These Turkey Feta Meatballs are a tender, flavorful, Greek-inspired meatball. Perfect for both easy weeknight dinners and tasty meal prep!

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turkey feta meatballs with more crumbled feta

Reasons You’ll Love This Recipe:

These turkey feta meatballs are so flavorful, with the briny, salty feta balanced with fresh herbs — delicious!
All you need is seven simple ingredients.
They’re easy to adapt to be gluten-free (sub an equal amount of packed almond flour of gluten-free bread crumbs).
Kid-friendly!
Versatile – enjoy them as is, with pasta, sauce, serve with tzatziki on pita…so many options!
They’re a stellar meal prep option! I prepped mine along with some parsley and tomato salad and cucumber orzo salad. SO good!

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

ingredients to make turkey feta meatballs

Ground Turkey – I like to use ground turkey in this recipe because it’s a leaner, lighter protein, yet still creates a tender and juicy meatball.
Feta Cheese – creamy, salty, and a little briny, feta cheese adds amazing flavor to a meatball.
Bread Crumbs – I use my homemade whole wheat bread crumbs, but you can use any type of bread crumb, or even packed almond flour for a gluten-free alternative.
Egg – adds moisture and helps bind the meatballs together.
Onion – finely minced or even grated onion adds flavor and moisture.
Garlic – enhances the flavor, pairing beautifully with the feta and onion.
Fresh Herbs – I often use fresh parsley, but have also done a combo of parsley and mint and parsley and basil. All are delicious!

How to Make Turkey Feta Meatballs

For complete instructions, please check out the recipe card at the bottom of this post.

In a large bowl, combine all of the ingredients.
Scoop and roll the meatballs into uniform shapes. If it’s sticky, wet your hands!
Place meatballs on a baking sheet and bake at 400 for 16-18 minutes, or until fully cooked through. Serve and enjoy!

Tips and Variations

Don’t overmix. Too much mixing can make the meatballs more tough and less tender.
Scoop the meat with a cookie scoop before rolling with your hands for uniform-sized meatballs.
Wet your hands if the meat mixture is sticky.
Use parchment paper or aluminum foil to line the pan for easier clean up. I love these pre-cut parchment paper sheets for convenience!
Use a meat thermometer to ensure meatballs are done and not overdone. They’re done when they reach 165 degrees F!

turkey feta meatballs baked on a sheet pan

Meal Prep: Storing & Reheating

Once the meatballs have fully cooled, transfer them to an airtight container and store in the fridge or freezer. They can be kept refrigerated for up to five days and in the freezer for up to three months.

They can be reheated from fridge or from the freezer in the microwave, on the stovetop, or even in the air fryer (if you like crisper meatballs!).

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