Easy Turkey Feta Meatballs (Gluten-Free)
These easy turkey feta meatballs are packed with Mediterranean flavors, juicy and tender, and ready in 40 minutes! Great with tzatziki sauce, and naturally gluten-free too.
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Delicious, Juicy Meatballs
If you love meatballs and love the flavors of Greek cuisine, here’s one you’re gonna enjoy! These Greek meatballs are made with ground turkey, savory feta cheese, and plenty of fresh dill that transports you to the Mediterranean.
Serve these feta and turkey meatballs over rice, or with a fresh summer salad, or enjoy them alone dipped in this tangy tzatziki sauce.. Whichever way it is, I know you’re going to enjoy it!
Why You’ll Love This Recipe:
- Simple Ingredients: The main ingredients required for making these Greek turkey feta meatballs are easily accessible at the local grocery stores (nothing fancy required!).
- Easy to Make: Simply mix all the ingredients together, shape into balls and fry in a skillet! An entire batch is ready in under 40 minutes!
- Totally Gluten-Free: These meatballs are 100% gluten-free, which means that even those with Celiac disease or gluten intolerances can also enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this feta turkey meatballs recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Turkey: I used ground turkey (I recommend using ground turkey with a bit of fat as that is what makes it juice), but you can easily swap it out for ground chicken as well.
- Dill: Fresh dill goes beautifully with feta cheese, so make sure to use that. Alternatively, you can also use other fresh herbs such fresh parsley or chives.
- Egg: The egg helps to bind the ingredients together, so make sure you add it in.
- Almond Flour: Almond flour is a low-carb flour that adds more protein and bulk to the meatballs. Alternatively, you may use gluten-free all-purpose flour in equal quantities instead. Or if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.
- Onion:Â I used a white onion, but a red onion will work too. Make sure to chop the onion finely so you don’t feel too many chunks of onions when you bite into the meatballs.
- Seasonings: To season the meatballs, I used granulated garlic (or garlic powder) and salt. Alternatively, you can also add onion powder and if you would like a bit of heat, feel free to use a bit of ground paprika or black pepper too.
- Feta Cheese: Since this is a recipe for turkey and feta meatballs, feta cheese is a key ingredients here. However, if you are unable to get feta cheese, you can also use goat cheese, ricotta salata (salty ricotta), or cotija cheese. Make sure to crumble the cheese well so it gets properly integrated into the meatball mixture.
- Olive Oil: I used olive oil, but you can also use another type of vegetable oil (such as sunflower oil, canola oil, avocado oil, etc.).
How to Make Turkey and Feta Meatballs:
Combine Turkey and Onions:Â In a large mixing bowl, combine the ground turkey and chopped onion.
Add All Other Ingredients Except Oil:Â Add the dill, egg, almond flour, granulated garlic, salt, and crumbled feta cheese.
Mix to Combine:Â Mix thoroughly until all ingredients are well incorporated.
Shape into Meatballs:Â Lightly wet your hands with water and shape the turkey mixture into meatballs, about 1 inch in diameter. Place them on a plate.
Cook Meatballs:Â Heat olive oil in a large skillet over medium heat. Once hot, carefully add the meatballs in a single layer. Cook the meatballs for about 10-13 minutes until they are golden brown, turning them occasionally to ensure even browning on all sides.
Let Rest Before Serving:Â Remove the skillet from heat and let these ground turkey meatballs rest for a few minutes before serving.
Dish by Dish Tips:
- For Juicier Meatballs: Make sure to use ground turkey that has a little bit of fat (i.e not 100% lean ground turkey) as the fat is what makes the meatballs juicy and gives them plenty of flavor.
- Use Ground Meat of Choice: If you don’t have ground turkey but still want to make this recipe, go ahead and use the ground meat that you prefer (i.e. ground chicken, ground pork, ground beef, etc.)
- Shaping Meatballs: You may use a small ice cream scoop to make it easier to shape the meatball mixture. I got 20 meatballs, but you can make smaller or larger meatballs if you prefer.
- Prefer to Bake? If you prefer to bake the meatballs instead of cooking them in the skillet, simply place the uncooked meatballs on a parchment-lined large baking sheet and bake them at 400F for 15 minutes (or until their internal temperature reaches 165F).
- Storing: To store, place any leftover meatballs in an airtight container and store for up to 3 days in the refrigerator. Reheat the turkey and feta meatballs in the microwave or on the stovetop before eating.
- Serving Options: Serve these juicy turkey meatballs over rice, with a little tzatziki sauce, or with a generous portion of Greek salad.
Other Gluten-Free Meatball Recipes You’ll Love:
- Buffalo Chicken Meatballs (Gluten-Free, Dairy-Free)
- Swedish Meatballs (Gluten-Free, Dairy-Free)
- Turkey Meatballs (Gluten-Free, Dairy-Free)
- Easy Gluten-Free Meatballs (Dairy-Free)
Gluten-Free Turkey Recipes to Make:
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Easy Turkey Feta Meatballs (Gluten-Free)
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These easy turkey feta meatballs are packed with Mediterranean flavors, juicy and tender, and ready in 40 minutes! Great with tzatziki sauce, and naturally gluten-free too.
Ingredients
- 1 pound ground turkey
- 2 tablespoons chopped fresh dill
- 1 egg
- 5 tablespoons almond flour
- 1 onion, finely chopped
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt
- 4 tablespoons crumbled feta cheese
- 2 tablespoons olive oil, for frying
Instructions
- Combine Turkey and Onions: In a large mixing bowl, combine the ground turkey and chopped onion.
- Add All Other Ingredients Except Oil: Add the dill, egg, almond flour, granulated garlic, salt, and crumbled feta cheese.
- Mix to Combine: Mix thoroughly until all ingredients are well incorporated.
- Shape into Meatballs: Lightly wet your hands with water and shape the mixture into meatballs, about 1 inch in diameter. Place them on a plate.
- Cook Meatballs: Heat olive oil in a large skillet over medium heat. Once hot, carefully add the meatballs in a single layer. Cook the meatballs for about 10-13 minutes, turning them occasionally to ensure even browning on all sides.
- Let Rest Before Serving: Remove the skillet from heat and let the meatballs rest for a few minutes before serving.
Notes
Turkey: I used ground turkey (I recommend using ground turkey with a bit of fat as that is what makes it juice), but you can easily swap it out for ground chicken as well.
Dill: Fresh dill goes beautifully with feta cheese, so make sure to use that. Alternatively, you can also use other fresh herbs such parsley or chives.
Egg: The egg helps to bind the ingredients together, so make sure you add it in.
Almond Flour: Almond flour is a low-carb flour that adds more protein and bulk to the meatballs. Alternatively, you may use gluten-free all-purpose flour in equal quantities instead. Or if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.
Onion: Make sure to chop the onion finely so you don’t feel too many chunks of onions when you bite into the meatballs.
Seasonings: To season the meatballs, I used granulated garlic and salt. Alternatively, you can also add onion powder and if you would like a bit of heat, feel free to use a bit of ground paprika too.
Feta Cheese: Since this is a recipe for turkey and feta meatballs, feta cheese is a key ingredients here. However, if you are unable to get feta cheese, you can also use goat cheese, ricotta salata (salty ricotta), or cotija cheese. Make sure to crumble the cheese well so it gets properly integrated into the meatball mixture.
Olive Oil: I used olive oil, but you can also use another type of vegetable oil (such as sunflower oil, canola oil, avocado oil, etc.).
Storing: To store, place any leftover meatballs in an airtight container and store for up to 3 days in the refrigerator. Reheat the turkey and feta meatballs in the microwave or on the stovetop before eating.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
