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Healthy Greek turkey meatballs with tzatziki
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5 from 1 vote

Greek Turkey Meatballs

For an easy, healthy weeknight dinner, it doesn't get better than these Greek turkey meatballs. Ground turkey is mixed with our homemade Greek vinaigrette and breadcrumbs, then baked or broiled (your choice!) until golden brown. Serve with your favorite Greek salad toppings, such as Romaine lettuce, tomatoes, feta cheese, Kalamata olives, pepperoncini, and our epic homemade pita chips.
Prep Time30 mins
Cook Time20 mins
Chilling Time1 hr
Total Time1 hr 50 mins
Course: Dinner, Lunch
Cuisine: American, Greek
Keyword: baked turkey meatballs, broiled meatballs, ground turkey, healthy turkey meatballs
Servings: 6 servings
Calories: 536kcal
Author: Ari Laing


  • 2 rimmed baking sheets
  • Parchment paper
  • Medium cookie scoop with 1 ½" diameter


For the turkey meatballs

  • 2 lbs ground turkey light or dark meat
  • ½ cup traditional breadcrumbs
  • 1 ½ 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 thinly chopped
  • ½ tsp dried oregano
  • ½ tsp granulated sugar
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper 2
  • 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

Recommended for serving (optional)

  • Romaine lettuce finely chopped
  • Tomatoes chopped
  • Pepperoncini
  • Kalamata olives
  • Feta cheese
  • Tzatziki
  • Lemon wedges


  • 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, 1 ½ 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 450F. Take 4 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 450F (it will already be this temp if you made pita chips) or set the broiler to high. Use a standard medium 1 ½" 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 165F is reached. If broiling, make sure rack is directly under by the broiler by about 3". 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!


  • Nutrition facts include 3 meatballs, ~5 pita chips, and extra Greek vinaigrette. They do not include the Greek salad toppings of your choice!
  • Do not use panko breadcrumbs when making meatballs (any meatball recipe!). Use plain or seasoned breadcrumbs, which will help keep the texture of the meatballs smooth. Panko will create a coarse texture throughout.
  • Meatballs can be frozen after baking. Allow to cool completely, then place in a freezer safe airtight container. To defrost: place frozen meatballs on a microwave safe plate then heat for 30 seconds to 1 minute until warmed through.
  • Alternatively, you could allow meatballs to thaw overnight in a refrigerator, slice in half, then heat cut side down in a skillet with a tablespoon of olive oil. Flip after 1-2 minutes, cook 1 minute more.
  • Pita chips are definitely best enjoyed fresh, but they will keep in an airtight container for up to 5 days. You can enjoy them room temperature or reheat in a toaster oven until crispy again, about 2-3 minutes.
  • Ground turkey: feel free to substitute turkey with ground chicken, beef, pork, or veal. Do not use extra lean meat or the meatballs will dry out.


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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