Turkey feta meatballs come with a cool cucumber and tomato salad instead of pasta or a heavy sauce. Grated onion and a little feta keep lean turkey from tasting flat. This is a baked meatball dinner with a fresh, crunchy side.
Tips for turkey feta meatballs
The mixture is softer than a breadcrumb meatball. Wet hands lightly with water to shape it; if needed, refrigerate the mixture for 15 minutes and add that waiting time to your plan. Feta supplies salt, so the measured salt goes in the salad. Ground chicken is a workable swap but changes the nutrition.
Makes 4 servings. One serving is one of 4 equal portions of all listed ingredients, including the specified sides and sauces. Prep: 20 minutes; cook: 20 minutes; total elapsed time: 40 minutes.
Helpful equipment: rimmed sheet pans give vegetables room to roast without crowding. Check the size and features for your kitchen before buying.
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Turkey Feta Meatballs with Cucumber Salad
Ingredients
- 1 1/2 lb 93% lean ground turkey raw
- 1 large egg
- 3 oz feta cheese crumbled from a block
- 1/2 cup onion finely grated, including juices
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 large English cucumber about 12 ounces, diced
- 1 pint cherry tomatoes about 10 ounces, halved
- 1 tbsp olive oil divided
- 2 tbsp lemon juice
- 1/4 tsp table salt
- 1/4 tsp black pepper
Instructions
- Heat oven to 425°F. Brush a rimmed sheet pan with 1 teaspoon of the oil.
- Gently mix turkey, egg, feta, onion with its juices, garlic, oregano and pepper. Stop once combined; avoid squeezing or kneading. Shape into 20 evenly sized meatballs and place on the pan.
- Bake 15–20 minutes, checking several meatball centers reach 165°F. Let stand 3 minutes while you finish the salad.
- Toss cucumber and tomatoes with remaining 2 teaspoons oil, lemon juice and salt. Keep cold until serving.
- Serve five meatballs with one-quarter of the salad per person. Spoon any cooked meatball juices over the meatballs.
Notes
Storage and meal prep
Refrigerate cooked meatballs and undressed salad separately within 2 hours at 40°F or below for 3–4 days. Dress salad just before eating for the best crunch. Reheat meatballs covered to 165°F. Freeze meatballs up to 2 months; do not freeze salad.
More practical ideas
For another option, try Mini Turkey Meatloaves with Roasted Green Beans. Our meal prep tips can help with planning and storing leftovers.
About the nutrition
Nutrition values are estimates, calculated from all listed ingredients and divided into 4 equal servings. Total carbohydrates include fiber. Different brands, substitutions and extra sides change the result. This development draft has not been kitchen-tested.