Gluten Free Greek Lemon Turkey Meatballs
These bright, herb-packed meatballs bring all the warmth of a Greek taverna straight to your weeknight dinner table. Ground turkey gets loaded with crumbled feta, fresh dill, parsley, oregano, and lemon zest before being baked at high heat until golden and cooked through — the result is juicy, flavor-forward, and genuinely satisfying. The pan sauce is where things get really good: chicken broth and a squeeze of lemon reduce into a silky, glossy coating thickened with a simple cornstarch slurry, keeping every drop of it wheat-free without any compromise on texture. Gluten-free breadcrumbs do the binding work here, so the meatballs hold together beautifully without relying on anything that could cause a problem. Store-bought meatballs and pre-made sauces are notoriously risky territory for anyone avoiding gluten, which makes a from-scratch recipe like this one such a relief to have in your rotation. This batch serves four, making it a practical choice for a family dinner or a meal-prep situation where you want something a little more exciting than the usual. Serve with lemon wedges on the side and a handful of fresh parsley for a finish that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground turkey
- ½ cup gluten free breadcrumbs
- 1 large egg
- 3 cloves garlic, minced
- ¼ cup red onion, finely grated
- ⅓ cup crumbled feta cheese
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tsp dried oregano
- 1 lemon, zested and juiced (about 2 tbsp juice), divided
- ½ tsp salt
- ¼ tsp black pepper
For the pan sauce
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 1 tbsp fresh parsley, chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground turkey, gluten free breadcrumbs, egg, garlic, red onion, feta, parsley, dill, oregano, lemon zest, 1 tbsp of the lemon juice, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture.
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