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These turkey feta meatballs are tender and juicy with crumbled feta, fresh herbs, and spinach mixed right in. They’re baked for an easy, lighter option and are served with a creamy yogurt dill sauce. It’s a Mediterranean-inspired meal that’s perfect for bowls, pitas, or meal prep.
If you’ve ever had dry turkey meatballs, these are a game changer. These turkey and feta meatballs are one of those recipes that feels both easy and elevated. They’re baked, stay juicy, and include plenty of Greek-inspired flavors. Served with a simple yogurt dill sauce, they create a simple balanced meal.
If you’re looking for more Mediterranean flavors, try my Feta Chicken Bake with Spinach or High Protein Bean Salad.
Juicy Turkey Feta Meatballs with Greek Yogurt Dill Sauce
No dry turkey meatballs here! These turkey feta and spinach meatballs are juicy, protein-packed, and full of fresh flavors. Made with lean turkey and wholesome ingredients, they’re filling without every feeling heavy and are easy enough to make for a simple weeknight dinner or meal prep.
Here’s why you’ll love them:
- Juicy and flavorful (not dry). The addition of feta, herbs, and olive oil helps keep them tender and flavorful.
- Easy oven-baked method. Just mix, shape, and bake for a simple hands-off dinner.
- Packed with Mediterranean flavor. Garlic, parsley, spinach, and feta bring a fresh Greek-inspired flavor.
- Served with a creamy yogurt dill sauce. The sauce is a cool tangy contrast and makes these meatballs feel like a complete meal.
- Perfect for bowls, pitas, or meal prep. Serve the meatballs with orzo, vegetables, or tucked into a pita for a complete balanced meal.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Ground turkey: Lean ground turkey works well here, but using 93% lean is ideal for the best balance of flavor and moisture. Extra-lean turkey or ground chicken is more likely to dry out.
- Feta cheese: Adds both flavor and moisture. Make sure the feta is broken into very small pieces so it mixes evenly throughout.
- Breadcrumbs: Helps bind the mixture and keeps the meatballs soft.
- Egg: This is the binder that holds everything together.
- Olive oil: Helps prevent the meatballs from drying out when baked.
- Garlic: Fresh garlic adds flavor. Make sure to finely mince or microplane so it distributes evenly.
- Fresh spinach: Adds a boost of nutrients and moisture. Finely chop so it blends seamlessly into the mixture.
- Onion powder, salt, and pepper: These simple seasonings enhance all of the ingredients.
For the Greek yogurt dill sauce:
- Greek yogurt: Adds protein and creates that creamy tangy base for the sauce.
- Cucumber: Adds freshness and a bit of texture. Dice small so it mixes evenly into the sauce.
- Dill: A must for signature flavor, but dried dill works as a backup. Use 1-1 ½ teaspoons dried dill in place of fresh, if needed.
- Lemon juice: Adds bright fresh flavor.
- Garlic: Use fresh garlic here for the best flavor.
Variations to Try
- Classic Greek-style. Add 1-2 tablespoons finely chopped red onion and a pinch of oregano.
- Spicy version. Add ¼-½ teaspoon crushed red pepper flakes for a little heat.
- Lemon herb. Add freshly grated lemon zest to the meatball mixture for more lemon flavor.
- Low-carb or gluten-free option. Swap the breadcrumbs for almond flour or a gluten-free breadcrumb alternative.
- Make them mini. Form small meatballs for appetizers or snack-sized portions. Just reduce the cook time slightly.
How to Make Turkey Feta Meatballs (Oven-Baked)
- Prepare the meatball mixture: Preheat the oven to 400°F. Line a baking pan with parchment paper or lightly spray with cooking spray. In a large bowl, combine all of the meatball ingredients. Mix until well combined. Note: Make sure the feta is broken into very fine crumbles before adding.
- Shape into balls: Drop rounded tablespoon sized balls of mixture on the prepared baking sheet. Roll lightly between clean hands to shape into balls. This should make about 18-20 meatballs.
- While the meatballs bake, stir together all of the ingredients for the sauce in a medium bowl until well combined.
- Serve bowl-style or in pitas with cucumbers, tomatoes, dill sauce, and fresh herbs.
Jamie’s Tips
Expert Recipe Tips
- Break the feta into very small crumbles. Smaller pieces distribute more evenly into the mixture, adding moisture and flavor to every bite.
- Don’t overmix the meatball mixture. Mix just until everything is combined. Overmixing can make the meatballs dense.
- Gently shape the meatballs. Use a light hand when shaping, as packing them too tightly can lead to a firmer, drier texture. Use a cookie scoop for even sizing.
- Don’t overbake. For best results, remove the meatballs once they reach an internal temperature of 165°F. Overcooking will dry them out.
- Let them rest before serving. A few minutes of rest helps the juices redistribute, keeping the meatballs moist.
FAQs
Turkey meatballs should be cooked to an internal temperature of 165°F. Use a meat thermometer inserted into the middle of the meatballs to check the temp.
Yes. These meatballs are great for meal prep and can be stored in the fridge or freezer, then reheated when needed.
They pair well with orzo, rice, roasted vegetables, salads, or pita bread with yogurt sauce for a Mediterranean-style meal.
Yes. Use gluten-free breadcrumbs or almond flour as a substitute.
Serving Suggestions
These healthy turkey meatballs are incredibly versatile and can be served a few different ways depending on what you’re in the mood for.
- Mediterranean-style bowls: Serve over orzo, rice, or quinoa with cucumbers, cherry tomatoes, olives, and a generous drizzle of yogurt dill sauce.
- Pit or wraps: Stuff into warm pita bread with lettuce tomatoes, cucumbers, and extra sauce for an easy sandwich-style meal.
- With roasted vegetables: Pair with roasted zucchini, peppers, or potatoes for a simple, balanced dinner.
- With pasta: Serve the spinach feta turkey meatballs with pasta and marinara sauce. Or try serving them with zucchini noodles.
- With a Greek salad: Enjoy the ground turkey meatballs with a Greek salad for even more Mediterranean flavor.
- As an appetizer: Serve with toothpicks and extra yogurt dill sauce for dipping.
- Meal prep option: Add to containers with grains and vegetables for an easy, ready-to-go lunch during the week.
How to Store
Store these greek turkey meatballs in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat in the microwave until warmed through, or warm in a 350°F oven for 10-15 minutes. If frozen, thaw overnight in the fridge before reheating.
More High Protein Meal Prep Recipes
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Turkey Feta Meatballs
Ingredients
For the meatballs:
- 1 pound ground turkey
- 1 egg, whisked
- 1 tablespoon olive oil
- 1/3 cup plain breadcrumbs
- 1/2 cup feta cheese, finely crumbled
- 3 cloves garlic, finely minced or microplaned
- 1 cup spinach, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Greek yogurt dill sauce:
- 1 cup plain Greek yogurt
- 1/2 cup cucumber, diced small
- 1 clove garlic, finely minced or microplaned
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
For serving:
- Cooked orzo, cucumbers, cherry tomatoes, kalamata olives, fresh dill or parsley
Instructions
- Preheat oven to 400°F. Line a pan with parchment paper or lightly spray with cooking spray.
- In a large bowl, combine all of the ingredients for the meatballs. Mix until completely uniform. Note: Make sure the feta is broken into very fine crumbles before adding.
- Drop rounded tablespoon-sized balls of mixture onto the prepared baking sheet. Roll lightly between clean hands to shape into balls. This should make about 18-20 meatballs.
- Bake for 15-18 minutes until meatballs are golden brown and reach an internal temperature of 165°F.
- While the meatballs bake, stir together all of the ingredients for the sauce in a small bowl.
- Serve bowl-style or in pitas with cucumbers, tomatoes, dill sauce, and fresh herbs.
Notes
- Finely crumble the feta. Smaller pieces distribute evenly and help keep the meatballs moist and flavorful.
- Use a cookie scoop for even sizing. This helps the meatballs cook evenly and stay consistent in size and texture.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
