If you keep ground turkey in the freezer like I do, these Greek turkey meatballs are a terrific go-to. They’re simple to prepare, kid-friendly, and versatile—great on a salad, stuffed into a pita, or served over lemon orzo with tzatziki. With bright Mediterranean flavors from oregano, dill, and feta, these meatballs are flavorful and easy enough for a weeknight meal.
I have several meatball recipes on the site because ground turkey is affordable and adaptable. Whether you prefer enchilada-style, teriyaki, Swedish, barbecue, or chicken parmesan meatballs, the basic method is the same and easy to customize. These Greek turkey meatballs are a favorite for their fresh, herby profile. They also freeze well—bake, cool, and store in a freezer-safe bag for quick meals later, which is especially handy before busy times like having a baby.
There are many ways to serve them. I like them over lemon orzo tossed with arugula, tomatoes, cucumber, and extra feta, finished with homemade tzatziki. They’re equally good on a classic Greek salad or tucked into pita with hummus and greens. Because pantry availability can vary, this recipe’s flexibility makes it useful: swap ingredients you don’t have, and the result will still be satisfying.
However you serve them, these Greek turkey meatballs are likely to become a new favorite—easy to make, freezer-friendly, and full of bright, Mediterranean flavor.
- Meatballs
- 1 lb. ground turkey
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 tsp. salt
- 2 tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 tsp. black pepper
- 1 tbsp. chopped fresh dill
- 1/4 cup feta cheese + more for topping
- 1 tbsp. olive oil
- Lemon Orzo
- 8 oz. orzo pasta
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- Salt to taste
- Freshly ground black pepper
- Tzatziki Sauce
- 3/4 cup plain Greek yogurt
- 1 tbsp. lemon juice
- 1/2 cucumber, seeds removed, chopped
- 1 tbsp. chopped fresh dill
- 1/2 tsp. salt
- Arugula, cucumbers, tomatoes, and additional feta for serving, optional
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or lightly spray with nonstick spray.
- In a large bowl, mix ground turkey, egg, breadcrumbs, salt, oregano, garlic powder, onion powder, black pepper, dill, feta, and olive oil. Form into even meatballs and arrange on the prepared baking sheet. Bake 22–25 minutes, until the internal temperature reaches 165°F (74°C).
- While the meatballs bake, prepare the orzo. Cook orzo in salted boiling water according to package directions until al dente. Drain and return to the pot; stir in olive oil, lemon juice, and season to taste with salt and pepper.
- If making tzatziki, combine yogurt, lemon juice, chopped cucumber, dill, and salt in a small bowl. Adjust seasoning as needed.
- Serve the meatballs over lemon orzo with arugula, cucumber, tomatoes, and a sprinkle of extra feta. Alternatively, enjoy them over a Greek salad or tucked into pita with hummus.
- Enjoy!
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