This recipe for Greek Spice Baked Turkey Meatballs is exactly the turkey recipe you’ve been looking for! Fresh, inventive, and best of all, everyone will happily eat dinner!
This recipe features lean ground turkey, mint, fresh lemon zest, all baked together in one zesty meatball. Lighter in calories and a real change-up in the normal everyday meal plan, you can’t help but love them!
Plus you could make them in advance, cool, freeze, and have handy to use fresh meatballs whenever you want them.
How to Serve Baked Turkey Meatballs?
I mean I snacked on a few of these before serving them up for dinner. Let me just say, plain and hot out of the oven these meatballs were excellent. So yes, you can eat them plain like an appetizer meatball. A platter full of them on little party picks would not be a bad way to serve them.
BUT try this platter.
Flatbreads, meatballs, sliced fresh tomatoes and any kind of creamy cool spread, all snuggled up together in one gorgeous platter makes dinner special.
Or try flatbreads, tahini, cabbage, meatballs, and a pile of fresh veggies.
Ohhh or put them over a BIG fresh salad.
Basically these meatballs are perfect anywhere on anything.
Tips for Making THE BEST Turkey Meatballs
- Add lots of spices to kick up the flavor because ground turkey can be bland
- this recipe calls for 1-2 eggs because sometimes ground turkey is dry and sometimes it’s very wet, I think it varies by brand, so start by adding ONE egg and then see how it feels, if it’s moist and holds a shape its probably good to go so don’t add more moisture
- For this recipe I used JennieOs and one egg was all I needed
- brush them lightly with a little oil before baking to keep make them brown up and get crispy
- bake them in the top 1/3 of your oven to brown the tops as well as the bottom of the meatballs
- don’t overcook them, cook them right to about 160˚ and then pull them out, they will continue to cook and raise that internal temp to 165˚ which is the minimum temperature for poultry
- 1 1/2 pounds ground turkey
- 1-2 eggs, add one unless the mixture is very dry
- 1 cup panko breadcrumbs
- 1/2 cup finely chopped onion
- 1 Tablespoon minced garlic
- 1 Tablespoon chopped mint, you can sub in dried mint
- 2 teaspoons lemon zest
- 1 teaspoon salt
- 1 teaspoon black pepper
- preheat the oven to 375˚
- mix everything together except the oil
- if the mixture is dry add another egg, usually it only takes one egg, but if the mix is dry add another egg
- line a baking tray with parchment paper
- divide the mixture into 28 1 1/4 inch meatballs, you can make smaller or larger, just adjust the cooking time
- brush each meatball with a little oil
- bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 160˚, they will continue to cook after being removed from the oven, they should reach 165˚ internally to be fully cooked