Tasty Mediterranean Ground Turkey Meatballs

Here are my Mediterranean ground turkey meatballs, packed with warm spices like cumin, cinnamon, and allspice, fresh herbs, garlic, and a hint of lemon zest for brightness.

These meatballs have become a weeknight staple in our house because they come together so quickly and everyone actually eats them without complaining. I love making a big batch and keeping extras in the fridge for easy lunches throughout the week.

What Kind of Ground Turkey Should I Use?

For these Mediterranean meatballs, you’ll want to grab ground turkey that has a bit of fat in it – look for the 93/7 or 85/15 lean-to-fat ratio on the package. If you go with the super lean 99% fat-free ground turkey, your meatballs might turn out dry and a little tough. The fat content helps keep everything moist and flavorful, especially since we’re using warm spices like cinnamon and cumin that really shine when there’s a bit of richness to carry them. You can use either ground turkey breast or a mix of light and dark meat, but the dark meat blend will give you juicier results.

Options for Substitutions

These meatballs are pretty forgiving when it comes to swapping ingredients:

• Ground turkey: You can easily swap ground turkey for ground chicken, which will give you a similar texture and flavor. Ground beef or lamb work too if you want a richer taste, though they’ll be less lean.
• Bread crumbs: Regular or panko bread crumbs both work fine here. If you need a gluten-free option, try crushed gluten-free crackers or oats processed into fine crumbs.
• Shallot: Don’t have shallots? Use 1/4 cup finely diced yellow or white onion instead. The flavor will be slightly stronger but still tasty.
• Fresh parsley: Fresh cilantro or mint can replace parsley for a different Mediterranean twist. In a pinch, use 1 tablespoon of dried parsley, though fresh really is better here.
• Spices: Missing one of the spices? You can leave out the allspice or cinnamon without ruining the meatballs, though they do add nice warmth. Adjust the cayenne up or down based on your heat preference.
• Egg: For an egg-free version, try 3 tablespoons of plain yogurt or 2 tablespoons of milk mixed with 1 tablespoon of ground flaxseed as a binder.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey meatballs is overmixing the meat, which creates dense, tough meatballs instead of tender ones – mix just until the ingredients are combined and stop there.

Since ground turkey is leaner than beef or pork, it dries out quickly if overcooked, so pull the meatballs from the oven as soon as they hit 165°F on an instant-read thermometer.

Another common error is making meatballs different sizes, which means some will be overcooked while others are undercooked – use a small cookie scoop or measuring spoon to keep them uniform.

Finally, don’t skip the olive oil in the mixture, as it adds moisture that lean turkey desperately needs to stay juicy throughout baking.

What to Serve With Mediterranean Ground Turkey Meatballs?

These meatballs are packed with warm spices like cumin, cinnamon, and allspice, so they pair beautifully with fluffy couscous or rice pilaf to soak up all those flavors. I love serving them over a bed of lemony Greek salad with cucumbers, tomatoes, and feta cheese for a fresh contrast to the savory meatballs. You can also stuff them into warm pita bread with tzatziki sauce, hummus, and some shredded lettuce for an easy handheld meal. For a heartier option, try them alongside roasted vegetables like zucchini, bell peppers, and red onions drizzled with olive oil.

Storage Instructions

Store: These meatballs keep really well in the fridge for up to 4 days in an airtight container. I like to make a big batch on Sunday and use them throughout the week in different ways – tossed with pasta, stuffed in pita bread, or served over rice with tzatziki sauce.

Freeze: Meatballs are one of my favorite things to freeze because they’re so convenient. Let them cool completely, then freeze them on a baking sheet for about an hour before transferring to a freezer bag. This keeps them from sticking together, and they’ll stay good for up to 3 months.

Reheat: You can warm these up straight from the fridge in the microwave for about a minute, or heat them in a skillet with a splash of water or broth to keep them moist. If they’re frozen, let them thaw in the fridge overnight, or reheat them directly in your sauce on the stovetop.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1050
• Protein: 65-75 g
• Fat: 60-70 g
• Carbohydrates: 25-30 g

Ingredients

• 1 lb ground turkey
• 1/3 cup bread crumbs
• 1 egg
• 4 garlic cloves (minced)
• 1/4 cup shallots (finely chopped)
• 1/4 cup parsley (fresh, chopped)
• 1 tsp ground cumin (for a warm, earthy flavor)
• 3/4 tsp ground allspice
• 3/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (I like Pompeian for this)
• 1/2 tsp lemon zest

Step 1: Prepare Mise en Place and Preheat

• 4 garlic cloves
• 1/4 cup shallots
• 1/4 cup fresh parsley
• 1/2 tsp lemon zest
• 1 tsp ground cumin
• 3/4 tsp ground allspice
• 3/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp black pepper

Mince the garlic cloves and finely chop the shallots and fresh parsley, setting them aside in separate small bowls.

Zest the lemon and measure out all dry spices (cumin, allspice, cinnamon, cayenne, salt, and black pepper) into one bowl so they’re ready to combine.

While you prep, preheat your oven to 400°F and lightly spray a sheet pan with cooking spray or line it with parchment paper.

Step 2: Build the Flavor Base

• 1/3 cup bread crumbs
• 1 egg
• minced garlic from Step 1
• chopped shallots from Step 1
• fresh parsley from Step 1
• lemon zest from Step 1
• spice mixture from Step 1

In a large mixing bowl, combine the bread crumbs, egg, minced garlic, chopped shallots, fresh parsley, lemon zest, and the spice mixture from Step 1.

Mix these ingredients together thoroughly with a fork or spoon until everything is evenly distributed and fragrant.

I like to let this mixture sit for about a minute before adding the turkey—it allows the bread crumbs to absorb the egg and the spices to meld slightly, which creates better-seasoned meatballs.

Step 3: Combine Turkey and Form Meatballs

• 1 lb ground turkey
• flavor base mixture from Step 2
• 2 tbsp olive oil

Add the ground turkey to the flavor base and mix gently by hand until just combined—avoid overmixing, as this can make the meatballs dense and tough.

The mixture should hold together when squeezed but still feel somewhat loose.

Scoop the mixture into 1-inch balls using a small ice cream scoop or two spoons, placing each meatball on the prepared sheet pan.

I find that slightly wetting your hands between forming each meatball prevents sticking and helps create more uniform, evenly-cooked results.

Step 4: Bake Until Golden and Cooked Through

Place the sheet pan in the preheated 400°F oven and bake for 20 minutes, until the meatballs are golden brown on the outside and reach an internal temperature of 165°F when checked with a meat thermometer.

The meatballs will firm up slightly as they cool, so avoid overbaking.

Serve warm as part of a Mediterranean bowl, in pita bread, or with a yogurt-based dipping sauce.

Tasty Mediterranean Ground Turkey Meatballs

Delicious Tasty Mediterranean Ground Turkey Meatballs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Calories 1000 kcal

Ingredients

  

• 1 lb ground turkey
• 1/3 cup bread crumbs
• 1 egg
• 4 garlic cloves (minced)
• 1/4 cup shallots (finely chopped)
• 1/4 cup parsley (fresh, chopped)
• 1 tsp ground cumin (for a warm, earthy flavor)
• 3/4 tsp ground allspice
• 3/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (I like Pompeian for this)
• 1/2 tsp lemon zest

Instructions

 

• Mince the garlic cloves and finely chop the shallots and fresh parsley, setting them aside in separate small bowls. Zest the lemon and measure out all dry spices (cumin, allspice, cinnamon, cayenne, salt, and black pepper) into one bowl so they're ready to combine. While you prep, preheat your oven to 400°F and lightly spray a sheet pan with cooking spray or line it with parchment paper.
• In a large mixing bowl, combine the bread crumbs, egg, minced garlic, chopped shallots, fresh parsley, lemon zest, and the spice mixture from Step 1. Mix these ingredients together thoroughly with a fork or spoon until everything is evenly distributed and fragrant. I like to let this mixture sit for about a minute before adding the turkey—it allows the bread crumbs to absorb the egg and the spices to meld slightly, which creates better-seasoned meatballs.
• Add the ground turkey to the flavor base and mix gently by hand until just combined—avoid overmixing, as this can make the meatballs dense and tough. The mixture should hold together when squeezed but still feel somewhat loose. Scoop the mixture into 1-inch balls using a small ice cream scoop or two spoons, placing each meatball on the prepared sheet pan. I find that slightly wetting your hands between forming each meatball prevents sticking and helps create more uniform, evenly-cooked results.
• Place the sheet pan in the preheated 400°F oven and bake for 20 minutes, until the meatballs are golden brown on the outside and reach an internal temperature of 165°F when checked with a meat thermometer. The meatballs will firm up slightly as they cool, so avoid overbaking. Serve warm as part of a Mediterranean bowl, in pita bread, or with a yogurt-based dipping sauce.