Baked Feta Turkey Meatballs
About this Recipe
Let me introduce you to one of my weeknight heroes: Baked Feta Turkey Meatballs. This recipe is everything I love in a dinner — cozy, flavorful, packed with protein, and secretly loaded with veggies. It’s all made on one pan (hello, easy cleanup!), and the result is a hearty, satisfying meal with a built-in creamy feta and tomato sauce.
It’s one of those dishes that looks and tastes fancy, but couldn’t be simpler to make. Just mix, scoop, and bake — and let the oven do the work while your kitchen starts smelling incredible.
What You’ll Need To Make Baked Feta Turkey Meatballs
Here’s what goes into these juicy, cheesy meatballs:
- Ground turkey
- Zucchini
- Yellow onion
- Dried oregano
- Salt
- Pepper
- Egg
- Block of feta cheese
- Cherry tomatoes
- Olive oil
Why You’ll Love These Baked Feta Turkey Meatballs
These meatballs are a total flavor bomb. The turkey stays moist and tender thanks to the shredded zucchini (a sneaky veggie win), and everything roasts together on one sheet pan. Once it’s out of the oven, you mash the feta and tomatoes into a creamy sauce that’s equal parts rich and fresh. Toss it all together and boom — dinner is done. I love serving this over rice, pasta, or even tucked into a pita for a quick lunch.
Best of all, it’s super meal-prep friendly. Just store the leftovers in an airtight container and reheat gently on the stove with a splash of water. They’ll taste just as delicious days later.
A Wholesome, Protein-Packed Dinner
These meatballs are filled with nourishing ingredients that fuel you through your day. The ground turkey provides lean protein, while zucchini and onion sneak in veggies that add moisture and flavor. The feta cheese brings a creamy, tangy kick that makes it all feel indulgent without going overboard. And those roasted cherry tomatoes? They get jammy and sweet in the oven, adding a burst of brightness to every bite.
Whether you’re cooking for your family or prepping a few lunches ahead of time, this is a recipe you’ll be glad to have on hand.
I’d love to hear how you serve yours — over rice, tucked in wraps, or straight from the pan (no judgment here!). If you make this one, tag me so I can see your version! 🍽💛
Baked Feta Turkey Meatballs
Ingredients
- 1 1/2 lb ground turkey
- 1 medium zucchini, shredded
- 1 yellow onion, finely chopped
- 1 tsp dried oregano, plus more for tomatoes and feta
- 3/4 tsp salt, plus more for tomatoes and feta
- 1/2 tsp pepper
- 1 egg
- 6 oz block of feta cheese
- 1 1/2 cups halved cherry tomatoes
- 1 tbsp olive oil
Instructions
Preheat the oven to 400 F. Line a sheet pan with parchment paper and set aside.
Drain the zucchini. Add the zucchini to cheesecloth or paper towels and squeese the liquid from the zucchini. Set aside.
Add the turkey to a mixing bowl with the zucchini, onion, oregano, salt, pepper and egg. Use a fork or clean hands to mix together to form a meatball mixture.
Add the feta to the middle of the sheet pan. Use a cookie scoop or clean hands to form the meatballs into 1 1/2 inch balls and place them evenly spread out on the sheet pan, around the feta. Add the tomatoes around the meatballs and the feta, spreading them out. Drizzle the olive oil over the top, then season with a little more salt and oregano.
Place the sheet pan in the oven for 30 minutes.
Remove the sheet pan from the oven, then immediately mash the feta to create a creamy sauce, mixing it together with the tomatoes. Next, toss the meatballs with the feta and the meatballs.
Notes
* Wet your hands to form the meatballs to keep the mixture from sticking to your hands.
* To make ahead, store the meatballs in an airtight container for up to 5-6 days.
* To reheat, place the meatballs and the feta mixture into a saucepan over low heat with a splash of water.
