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turkey protein meatballs

Greek Turkey Protein Meatballs

These Greek turkey protein meatballs are juicy, herby, and easy to make. They’re light but filling, packed with flavor from lemon and herbs, and perfect for bowls, wraps, or quick meal prep during busy weeks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Greek-inspired
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey 93% lean
  • 1/3 cup breadcrumbs plain or panko
  • 1/4 cup milk
  • 1/2 small onion finely grated
  • 2 garlic cloves minced
  • 1 large egg
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • Zest of 1 lemon
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil plus more for cooking

Method
 

  1. In a large bowl, mix the breadcrumbs and milk. Let it sit for 1–2 minutes until soft.
  2. Add grated onion, garlic, egg, parsley, dill, lemon zest, oregano, salt, pepper, and olive oil. Stir gently.
  3. Add the ground turkey. Mix just until combined. Don’t overmix.
  4. Roll the mixture into golf-ball-size meatballs.
  5. Heat a pan with olive oil over medium heat or preheat the oven to 400°F (205°C).
  6. Cook meatballs in the pan for 10–12 minutes, turning often, or bake for 18–22 minutes, flipping once.
  7. Remove when fully cooked and lightly golden.

Notes

  • Grating the onion keeps the meatballs juicy.
  • Don’t overmix the turkey or they’ll turn dry.
  • These freeze well and reheat without losing texture.
  • Great with tzatziki, pita, or a simple Greek salad.