Greek Turkey Meatballs

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Greek Turkey Meatballs with grated zucchini are delicious with tzatziki sauce (cucumber yogurt sauce) over rice, with chickpea salad, or as an appetizer. Great for meal prep too!

Greek Turkey Meatballs
Greek Turkey Meatballs

We love Greek and Mediterranean food and make it every chance we get. I make them with ground turkey and lots of shredded zucchini, and they were so moist and flavorful! These Greek Turkey Meatballs, also known as keftedes, are traditionally made with lamb or beef. For more Greek-inspired recipes try Spiralized Greek Cucumber SaladNaked Greek Turkey-Feta Burgers, and Chicken Kebab Salad, to name a few.

Greek Turkey Zucchini Meatballs

What are Greek turkey meatballs made of?

These healthy ground turkey meatballs are filled with popular Greek ingredients for maximum flavor.

  • Ground Turkey: 93% lean ground turkey
  • Vegetables: Grated zucchini, red onion
  • Binders: Whole wheat bread, seasoned whole wheat breadcrumbs, and egg help these meatballs stick together.
  • Herbs, Seasonings, & Aromatics: Fresh oregano, parsley, and spearmint, salt, pepper, and garlic

How to Make Greek Turkey Meatballs

I pan fried these meatballs, but they are also terrific on the grill. The meatballs are a bit delicate because of the moisture that the zucchini adds. They don’t hold their round shape, so they will look more like mini patties (their shape also helps it cook in the center). Refrigerating the meat before cooking helps hold them together if you want to grill them.

How to Meal Prep and Freeze Meatballs

This Greek turkey meatball recipe is great for make-ahead meals. They will last in the fridge for up to four days, and you can add them to salads, sandwiches, or bowls throughout the weeks. These Greek Chicken Meal Prep Rice Bowls would be excellent with meatballs. You can also freeze cooked meatballs for up to 3 months. Thaw them overnight in the fridge and microwave until warm.

What to Serve with Greek Turkey Meatballs

My favorite sauce for Greek turkey meatballs is healthy tzatziki, made with Greek yogurt. Here are some ideas for serving these meatballs and sauce.

  • Greek Turkey Meatball Bowls: Serve over rice or orzo with cucumber, tomatoes, feta, and kalamata olives.
  • Pita: Make a sandwich and add tomato and lettuce for a healthy gyro.
  • As a Main: Some side dish ideas are roasted cauliflower, Greek Mac and Cheese, or Mediterranean Bean Salad
  • As an Appetizer: Add a dollop of tzatziki to each meatball.
  • Add to a Salad: Top any Greek salad with the meatballs.

Greek Turkey Meatball Variations:

  • Meat: Swap turkey for ground chicken.
  • Herbs: Swap any of the herbs with dill, basil, or marjoram.
  • Spices: Add crushed red pepper to make them spicy.
  • Vegetables: Sub grated zucchini for frozen chopped spinach, thawed with all the liquid squeezed out.

Greek Turkey MeatballsGreek Turkey MeatballsGreek Turkey Meatballs

More Meatball Recipes You’ll Love:

Greek Turkey Meatballs

4.77 from 26 votes
7
Cals:254
Protein:27
Carbs:13.5
Fat:11
Greek Turkey Meatballs slathered with Tzatziki sauce, great over rice, with chickpea salad or served as an appetizers. Also great for make-ahead meal prep lunch.
Course: Appetizer, Dinner, Lunch
Cuisine: Mediterranean
Greek Turkey Meatballs
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Yield: 4 servings
Serving Size: 4 meatballs

Ingredients

  • 1.25 lbs 93% lean ground turkey
  • 1 cup grated zucchini, liquid squeezed out well
  • 2 slices whole wheat bread, or gluten-free bread
  • 1/4 cup seasoned whole wheat breadcrumbs, or gluten-free panko
  • 1 large egg
  • 3 cloves garlic,  minced
  • 1/4 red onion, grated (I used my mini food processor)
  • 2 tbsp fresh oregano, chopped (less if using dry)
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp chopped fresh spearmint, chopped
  • 1 tsp kosher salt and fresh black pepper
  • olive oil cooking spray

Instructions

  • Wet bread with water, squeezing excess out. Tear into small pieces and place in a large bowl.
  • Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.
    ground turkey and zucchini meatball ingredients
  • Using a 1/4 cup measure, form each meatball 1/4 cup in size, slightly flattened into patties. For best results, refrigerate before cooking to help hold their shape.
  • In a pan: spray olive oil in a large nonstick frying pan and cook over very low heat, until cooked through, turning halfway, about 5 to 6 minutes on each side. (or you can bake 350F 20-25 minutes).
    pan fried greek turkey meatballs
  • On the grill: clean grill well before cooking and spray grate with oil. Cook on low until cooked through, about 5 minutes on each side.

Last Step:

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Video

Notes

Note, you can use more crumbs and omit the bread or visa-versa.

Nutrition

Serving: 4 meatballs, Calories: 254 kcal, Carbohydrates: 13.5 g, Protein: 27 g, Fat: 11 g, Saturated Fat: 2 g, Fiber: 3.5 g

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170 comments on “Greek Turkey Meatballs”

  1. I really love this recipe the flavor is out of this world. So easy to put together and can freeze for future dinners. Most of the time I have the fresh herbs on hand but don’t have the red onion. I have Litehouse freeze dried herbs. Do you have a sense of how much dried red onion would be appropriate to substitute? I like the flavor over the dried herbs. Appreciate your guidance.

    Pat

  2. Sooooo delicious! Made with fresh herbs from my garden and served with homemade Tzatziki and a Greek salad
    A keeper for sure!!

  3. Easy and tasty! Cooked in the air fryer: Preheat 400 degrees and cook at 400 for 10 mins flipping halfway. I sprayed my basket before loading half the meatballs since my air fryer is older. Used the Burger Slider recipe (also delicious) as reference for cooking. Served with the Chopped Feta Salas- light and filling! 

  4. I made these tonight and accidentally left out the egg… and they held together and came out fine!

    1. I made this recipe last night and loved it. I forgot to buy mint, but the meatballs still taste great. Served with brown rice, tomato, cucumber, Kalamata olives and green peas all topped with the tzatziki sauce. This is a light but satisfying meal. BTW, I only made 8 meatballs, and saved the rest of the meat mixture on the freezer for another time.

  5. I made these tonight and they came out so good. I made them per the recipe and baked them and they were perfect. Served them with a quinoa tabbouleh and topped with your tzatziki 

  6. These were great! My boyfriend loved them and asked me for the recipe. I made the tzatziki as well and served it over quinoa with a side of tomato and cucumber salad. So tasty and fresh!

  7. I’m really thinking of making this, but I can’t find fresh spearmint – can I use fresh mint, and how much for this recipe?

  8. This recipe is a favorite in our household. We often shape it as mini-burgers instead of meatballs and cook them on the grill if weather permits. We also sometimes increase the breadcrumbs a bit and leave out the bread. Delicious!

  9. I’ve always liked everything you have a recipe for , but this one was a big no for me and my fam 

  10. Avatar photo
    Linda Greenberg

    I made these last night with a few changes. I only had lean ground chicken so I used that and because I like spices I also used 1/2 tsp oregano, dill, lemon pepper , marjoram and basil and left out the mint.
    They were excellent. I did have have to cook them longer than suggested. Next time I will try baking them.

  11. This was amazing. I made it into a bowl by adding 1/3 cup brown rice and roasted cauliflower, peppers, onions, cherry tomatoes. I added cucumbers, feta and homemade tzadeki.  I really bulked it up with veggies so it was very filling. I took some of the leftovers and prepped lunch bowls using just 2 meatballs each. I loved this. 

  12. Great recipe! I used beef and omitted onion and spearmint because I didn’t have them. I also made the tzatziki recipe linked. Another skinny taste success!  

  13. Am I the only one who had an issue with them falling apart? I made them as per the recipe, minus the mint. I refrigerated them over night then cooked them in a pan. Almost immediately I had turkey crumbles. I am so very disappointed because they taste amazing. What did I do wrong?? 😢

  14. I was worried about these because I made so many changes to accommodate what I had on hand, but these were truly so delish with your tzatziki and some chickpeas!

    I used reduced fat feta instead of the breadcrumbs and basil and rosemary in place of the mint and parsley. Added a touch of garlic powder while they were cooking – YUM!