Description
Whipped Feta Turkey Meatballs are juicy herb-seasoned turkey meatballs served over a creamy whipped feta spread and finished with fresh herbs, cucumbers, and a drizzle of lemon olive oil. This Mediterranean-inspired dish is packed with flavor and protein.
Ingredients
- 1 1/2 lbs ground turkey
- 1 large egg
- 1/2 cup panko breadcrumbs
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 8 oz feta cheese
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (for whipped feta)
- 1 cucumber, diced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, egg, breadcrumbs, garlic, oregano, parsley, paprika, salt, and black pepper.
- Mix gently until just combined.
- Form the mixture into 18-20 meatballs.
- Place meatballs on the prepared baking sheet and lightly brush with olive oil.
- Bake for 18-20 minutes or until cooked through and golden.
- Meanwhile, add feta cheese, Greek yogurt, lemon juice, and olive oil to a food processor.
- Blend until smooth and creamy.
- Spread the whipped feta onto a serving platter or individual plates.
- Arrange the warm turkey meatballs over the whipped feta.
- Top with diced cucumber, fresh dill, and parsley.
- Finish with a squeeze of fresh lemon juice and serve immediately.
Notes
- Do not overmix the turkey mixture to keep the meatballs tender.
- Ground chicken may be substituted for turkey.
- Add chopped spinach to the meatball mixture for extra vegetables.
- Serve with pita bread, rice, or a Mediterranean salad.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Medititerranean