Tender turkey meatballs with Mediterranean seasoning, feta, parsley, garlic, oregano, cumin, and lemon zest. Designed to stay moist even with lean turkey, then finished in hidden-veg tomato butter sauce.
Cuisine: Mediterranean · Dish Type: Main Dish · Prep: 20 min · Cook: 25 min · Servings: About 52–60 meatballs; 10–12 servings · Rating: ⭐⭐⭐⭐⭐
Freezer-Friendly: freeze cooked meatballs with enough sauce to coat. Portion into freezer containers, then reheat gently with a splash of water, broth, or extra sauce.
Ingredients
Turkey meatballs:
- 3 lb 8 oz ground turkey
- 7/8 cup panko breadcrumbs
- 7/8 cup feta cheese, crumbled
- 3 large eggs
- 1 extra egg yolk, optional if the mix feels loose or dry
- 7 cloves garlic, minced
- 7 tbsp parsley, chopped, or just under 1/2 cup
- 3 1/2 tsp dried oregano
- 1 3/4 tsp ground cumin
- 2 1/4 tsp kosher salt
- 7/8 tsp black pepper
- 1 3/4 tsp lemon zest
- 3 1/2 tbsp olive oil or vegetable oil
- Up to 1/4 cup milk or broth, only if the mixture feels dry
Sauce pairing: hidden-veg tomato butter sauce, enough to coat the cooked meatballs
Instructions
- Heat oven to 400°F.
- Line 2 sheet pans with parchment.
- In a large bowl, add 3 lb 8 oz ground turkey, 7/8 cup panko, 7/8 cup crumbled feta, 3 eggs, 7 minced garlic cloves, 7 tbsp chopped parsley, 3 1/2 tsp dried oregano, 1 3/4 tsp cumin, 2 1/4 tsp kosher salt, 7/8 tsp black pepper, 1 3/4 tsp lemon zest, and 3 1/2 tbsp oil.
- Mix gently just until combined. Do not overwork the turkey.
- If the mixture feels tight or dry, add up to 1/4 cup milk or broth, 1 tbsp at a time. If the mixture feels loose or needs more binding, add 1 extra egg yolk.
- Roll into about 52–60 meatballs, about 1 1/2 inches each.
- Bake uncovered for 16–20 minutes, rotating pans halfway through if both are in the oven.
- Pull when the centers hit 160°F and let carryover cooking finish to 165°F.
- Transfer the meatballs into finished tomato butter sauce.
- Simmer meatballs in sauce partially covered for 5–10 minutes so the flavors come together.
Tips
- Turkey is leaner than beef, so tenderness depends on gentle mixing and not overbaking.
- Pulling at 160°F and letting carryover finish to 165°F helps prevent dry meatballs.
- Store meatballs with sauce, not dry, especially if freezing.
- If reheating from frozen, thaw overnight when possible and warm gently over low heat.
- Best paired with pasta, rice, garlic bread, or roasted vegetables.
Macros per serving (meatballs only, not including sauce, assuming 12 servings): ~285 cal · ~32g protein · ~8g carbs · ~14g fat