Turkey Feta Meatballs
These turkey feta meatballs are a simple way to give dinner a little extra flavor. Tangy feta, garlic, and a mix of herbs are tucked into every bite, and the oven handles the cooking while you get the rest of the meal ready.
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Serve them over rice, add roasted vegetables, or tuck a few into warm pita with tzatziki. The recipe makes about 24 meatballs, so there is plenty to share or save for another meal.
Why This Recipe Works
A gentle mix keeps the texture tender: Combine the ingredients just until they are evenly distributed. Working the turkey mixture too much can make the meatballs firm instead of tender.
Egg and breadcrumbs help hold the shape: These bind the turkey mixture so you can roll it into meatballs without packing each one tightly.
Feta and herbs bring flavor throughout: Crumbled cheese, minced garlic, and chopped herbs are mixed into the turkey rather than added only on top.
Even portions cook more evenly: Aim for 1½-inch meatballs, then use a thermometer to check that the centers reach 165°F.
Ingredient Notes
You will find the full amounts in the recipe card below. Here are a few things to keep in mind before you start.
Ground turkey: This is the base of the meatballs. Mix it gently once the other ingredients are added.
Feta cheese: Use crumbled feta so you can distribute small pieces throughout the mixture.
Breadcrumbs and egg: Both help the meatballs hold together as you shape and bake them.
Garlic: Mince the cloves so the flavor spreads through the mixture without large pieces.
Parsley, oregano, and dill: The recipe uses fresh parsley and oregano with dried dill. If you do not have fresh oregano, use 2 teaspoons dried oregano in place of the 2 tablespoons fresh.
Salt, black pepper, and onion powder: These round out the seasoning.
Olive oil: Drizzle it over the shaped meatballs before baking, rather than mixing it into the turkey.
How to Make Turkey Feta Meatballs
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it, then follow these steps.
- Add the turkey, feta, breadcrumbs, egg, garlic, parsley, oregano, dill, salt, pepper, and onion powder to a large bowl.
- Mix gently with your hands or a spoon until evenly combined. Stop as soon as everything is mixed.
- Portion the mixture and roll it into 1½-inch meatballs. Aim for an even size.
- Place the meatballs on the prepared baking sheet.
- Drizzle the shaped meatballs lightly with the olive oil.
- Bake for 20–25 minutes, until the centers reach 165°F. Serve warm.
Tips for Tender Meatballs
Keep the portions consistent: A scoop can help you portion the mixture before rolling it. Meatballs that are close in size are easier to cook evenly.
Use a light touch: Shape the meatballs without squeezing or packing them too tightly.
Check the temperature: Start checking after 20 minutes. The meatballs are ready when an instant-read thermometer in the center reaches 165°F.
Serving Suggestions
These turkey meatballs with feta work well with rice, pasta, or roasted vegetables. A Greek salad adds a fresh side, and a spoonful of tzatziki is an easy finishing touch.
For a different serving option, tuck the meatballs into warm pita bread with a creamy sauce. You can also portion the cooked meatballs for meals later in the week.
Storage and Reheating
Refrigerator: Store cooked meatballs in a covered container in the refrigerator for up to 4 days.
Freezer: Freeze the cooked meatballs in a freezer-safe container for up to 3 months.
Reheating: Reheat the meatballs until hot throughout. Check that leftovers reach 165°F before serving.
Frequently Asked Questions
Can I use dried oregano? Yes. Use 2 teaspoons dried oregano instead of the 2 tablespoons chopped fresh oregano.
How many meatballs does this recipe make? The recipe makes about 24 meatballs, or approximately 6 servings of 4 meatballs each.
How do I know the meatballs are done? Check the center with a thermometer. Ground turkey needs to reach 165°F; color alone is not a reliable guide.
Common Mistakes to Avoid When Making Turkey Feta Meatballs
Overmixing the turkey: Mixing longer than necessary can make the meatballs dense. Stop when the ingredients are evenly combined.
Making uneven meatballs: Larger ones need more time than smaller ones. Keep them close to the same 1½-inch size.
Relying only on the timer: The 20–25 minute range is a guide. Always confirm the center reaches 165°F.
Adding the oil at the wrong stage: Save the olive oil for a light drizzle over the shaped meatballs before they go into the oven.
Turkey Feta Meatballs
Equipment
- Baking Sheet
- Parchment Paper
- Large Mixing Bowl
- measuring cups and spoons
- spoon
- Instant read thermometer
Ingredients
- 1 ½ pounds ground turkey
- ¾ cup crumbled feta cheese
- ½ cup breadcrumbs
- 1 large egg
- 3 cloves garlic minced
- ¼ cup fresh parsley finely chopped
- 2 tablespoons fresh oregano chopped; or 2 teaspoons dried oregano
- 1 teaspoon dried dill
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- Add the ground turkey, feta, breadcrumbs, egg, garlic, parsley, oregano, dill, salt, black pepper, and onion powder to a large mixing bowl.
- Mix gently with your hands or a spoon just until evenly combined. Avoid overmixing.
- Roll the mixture into 1 1/2-inch meatballs and arrange them on the prepared baking sheet.
- Drizzle the meatballs lightly with the olive oil.
- Bake for 20–25 minutes, until cooked through and a thermometer inserted into the center registers 165°F.
- Serve warm with tzatziki, Greek salad, roasted vegetables, rice, or pasta.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
A batch of these turkey and feta meatballs gives you plenty of ways to put dinner together. Choose your favorite side, add a little tzatziki, and enjoy a simple oven-baked meal.