Dinner

Turkey Feta Meatballs with Lemon-Yogurt Dip Recipe

Bylilan Sage March 17, 2026March 17, 2026

Introduction

Turkey feta meatballs are a flavorful and healthy twist on the classic favorite. Tender ground turkey is mixed with fresh herbs and tangy feta cheese, then baked to golden perfection. Served with a refreshing lemon-yogurt sauce, they make a delightful meal or appetizer.

On a white plate with a blue rim, there are eight browned meatballs placed on a smooth layer of white creamy sauce spread in a swirl covering the center of the plate. The meatballs are golden brown with small bits of green herbs visible inside them. Scattered fresh green herbs are sprinkled over the meatballs and sauce. Two lemon wedges are placed at the top left side of the plate. A light drizzle of olive oil adds a slight shine to the sauce. The plate is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ground turkey
1/2 small yellow onion, finely chopped
1 large egg, lightly beaten
4 cloves garlic, finely chopped
1/2 cup panko bread crumbs
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh dill
Pinch of red pepper flakes
Kosher salt
Freshly ground black pepper
1/2 cup crumbled feta (about 3 oz.)
Extra-virgin olive oil, for greasing
1/2 cup plain full-fat Greek yogurt
Juice of 1/2 lemon
Chopped fresh dill, chopped fresh parsley, and lemon wedges, for serving

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a large bowl, combine the ground turkey, finely chopped onion, lightly beaten egg, garlic, panko bread crumbs, parsley, dill, and red pepper flakes. Season the mixture generously with kosher salt and freshly ground black pepper.
Step 2: Add the crumbled feta cheese to the mixture and gently fold it in until just combined, being careful not to overmix.
Step 3: Form the mixture into 16 evenly sized meatballs, about 2 tablespoons each. Line a baking sheet with foil and lightly grease it with olive oil.
Step 4: Place the meatballs on the prepared baking sheet and gently roll them in the olive oil to coat lightly on all sides.
Step 5: Bake the meatballs in the preheated oven for 18 to 20 minutes, or until they are golden brown and cooked through.
Step 6: While the meatballs bake, prepare the lemon-yogurt sauce by combining the Greek yogurt and lemon juice in a medium bowl. Season with salt and freshly ground black pepper to taste.
Step 7: To serve, spread the lemon-yogurt sauce on a platter and arrange the cooked meatballs on top. Sprinkle with additional chopped dill and parsley, and serve with lemon wedges on the side.

Tips & Variations

For extra moist meatballs, avoid overmixing the turkey mixture.
Substitute fresh oregano or mint for the dill to change the flavor profile.
If you prefer, pan-fry the meatballs in olive oil over medium heat for a crispy exterior before baking.
Add a pinch of cinnamon or nutmeg for a warm, aromatic note.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for about 10 minutes or until warmed through. The yogurt sauce is best served fresh but can be refrigerated separately for up to 2 days.

How to Serve

The dish shows nine browned meatballs arranged in a loose circle on a large white plate with a blue rim. Beneath the meatballs is a thick, creamy white sauce spread unevenly across the base of the plate. Small green herb leaves and chopped dill are sprinkled over the meatballs and sauce. To the top left of the plate are two lemon wedges resting on top of the sauce. A light drizzle of golden oil adds a slight shine to the surface. The plate sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs up to the baking step, store them in the refrigerator for a day, then bake them when ready to serve.

Can I freeze the meatballs?

Absolutely. Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.