Air Fryer Turkey Meatballs With Feta and Dill

Salty feta, fresh dill, and lemon zest give these air-fryer turkey meatballs plenty of flavor, with a quick lemon-yogurt sauce for dipping. Serve them tucked into warm pita or spooned over rice with cucumber and tomatoes.

Yield: About 20 meatballs, serving 4. Estimated time: 20 minutes prep, 3–5 minutes preheating, and 10–14 minutes cooking per batch. Allow about 35–40 minutes if everything fits in one spaced layer, or 45–55 minutes if a second batch is needed. Air-fryer performance varies, so use the temperature check rather than the clock to determine doneness.

Ingredients

For the meatballs

• 1 pound 93% lean ground turkey
• 1 large egg
• ⅓ cup plain panko breadcrumbs
• ½ cup crumbled feta cheese, about 2½ ounces
• ¼ cup finely chopped fresh dill, tender stems included
• 2 scallions, white and green parts finely chopped
• 2 garlic cloves, finely grated or minced
• 1 teaspoon finely grated lemon zest
• 1 teaspoon dried oregano
• ¼ teaspoon fine salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons olive oil, divided between the basket and meatball tops

For the lemon-yogurt sauce

• ¾ cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon olive oil
• ⅛ teaspoon fine salt
• 1–2 teaspoons water, as needed

Optional, for serving

• 4 warmed pita breads or 2 cups cooked rice
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1 lemon, cut into wedges

How To Make It

1. Prepare the ingredients and sauce. Chop the dill and scallions, mince the garlic, and zest the lemon before cutting it for juice. In a small bowl, stir together the yogurt, lemon juice, dill, olive oil, and salt. Add water a teaspoon at a time if you prefer a drizzle rather than a thick dip. Cover and refrigerate while you make the meatballs.

1. Mix the seasonings first. In a large bowl, beat the egg with a fork. Stir in the panko, dill, scallions, garlic, lemon zest, oregano, salt, and pepper. Let this mixture stand for about 2 minutes while you crumble the feta into small, pea-size pieces.

1. Add the turkey and feta. Add both to the bowl, then fold gently with a fork or clean hands until the herbs and cheese are distributed throughout. Stop once no large pockets of plain turkey remain; avoid kneading the mixture into a smooth paste.

1. Shape evenly. Divide into about 20 portions, roughly 1½ tablespoons each, and gently roll into balls approximately 1½ inches across. Set them on a plate or tray. Lightly dampen your palms if the mixture sticks. If it slumps instead of holding a rounded shape, refrigerate it for 10–15 minutes before shaping; add that time to your estimate.

1. Preheat and arrange. Once the meatballs are shaped, preheat the air fryer to 380°F (193°C), usually 3–5 minutes or according to its instructions. Brush the basket lightly with some of the oil. Arrange the meatballs in one layer with about ½ inch between them, then lightly brush their tops with the remaining oil. Cook everything together if it fits; otherwise, refrigerate the uncooked meatballs while the first batch cooks.

1. Air-fry and check early. Cook for an estimated 10–14 minutes, gently turning with tongs after 5–6 minutes. Begin checking at 8 minutes, especially in a powerful air fryer. Comparable turkey-meatball methods use this temperature with cooking times around 12 minutes, but size and appliance differences affect the timing. Insert an instant-read thermometer through the side into the center of several meatballs, including the largest. Cook until each checked meatball reaches 165°F (74°C), adding 1–2 minutes at a time as needed. Browned edges are welcome, but exterior color alone does not establish safety.

1. Rest briefly and serve. Transfer to a clean plate and rest for 3 minutes. If another batch is needed, loosely cover the cooked meatballs while it finishes. Serve with the cold yogurt sauce, pita or rice, and crunchy vegetables. Squeeze lemon over the meatballs at the table rather than soaking their browned surfaces in advance.

Tips

• Keep the feta small, not powdery. Aim for little crumbles distributed through each meatball, rather than large chunks that make shaping awkward. Start with the modest salt measurement listed; feta already contributes saltiness. Feta also adds moisture to turkey meatballs.
• Be restrained with extra breadcrumbs. For a mixture that remains unshapeably wet after chilling, fold in 1 tablespoon additional panko, then reassess. Avoid adding several handfuls just to make the mixture feel dry.
• Turn gently instead of shaking hard. Use tongs to roll each meatball onto another side. If one resists lifting, give it another minute before trying again.
• Make a small flavor change. For heat, add ¼ teaspoon crushed red pepper. If fresh dill is unavailable, use 2 teaspoons dried dill in the meatballs and ½ teaspoon in the sauce; let the sauce stand while you cook.
• Choose texture over deeper browning. Once the meatballs reach their safe endpoint, remove them rather than extending cooking solely for a darker crust.

Storage and Reheating

Refrigerate leftover meatballs and sauce in separate covered containers within 2 hours, or within 1 hour if the surrounding temperature exceeds 90°F (32°C). Keep refrigerated meatballs for 3–4 days.

For longer storage, freeze the cooked meatballs on a tray, then transfer to a freezer bag. Label and use within 2–3 months for best quality; thaw overnight in the refrigerator before reheating.

Reheat refrigerated meatballs in a single layer at 350°F (177°C), checking after 4 minutes and adding time as needed. Alternatively, microwave covered with a teaspoon of water in short intervals. Reheat the centers to 165°F (74°C), then add the cold sauce after warming. Keep the thermometer handy—the best stopping point is safely cooked, not simply more browned.