Greek Turkey Meatballs with Feta

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Gluten-free Greek turkey meatballs with feta. Tender, freezer-friendly, and full of flavor.

Course Appetizer, Dinner

Cuisine Greek, Mediterranean

Keyword almond flour, appetizer, baking, dinner, feta, feta cheese, gluten-free, Greek, ground turkey, meatballs, Mediterranean

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 147kcal

Author Ksenia Prints

Equipment

Ingredients

1 lb ground turkey preferably a mix of dark and light meat for moisture
½ cup feta cheese crumbled (use block feta in brine for best texture)
1 large egg
3 tablespoon egg whites
¼ cup almond flour or finely ground oats gluten-free alternative to breadcrumbs
2 tablespoon fresh parsley finely chopped
2 tablespoon fresh dill finely chopped
2 green onions thinly sliced
3 cloves garlic minced
1 teaspoon dried oregano
½ teaspoon ground cumin
Salt and freshly ground black pepper to taste
4 tablespoon Olive oil for brushing or drizzling

Instructions

In a large bowl, combine the ground turkey, feta, egg, egg whites, almond flour or oats, parsley, dill, green onions, garlic, oregano, and cumin. Season with salt and pepper. Mix gently until everything is evenly distributed. Don’t overwork it! The lighter the touch, the more tender the meatballs.
Set your oven to 375°F (190°C). Prep a heavy-bottomed casserole dish.
With damp hands, scoop the mixture and roll into meatballs, about the size of a golf ball. Place them spaced out in the casserole dish.
Lightly brush or drizzle each meatball with olive oil. This should be about 4 tbsps in total. This helps them brown gently. Bake for 20–25 minutes, until golden on the outside and cooked through on the inside.
Let the meatballs sit for 5 minutes after baking. Serve warm with tzatziki, lemon wedges, or pair with chopped salad or rice.

Notes

Nutrition