Turkey Meatballs with Sun-Dried Tomatoes & Feta

I love a recipe that is easy to make and stores well—cooking for one, I eat a lot of leftovers—and this Turkey Meatball recipe checks both of those boxes. With just seven ingredients (plus salt and pepper) and 30 minutes, you can whip up a big batch of meatballs to enjoy for dinner or as a pre-made meal to help get you through a busy week.

Table of Contents

• Turkey Meatball Ingredients
• What to Serve with Turkey Meatballs
• Step 1—Mix the Meatballs
• Step 2—Shape the Meatballs
• Step 3—Brown the Meatballs
• Step 4—Finish the Meatballs in the Oven
• More Easy Recipes to Try

Turkey Meatball Ingredients

To make these turkey meatballs, you will need the following ingredients:

• 1 pound ground turkey
• 2 large garlic cloves, minced or finely grated
• 1/3 cup chopped sun-dried tomatoes
• 1/3 cup crumbled feta cheese
• 2 teaspoons dried oregano
• 1 tablespoon minced fresh basil
• 1/4 teaspoon sea salt
• Fresh black pepper
• 1 tablespoon olive oil

What to Serve with Turkey Meatballs

One of the things I love about this recipe is how versatile it is. These meatballs pair nicely with just about any dish, but here are a few of my favourites:

• Crispy Garlic Potatoes
• Spring Greens Pasta
• Chickpea Salad with Charred Lemon & Asparagus

Step 1—Mix the Meatballs

Ok, let’s get to the actual making of the meatballs. The first thing you are going to want to do is preheat the oven to 350ºF.

In a large mixing bowl, combine the ground turkey, grated or minced garlic, chopped sun-dried tomatoes, crumbled feta cheese, dried oregano, minced fresh basil, sea salt, and fresh black pepper.

Use your hands to work the ingredients together to create a uniform mix. You can use a baking spatula to mix the meatballs, but I find using my hands to be much more effective. Just make sure to give them a good wash afterwards!

Step 2—Shape the Meatballs

Part of what makes this recipe so simple is that the meatballs are browned and baked in the same pan. I use my large Lodge Cast Iron Skillet because it’s both oven safe and has enough space to fit all 18 meatballs. Any large cast iron, enamelled cast iron, or stainless steel pan should work for this.

Preheat your pan over medium heat. While the pan is heating, portion the meatball mix into 18 approximately even meatballs. I use a small cookie scoop to shape my meatballs so they are as even as can be. Roll each meatball portion between your palms to create a nice ball shape.

Step 3—Brown the Meatballs

Add one tablespoon of olive oil to the heated pan, making sure to spread the oil so it covers the surface of the entire pan. Transfer the meatballs to the hot pan, leaving a bit of space between each. You want to make sure there’s enough room to flip the meatballs without too much hassle. Depending on the size of your pan, you may need to brown the meatballs in batches.

Cook the meatballs until browned on all sides, about two to three minutes per side.

Step 4—Finish the Meatballs in the Oven

If you had to brown your meatballs in batches, add all the meatballs back to the pan, then transfer the pan of browned meatballs to the preheated oven and bake for eight to ten minutes, shaking the pan after five minutes. The meatballs are done when their internal temperature is 165°F.

More Easy Recipes to Try

If you loved this recipe, be sure to try these other easy and delicious mains:

Spring Greens Pasta

Quick Chicken Meatballs with Ginger + Scallions

Lemon and Herb Spatchcock Chicken

Easy Shakshuka

If you make these turkey meatballs, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.

Feel free to leave any questions, comments, or reviews below. I love to hear from you!

xx

Ashley

Turkey Meatballs with Sun-Dried Tomatoes & Feta

Ready in under 30 minutes, these Turkey Meatballs with Sun-dried Tomatoes and Feta are a kitchen staple for me when I have a busy week ahead. Not only are these meatballs simple to make, but they're delicious and store incredibly well too.

Author: Ashley

5 from 1 vote

Print Pin It Rate

Prep Time: 10 minutes minutes

Cook Time: 17 minutes minutes

Servings: 18 meatballs

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Equipment

• Large oven-safe pan, such as stainless steal or cast iron
• Meat thermometer

Ingredients

• 1 pound ground turkey
• 2 large garlic cloves
• 1/3 cup sun-dried tomatoes, roughly chopped
• 1/3 cup crumbled feta cheese
• 2 teaspoons dried oregano
• 1 tablespoon minced fresh basil
• 1/4 teaspoon sea salt
• Fresh black pepper
• 1 tablespoon olive oil, for cooking

Instructions

• Preheat the oven to 350°F.
• In a large mixing bowl, combine the ground turkey, minced or finely grated garlic, chopped sun-dried tomatoes, crumbled feta, dried oregano, minced basil, sea salt, and fresh black pepper. Use your hands to work the ingredients together into a uniform mix.
• Preheat a large oven-safe pan, such as cast iron or stainless steel, over medium heat. While the pan is heating, portion the meatball mix into 18 approximately equal meatballs.
• Add the olive oil to the heated pan, being sure to spread it across the pan's whole surface. Transfer the meatballs into the pan. Brown the meatballs on all sides, flipping every two to three minutes. Depending on the size of your pan, you may have to do this in batches.
• Once all the meatballs have been browned, transfer the whole pan to the preheated oven and bake for eight to ten minutes, shaking the pan after five minutes. The meatballs are done when they have an internal temperature of 165°F. Remove from the oven and serve.

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: Basil, feta cheese, Garlic, Oregano, Sun-dried tomatoes, Turkey