EFK Kitchen Ready
EFK Greek-Style Turkey Meatballs
Tender turkey meatballs with feta, spinach, lemon, garlic, and oregano, baked instead of fried. Serve them with tzatziki, chopped vegetables, rice, couscous, or warm pita.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Yield
- About 24 meatballs / 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Heat the oven to 425°F. Line a rimmed sheet pan with parchment or lightly oil it.
- 2. In a large bowl, combine turkey, spinach, feta, breadcrumbs, eggs, garlic, parsley, dill, oregano, lemon zest, lemon juice, salt, pepper, and olive oil. Mix gently just until even.
- 3. Form about 24 meatballs, roughly 1 1/2 inches each, and space them on the pan.
- 4. Bake 15 to 20 minutes, turning the pan once, until browned in spots and the centers reach 165°F.
- 5. Rest 5 minutes and serve with tzatziki and desired sides.
Equipment
BlueStar oven; rimmed sheet pan; mixing bowl; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; instant-read thermometer
Food safety & storage
Ground turkey must reach 165°F. Wash hands, bowl rims, utensils, and work surfaces after raw turkey contact. Refrigerate leftovers within 2 hours and use within 3 to 4 days.
View this recipe on the original EFK website ↗