Greek Turkey Meatballs Recipe
Greek Turkey Meatballs are full of fresh mint and parsley and loaded with Mediterranean flavor. You can quickly cook these healthy meatballs in a skillet to get a crusty sear or bake them in the oven for easy clean-up.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinner, lunch, Main Course, main dish
Cuisine: Greek, Mediterranean
Servings: 5 servings
- 1 lb. ground turkey 93/7
- 1 egg large, whisked
- ½ cup breadcrumbs plain, gluten-free or low-carb*
- ½ cup red onion finely chopped
- 2 Tbsp. mint leaves fresh, finely chopped
- 2 Tbsp. parsley fresh, finely chopped
- 1 Tbsp. Greek seasoning homemade
- ½ - ¾ tsp. salt to taste
- 3 Tbsp. flour gluten-free, optional
- 2 Tbsp. oil avocado or olive
Combine ground turkey, whisked egg, breadcrumbs, onion, mint, parsley, Greek seasoning, and salt in a large bowl.
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.
To Pan-Sear:
Place a large stainless steel or non-stick skillet over medium heat along with 1 tablespoon of 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!
- 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.
- To freeze: 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.
Calories: 248kcal | Carbohydrates: 16g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 335mg | Potassium: 391mg | Fiber: 2g | Sugar: 2g | Vitamin A: 819IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 2mg