Turkey Feta Meatballs
Tender oven-baked turkey feta meatballs with garlic, parsley, oregano, and dill. Serve them with rice, roasted vegetables, or warm pita and tzatziki.
Servings: 6 servings (about 4 meatballs each)
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
Makes about 24 meatballs, or 6 servings of 4 meatballs each. Begin checking after 20 minutes and cook until the internal temperature reaches 165°F.
Refrigerate cooked meatballs for up to 4 days or freeze for up to 3 months.