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Air fryer Greek turkey meatballs served with tomatoes, feta cheese, fresh herbs, and lemon wedges
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Air Fryer Greek Turkey Meatballs - Juicy, Bright, and Quick

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 lb (450 g) ground turkey (93% lean is ideal for moisture)
  • 1/3 cup grated yellow onion (with juices)
  • 2 garlic cloves, finely minced
  • 1/2 cup breadcrumbs (plain or panko)
  • 1 large egg
  • 1/3 cup crumbled feta
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
  • 1 tsp dried oregano
  • 1 tsp kosher salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 tsp lemon zest (plus lemon wedges for serving)
  • 1–2 tbsp olive oil (for the mixture and to mist the basket)
  • Tzatziki for dipping (store-bought or homemade)
  • Optional add-ins: 1 tbsp finely chopped mint, a pinch of red pepper flakes

Instructions

  • Preheat the air fryer. Set it to 380°F (193°C). A preheated basket helps brown the meatballs right away.
  • Mix the aromatics. In a large bowl, combine grated onion (and its juices), garlic, parsley, dill, oregano, lemon zest, salt, and pepper.
  • Add the binders. Stir in the egg, breadcrumbs, and 1 tablespoon olive oil until evenly moistened. The mixture should look like soft, seasoned crumbs.
  • Fold in turkey and feta. Add the ground turkey and crumbled feta. Gently mix with your hands or a spatula until just combined. Do not overmix or the meatballs will turn dense.
  • Shape the meatballs. Scoop about 2 tablespoons per meatball and roll gently into balls (around golf-ball size). You should get 16–18 meatballs. Lightly oil your hands if the mixture is sticky.
  • Oil the basket. Mist or brush the air fryer basket with olive oil to reduce sticking. Place meatballs in a single layer with space between them. Work in batches if needed.
  • Air fry. Cook for 10–12 minutes, shaking the basket or turning the meatballs halfway through. They’re done when browned and the internal temperature reaches 165°F (74°C).
  • Rest briefly. Let the meatballs sit for 3–5 minutes to lock in juices. Squeeze a little lemon over the top for extra brightness.
  • Serve. Pair with tzatziki, cucumber-tomato salad, warm pita or rice, olives, and a sprinkle of fresh herbs.