Herby turkey meatballs with lemon and feta notes.
Lemony Feta Meatballs — Herby, Bright, and Keto-Friendly
Tender turkey meatballs studded with feta and fresh herbs that stay moist thanks to almond flour and a quick chill—perfect for fast weeknights or batch-cooking for lunches.
These meatballs are the answer when you want a Mediterranean-style dinner without the bread or fuss. The lemon and feta bring that unmistakable bright, tangy lift while fresh parsley and dill make every bite feel light. They come together in about 30 minutes, which makes them ideal for busy evenings when you want bold flavor without a long ingredient list or complicated technique.
A few ingredient choices do all the work: almond flour keeps the mixture low-carb and gives structure without drying out the ground turkey, while crumbled feta melts into pockets of salty creaminess. A simple trick—finely grating the red onion and squeezing out the excess moisture—prevents a soggy mix, and a single egg holds everything together. Mix gently and avoid overworking the meat so the meatballs stay tender rather than dense.
Chill the scooped meatballs briefly before cooking; it’s optional but it really helps them hold their shape when they hit a hot skillet. A sear in a heavy nonstick or cast-iron pan builds a golden crust that contrasts with the soft, herb-filled interior. These are great straight from the pan, tossed into a salad, served with cauliflower rice or roasted vegetables, or tucked into lettuce wraps for a portable, low-carb meal.
The aroma—lemon zest brightening the savory oregano and garlic, the pop of feta—makes these feel special even on a Tuesday. They reheat well and freeze beautifully, so doubling the batch is a smart move. Small, flavorful, and protein-forward, these meatballs deliver all the pleasure of Mediterranean comfort food without the extra carbs.
Ingredients
How to Make Greek Turkey Meatballs
- Finely grate the red onion and squeeze it in a towel or paper towel to remove excess moisture; finely mince the garlic and chop the parsley and dill.
- In a large bowl combine the ground turkey, almond flour, crumbled feta, grated onion, minced garlic, egg, lemon zest, lemon juice, parsley, dill, dried oregano, salt, and black pepper; mix gently with your hands or a spatula until just combined — avoid overworking.
- Portion the mixture into 12 even meatballs (about 1 1/2 tablespoons each) and place them on a tray; chill in the refrigerator 10 minutes to help them hold their shape (optional but recommended).
- Heat a large nonstick or cast-iron skillet over medium heat and add the olive oil, swirling to coat the pan.
- Add the meatballs in a single layer without crowding the pan and brown on one side 2–3 minutes until golden, then carefully roll and brown the other sides for another 2–3 minutes.
- Reduce the heat to medium-low, cover the pan, and cook for an additional 5–7 minutes, turning once, until an instant-read thermometer inserted into the center reads 165°F (74°C) or meatballs are cooked through.
- Transfer meatballs to a wire rack or paper towel-lined plate to rest for a few minutes to retain juices; sprinkle with a little extra crumbled feta and chopped parsley if desired and serve with lemon wedges.
- Leftovers keep covered in the refrigerator for up to 3 days and reheat gently in a 350°F oven for 8–10 minutes or in a skillet over low heat.
Recipe Card
Greek Turkey Meatballs
Herby turkey meatballs with lemon and feta notes.
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Finely grate the red onion and squeeze it in a towel or paper towel to remove excess moisture; finely mince the garlic and chop the parsley and dill.
- In a large bowl combine the ground turkey, almond flour, crumbled feta, grated onion, minced garlic, egg, lemon zest, lemon juice, parsley, dill, dried oregano, salt, and black pepper; mix gently with your hands or a spatula until just combined — avoid overworking.
- Portion the mixture into 12 even meatballs (about 1 1/2 tablespoons each) and place them on a tray; chill in the refrigerator 10 minutes to help them hold their shape (optional but recommended).
- Heat a large nonstick or cast-iron skillet over medium heat and add the olive oil, swirling to coat the pan.
- Add the meatballs in a single layer without crowding the pan and brown on one side 2–3 minutes until golden, then carefully roll and brown the other sides for another 2–3 minutes.
- Reduce the heat to medium-low, cover the pan, and cook for an additional 5–7 minutes, turning once, until an instant-read thermometer inserted into the center reads 165°F (74°C) or meatballs are cooked through.
- Transfer meatballs to a wire rack or paper towel-lined plate to rest for a few minutes to retain juices; sprinkle with a little extra crumbled feta and chopped parsley if desired and serve with lemon wedges.
- Leftovers keep covered in the refrigerator for up to 3 days and reheat gently in a 350°F oven for 8–10 minutes or in a skillet over low heat.
Nutrition
- Carbohydrates
- 4
- Saturated Fat
- 5.5
- Sodium
- 730
- Fiber
- 1.1
- Unsaturated Fat
- 19.9
- Protein
- 29
- Fat
- 25
- Cholesterol
- 150
- Trans Fat
- 0
- Calories
- 360
- Sugar
- 0.7