These juicy Mediterranean turkey meatballs are filled with chopped olives and crumbled feta, then threaded onto skewers and grilled to perfection. They make an easy, flavor-packed weeknight dinner or a crowd-pleasing party appetizer. The meatball skewers are simple to prepare, grill quickly, and pair beautifully with a garlic-yogurt sauce, rice, or a crisp salad.
Grilled Meatball Skewers
These grilled Mediterranean turkey meatballs are packed with chopped pimento-stuffed olives, crumbled feta, garlic, green onions, and fresh parsley. All the classic Mediterranean flavors come together in each bite. Threading meatballs onto skewers keeps grilling easy and creates a fun presentation for family dinners or gatherings.
Serve the skewers over seasoned rice, alongside roasted vegetables, or pass them around as a warm appetizer. They’re also convenient to prep ahead: mix, shape, and skewer the meatballs in advance, then grill when you’re ready.
Why I Make These Mediterranean Meatballs Often
- Versatile: Serve them as a main course, use them in pita pockets, or offer them as a party appetizer.
- Great for grilling: Skewers cook quickly and are ideal for casual summer meals and barbecues.
- Meal prep friendly: Mix and shape the meatballs ahead of time, then grill or bake when needed.
Ingredients You’ll Need
Below are the ingredients for these Mediterranean turkey meatball skewers. Exact quantities are listed in the recipe section.
- Ground turkey – lean ground turkey works well; chicken or a blend of pork/beef could be used as alternatives.
- Breadcrumbs – panko or regular plain breadcrumbs to help bind the mixture.
- Feta cheese – crumbled feta adds tang and moisture; goat cheese or mild cheddar can substitute.
- Olives – pimento-stuffed or Kalamata olives, chopped finely.
- Green onions – thinly sliced for a fresh onion flavor.
- Garlic – minced cloves for aromatic depth.
- Fresh parsley – chopped; basil also pairs well.
- Italian seasoning – for a balanced herb blend, plus salt and pepper to taste.
- Egg – lightly beaten to help bind the mixture.
- Mini bell peppers – cut into 1-inch pieces to alternate on the skewers with meatballs.
- Skewers – metal or bamboo (soak bamboo skewers before grilling).
Tips
- Don’t overmix the meat: Combine ingredients just until they hold together to keep meatballs tender.
- Chop the mix-ins finely: Small pieces of olives and feta distribute better and prevent the meatballs from falling apart.
- Use a cookie scoop: A scoop helps portion uniform meatballs that cook evenly.
- Soak wooden skewers: If using bamboo, soak for at least 15 minutes so they won’t burn on the grill.
- Handle gently on the grill: Turn skewers with tongs every few minutes so the meatballs brown evenly without breaking.
Recipe FAQs
How do I keep meatballs from falling apart? Chill shaped meatballs in the refrigerator for 20 minutes (or up to overnight) before threading and grilling. Chilling firms them up and reduces the chance of them breaking on the grill.
Can I bake them instead of grilling? Yes. Arrange meatball skewers on a wire rack set over a baking sheet and bake at 400°F for 15–20 minutes, or until they reach 165°F internally.
What pairs well with these skewers? Serve with a garlic-yogurt sauce, Mediterranean rice, pita bread, or a simple green salad for a balanced meal.
Tools For This Recipe
Basic kitchen tools make this recipe easier:
- Mixing bowl – a large, sturdy bowl for combining ingredients.
- Cookie scoop – for consistent, even meatballs.
- Metal or soaked bamboo skewers – for grilling the meatballs and peppers.
- Grill or grill pan – an outdoor grill or stovetop grill pan will work.
- Sharp knife – to chop olives, herbs, and peppers finely.
Mediterranean Turkey Meatball Skewers
Ingredients
For the turkey meatballs
- 1 pound ground turkey
- 1/3 cup plain panko crumbs or breadcrumbs
- 1/2 cup crumbled fat-free feta cheese
- 1/2 cup chopped pimento-stuffed olives
- 2 green onions, thinly sliced (trim the tops and ends)
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 large egg, lightly beaten
For the skewers
- 8 to 10 metal or bamboo skewers
- 3 mini bell peppers (green, red, and orange), cut into 1-inch squares
Instructions
- Prep: Preheat an outdoor grill to medium-high and lightly oil the grates. If using bamboo skewers, soak them in water for at least 15 minutes.
- Make the meatball mixture: In a large mixing bowl combine the ground turkey, breadcrumbs, feta, chopped olives, green onions, garlic, parsley, Italian seasoning, salt, pepper, and the beaten egg. Mix gently until combined—don’t overwork the meat.
- Shape and skewer: With moistened hands, form the mixture into 16 meatballs (about 2 inches in diameter). Thread the meatballs and bell pepper pieces alternately onto the skewers.
- Grill: Place the skewers on the preheated grill and cook for 12–15 minutes, turning every 3 minutes or so to brown evenly. Cook until the meatballs are just cooked through.
- Finish and serve: Remove the skewers from the grill and let rest for a few minutes. Serve warm with a garlic-yogurt sauce, rice, pita, or a simple salad.
Equipment
- Metal or soaked bamboo skewers
Notes
- Makes about 8 to 10 skewers depending on size.
- To save space, you can remove meatballs from skewers before refrigerating leftovers.
Nutrition
Serving: 2 skewers • Calories: 252 kcal • Carbohydrates: 8 g • Protein: 32 g • Fat: 10 g
Nutritional info is an estimate. Values may vary depending on brands and exact ingredients used.
How To Make Meatball Skewers
- Mix: Combine turkey, breadcrumbs, feta, olives, green onions, garlic, parsley, seasoning, salt, pepper, and egg until just combined.
- Shape & skewer: Form about 16 meatballs and thread them onto skewers with bell pepper pieces.
- Grill: Grill over medium-high heat for 12–15 minutes, turning occasionally until cooked through.
- Serve: Enjoy warm with a dipping sauce or over rice.
Oven Method
To bake: Arrange the meatball skewers on a wire rack over a baking sheet and bake at 400°F for 15–20 minutes, or until the meatballs reach an internal temperature of 165°F.
How To Store
- Refrigerate: Store leftover skewers in an airtight container in the refrigerator for up to 3 days. To save space, remove meatballs from skewers before storing.
- Freeze: Freeze cooked meatballs (without vegetables or skewers) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat in a 350°F oven until warmed through, or reheat gently on the stovetop or in the microwave.
More Meatball Recipes To Try
- Air Fryer Meatballs
- Swedish Meatballs
- Teriyaki Meatballs
- Pork Meatballs
- Grape Jelly Meatballs