Ready for a flavorful Mediterranean-inspired dinner that’s both healthy and satisfying? These Greek Turkey Meatballs are loaded with nutritious ingredients and paired with crispy sweet potato wedges, making them perfect for a balanced weeknight meal. With the addition of quinoa and shredded zucchini, these meatballs are moist, protein-rich, and filled with flavor.
Check out this easy Easy Cashew Chicken Salad Recipe for another dinner recipe!
Why You’ll Love This Recipe
- Healthy & Nutritious: Made with lean ground turkey, quinoa, and veggies, these meatballs are packed with protein and fiber.
- Easy to Make: A one-pan meal with simple, wholesome ingredients that come together quickly.
- Bursting with Flavor: Greek herbs like oregano and dill, plus toppings like feta and tzatziki, bring a delicious Mediterranean flair.
- Meal Prep Friendly: These meatballs and sweet potatoes can be prepped ahead of time for easy weekday meals.
This Buffalo Breaded Chicken with Celery Slaw is also a great dinner recipe.
Key Ingredients
- Ground Turkey: Lean protein that forms the base of the meatballs, making them a healthy dinner option.
- Quinoa: Adds texture and boosts the protein content, while also helping to bind the meatballs.
- Zucchini: Keeps the meatballs moist and adds a serving of veggies. Make sure to squeeze out excess moisture for the best results.
- Egg: Binds the ingredients together and helps the meatballs hold their shape.
- Sweet Potatoes: Roasted to perfection, these wedges provide a naturally sweet and crispy side dish.
- Tzatziki Sauce: A refreshing dip that pairs beautifully with the savory meatballs. Use store-bought or homemade tzatziki.
Want a cozy meal? Try my Gluten-Free Chicken Cornbread Casserole.
Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy.
Step 2: Prepare the Meatballs
In a large bowl, combine:
- 1 lb ground turkey
- ½ cup cooked quinoa
- 1 cup shredded zucchini, squeezed to remove excess moisture
- 1 large egg
- 1 teaspoon dried oregano
- ½ teaspoon dried dill
- Salt and pepper to taste
Mix until well combined. Form the mixture into small meatballs, about 1.5 inches in diameter, and place them on one side of the prepared baking sheet.
Step 3: Prepare the Sweet Potato Wedges
Cut 2 large sweet potatoes into wedges and place them on the other side of the baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat the wedges evenly.
Step 4: Bake
Bake for 25-30 minutes, or until the meatballs are cooked through and the sweet potatoes are tender and golden brown. The internal temperature of the meatballs should reach 165°F (74°C).
Step 5: Serve
Serve the meatballs and sweet potato wedges with tzatziki sauce, thinly sliced cucumber, pickled red onions, and crumbled feta cheese. This combination creates a colorful, flavor-packed meal that’s sure to impress.
Recipe Tips
- Squeezing Zucchini: Removing excess moisture from the zucchini is essential to keep the meatballs from becoming too soggy.
- Meal Prep: You can form the meatballs ahead of time and refrigerate them for up to 24 hours before baking.
- Cooking Method: These meatballs can also be cooked in an air fryer for a crispier texture. Adjust the cooking time to about 15-18 minutes at 375°F (190°C).
FAQs
Yes! This recipe uses quinoa as a binder, so no breadcrumbs are needed. It’s naturally gluten-free and packed with extra protein.
To air fry, place the meatballs in a single layer in the air fryer basket and cook at 375°F (190°C) for 15-18 minutes, or until cooked through.
Absolutely. Once cooked, allow the meatballs to cool completely. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. Reheat in the oven or microwave.
Healthy Greek Turkey Meatballs with Feta & Tzatziki
Equipment
- Large mixing bowl
Ingredients
Meatballs:
- 1 lb ground turkey
- ½ cup cooked quinoa
- 1 cup shredded zucchini squeezed to remove excess moisture
- 1 large egg
- 1 teaspoon dried oregano
- ½ teaspoon dried dill
- Salt and pepper to taste
Sweet Potato Wedges:
- 2 large sweet potatoes cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
Toppings & Sides:
- Tzatziki sauce (store-bought or homemade)
- 1 cucumber thinly sliced
- Pickled red onions
- Crumbled feta cheese
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the Meatballs: In a large mixing bowl, combine 1 lb ground turkey, ½ cup cooked quinoa, 1 cup shredded zucchini (squeezed to remove excess moisture), 1 large egg, 1 teaspoon dried oregano, ½ teaspoon dried dill, salt, and pepper. Mix until well combined and form into 1.5-inch meatballs.
- Arrange on Baking Sheet: Place the meatballs on one side of the prepared baking sheet. Arrange the sweet potato wedges on the other side, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly.
- Bake: Bake for 25-30 minutes, or until the meatballs are fully cooked and the sweet potatoes are tender and golden brown.
- Serve: Serve the meatballs and sweet potato wedges with tzatziki sauce, cucumber slices, pickled red onions, and crumbled feta cheese.
Notes
Meal Prep: You can prep the meatballs ahead and store them in the refrigerator for up to 24 hours before baking.
Air Fryer Option: To cook the meatballs in an air fryer, arrange them in a single layer and cook at 375°F (190°C) for 15-18 minutes.
