Greek Turkey Meatballs are a delicious healthy dinner. Put them on a salad, in a sandwich, or eat them on their own. Paleo, Whole30 and keto friendly! These gluten free healthy turkey meatballs will for sure be a staple in your home. This post is sponsored by my friends at Thrive Market.
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These healthy greek turkey meatballs are seriously SO good. Briny olives, sweet sun dried tomatoes, and artichoke hearts are the *perfect combo*.
I threw them together on a whim one day for lunch, and they were so good I proceeded to make them 2 more times and knew I had to share them with you! They are my new favorite thing to meal prep.
We made these meatballs with some of the staples that we get from Thrive Market.
We’ve been using Thrive Market for a little over a year now and have been loving it. You’ll love it too if you:
- Live far away from speciality grocers/Whole Foods
- Buy a lot of health food products (think dressings, sauces, canned goods, etc)
- Want to eat organic but hate the crazy prices
- Hate going to the store (helllllloo grocery delivery!)
- Want to save some $$ but aren’t willing to go crazy watching sales or going to multiple stores.
Thrive Market does have a membership fee.. but in our opinion, it’s totally worth it! Now is the perfect time to sign up. Your first month is completely risk-free – choose any membership and get a full refund within the first month if you’re not happy. (but I’m sure you’re going to love it!) Plus, when you sign up you can get up to $20 in FREE store credit!
Ingredients for Greek Turkey Meatballs:
These Greek Turkey Meatballs are made with only 10 ingredients, most of which I got on Thrive Market. You’ll need kalamata olives, olive oil, artichoke hearts, sun dried tomatoes, almond flour, turkey, dried oregano, fresh parsley, and pepper.
How to make Greek Turkey Meatballs:
Making Greek Turkey Meatballs is so simple. Add all your ingredients in a bowl, mix together and roll into balls. Place on a parchment lined baking sheet and bake until browned (about 25 minutes).
There are a quite a few substitutions for this recipe that you can check out below, as well as some tips.
Tips for this healthy meatball recipe:
These meatballs are pretty easy to make, but here are some tips for making them.
Whole30 sun dried tomatoes are hard to find because many have sulfur dioxide which is not permitted on Whole30. I use this brand.
Rolling meatballs: Roll meatballs in 1.5 tablespoon balls and place on baking sheet. (The batter may be sticky – spray your hands with olive oil or pour a tiny bit of olive oil on your hands to help make rolling easier.) It should make 18-20 meatballs. You can also use a small cookie scoop which is my preferred way to make meatballs!
Make a full batch or double batch and freeze some of these clean eating meatballs. It will make your life SO much easier. These freeze perfectly in a big ziploc bag and then you can just defrost them as you need them!
Substitutions for this greek turkey meatball recipe:
There are lots of substitutions for this greek turkey meatballs recipe. Get creative and make them just the way you like them!
- Feta: Feta or goat cheese would be delicious in these meatballs. 1/4 cup should be enough if you’d like to add it. Adding cheese will make these meatballs non paleo/Whole30
- Meat: Ground chicken or ground beef will work great in this recipe in place of turkey.
- Egg: Since there is no flour or breadcrumbs in this recipe, I don’t think you need an egg to help with binding. However – if your batter seems dry, you can add an egg to it.
- Fresh Herbs: I used fresh basil and dried oregano/parsley in this recipe because that’s what I had on hand. For fresh to dried conversions, use the following: 1 tablespoon fresh = 1 teaspoon dried.
- Nut free: Sub almond meal with breadcrumbs (this will make the meatballs non-whole30) coconut flour may also work but I have not tested it.
- Extra Veggies –You can add in chopped spinach or kale for extra veggies. I actually like to pulse in the food processor so it get’s super find. You can’t even taste it!
- Weight Watchers Note* – Use 99% fat free turkey and sun dried tomatoes that are not packed in oil (0SP). If you do that, the only points in these meatballs come from the olives (22), olive oil (3)+ almond flour (4) You can cut back the amount of kalamata olives to save
- Whole30 sun dried tomatoes are hard to find because many have sulfur dioxide which is not permitted on Whole30. I use this brand. You could sub in regular tomatoes if you can’t find sun dried tomato ones.
Serving/Storing Greek Turkey Meatballs
You might be wondering: How do you serve greek turkey meatballs? There are SO many options!
- In a pita
- With Tzatziki
- Over a salad with some Healthy Roasted Chickpeas as croutons and lots of Thrive Market Greek Dressing!
- With rice, quinoa or your favorite grain
- On top of the orzo portion of this Healthy Mediterranean Chicken Orzo recipe
- Along Garlic Roasted Brussels Sprouts or Sheet Pan Crispy Roasted Potatoes
Storing: Store these meatballs in a ziploc bag or container in the refrigerator for up to 4 days.
Freezing: You can freeze these greek meatballs after baking. I would not freeze them before baking. Place cooked meatballs in a container or ziploc bag (we also love these big stasher bags. When you’re ready to eat you can defrost the night before by putting in the refrigerator or pop them in the microwave.
These meatballs will last up to 3 months in the freezer.
Other healthy meatball recipes:
Meatballs are one of my favorite things to meal prep. They’re super easy to make, and great for freezing! Here are some of my favorite healthy meatball recipes.
If you want to try these meatballs, head over to Thrive Market and put in an order! Click here to try out Thrive Market and get free shopping credits!
Greek Turkey Meatballs
- 1 lb turkey
- 1/2 cup Thrive Market kalamata olives diced finely
- 1/4 cup sun dried tomatoes diced finely
- 1/2 cup artichoke hearts diced finely
- 1 tablespoon Thrive Market olive oil
- 2 tablespoons fresh basil finely chopped
- 1/4 cup Thrive Market almond flour
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/4 teaspoon dried parsley
- 1/4 teaspoon salt optional
- Preheat oven to 400 degrees and prepare a parchment lined baking sheet.
- In a bowl, mix all ingredients together until combined.
- Roll meatballs in 1.5 tablespoon balls and place on baking sheet. (The batter may be sticky - spray your hands with olive oil or pour a tiny bit of olive oil on your hands to help make rolling easier.) It should make 18-20 meatballs.
- Bake at 400 for 25 minutes, until meatballs are browned.
- Store over a salad, rice, cauliflower rice or eat as is!