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5.0 from 6 votes

Greek Baked Turkey Meatballs

These Greek-style baked turkey meatballs are packed with flavor and are so, so tender. Bake them in a dish with homemade tomato sauce, topped with tangy feta cheese.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 6 Servings
Calories: 210 kcal
Course: Main Course
Cuisine: Greek

Ingredients

The meatballs
  • 1 pound lean (93%) ground turkey
  • ¾ cup grated zucchini water squeezed out
  • ½ yellow onion grated
  • 3 garlic cloves minced
  • ½ cup panko breadcrumbs I used whole wheat, but regular panko works, too.
  • ¼ cup + 2 tablespoons minced flat-leaf parsley
  • 1 large egg
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ cup crumbled Feta cheese
The Sauce
  • 2 teaspoon olive oil
  • ½ yellow onion chopped
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper

Instructions

The Meatballs
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly coat a with cooking spray. Spread ⅓ cup of the tomato sauce on the bottom of the dish.
  2. In a large bowl, combine the ground turkey, zucchini, grated onion, garlic, breadcrumbs, ¼ cup parsley, egg, salt and pepper. Stir to combine.
  3. Using 1 ½ tablespoons per meatball (a medium cookie scoop works well), form meatballs by rolling between the palms of your hands. Test with one meatball - if you find that the meatball is too soft, stir additional breadcrumbs into the mixture.
  4. Place the meatballs, in a single layer, in the prepared baking dish. Cover the meatballs with the rest of the tomato sauce. Cover the baking dish with foil.
  5. Bake the meatballs for 15 minutes. Uncover, sprinkle the feta cheese over top and bake until the meatballs are cooked through, about 10 more minutes. The internal temperature of the meatballs should be 165 degrees F.
  6. Garnish with the remaining 2 tablespoons of the parsley.
The Sauce
  1. Heat the olive oil in a large nonstick skillet set over medium heat. Add the onion and cook, stirring occasionally, until the onion is softened, about 5 minutes.
  2. Add the garlic, oregano and red pepper flakes, and cook for 1 minute.
  3. Stir in the crushed tomatoes, salt and pepper. Bring to a boil, then simmer for 10 minutes.

Notes

  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Serving 5Meatballs with sauce Calories 210kcal (11%) Carbohydrates 9g (3%) Protein 19g (38%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 94mg (31%) Sodium 448mg (19%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 210

% Daily Value*

Serving 5Meatballs with sauce
Calories 210kcal 11%
Carbohydrates 9g 3%
Protein 19g 38%
Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 94mg 31%
Sodium 448mg 19%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.