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.