Turkey Feta Meatballs with Lemon-Yogurt Sauce Recipe
Introduction
These Turkey Feta Meatballs are a flavorful and light twist on a classic favorite. Combining juicy ground turkey with fresh herbs and salty feta creates a tender, delicious bite. Paired with a tangy lemon-yogurt sauce, they make a perfect appetizer or main dish.
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
- Step 1: Preheat the oven to 400°F (200°C). In a large bowl, combine ground turkey, chopped onion, beaten egg, garlic, panko bread crumbs, parsley, dill, and red pepper flakes. Season with kosher salt and freshly ground black pepper. Add the crumbled feta and gently stir until just combined.
- Step 2: Form the mixture into 16 meatballs, approximately 2 tablespoons each. Line a baking sheet with foil and lightly grease it with extra-virgin olive oil. Arrange the meatballs on the greased foil and gently roll them in the oil to coat evenly.
- Step 3: Bake the meatballs in the preheated oven for 18 to 20 minutes, or until they are golden brown and cooked through.
- Step 4: While the meatballs bake, prepare the lemon-yogurt sauce. In a medium bowl, combine the Greek yogurt and lemon juice. Season with kosher salt and freshly ground black pepper to taste.
- Step 5: To serve, spread the lemon-yogurt sauce on a platter. Arrange the cooked meatballs on top and garnish with chopped dill, parsley, and lemon wedges on the side.
Tips & Variations
- For a juicier texture, avoid overmixing the meatball mixture once the feta is added.
- Substitute ground chicken if turkey is not available for a similar flavor.
- Add a dash of smoked paprika or cumin for an extra layer of flavor.
- Serve with warm pita bread or over a bed of couscous for a complete meal.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. The lemon-yogurt sauce is best served fresh, but it can be stored separately in the refrigerator for up to 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze these turkey meatballs?
Yes, you can freeze the meatballs before baking. Arrange them on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. Bake from frozen, adding a few extra minutes to the cooking time.
Can I use dried herbs instead of fresh?
While fresh herbs provide the best flavor, you can substitute dried parsley and dill. Use about one-third the amount of dried herbs compared to fresh to avoid overpowering the meatballs.
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Turkey Feta Meatballs with Lemon-Yogurt Sauce Recipe
- Total Time: 35 minutes
- Yield: 16 meatballs 1x
- Diet: Low Fat
Description
These Turkey Feta Meatballs are a flavorful and healthy twist on classic meatballs, combining lean ground turkey with fresh herbs and tangy feta cheese. Baked to perfection and served with a zesty lemon-yogurt sauce, they make an ideal appetizer or main dish for any occasion.
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, 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
- Prepare the meatball mixture: Preheat the oven to 400°F (200°C). In a large bowl, combine ground turkey, finely chopped onion, beaten egg, minced garlic, panko bread crumbs, chopped fresh parsley, chopped fresh dill, and a pinch of red pepper flakes. Season the mixture with kosher salt and freshly ground black pepper. Gently fold in the crumbled feta cheese until just combined, ensuring not to overmix.
- Form the meatballs: Using about 2 tablespoons of the mixture for each meatball, form 16 meatballs in total. Set aside while you prepare the baking sheet.
- Prepare baking sheet: Line a baking sheet with aluminum foil and lightly grease the foil with extra-virgin olive oil, just enough to prevent sticking and promote browning.
- Coat and arrange meatballs: Place the meatballs on the greased foil-lined baking sheet. Gently roll or brush the meatballs with a thin layer of olive oil to lightly coat them, which helps achieve a golden-brown crust.
- Bake the meatballs: Bake in the preheated oven for 18 to 20 minutes until the meatballs are golden brown and cooked through. The internal temperature should reach 165°F (74°C) for safety.
- Prepare the lemon-yogurt sauce: In a medium bowl, stir together the plain full-fat Greek yogurt and juice of half a lemon. Season with kosher salt and freshly ground black pepper to taste.
- Assemble and serve: Spread the lemon-yogurt sauce on a serving platter, then arrange the baked meatballs on top. Garnish with additional chopped fresh dill and parsley, and serve with lemon wedges on the side for extra brightness.
Notes
- You can substitute panko bread crumbs with gluten-free bread crumbs if desired.
- For a spicier kick, increase the amount of red pepper flakes to taste.
- Ensure not to overmix the meatball mixture to keep them tender and juicy.
- These meatballs can also be cooked in an air fryer at 375°F for about 15 minutes, turning halfway, as an alternative to baking.
- Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: turkey meatballs, feta cheese, lemon yogurt sauce, baked meatballs, healthy meatballs, Mediterranean recipe
