Peperoncini-Feta Turkey Meatballs with Garlic-Za’atar Rice, tzatziki, and veggies makes for a beautifully vibrant, nutritious meal. These Mediterranean-inspired turkey meatballs are gluten free and perfect for meal prep lunches.

Why You’ll Love these Feta Turkey Meatballs

• Moist and Juicy. We are banning dry, bland turkey meatballs and replacing them with these ultra tender, flavorful meatballs. In place of using egg and breadcrumbs, I use a little ground flaxseed to bind this batch.
• Mediterranean Flavors. The combination of zingy peperoncini peppers, feta cheese, herbs, and za’atar, these meatballs are a Mediterranean dream! (If you love these flavors, be sure to also check out my Greek Shrimp Bowls.)
• Healthy. Ground turkey is a great lean source of protein. Paired with vibrant veggies, antioxidant-rich spices, and tzatziki, this meal is packed with feel-good ingredients.
• Versatile. Beyond serving these turkey meatballs bowl-style, you can enjoy them in a pita or with naan bread, or with orzo pasta. Alternatively, you can turn the meatballs into turkey burger patties!
• Meal Prep Friendly. Turkey meatballs are a fabulous meal prep option because they can easily be reheated in the microwave. Plus, the flavors will stay sharp and you don’t have to worry about the texture being impaired. (My Sage Turkey Meatballs are also a great meal prep contender!)

I have been on a major feta kick lately. After enjoying my Lemon-Feta Chicken and Orzo on repeat last month, I switched gears into meatball mode for February. It just felt right??

These little bites of bliss combine so many of my favorite things: briny Peperoncini peppers, warm spices, fresh herbs.

Baking makes them hands-free with very little mess, however feel free to sauté or air fry them.

And while they are tasty enough to enjoy on their own, they pair especially well with za’atar spiced rice. (Ok and tzatziki, pita, and veggies.)

If you’re looking for more healthy meatball recipes, also check out my Chickpea Meatballs, Eggplant Parmesan Meatballs, and Chimichurri Chicken Meatballs.

The Ingredients

• Turkey: I suggest using 85% lean ground turkey over ground turkey breast in these meatballs. The little extra fat adds more moister, making the meatballs more tender.
• Peperoncini peppers: Peperoncini’s are a yellow-green chili pepper with a mildly spicy, tangy flavor. They are often sold pickled in brine in the olive section of the grocery store.
• Feta: I suggest purchasing a block of feta cheese and crumbling it yourself (rather than the pre-crumbled feta). The blocks of cheese offer a more creamier consistency.
• Spices: I love using a mix of paprika, garlic powder, and onion powder in the meatballs. You can use smoked or sweet paprika – whichever you prefer!
• Flaxseed: In place of an egg and breadcrumbs, these feta turkey meatballs simply call for 1 Tablespoon of ground flaxseed. The flaxseed acts as a binder, plus boosts the nutrition profile.
• Dill: Fresh dill does double duty in both the meatballs and as a garnish.
• Rice: Look for long-grain white rice, such as Jasmine or Basmati.
• Za’atar: A Middle Eastern spice blend that typically includes dried herbs, sumac, and toasted sesame seeds. The flavor is woodsy, floral, and delightfully nutty. 
• Garnishes: For serving, I love adding cucumbers, pickled red onion, and tzatziki. Alternatively, a dollop of hummus and/or cherry tomatoes are also delicious.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Prepare Garlic-Za’atar Rice

Heat 1 Tablespoon oil in a saucepan over medium heat. Add garlic and za’atar; sauté 2 minutes, until aromatic. Stir in rice, and add water and salt. Bring to a boil and simmer for 15 minutes. Remove from heat and let steam for 10 minutes.

Step 2: Prepare Meatballs

Meanwhile, preheat oven to 400ºF. Combine all meatball ingredients in a bowl and gently mix. Using oiled hands, roll into 16 meatballs (2 tablespoons each) and place on the prepared sheet pan. Bake until cooked through and bottoms are golden, 15 to 17 minutes.

Step 3: Assemble Bowls

Divide rice evenly between bowls and arrange meatballs overtop. Add chopped cucumber, pickled red onion, and tzatziki. Serve with warm pita or naan, if desired.

Serving Suggestions

• Bowl-Style. I love serving these meatballs with the garlic-za’atar rice, veggies, and a yummy sauce or dip, such as tzatziki, hummus, or this Green Tahini Sauce.
• In a Wrap or Pita. Wrap the turkey meatballs in warm pita or naan bread with a swipe of hummus or tzatziki, shredded lettuce, pickled onion, and thinly sliced cucumber.
• With Pasta. In place of the rice, these meatballs are also fabulous with pasta (I love using orzo or angel hair) and a pesto sauce. I especially love them with my Red Pesto Pasta or on top of this Mediterranean Pasta.
• As an Appetizer. Place the meatballs on a plate with toothpicks and enjoy as an appetizer with a side of sauce for dipping.
• With Vegetables. Try any of my simple veggie sides, such as Sautéed Broccoli, Parmesan Roasted Cauliflower, or Sesame Glazed Brussels Sprouts.

Storage Tips

• To Store: Refrigerate meatballs and rice in an airtight storage container for up to 4 days.
• To Reheat: Slice the meatballs in half and reheat in the microwave (either with or without the rice) until warm. Alternatively, you can bake them (whole) in a 350ºF oven for about 10 minutes until warm.
• To Freeze: Feta turkey meatballs can be frozen cooked or raw. Place meatballs on a parchment-lined baking sheet and freeze until solid. Transfer frozen meatballs to an airtight freezer-safe storage container or zip-top bag for up to 3 months.
  • If reheating frozen meatballs, preheat your oven to 350ºF (if the meatballs are fully cooked) or 400ºF (if they are not fully cooked). Arrange the meatballs in a baking dish coated with nonstick spray. Then, bake directly from frozen until hot, 20 to 30 minutes for cooked meatballs or 25 to 30 minutes for uncooked meatballs (until meatballs reach an internal temperature of 160ºF).

Recipe Tips and Tricks

• Don’t Overwork the Meat. Overworking will make the meatballs tough; handle the mixture lightly for the most tender, juicy turkey meatballs.
• Use a Block of Feta. Blocks tend to be fresher than pre-crumbled, and have a better flavor and texture. Pre-crumbled feta can often be rubbery because the process of crumbling it beforehand removes too much moisture.

More Healthy Meatball Recipes

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If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!