By: Denise Bustard44 Comments
Posted: 1/23/15Updated: 8/29/20
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If you love surprises, you are going to love these feta-stuffed greek meatballs! With juicy turkey, lemon, garlic, oregano, and a gooey feta surprise hiding inside, you can have them on your table in under 30 minutes.
Baked turkey meatballs are a staple in our meal prep routine. Not only are they simple to prepare, but they freeze so well, too! These feta-stuffed greek turkey meatballs are delicious and fun, with a feta surprise hiding inside.
These Greek turkey meatballs are perfect served with herbed lemon rice (or lemon garlic cauliflower rice), a salad dressed in classic Greek salad dressing, and super speedy tzatziki.
Get them on the table in just 25 minutes. Easy peasy!
Reasons you'll ♡ Greek turkey meatballs
- they are tender and juicy
- they are loaded with Greek flavors: lemon, garlic, oregano and feta cheese
- there is a fun surprise hiding inside in the form of gooey feta cheese!
The best meat for turkey meatballs
When it comes to meatloaf, burgers or meatballs, higher fat content will help you get a juicy product. When purchasing ground turkey, often the package will simply say 'ground turkey'. This is a mix of both dark and white meat and will work great for turkey meatballs. Avoid anything labelled 'lean ground turkey', as it is the leanest cut and is prone to drying out.
Making the meatballs
For this recipe, we will start by mixing together the meatballs: ground turkey, lemon juice, lemon zest, minced garlic, dried oregano, worcestershire sauce and salt & pepper. Get right in there with your hands to mix it until completely combined. You want to mix it well, but don't over-do it, as this can result in dense meatballs.
Once you have your meatball base mixed together, cut up feta cheese into ¾ inch cubes. This will seem large, but it shrinks while cooking.
Form a 2-tablespoon sized meatball and place it in the palm of your hand. Stick one cube of feta in the middle and carefully work the meat around the feta until it is fully enclosed.
Cooking the meatballs
For this recipe, I fried the meatballs in a non-stick pan, however you could also try baking them.
- To fry- fry on medium- low heat in vegetable oil, turning every 2-3 minutes until browned on all sides and cooked through. This should take approximately 15 minutes.
- To bake- heat oven to 375°F. Bake for 25-30 minutes.
Check that the meatballs are cooked through with a digital thermometer (make sure not to stick it all the way into the feta cheese). Ground turkey should reach a temperature of 165°F.
Make ahead and storage tips
Greek turkey meatballs work great for meal prep! Here are some tips for making feta-stuffed meatballs ahead:
- fridge- store fully cooked meatballs in the fridge in an air tight container for up to 4 days
- reheat- heat in the oven in a covered baking dish for 15 minutes at 350°F. You could also reheat on the stove in a covered pan on low heat for 10-15 minutes.
- freezer- cool completely and arrange on a baking sheet. Freeze until solid, then transfer to a freezer bag, reusable silicone bag, or meal prep container. Freeze for up to 3 months. Raw meatballs may be frozen the same way.
More ground turkey recipes
- Korean Turkey Meal Prep
- Instant Pot Ground Turkey Lettuce Wraps
- Low Carb Greek Turkey Meal Prep Bowls
- Smoky Slow Cooker Turkey Chili
- Hoisin Turkey Meatloaf
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Feta-Stuffed Greek Turkey Meatballs
4.34 from 6 votesPrep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Print Rate
If you love surprises, you are going to love these feta-stuffed greek meatballs! With juicy turkey, lemon, garlic, oregano, and a gooey feta surprise hiding inside, you can have them on your table in under 30 minutes.
12 meatballs; 4 people
Ingredients
Meatballs
- 1 lb ground turkey (450 g; avoid 'lean' ground turkey)
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 cloves garlic (minced)
- 2 teaspoons dried oregano
- 1 teaspoon worcestershire sauce
- ½ teaspoon salt
- ⅔ cup feta cheese (cut into ¾ inch cubes)
- ¼ cup vegetable oil
Lemon-Garlic Yogurt Sauce
- ¾ cup plain yogurt
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- 1 clove garlic (minced)
Instructions
Meatballs
In a large bowl, mix together all meatball ingredients. Use your hands and mix until *just* combined; do not over-mix.
Form approximately 2 tablespoon-sized balls, patting firmly together.
Tuck a cube of feta inside, making sure to seal all around it. You want the meatballs to be fairly compact so they don't break apart during frying.
Heat oil over medium-low heat {just enough oil to coat the bottom of the pan}.
Fry meatballs for 2-3 minutes per side, turning frequently. Mine took 15 minutes to cook through.
To check if cooked through middle, cut a meatball open and look for uncooked turkey meat or use a digital thermometer to make sure temperature is 165°F.
Drain on paper towel and serve immediately.
Lemon-Garlic Yogurt Sauce
Combine all ingredients and mix until smooth.
Serve as a dip, or over-top of meatballs.
Tips:
You may also bake on a baking sheet at 375°F. Bake for 25-30 minutes or until 165°F.
Storage
- fridge- Store fully cooked meatballs in the fridge in an air tight container for up to 4 days
- freezer– cool completely and arrange on a baking sheet. Freeze until solid, then transfer to a freezer bag, reusable silicone bag, or meal prep container. Freeze for up to 3 months. Raw meatballs may be frozen the same way.
To reheat
- heat in the oven in a covered baking dish for 15 minutes at 350°F. You could also reheat on the stove in a covered pan on low heat for 10-15 minutes.
Nutrition Information
Serving: 1meatball, Calories: 62kcal, Carbohydrates: 2g, Protein: 10g, Fat: 1g, Cholesterol: 24mg, Sodium: 179mg, Potassium: 172mg, Vitamin A: 35IU, Vitamin C: 1.9mg, Calcium: 31mg, Iron: 0.6mg
Author: Denise Bustard
Course: Dinner
Cuisine: Italian
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
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Reader Interactions
Leave a Comment
Fotini says
That looks sooo good! Thank you!
Reply
Julie says
Are you sure it is 2 Tablespoons of lemon zest? Seems a bit much for one pound of turkey...Reply
Denise says
Hi Julie, it was the zest of a whole lemon, so it was 2 tablespoons loosely packed.
Reply
Janet says
I made these tonight and added 1 cup of fresh spinach chopped , and microwaved it with the chopped onion for 1 minute , then squeezed it dry and cooled it. The I added half a cup of breadcrumbs and 1 egg to the turkey/feta mixture. I just added the feta and mixed it in. I used a small cookie scoop for the meatballs and got around 30! I baked them at 350 for 20 minutes and they were delicious. I might add more spinach and more lemon juice next time. My husband liked them and is not usually a turkey meatball fan. I used nonstick reynold foil and turned them over the last ten minutes to brown on two sides. I don't think I deviated too far from your recipe and it was great! Thank you!
Reply
Denise says
Wow, those sound like great additions to the meatballs, Janet! Thanks for reporting back 🙂
Reply
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