If you’re looking for a high-protein meal prep staple that feels fresh and new, these Mediterranean Turkey Feta Meatballs are it. They’re packed with fresh herbs, bright lemon, and just enough feta to give them that classic Mediterranean flavor. I love making a batch at the beginning of the week and turning them into easy lunches and dinners with rice or orzo, a simple cucumber tomato salad, roasted veggies, and tzatziki and hummus.
They’re gluten-free, easy to make, and super versatile. Serve them in bowls, tuck them into pita, or add them over a salad… however you serve them, they’re one of those recipes you’ll find yourself making on repeat. To see the step-by-step reel of this recipe, click here.
Ingredients
makes 16-18 meatballs
- 1 lbs organic ground turkey (93% lean)
- 1 egg
- 1 tbsp extra virgin olive oil
- â…“ cup almond flour
- ¼ cup crumbled feta
- ¼ cup finely diced red onion
- 1 clove garlic, minced
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 1 tsp dried oregano
- Zest of 1 lemon
- 1 tsp sea salt
- ½ tsp cracked black pepper
Instructions
1. Preheat oven to 400°F and line a sheet pan with parchment paper.
2. Add all ingredients to a large bowl and mix until just combined.
3. Using a cookie scoop, scoop the mixture into your hands, then roll into 16-18 golf ball-sized meatballs and arrange on the prepared baking sheet.
4. Bake for 13–15 minutes, turning them over halfway through. You’ll want to take them out when they’re just cooked through and the internal temperature is 160–162°F. They’ll continue cooking as they rest and finish around 165°F.
5. Serve over rice, quinoa, orzo, salad, or roasted veggies, and top with your favorite hummus or tzatziki. Enjoy!
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- These meatballs also freeze well. Once cooled, transfer them to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as needed.
Serving Ideas
- Serve over lemony rice with cucumber tomato salad and tzatziki.
- Stuff into pita with lettuce, tomatoes, and feta.
- Add to a Greek-inspired salad with olives and cucumbers.
- Pair with roasted zucchini or other seasonal vegetables.
These meatballs are simple enough for a weeknight dinner but flavorful enough to keep meal prep feeling exciting. Hope you love them as much as I do!
