Juicy, Oven-Baked Greek Turkey Meatballs
These Greek turkey meatballs are tender, juicy, and packed with bright Mediterranean flavor. Made with ground turkey, homemade Greek vinaigrette, and breadcrumbs, they bake or broil until perfectly golden. Serve with romaine, tomatoes, feta, Kalamata olives, pepperoncini, and pita chips for an easy, build-your-own Greek-style meal.
Servings: 6 servings
Calories: 536kcal
Equipment
Ingredients
For the Meatballs
- 2 lbs ground turkey
- ½ cup breadcrumbs
- 1½ tsp Kosher salt
For the Greek Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 Tbsp fresh lemon juice
- 2 garlic cloves, finely chopped
- ½ tsp dried oregano
- ½ tsp granulated sugar
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp feta cheese, crumbled
For the Pita Chips
- 4 small pitas
- 3 Tbsp extra virgin olive oil
- 1 tsp onion salt
- ½ tsp dried oregano
Serving Suggestions
- Romaine lettuce, finely chopped
- Tomatoes, chopped
- Pepperoncini
- Kalamata olives
- Feta cheese
- Tzatziki
- Lemon wedges
Instructions
- Make the Greek vinaigrette. Combine ½ cup extra virgin olive oil, ¼ cup red wine vinegar, 2 Tbsp fresh lemon juice, 2 finely chopped garlic cloves, ½ tsp dried oregano, ½ tsp sugar, ½ tsp Kosher salt, ¼ tsp black pepper, and 2 Tbsp feta cheese in a large measuring cup. Whisk to thoroughly combine.
- Season the turkey. Place ground turkey in a large mixing bowl, then add ½ cup breadcrumbs, 1½ tsp Kosher salt, and 6 Tbsp of the Greek vinaigrette. Use your hands to mix well.
- Chill the meatball mixture. Cover ground turkey mixture with plastic wrap, then refrigerate for an hour. (If you skip this step, the meatballs will be harder to form given the oil in the dressing.) Meanwhile, bake the pita chips.
- Make the pita chips. Preheat oven to 450°F/230°C. Take four fluffy pita, then slice them in half. Cut each half into 3 or 4 wedges, depending on how large you want the pita chips to be. Place the pita wedges onto a parchment-lined rimmed baking sheet. Drizzle with 3 Tbsp extra virgin olive oil, 1 tsp onion salt, and ½ tsp dried oregano.
- Bake the chips. Place in a preheated oven and cook for 7 minutes, or until golden brown and crispy. If using a thinner pita bread, check them after 5 minutes so they don't burn.
- Form the meatballs. Either preheat oven to 450°F/230°C (it will already be this temp if you made pita chips) or set the broiler to high. Use a standard medium 1½-inch diameter cookie scoop to evenly portion the meatballs (heaping scoops!), then place on a rimmed baking sheet. Gently roll each meatball into a uniform round ball. 2 lbs of ground turkey should yield 24 meatballs.
- Bake the meatballs. If baking, place meatballs in a preheated oven and cook for 12-14 minutes, or until an internal temperature of 165°F/74°C is reached. If broiling, make sure rack is directly under by the broiler by about 3-inches. Cook for 12 minutes, flipping the meatballs once halfway through.
- Serve with Greek salad. Assemble Greek salad using our favorite toppings (our recommendations are below!), then place the Geek turkey meatballs on top and drizzle with extra salad dressing. Serve immediately!
Notes
- Note: Nutrition facts include 3 meatballs, ~5 pita chips, and extra Greek vinaigrette (salad toppings not included).
- Meatballs: Use plain or seasoned breadcrumbs—not panko—for a smooth texture. Freeze baked meatballs airtight. Reheat from frozen in the microwave (30–60 seconds) or thaw overnight and reheat cut-side down in a skillet with a little oil.
- Pita chips: Best fresh; keep airtight up to 5 days and re-crisp in a toaster oven.
- Meat swap: Ground turkey can be replaced with chicken, beef, pork, or veal (avoid extra-lean).
Nutrition
Serving: 3meatballs | Calories: 536kcal | Carbohydrates: 29g | Protein: 40g | Fat: 29g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1511mg | Potassium: 528mg | Fiber: 1g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg
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