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Greek-Style Turkey Meatballs Recipe

Turkey is a great source of lean protein that makes a delicious base for these Greek-style meatballs.

Store bought turkey mince is often available as either 5% or 20% fat. This recipe uses the 5% fat variety to help to keep the fat content lower, as the feta and olives add a little fat too. You could cook a batch of these by themselves and keep them to hand as a great high-protein snack or to build a lunchbox friendly salad. You could also serve them on a bed of spiralized courgette with fresh tomato sauce or pesto for a filling and tasty meal.

turkey meatballs and vegetables


  • 500g turkey mince
  • 50g onion, diced
  • 50g feta, diced
  • 1 egg
  • 30g pitted black olives, sliced
  • 2 cloves of garlic, minced
  • 1 tbsp oregano
  • 1 tbsp smoked paprika
  • 1/2 tsp chilli

turkey meatballs recipe mixture


  1. Combine all of the ingredients in a mixing bowl.
  2. Use your hands and combine the mixture together.
  3. Shape the mixture into golf ball-sized balls and place on a lined baking tray.
  4. Roast in the oven for 20 minutes at 170C until they are cooked through and lightly browned on the outside.
  5. Serve immediately with spiralised courgette and sauce or allow to cool and store in a sealed container in the fridge for up to three days, or freeze for up to one month.

turkey meatballs pre cooking


Makes 12 meatballs. Per meatball:

Calories: 69 Carbs: 0.3g Fat: 3g Protein: 10.3g

turkey meatballs

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