Ingredients:

  • 5 pounds Ground Turkey (93% lean preferred)
  • 1/2 cup Plain Breadcrumbs (Panko or fresh)
  • 1 large Egg, lightly beaten
  • 1/2 cup Feta Cheese, crumbled (for meatballs)
  • 1/4 cup Fresh Dill, finely chopped
  • 2 tablespoons Fresh Parsley or Mint, finely chopped
  • 1 teaspoon Dried Oregano
  • 3 cloves Garlic, finely minced or pressed
  • 1 teaspoon Lemon Zest (zest of 1 medium lemon)
  • 1 teaspoon Salt (Kosher or Sea)
  • 1/2 teaspoon Black Pepper, freshly ground
  • 2 tablespoons Olive Oil (for cooking)
  • 1 cup Plain Greek Yogurt (full-fat)
  • 1/4 cup Feta Cheese, crumbled (for dressing)
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 teaspoon Dried Dill or Oregano (for dressing)
  • Salt and Pepper to taste (for dressing)

Instructions:

  1. Prepare the Meatball Mixture: Finely chop all fresh herbs, mince the garlic, and zest the lemon. In a large bowl, combine the breadcrumbs, dried oregano, salt, pepper, lemon zest, garlic, and crumbled feta. Add the lightly beaten egg, the ground turkey, and the fresh herbs to the bowl. Gently mix the ingredients just until combined. Do not overmix.
  2. Shape and Chill: Moisten your hands slightly with cold water. Scoop or roll the mixture into uniform balls (about 1.5 inches / 4 cm). Place them on a plate or lined baking sheet. Cover the meatballs and refrigerate them for at least 30 minutes. This step is essential as it firms up the fat and moisture.
  3. Prepare the Dressing: While the meatballs chill, whisk the Greek yogurt, 1/4 cup of crumbled feta, lemon juice, olive oil, and dried herbs together in a small bowl until smooth. Taste and adjust seasoning with salt and pepper. Set aside in the fridge.
  4. Cook the Meatballs (Pan-Searing Method): Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the meatballs, ensuring they are not crowded (cook in batches if necessary). Sear for 3–4 minutes per side, turning gently to brown evenly. Reduce heat and continue cooking for 5–8 minutes, until the internal temperature reaches 165°F (74°C).
  5. Serve: Transfer the cooked meatballs to a serving platter. Drizzle lightly with extra virgin olive oil and a squeeze of fresh lemon juice. Serve hot, with the cooling Whipped Feta & Herb Dressing on the side.