Greek Turkey Meatballs – Drizzle Me Skinny! Recipe enthusiasts

These Weight Watchers Greek Turkey Meatballs are sure to be a new weeknight staple. For only 5 points per serving, you can build a delicious bowl meal that’s packed with flavor. Load up on zero-point veggies and a big scoop of tzatziki to take these meatballs to the next level. 

The secret to these baked turkey meatballs is the ground cinnamon. For years I made turkey meatballs with more basic spices but once I added cumin and cinnamon I was hooked. I tend to reserve cinnamon for sweet dishes but it’s a powerful spice that tastes amazing when used properly in savory dishes as well. It adds a whole new depth of flavor that will keep you coming back for more.

Why You Should Try This Recipe

• Family-friendly: Kids tend to love meatballs. They’re easy to pick up and you can easily adjust the seasoning to fit your family’s preferences. They reheat well making lunch the next day a breeze. They also freeze wonderfully so you can make a double batch and then store leftovers in the freezer for weeks.
• Easy: These meatballs are very simple to make and come together in about 10 minutes. You can easily prep the meatballs mixture the night before so all you have to do at dinner time is scoop and bake. 
• Mediterranean flavors: For those who love Mediterranean flavors, this dish will quickly become a staple. It pairs perfectly with all the fresh flavors of Mediterranean cuisine for a satisfying and balanced meal. Serve these Greek turkey meatballs with a crisp salad filled with cucumbers, kalamata olives, and red onions. Alternatively, enjoy with an heirloom tomato salad and a sprinkle of cracked black pepper. For a handheld version, warm a pita, slather it with a generous spoonful of tzatziki, load it up with veggies, and eat it like an overstuffed taco. 

Recipe Overview

• Serving Size: 137g (About 3 meatballs)
• Number of Servings: Total yield 15 meatballs, 3 per serving. 5 servings total
• Time to Cook: 20 minutes
• WW Points Per Recipe: 25 per batch, 5 per serving

Ingredients in Greek Turkey Meatballs

• 1 pound 93% lean ground turkey: Ground turkey makes the base for the meatballs but feel free to use ground chicken for a lighter-tasting alternative. 
• 1/4 cup Italian bread crumbs: Bread crumbs bind the meatballs together and help maintain moisture. Feel free to use homemade breadcrumbs if you have them on hand.
• 1 large egg: An egg helps the meatballs stay together and keep their shape. 
• 1/2 cup chopped spinach: Spinach adds nutrients and fiber to the meatballs for a balanced entree. 
• 1/4 cup crumbled feta: Crumbled feta adds a salty punch that goes perfectly alongside the Greek-style flavors.
• 1/4 cup chopped red onion: Red onion contributes a light but natural sweetness to the meatballs. Generally, If you use white or yellow onion instead, you’ll want to sauté them until softened for a less pungent flavor.
• 1 teaspoon sea salt: Salt boosts the flavor of the ground turkey.
• 1/2 tablespoon chopped parsley: Fresh parsley adds a bright herb flavor.
• 1/2 teaspoon dried oregano: Oregano is used frequently in Greek food due to its robust taste that complements a variety of ingredients. While I prefer oregano for this recipe, you can use a sprinkle of Italian seasoning instead if you don’t have any oregano on hand. 
• 1/2 teaspoon ground cumin: Cumin adds nutty undertones and gives the turkey more depth of flavor.
• 1/4 teaspoon ground black pepper: Black pepper adds a subtle heat and enhances the meat’s mild flavor.
• 1/4 teaspoon ground cinnamon: This unlikely ingredient might just be your favorite. Adding cinnamon to your Greek turkey meatballs adds a subtle warmth that goes perfectly with the cooling flavors of tzatziki.

Instructions for Making Greek Turkey Meatballs

1. Preheat the oven to 400°F. Line a large baking sheet with parchment, foil, or spray with nonstick cooking spray and set aside. In a large bowl, mix the turkey, parsley, salt, oregano, cumin, pepper, and cinnamon.

2. After the spices, add the egg and breadcrumbs.

3. Then, fold in the spinach, red onion, and feta until well combined.

4. Scoop the meat mixture into roughly 2-tablespoon portions and roll into balls. Overall, you should get about 15.

5. Place the balls on a baking sheet. Then, bake for 18-20 minutes until the internal temperature is at least 165°F.  However, avoid overcooking as turkey can easily become dry and chewy.

6. When done, allow the meatballs to cool for 5 minutes while you prepare the rest of the meal. Serve warm. 

 Variations and Substitutions

• Swap the meat: This recipe uses ground turkey but ground chicken and beef are excellent alternatives. Because these proteins heat differently, be sure to keep a close eye on the internal temperature during baking.
• Add more veggies: Feel free to swap the spinach out partially or entirely with other finely chopped vegetables. Mushrooms and red bell peppers are flavorful choices. Just be sure that the pieces are very small to ensure proper cooking and to allow you to mold the meatballs.
• Want to lower the points? Leave out the feta or use a leaner turkey. Feta contributes the most points to this recipe. You can alternatively use fat-free feta. Using extra lean turkey may reduce the points slightly but also can cause the turkey to dry out more easily so keep an eye on it during baking.
• Gluten-free? If you would like this recipe to be gluten-free, leave out the bread crumbs and the egg. The egg is not needed if there are no breadcrumbs. Wet your hands slightly with water for easier rolling since turkey tends to be on the wet side and this will prevent sticking. The meatballs will not be as firm as those containing breadcrumbs but they will bake perfectly and taste delicious. You can also swap the breadcrumbs for gluten-free breadcrumbs. 
• Make it a burger: These meatballs taste amazing when formed into turkey burgers too! First, simply shape the amount into four patties. Then, cook for 5-7 minutes per side in the skillet until they’re browned and have an internal temperature of 165°F.

Tips and Tricks for Making Greek Turkey Meatballs

• Use a tablespoon: Using a tablespoon or cookie scoop for scooping the meatballs is the easiest way to ensure you get the full yield. While it’s tempting to just eyeball the amount, it will be more accurate if you use a portion scoop. 
• Brown after baking: Many people like to brown their meatballs before baking to give them flavor. You can choose to do this before baking but I find it’s even easier after. Since I like to make a batch and eat leftovers for a couple of days, it’s easy to brown the meatballs in the pan to warm them up. It gives them a fresh baked flavor and a crisp outer layer that seals in moisture as they reheat. 
• Freeze them: These meatballs freeze well for a convenient future meal. Double every ingredient and make extras to store. After baking, allow the meatballs to cool fully on the counter. Then, place them in a single layer on a baking sheet. Par Freeze them for 2-3 hours until firm. This step allows you to grab them one at a time for meals rather than a thick jumble that’s hard to defrost.  After the initial freeze, transfer them to a sealable storage bag. They will stay fresh tasting for 3-4 months. 
• How to reheat Weight Watchers Greek Turkey meatballs: To reheat the meatballs from the refrigerator, you can warm them with a little water in a pan over medium-low heat for 5-10 minutes. Alternatively, you can heat them in the microwave for 1-2 minutes or the air fryer at 320°F for 5-7 minutes until warm. Additionally, If frozen, place your desired amount in a sealed storage bag and submerge it in cool water for 15-20 minutes then heat as desired. If you’re making pasta sauce, you can just add them directly frozen and they will thaw while simmering in the sauce.
• Utilize leftovers:  Leftovers don’t have to be boring with these meatballs. Because they’re so versatile, you can eat them as part of a pasta dish or even as a sandwich. My favorite way to enjoy them is a bowl of rice alongside a tomato and cucumber salad with lots of tzatziki.