Turkey Feta Meatballs with Lemon-Yogurt Sauce Recipe

Introduction

These Turkey Feta Meatballs are a flavorful and healthy twist on a classic favorite. Made with fresh herbs, garlic, and creamy feta, they bake up golden and juicy. Serve them with a tangy lemon-yogurt sauce for a delightful meal everyone will enjoy.

Ingredients

• 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
• 1/2 cup plain full-fat Greek yogurt
• Juice of 1/2 lemon
• Chopped fresh dill, chopped fresh parsley and lemon wedges, for serving

Instructions

1. Step 1: Preheat oven to 400°. In a large bowl, combine ground turkey, chopped onion, beaten egg, garlic, panko bread crumbs, parsley, dill, and red pepper flakes. Season well with kosher salt and freshly ground black pepper. Add the crumbled feta and gently stir until just combined.
2. Step 2: Form the mixture into 16 meatballs, about 2 tablespoons each. Line a baking sheet with foil and lightly grease it with olive oil. Arrange the meatballs on the foil and roll them gently in oil to coat evenly.
3. Step 3: Bake the meatballs in the preheated oven until they are golden brown and cooked through, about 18 to 20 minutes.
4. Step 4: While the meatballs bake, prepare the lemon-yogurt sauce. In a medium bowl, mix the Greek yogurt with lemon juice and season with salt and freshly ground black pepper.
5. Step 5: To serve, spread the lemon-yogurt sauce on a platter, top with the warm meatballs, and sprinkle with fresh dill and parsley. Serve with lemon wedges on the side.

Tips & Variations

• For extra moisture, add a splash of milk or olive oil to the meatball mixture before baking.
• If you don’t have fresh herbs, dried parsley and dill can be used, but reduce the amounts to about 1 teaspoon each.
• Serve the meatballs with pita bread or over a bed of rice or salad for a complete meal.
• To make these gluten-free, substitute the panko bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The lemon-yogurt sauce is best served fresh but can be stored separately in the fridge for 1-2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and keep them refrigerated before baking. This allows the flavors to meld even more.

Can I freeze the cooked meatballs?

Absolutely. Once cooled, freeze the meatballs in a single layer on a baking sheet, then transfer them to a freezer bag. They keep well for up to 3 months. Reheat in the oven from frozen.

Turkey Feta Meatballs with Lemon-Yogurt Sauce Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

These Turkey Feta Meatballs are a flavorful and healthy twist on classic meatballs, combining lean ground turkey with fresh herbs, garlic, and tangy feta cheese. Baked to perfection and served with a zesty lemon-yogurt sauce, they make a delightful appetizer or main dish that’s both satisfying and nutritious.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 16 meatballs (serves 4) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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, to taste
• Freshly ground black pepper, to taste
• 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, to taste
• Freshly ground black pepper, to taste
• Chopped fresh dill, for garnish
• Chopped fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. Preheat and Prepare Meatball Mixture: Preheat the oven to 400°F. In a large bowl, combine ground turkey, finely chopped onion, lightly beaten egg, chopped garlic, panko bread crumbs, parsley, dill, and red pepper flakes. Season with kosher salt and freshly ground black pepper. Gently fold in the crumbled feta cheese until just combined.
2. Form and Arrange Meatballs: Shape the mixture into 16 evenly sized meatballs, about 2 tablespoons each. Line a baking sheet with foil and lightly grease the foil with extra-virgin olive oil. Place the meatballs on the foil and gently roll them in the oil to coat lightly on all sides.
3. Bake the Meatballs: Bake the meatballs in the preheated oven for 18 to 20 minutes, or until they are golden brown on the outside and cooked through in the center.
4. Prepare Lemon-Yogurt Sauce: While the meatballs bake, mix together the Greek yogurt and lemon juice in a medium bowl. Season the sauce with kosher salt and freshly ground black pepper to taste.
5. Assemble and Serve: Spread the lemon-yogurt sauce evenly on a serving platter. Arrange the cooked meatballs on top. Garnish with additional chopped fresh dill and parsley. Serve with lemon wedges on the side for squeezing over the meatballs.

Notes

• To ensure even cooking, try to make all meatballs the same size.
• If you prefer a bit more spice, increase the pinch of red pepper flakes slightly.
• Using panko breadcrumbs keeps the meatballs light and tender; regular breadcrumbs can be used but may make them denser.
• These meatballs can be made ahead and reheated gently in the oven before serving.
• For a lower-fat option, use low-fat Greek yogurt instead of full-fat in the sauce.

Keywords: Turkey meatballs, Feta cheese, Baked meatballs, Lemon yogurt sauce, Healthy meatballs, Mediterranean recipe