Easy Gyro Meatballs
Easy ground turkey gyro meatballs are juicy and flavorful, loaded with Mediterranean spices. They're a lighter, weeknight-friendly twist on classic gyro flavors but perfect for meal prep, family dinner, or easy entertaining.
I've been making chicken gyro wraps for my kids more years than I can tally but when ground turkey goes on sale, these easy baked gyro meatballs are even better!
Seasoned with Mediterranean spices and crumbled feta cheese, all your favorite gyro flavors are rolled into a lighter, leaner meatball.
You can serve them on a pita with tzatziki sauce or use them in rice bowls or as a salad topper.
I prepped a big double batch so I could freeze some for later. These golden brown beauties freeze perfectly.
Why This is the Best Recipe
- Packed with Flavor: A blend of Mediterranean spices and feta cheese crumbles give these meatballs all the gyro flavor you crave.
- Light but Golden Brown: Lean ground turkey brushed with a touch of olive oil turns golden brown when roasted in the oven while retaining a juicy texture.
- Perfect for Meal Prep: Whether you want to bake a batch of meatballs ahead for a busy night dinner or freeze them for easy entertaining later, these delicious gyro balls are so easy to make ahead.
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Ingredients
Homemade meatballs come together with just a few pantry ingredients:
- Ground Turkey: I used ground turkey but you could also use ground chicken or ground pork to make these easy meatballs.
- Panko Bread Crumbs: I prefer the texture these give, if you want to use regular breadcrumbs just be sure they are unseasoned.
- Feta Cheese Crumbles
- Egg
- Minced Garlic
- Cumin
- Dill
- Parsley
- Oregano
- Salt & Pepper
- Olive Oil
Prep the Meatball Mix
Add the ground turkey, egg, panko, feta, garlic, parsley, cumin, dill, oregano, salt, and pepper to a large mixing bowl and fluff them together with two forks or gently with your hands.
Pat the meat into a solid shape for easy dividing. 1 pound of ground turkey will make 15 - 16 meatballs. I doubled the batch when I photographed it, so my pictures show a larger quantity than what you'll see from the recipe card quantity.
Line the meatballs up on a rimmed baking sheet lined with aluminum foil.
Brush them with olive oil before roasting.
Cooking Instructions
Preheat the oven to 350°F.
Bake the meatballs for 25 - 30 minutes or until they are lightly browned and register 165°F with an instant probe thermometer.
Make Ahead Tips
You can prep the meatballs and store them lined up on the baking sheet and covered with plastic wrap for up to 24 hours before roasting them.
Alternatively, you can bake the meatballs now and keep the cooked ones in the fridge for up to 4 days or in the freezer for up to 3 months.
Simply reheat them in the oven or microwave until warmed through.
Serving Suggestions
I always serve these gyro meatballs with a bowl of my homemade tzatziki sauce.
These two items together would make a fun party appetizer to bring to a potluck with party picks on the side for guests to use to grab a meatball.
For family dinner, I serve them with a stack of warmed pitas, chopped tomatoes, chopped lettuce, and sliced red onion.
You could skip the pita and make a Greek gyro salad or serve them over a bowl of Mediterranean herb butter rice.
If you prefer, the meatballs make a nice main dish with a few Mediterranean sides like a lemon orzo salad or roasted mini potatoes.
📖 Recipe
Gyro Meatballs
Ingredients
For the Gyro Meatballs:
- 1 pound ground turkey
- 1 egg
- 1/2 cup panko bread crumbs
- 1/3 cup feta cheese crumbles
- 1 tablespoon minced garlic
- 1 tablespoon dried parsley
- 1 teaspoon ground cumin
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- Sprinkle of kosher salt and pepper
- 2 tablespoons olive oil
For Serving:
- Tzatziki sauce store bought or homemade
- Sliced fresh tomatoes
- Sliced red onions
- Warmed pita or naan breads
Instructions Start Cooking
- Preheat the oven to 350°F. Spray a large rimmed baking sheet with cooking spray and set aside.
- In a large mixing bowl, add the ground turkey, egg, bread crumbs, feta cheese, garlic, parsley, cumin, dill, oregano, and salt and pepper. Gently toss everything together until just combined.
- Pat the meatball mixture into a rectangular shape. Score it to make 15 meatballs (3 rows of 5). Pinch off each portion and roll it into a firm ball shape. Line the meatballs up on the prepared baking sheet.
- Roast the meatballs for 30 minutes or until golden brown and they register 165°F with an instant read thermometer.
- Serve the gyro meatballs on warmed pita bread with a dollop of tzatziki sauce, fresh tomatoes, and onions.
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