-18.
FAQs
Breadcrumbs and egg together are a reliable combination — the breadcrumbs absorb moisture and help hold everything together, while the egg adds structure. Since ground turkey is leaner than beef, a good binder matters even more here.
The combination of feta, fresh dill and parsley, oregano, and garlic gives these meatballs their distinctly Greek flavor. Pairing them with a yogurt-based sauce like tzatziki or a yogurt dill sauce is also a classic Greek approach.
Oregano, garlic, and fresh herbs like dill, parsley, or mint are the most common seasonings, often alongside feta cheese for a salty, tangy element. This recipe uses that same base with dill and parsley for a fresh, herby result.
Yes. Freeze the baked meatballs in a single layer until solid, then transfer to a freezer bag for up to 3 months. Reheat straight from frozen in the oven or microwave.
Other Dinner Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Greek Turkey Meatballs w/Yogurt Dill Sauce
Equipment
Ingredients
- ½ cup crumbled feta cheese
- ⅓ cup plain breadcrumbs
- ½ medium red onion finely diced
- 2 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh dill
- 3 cloves garlic minced
- 1 tsp dry oregano
- ½ tsp salt
- ½ tsp ground black pepper
- 1 lbs ground turkey
- 1 large egg
- 1 cup Greek yogurt dill sauce (optional)
Instructions
- Preheat oven to 450℉ and line a large sheet pan with parchment paper.
- In a mixing bowl, stir together the crumbled feta, breadcrumbs, red onion, parsley, dill, garlic, salt, and pepper until well combined.
- Add the ground turkey and egg and mix with your hands until well combined.
- Form 24 equal meatballs using a 1.5 inch cookie scoop, and place them in a single layer on the prepared baking sheet. Bake in the preheated oven for 14-15 minutes, or until they reach an internal temperature of 165℉.
- Meanwhile, make the yogurt dill sauce.
- Once the meatballs are done cooking, serve with the dill sauce and/or lemon orzo!
Video
Notes
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
Leave a Reply