Greek Meatballs

This post may contain affiliate links. See my disclosure policy for more info.

Greek meatballs are tender and moist and easy to make. You can taste a hint of garlic, oregano and dill in every bite.

You can serve meatballs by themselves as an appetizer with some tzatziki or use them as an ingredient in another recipe. They are wonderful served for dinner with lemon roasted potatoes and a Greek salad. You can use them in Greek styled bowl dishes or pasta casserole. And of course, they are great in sandwiches.

I keep Greek meatballs in my freezer as a staple. They are versatile and easy to incorporated into last minute dinner dishes.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

• Ground 93% lean turkey
• Red bell pepper
• Onion
• Panko breadcrumbs or homemade breadcrumbs
• Egg white
• Garlic powder
• Dried oregano
• Dried dill
• Black pepper
• Salt

Making the Greek Meatballs

• Chop the onion and bell peppers and place on a microwaveable plate. Microwave on high until the veggies are tender.

• Place the ground turkey, breadcrumbs, garlic powder, dill, oregano, black pepper, salt and microwaved veggies in a bowl. Mix together with your hands.

• Add the egg white to the meat mixture and mix it in with your hands. Pinch off a quarter size piece of the meat, flatten it and place on a napkin. Microwave on high briefly. When it’s cooked, taste it and adjust the spices if necessary.

• Use a medium size cookie scoop and portion out the meat mixture. A meatball made with my medium scooper weighs 0.9 oz.

• Roll the portions into meatballs and place in a baking pan. Add a thin layer of water to the pan so facilitate cooking. Cover the baking pan with foil and bake until done.

• Remove the meatballs from the oven and transfer the meatballs to a paper towel lined tray to blot away the moisture.

• Transfer the meatballs to a dish and serve as is with some tzatziki for dipping or use as an ingredient in another dish. Leftover meatballs freeze well.

Serving Ideas

• Greek meatballs can be served by themselves as an appetizer with some tzatziki for dipping. 
• They can be used as an ingredient in other dishes such as:
  • Greek style bowls with cauliflower rice topped with chopped onion, tomato, cucumber, tzatziki and fat free feta crumbles
  • Sandwiches
  • Greek style pasta dishes or casseroles.

WW 0 pt per meatball, makes 26 meatballs

Note: Thanks to bonnie-1ptatatime for notifying me there was a problem with the recipe card instructions.

Greek Meatballs

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Course: Appetizer, Ingredient

Cuisine: Mediterranean

Servings: 26 meatballs

Calories: 38.1kcal

Cook ModePrevent your screen from going dark

Equipment

• Cutting board
• Chef knife
• measuring spoons and cups
• mixing bowl
• microwave safe plate or paper plate
• medium cookie scooper
• baking pan
• aluminum foil

Ingredients  

1x2x3x

• ▢ 20 oz 93% lean ground turkey
• ▢ ⅓ c chopped bell pepper, red, orange or yellow
• ▢ ⅓ c chopped onion
• ▢ ½ c panko or homemade breadcrumbs
• ▢ 1 egg white
• ▢ 1¼ tsp garlic powder
• ▢ 2¼ tsp dried oregano
• ▢ 1½ tsp dried dill
• ▢ ⅛ tsp black pepper
• ▢ ½ tsp salt

Instructions

• Preheat oven to 350℉.
• Chop the onion and red bell pepper. Place ⅓ c of each onto a microwaveable or paper plate and microwave on high for 60 - 90 sec on high. You are looking for the veggies to be tender. Set aside.
• Place the ground turkey, cooked onion and bell pepper, panko breadcrumbs, garlic powder, dried oregano, dried dill, black pepper and salt into a bowl. Use your hands to combine them all together.
• Add the egg white to the meat mixture and use your hands to incorporate the egg white into the meat mixture. Pinch off a piece of the meat mixture about the size of a quarter and flatten it out on a napkin. Microwave on high for 25 sec. Let it briefly cool and taste it. Adjust the spices if you think it is necessary to suit your taste.
• Use a medium size cookie scooper to portion out the meat mixture into a baking pan. My medium scooper portioned out a meatball that weighted 0.9 oz.
• Once you are done portioning out the meat mixture, go back and roll each portion into a meatball. Spread the meatballs out in the baking pan. Add a thin layer of water to the bottom of the pan. It will facilitate cooking and keep the meatballs moist.
• Cover the baking pan with aluminum foil. Place in the oven and bake at 350℉ for 25 - 30 min depending on your oven. You are looking for them to be cooked through out. If you are using a meat thermometer, you want them to be 165 - 170° on the inside.
• Remove the meatballs from the oven when done and transfer them to a sheet pan ( I used a pizza pan) covered with paper towels to blot away the moisture.
• Transfer the meatballs to a plate and serve as an appetizer with some tzatziki or use as an ingredient in another dish.
• Place any unused meatballs into a plastic freezer bag and store in the freezer until you need them. They freeze and reheat well.

Notes

In this recipe I used store bought panko breadcrumbs. 1/2 c of the panko crumbs were 3 pt. An equivalent amount of my homemade breadcrumbs were also 3 pt. The only advantage of using homemade crumbs over the panko would have been an increased amount of fiber from the low carb bread I use. 

Nutrition

Serving: 1g | Calories: 38.1kcal | Carbohydrates: 1.2g | Protein: 4.5g | Fat: 1.5g | Saturated Fat: 0.5g | Sodium: 65mg | Fiber: 0.1g | Sugar: 0.2g

Tried this recipe?Let us know how it was!