Greek Turkey Meatballs With Feta
These Greek Turkey Meatballs With Feta are packed with flavor and perfect for cozy dinners or meal prep!
Servings: 4 servings
Ingredients
- 1 pound ground turkey (93% lean) healthy alternative to beef
- 2 ounces feta cheese (full-fat) adds creaminess and a tangy flavor
- 1 large egg beaten, acts as a binder
- 3 tablespoons fresh parsley minced, provides freshness
- 2 tablespoons coconut flour gluten-free alternative
- 1 tablespoon minced fresh mint adds a refreshing twist
- 1 teaspoon garlic powder enhances savory flavor
- 1 teaspoon ground basil infuses aromatic quality
- 1 teaspoon ground oregano staple in Mediterranean cooking
- 1 teaspoon cumin adds warm flavor
- 1 teaspoon ground dill complements other herbs
- 1 teaspoon ground thyme adds depth to flavor
- 1 teaspoon salt essential for flavor
- 1 teaspoon ground nutmeg provides subtle warmth
- 1 teaspoon cinnamon adds sweetness and complexity
Instructions
- Step 1: Preheat the oven to 400°F (200°C) to ensure even cooking.
- Step 2: In a large mixing bowl, combine the ground turkey, crumbled feta, beaten egg, minced parsley, coconut flour, and all spices. Mix thoroughly.
- Step 3: Form the mixture into small meatballs, approximately 1 to 1.5 inches in diameter, and place them on a prepared baking sheet.
- Step 4: Bake the meatballs for 20-25 minutes until cooked through, ensuring an internal temperature of 165°F (74°C).
- Step 5: Let the meatballs rest for a few minutes before serving warm with tzatziki sauce or in a pita.
Equipment
- Mixing Bowl
- Baking Sheet
- Measuring Spoons
- Cooking spray or parchment paper
- Oven
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze in a single layer before transferring to a freezer bag for up to 3 months.
- Thaw frozen meatballs overnight in the refrigerator before reheating.