Lemon Feta Dill Meatballs

My lemon dill meatballs are made with fresh herbs and zesty feta for a delightful bite! Serve as a savory appetizer or main dish along with homemade garlic yogurt sauce. 

Lemon dill meatballs 

Admittedly, big fan of meatballs over here!

They’re a great protein source, and the perfect little instrument to hold lots of yummy flavours (and even some sneaky vegetables). Greatest hits include my Hot Honey Meatballs, Sticky Pork Meatballs, and Baked Chicken Parmesan Meatballs. 

Today’s recipe takes a Mediterranean twist – lemon feta meatballs made with ground turkey and paired with a yogurt dipping sauce. 

Fresh dill paired with bright lemon juice and tangy feta makes a trifecta of flavor that you will crave. 

They’re fantastic on their own, but can be enjoyed in many different ways – on a bed of lemon pilaf rice, stuffed in a Greek-style pita, or over a bowl of crispy potato wedges.

Want to learn how to make your own? Follow along!

Ingredients needed

Here’s a little bit about everything that goes into my lemon feta meatballs and yogurt dipping sauce.

Turkey meatballs

• Ground turkey: I like to use turkey in my meatballs because it’s a lean meat and mildly flavored, pairing well with flavor powerhouses like dill and feta. This recipe calls for 1lb. 
• Egg: I use one egg to help bind the meatballs and keep them from falling apart while baking. 
• Feta cheese: ½ cup crumbled feta is the perfect addition to these meatballs – salty, tangy, and delicious with lemon. 
• Rolled oats: Oats act as another binder in this recipe, and create a more tender meatball than recipes that use breadcrumbs; they also make this recipe naturally gluten-free! I use 1 cup in this dish. 
• Fresh dill: Dill is a total star, with 1 cup adding depth and brightness to this recipe.
• Spinach: I love sneaking in extra veggies when I can! I use 2 cups of spinach in these meatballs for added nutrition. 
• Red onion: For aromatics, I use ½ large red onion. 
• Lemon: These meatballs are bright and lightly acidic, with the zest and juice of one lemon added to the ground turkey. 
• Cumin: 1 teaspoon of cumin gives these meatballs a bit of warmth. 
• Salt + pepper: Finally, I use 1 teaspoon salt and ½ teaspoon pepper as a flavor enhancer. 

Yogurt dipping sauce

• Full-fat Greek yogurt: The base of this dipping sauce is 1 cup of full-fat Greek yogurt. This adds plenty of creaminess while still being lighter than mayo-based sauces. 
• Olive oil: 2 tablespoon of olive oil makes this sauce extra rich and creamy. 
• Lemon: I use the juice of 1 lemon in this dipping sauce to complement the lemon dill meatballs. 
• Garlic: I also add 2 cloves of minced garlic for aromatics. 
• Salt + pepper: The usual rules apply – 1 teaspoon salt and ½ teaspoon pepper make these ingredients shine!

Kitchen tools required

To make these feta dill meatballs, gather a few kitchen essentials, including:

• Baking sheet 
• Parchment paper
• Large mixing bowl
• Food processor
• Whisk 
• Small mixing bowl

You’ll also need measuring cups, including 1 cup, ½ cup, 1 tbsp, 1 tsp, and ½ tsp.

How to make lemon feta dill meatballs

Begin by preheating your oven to 375°F and lining a baking sheet with parchment paper. 

To a large mixing bowl, add 1lb ground turkey, 1 egg, ½ cup crumbled feta cheese, and 1 cup of rolled oats. Set aside while you prepare your seasoning. 

Add 1 cup fresh dill, 2 cups spinach, ½ large red onion cut into large chunks, 2 cloves garlic, the zest and juice of one small onion, 1 teaspoon cumin, 1 teaspoon salt, and ½ teaspoon pepper to a food processor. Pulse your ingredients until they’re blended but maintain some texture. 

Pour your blended herb mixture over the turkey and give everything a good mix. I like to use my hands to ensure everything is properly blended. 

Roll your seasoned turkey into meatballs, using about 3 tablespoon per ball. Place each onto your lined baking sheet. 

Pop your tray into the oven and bake for 16-18 minutes, or until the meatballs have reached an internal temperature of 160F. Remove your cooked meatballs from the oven and allow them to cool before serving. 

In the meantime, whisk together a quick yogurt sauce, adding 1 cup full-fat Greek yogurt, 2 tablespoon olive oil, 1 juiced lemon, 2 cloves minced garlic, 1 teaspoon salt, and ½ teaspoon pepper to a small mixing bowl. Whisk well and use as a creamy dipping sauce. 

Recipe tips

Below are some common lemon dill meatball questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve lemon feta dill meatballs

My lemon feta dill meatballs are absolutely delicious as is; enjoy them with plenty of garlic yogurt sauce as a protein-rich meal. 

These meatballs also make a tasty addition to a bed of rice, roasted veggies, Greek salad, or in a pita. They’re a versatile staple that is perfect for meal prep. 

What can I swap turkey for in these meatballs?

This recipe best suits a lean protein source. If you’re opposed to turkey, I suggest swapping it for ground chicken as it is similar in flavor and texture. 

If you’re looking for a plant-based substitution, imitated ground beef is your best bet. Both Beyond Meat and Impossible make tasty options. 

Storing leftovers

Allow any leftover meatballs to cool completely before transferring them to an airtight container. They’ll keep well in the refrigerator for up to three days. 

Store your yogurt dipping sauce in a separate container. It’ll keep in your refrigerator for two to three days. Yogurt sauces tend to separate, so be sure to give yours a quick whisk before serving. 

If you liked this recipe, you’ll want to try these!

I have plenty more delicious, protein-forward recipes where this came from! Try these next:

• Sausage Puff Pastry Twists
• Pesto Tortellini Bites
• Sweet Italian Sausage Chili
• Marry Me Chicken Gnocchi Soup
• Hot Honey BBQ Slow Cooker Shredded Chicken

Recipe by Erin Antoniak and Photos by Bake and Bacon