Meatballs become an increasingly frequent dish at our table. All three of the kids devour them, and they are so easy to make in large batches. During busy months, I always try to have some in the freezer for quick, easy dinners and to take to work for lunches.
These greek turkey meatballs are a healthier and protein packed version that has quickly become a favorite. We like to eat them with roasted veggies, hummus, pita, cauliflower rice, or any combo of the above.
Tip: if you want perfectly portioned meatballs, use a meatball-sized cookie scoop. It makes the prep process faster and easier, and more consistency in meatball size will lead to a more even cook.
Greek Turkey Meatballs
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 lb ground turkey
- 1 large egg
- 3 cloves garlic, minced
- ¼ cup almond flour
- ½ cup feta (non-dairy or dairy)
- 1 teaspoon fresh oregano, finely chopped
- 2 tablespoons parsley, finely chopped
- ½ onion, finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil for easy cleanup.
- In a large bowl, stir together turkey, egg, garlic, almond flour, feta, oregano, parsley, onion, salt, and pepper until combined. Form into meatballs about 1.5 inch in diameter.
- Arrange meatballs on prepared baking sheet. Drizzle or brush with olive oil. Bake in preheated oven for 15-18 minutes, until completely cooked through (internal temp reaches 165 degrees F). Remove from oven and serve.
- Notes: to freeze, arrange meatballs on a baking sheet covered with parchment after shaping. Place in the freezer for about 1-2 hours, until hardened. Once frozen, place in a freezer resealable bag or other container. To cook from frozen, bake at 400 degrees F for about 25-30 minutes, until completely cooked through (internal temp reaches 165 degrees F).
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