Air Fryer Greek Turkey Meatballs
Lean ground turkey meatballs air-fried with oregano, lemon, and fresh dill, make once and enjoy over the week from fridge or freezer for a bright Mediterranean bite.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 400g ground turkey, 20g feta, 16g panko, 1 egg white, 1.5 tbsp dill, 1 tbsp mint, 1 tbsp parsley, lemon zest, 0.5 tbsp lemon juice, 2 garlic cloves, 0.5 tbsp oregano, 0.25 tsp onion powder, 0.25 tsp salt, and 0.125 tsp black pepper in a bowl. Mix gently by hand until just combined, keeping feta visible. Roll into 12 evenly-sized meatballs of 38g each on a tray.
Roast
Preheat air fryer to 200°C (400°F) for 3 minutes. Arrange all 12 meatballs in a single layer with space between. Spray lightly with olive oil and air-fry 11–13 minutes, shaking basket halfway, until golden and 74°C (165°F) internal temperature. Cool on a rack.
Finish
Portion cooled meatballs into 2 airtight containers or freezer bags of 6 meatballs each. Refrigerate up to 4 days or freeze up to 60 days.
Plate
Reheat 6 meatballs at 180°C (350°F)—3 minutes from fridge, 7–9 minutes from frozen—until heated through. Serve with cherry tomatoes, cucumber sticks, or yogurt dip for freshness and crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.