One of my biggest struggles with eating healthfully is getting enough lean protein throughout the day. Anyone else with me on this? I’ve found that having turkey meatballs, chicken breasts, or turkey burgers prepped and ready to eat is a huge help in keeping me full and energized throughout the week. How long it takes: 10 minutes to prep, 15 minutes to bake Equipment you’ll need: mixing bowl, grater, sheet pan, oven Servings: x I love making my healthy chicken salad, for example. Then at lunch time, all I do is throw it on a bed of greens and chow down. It doesn’t always have to be meat either; we love this chickpea salad but it does seem like protein from meat keeps me better energized through the afternoon, for some reason. These Greek meatballs are my new favorite. Paired with store bought or homemade tzatziki, they’re perfect just as they are, but they’re also great stuffed in a wrap or a pita for a handheld lunch or tossed on top of a salad if you’re looking to get in your greens.
About These Meatballs
There’s lots of flavor in these Greek meatballs thanks to feta cheese, dill, oregano, and red onion. As a bonus, don’t the flecks of red onion look pretty? Another note about these Greek meatballs: I use extra lean ground turkey breast. Because of the lean meat and its tendency to dry out, I add a bit of olive oil. The bonus is that the olive oil adds some nice flavor too. If you use a less-lean cut of turkey (93/7 or 85/15), you can probably omit the olive oil but I won’t judge if you decide to keep it in there. PS: 172 calories and 24 grams of protein in 4 meatballs — I’d call that a lunchtime win. PPS: These tools are super helpful when you’re making this recipe (and many others!): A 1.5 tablespoon scoop (also called #40) and an instant read meat thermometer (this one is my ABSOLUTE favorite).
Make-Ahead & Storage Tips
Interested in a weekly meal plan (it’s free!) that includes this meatball recipe? Take a look at my Meal Plan #14. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
Baked: Refrigerate for up to 4 days, wrapped well. Freeze in freezer container or bag for up to 6 months. Unbaked: Refrigerate for up to one day, bake as directed. To freeze, place on baking sheet or tray in freezer for 2 hours or until frozen. Place in freezer container or bag and store for up to 6 months. Bake as directed (no need to thaw), adding a few minutes to baking time.
We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.
More Meatball Recipes
Classic homemade meatballs (beef/pork blend) Baked turkey meatballs (perfect for spaghetti or a meatball sub sandwich) Looking for a vegetarian meatball? Try Eggplant Meatballs! Instant Pot Spaghetti and Meatballs (turkey meatballs) Crockpot Meatballs with Cherry Bourbon Sauce Turkey Meatballs with Chipotle Honey Glaze
