Big, fresh Greek flavors in an easy meal prep favorite.
Perfectly round balls of ground turkey meat bursting with fresh mint, parsley, and Greek seasoning.
These Greek meatballs are like little flavor gems of Mediterranean goodness!
And while they taste almost exactly like the delightful gyro lamb meat found spinning on a rotisserie…
They’re actually SO much quicker and easier to make at home by either baking them in the oven or pan-searing them in a skillet.
You can meal prep them ahead of time for busy weeks, or even freeze a batch for later!
They also make the best party appetizer when served with a side of this Tzatziki sauce.
Turn your kitchen into your new favorite Greek restaurant and whip up this delicious dinner yourself!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Greek Seasoning. This homemade Greek seasoning is quick and easy to make and adds a TON of flavor to these meatballs. You can also use a store-bought kind if you’re a little pressed for time.
- Ground turkey. A 93/7 lean ground turkey was used and tested in this recipe. A 90/10 or 98/2 may also be used. Ground chicken, beef, or pork can be substituted as well. You need one pound of ground turkey for this recipe.
- Egg. One large egg that has been whisked helps to bind the meatballs together.
- Breadcrumbs. Regular or Panko breadcrumbs may be used in this recipe. This gluten-free brand was used for testing. You can also substitute with a low-carb pork Panko if you’re on a low-carb diet.
- Mint. While spearmint is the most authentic mint variety to use, sweet mint may also be used. Peppermint is not recommended.
- Fresh Parsley. Curly-leaf parsley is the best type to use, but flat-leaf Italian parsley may be substituted if that’s what you have available. (Check out How to Chop Parsley and How to Store Parsley!)
- Onion. A diced red onion is the most authentic in Mediterranean cuisine, but a sweet, yellow, or white onion will work too.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Combine the meatball ingredients.
In a large bowl, mix together the ground turkey, whisked egg, breadcrumbs, onion, mint, parsley, Greek seasoning, and kosher salt.
Stir until well combined by either using a spatula or your hands.
Shape the meatballs.
Scoop out 2 tablespoons of the meatball mixture and roll into a ball. Spray a bit of non-stick cooking spray on your hands if you’re having trouble with the mixture sticking.
Repeat with the remaining meat mixture until you have 19-20 meatballs.
Optional: Give it a crusty sear.
This step is optional, but it helps create a perfectly crisp sear on the meatballs—only use it if cooking in a skillet (skip for baking).
Lightly roll the meatballs in flour, shaking off any excess. This coating browns beautifully and gives a classic crisp exterior.
Option 1: Cook in a skillet.
Pan-searing gives the best texture, with a crisp outside and juicy center.
Heat 1 tablespoon oil in a skillet over medium heat, add meatballs in a single layer, and cook 7–9 minutes, turning often, until they reach 165°F.
Option 2: Bake in the oven.
Baking is an easy, low-cleanup option, though the meatballs will be softer than pan-seared.
Preheat oven to 375°F, place meatballs on a parchment-lined baking sheet, and bake for 18–22 minutes, until cooked through.
Serve the meatballs.
Once you’ve got your juicy turkey meatballs cooked and ready to eat, there are so many ways you can serve them!
FAQs
Store leftovers in an airtight container in the fridge for up to 3–4 days. To freeze, place on a baking sheet to flash-freeze, then transfer to a freezer-safe container or bag. They’ll keep for up to a year, but are best used within 3–4 months for best quality.
You can serve Greek meatballs cold or hot—it’s completely up to you. Be aware the texture is quite different when cold rather than warm, though.
What to serve with it?
These Greek meatballs are a delicious main dish that pair perfectly with a variety of sauces and sides.
The classic dip, Tzatziki Sauce is one of the best bets.
Stick with the Greek flavors and serve up Greek Cucumber Tomato Salad, Greek Pasta Salad, Greek Lemon Rice, Mediterranean Chickpea Salad, or Mediterranean Couscous Salad.
You can also enjoy a green salad with Greek Salad Dressing.
Or, stick with a veggie side like Air Fryer Broccoli or Instant Pot Mashed Potatoes.
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Greek Turkey Meatballs Recipe
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Ingredients
- 1 pound ground turkey 93/7
- 1 large egg large, whisked
- ½ cup plain breadcrumbs plain, gluten-free or low-carb*
- ½ cup red onion finely chopped
- 2 tablespoons mint leaves fresh, finely chopped
- 2 tablespoons parsley fresh, finely chopped
- 1 tablespoon Greek seasoning homemade
- ½ – ¾ teaspoon salt to taste
- 3 tablespoons flour gluten-free, optional
- 2 tablespoons oil avocado or olive
Instructions
- Combine ground turkey, whisked egg, breadcrumbs, onion, mint, parsley, Greek seasoning, and salt in a large bowl.1 pound ground turkey, 1 large egg, ½ cup plain breadcrumbs, ½ cup red onion, 2 tablespoons mint leaves, 2 tablespoons parsley, 1 tablespoon Greek seasoning, ½ – ¾ teaspoon salt
- Mix until well combined by either using a spatula or your hands.
- Scoop out 2 tablespoons of mixture and roll into a bowl. Spray a bit of non-stick cooking spray on your hands if you’re having trouble with the mixture sticking.
- Repeat with the remaining meat mixture until you have 20 meatballs.
- Optional: (Skip this step if baking the meatballs in the oven.) Place flour in a medium-sized shallow bowl and roll the meatballs in it. Shake off any excess flour.3 tablespoons flour
To Pan-Sear:
- Place a large stainless steel or non-stick skillet over medium heat along with 1 tablespoon of oil.2 tablespoons oil
- Add 10 of the meatballs to the skillet in a single layer. Cook for 7-9 minutes, turning every 1-2 minutes. You’ll know the meatballs are done cooking when the internal temperature reaches 165°F.
To Bake:
- Preheat oven to 375°F.
- Line a large baking sheet with a piece of parchment paper.
- Place meatballs evenly spaced on the baking sheet.
- Bake in preheated oven for 18-22 minutes, or until meatballs are cooked through.
- Serve Greek turkey meatballs with a side of Tzatziki sauce and homemade pita bread. Enjoy!
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Video
Notes
- Breadcrumbs: You can also substitute with a low-carb pork Panko if you’re on a low-carb diet.
- Storing: These ground turkey meatballs will last for up to 3-4 days if stored in an airtight container in the refrigerator.
- Freezing: Place them on a large baking sheet and pre-freeze for 3-4 hours. Once firm, add the meatballs to a freezer-safe container or gallon-sized Ziploc bag. These meatballs will freeze well for up to a year, but do start to loose their quality after 3-4 months.
- Meat: While this recipe calls for turkey, you can use ground pork, chicken, or beef.
- Sauce: You can grab store-bought tzatziki sauce, but it’s so simple to make your own.
- Sear: For a beautiful, crusty sear, roll the meatballs in flour before cooking them in a skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Greek Main Dish Recipes
If these Greek meatballs have you craving more recipes with those Mediterranean flavors, put one of these Greek-inspired recipes on your menu soon.
Is the the nutrition per serving? And how many servings are in this recipe?
Yes, the nutrition is per serving, and there are 5 servings in the recipe. If you made 20 meatballs, 4 would be a single serving.
This was AMAZING! My wife and I loved them! Question – if going the baking route and using ground beef, would the it still be 18-22 min at 375? Same question for ground pork and ground lamb.
Hi Ross! At 375°F, most meatballs take about 20–25 minutes to bake. Beef, pork, and lamb stay juicy and can handle the full 25 minutes, while turkey is leaner—so check around 18-20 minutes to avoid drying out. Aim for 160°F (beef, lamb, pork) or 165°F (turkey) for safe, juicy meatballs!
Thank you!! We already tried the beef, and they were awesome! We ranked them even higher than the turkey, though both were great. Next up, pork, then lamb!
Made these tonight for dinner. Absolutely delicious. I had unexpected company, so had to double recipe. Combines ground beef and ground Turkey. Made the tzatziki sauce and the Mediterranean yellow rice with it. Everything was great. Thanks for the recipes!
Yay! So happy to hear you enjoyed the recipe, Anita! So glad you could make it work. Thanks so much for taking the time to leave a comment and rating!