Name: Lemon-Feta Turkey Meatballs
Total time: 55 min
Ingredients: 3 ounces feta cheese , crumbled (¾ cup); ½ cup panko bread crumbs; 3 tablespoons mayonnaise; 2 tablespoons chopped fresh dill; 2 garlic cloves , minced; 1 teaspoon lemon zest; ½ teaspoon table salt; ¼ teaspoon pepper; 1 pound ground turkey; 2 tablespoons vegetable oil

Why This Recipe Works

To keep ground turkey moist, we incorporated mayonnaise into our meatball mixture, which infuses fat into the lean meat and encourages browning in the skillet. We included airy, flaky panko breadcrumbs to bind the meatballs and add tenderness without making them dense or gummy. We added feta for savory, oozy pockets of cheese, as well as chopped dill and lemon zest for a zippy, floral balance. We preferred the color and texture of skillet-seared meatballs; browning them before covering the skillet kept the meatball interiors juicy and tender, while still building rich flavor. Served alongside cooling tzatziki sauce, every bite is bright, bold, and wonderfully craveable.

Before You Begin

We developed this recipe with 93 percent lean ground turkey. Serve these meatballs with our Tzatziki Sauce or your favorite store-bought version.

Instructions

Combine ¾ cup crumbled feta cheese, ½ cup panko bread crumbs, 3 tablespoons mayonnaise, 2 tablespoons chopped dill, 2 minced garlic cloves, 1 teaspoon lemon zest, ½ teaspoon table salt, and ¼ teaspoon pepper in large bowl. Add 1 pound ground turkey and mix with your hands until thoroughly combined.

Divide mixture into 16 portions, about 2 tablespoons each. Roll portions between your wet hands to form balls. Transfer to plate and refrigerate for 30 minutes.

Heat 2 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook, turning meatballs often, until browned all over, 5 to 7 minutes. Cover skillet and reduce heat to medium-low. Cook, shaking and rotating skillet occasionally, until meatballs register 160 to 165 degrees, 3 to 5 minutes longer. Serve.