If you’re like me, you always have ground turkey in your freezer. Especially now when we don’t know what will be available in grocery stores, or how long we’ll be at home. Meatballs are also a really easy meal to make with kids, and if kids make the food themselves, doesn’t that make them more likely to eat it? I love these Greek turkey meatballs. They’re delicious in a salad, served with lemon orzo pasta and tzatziki sauce, or stuffed into a pita with hummus and greens. No matter how you enjoy them, they’re so flavorful and the perfect easy meal.
Now, if you’ve been here for a little while, you know I have quiet a few meatball recipes on my site. Skillet turkey enchilada meatballs, turkey teriyaki meatballs, Swedish meatballs, slow cooker BBQ meatballs, and chicken parmesan meatballs are all some of our favorite. Ground turkey is inexpensive and there are so many ways to customize your meatballs. My favorite curry recipe is actually this turkey meatball curry! Unconventional but definitely not lacking flavor.
There are a lot of delicious ways to enjoy these meatballs. I served them over lemon orzo pasta with arugula, tomatoes, cucumber, feta cheese, and tzatziki sauce. But it would also be so good to enjoy these in a Greek salad or in a pita with hummus. Since this is a time when you may not know what ingredients you’ll have on hand, it’s great to have options. These meatballs, like all my meatball recipes, freeze really well. After baking simply let the meatballs cool and then pop them in a freezer-safe bag. I usually have a variety of homemade meatballs on hand before having a baby for easy postpartum meals. However and whenever you enjoy these Greek turkey meatballs, you will certainly have found a new favorite meatball recipe!
- 1.5 lbs. ground turkey
- 1 egg
- ½ cup breadcrumbs
- ½ tsp. salt
- 2 tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ¼ tsp. black pepper
- 1 tbsp. chopped fresh dill
- 2 small or one medium zucchini, shredded
- ¼ cup feta cheese + more for topping
- 1 tbsp. olive oil
- 8 oz. orzo pasta
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- Salt to taste
- Freshly ground black pepper
- ¾ cup plain Greek yogurt
- 1 tbsp. lemon juice
- ½ cucumber, seeds removed, chopped
- 1 tbsp. chopped fresh dill
- ½ tsp. salt
- Arugula, cucumbers, tomatoes, and additional feta for serving, optional
- Preheat oven to 350 degrees Fahrenheit. Spray a rimmed baking sheet with nonstick cooking spray or line with parchment paper. Set aside.
- In a large bowl, combine ground turkey, egg, breadcrumbs, salt, oregano, garlic powder, onion powder, black pepper, dill, shredded zucchini, feta cheese, and olive oil. Use your hands to form meatballs and place on prepared baking sheet. Bake for 22-25 minutes or until the internal temperature of meatballs is 165 degrees Fahrenheit.
- Meanwhile, make the orzo. Bring a pot of salted water to a boil and add orzo. Cook according to package directions until al dente. Drain and return to pot with olive oil, lemon juice, and any additional salt to taste.
- Make the tzatziki sauce, if using. In a small bowl mix together yogurt, lemon juice, cucumber, dill, and salt.
- Serve the meatballs with lemon orzo pasta, arugula, cucumbers, and tomatoes and top with additional feta cheese. You can also enjoy the meatballs over a salad, just with the pasta, or with pita and hummus.
- Enjoy!
[…] you need for this recipe are ingredients common to what most people interpret as Greek! I would love to go to Greece someday to enjoy the food and see the amazing views, but for now, […]