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feta stuffed greek turkey meatballs on gray plate with one cut open
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4.34 from 6 votes

Feta-Stuffed Greek Turkey Meatballs

If you love surprises,  you are going to love these feta-stuffed greek meatballs! With juicy turkey, lemon, garlic, oregano, and a gooey feta surprise hiding inside, you can have them on your table in under 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Italian
Servings: 12 meatballs; 4 people
Calories: 62kcal
Author: Denise Bustard

Ingredients

Meatballs

  • 1 lb ground turkey (450 g; avoid 'lean' ground turkey)
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 2 cloves garlic (minced)
  • 2 teaspoons dried oregano
  • 1 teaspoon worcestershire sauce
  • ½ teaspoon salt
  • ⅔ cup feta cheese (cut into ¾ inch cubes)
  • ¼ cup vegetable oil

Lemon-Garlic Yogurt Sauce

  • ¾ cup plain yogurt
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest
  • 1 clove garlic (minced)

Instructions

Meatballs

  • In a large bowl, mix together all meatball ingredients. Use your hands and mix until *just* combined; do not over-mix.
  • Form approximately 2 tablespoon-sized balls, patting firmly together.
  • Tuck a cube of feta inside, making sure to seal all around it. You want the meatballs to be fairly compact so they don't break apart during frying.
  • Heat oil over medium-low heat {just enough oil to coat the bottom of the pan}.
  • Fry meatballs for 2-3 minutes per side, turning frequently. Mine took 15 minutes to cook through.
  • To check if cooked through middle, cut a meatball open and look for uncooked turkey meat or use a digital thermometer to make sure temperature is 165°F.
  • Drain on paper towel and serve immediately.

Lemon-Garlic Yogurt Sauce

  • Combine all ingredients and mix until smooth.
  • Serve as a dip, or over-top of meatballs.

Notes

You may also bake on a baking sheet at 375°F. Bake for 25-30 minutes or until 165°F.
Storage
  • fridge- Store fully cooked meatballs in the fridge in an air tight container for up to 4 days
  • freezer– cool completely and arrange on a baking sheet. Freeze until solid, then transfer to a freezer bag, reusable silicone bag, or meal prep container. Freeze for up to 3 months. Raw meatballs may be frozen the same way.
To reheat
  • heat in the oven in a covered baking dish for 15 minutes at 350°F. You could also reheat on the stove in a covered pan on low heat for 10-15 minutes.

Nutrition

Serving: 1meatball | Calories: 62kcal | Carbohydrates: 2g | Protein: 10g | Fat: 1g | Cholesterol: 24mg | Sodium: 179mg | Potassium: 172mg | Vitamin A: 35IU | Vitamin C: 1.9mg | Calcium: 31mg | Iron: 0.6mg