
These turkey feta meatballs are easy to make and can be served any way you like. I love them served with just a simple lemon yogurt sauce, but they also go well with a good marinara sauce or a Greek pasta salad. The meatballs have just enough bread crumbs to keep them together, but not enough to make them dried out and tough. If you feel the mixture is a little wet and hard to form into balls, wet your hands with a little water to help. The less you handle the ground meat mixture, the more tender your meatballs will turn out.
Have you made these yet? Let us know what you think in the comments below!
Ingredients
Meatballs
- 1 lb.
ground turkey
- 1/2
small yellow onion, finely chopped
- 1
large egg, lightly beaten
- 4
cloves garlic, finely chopped
- 1/2 cup
panko bread crumbs
- 2 Tbsp.
chopped fresh parsley
- 1 Tbsp.
chopped fresh dill
Pinch of red pepper flakes
Kosher salt
Freshly ground black pepper
- 1/2 cup
crumbled feta (about 3 oz.)
Extra-virgin olive oil, for greasing
Lemon-Yogurt Sauce
- 1/2 cup
plain full-fat Greek yogurt
Juice of 1/2 lemon
Kosher salt
Freshly ground black pepper
Chopped fresh dill, chopped fresh parsley and lemon wedges, for serving
Directions
Meatballs
- Step 1Preheat oven to 400°. In a large bowl, combine turkey, onion, egg, garlic, panko, parsley, dill, and crushed red pepper flakes; season with salt and black pepper. Add feta and gently stir until cheese is just combined. Form into 16 meatballs (about 2 tbsp. each)
- Step 2Line a baking sheet with foil; grease foil with a thin layer of oil. Arrange meatballs on foil and gently roll around in oil to lightly coat
- Step 3Bake meatballs until golden brown and cooked through, 18 to 20 minutes
Lemon-Yogurt Sauce & Assemly
- Step 1In a medium bowl, combine yogurt and lemon juice; season with salt and black pepper
- Step 2Spread yogurt mixture on a platter and top with meatballs. Sprinkle with dill and parsley and serve with lemon wedges alongside