These juicy Mediterranean turkey meatballs are stuffed with olives and feta, then grilled on skewers. They make a delicious weeknight dinner or a fun party appetizer. Skewered meatballs are simple to prep, quick to grill, and packed with bright Mediterranean flavor.
Grilled Meatball Skewers
These Mediterranean turkey meatballs combine chopped pimento-stuffed olives, crumbled feta, garlic, green onions, and fresh parsley for a bright, savory bite. Threaded onto skewers, they grill beautifully — developing a lightly charred exterior while staying tender inside.
Meatball skewers are versatile: serve them over rice for a satisfying main, offer them as a crowd-pleasing appetizer at a BBQ, or remove the meatballs from the skewers and tuck them into pita pockets. They’re easy to make ahead and grill in about 15 minutes.
Why I Make These Mediterranean Meatballs Often
- Versatile. Serve as a main dish, a portable pita filling, or a party appetizer — they work in many settings.
- Perfect for grilling. Skewers cook quickly and are ideal for summer dinners and backyard gatherings.
- Meal prep friendly. You can mix and shape the meatballs in advance, then skewer and grill when ready.
Ingredients You’ll Need
Below are the main ingredients for Mediterranean turkey meatball skewers. Refer to the recipe card for exact quantities.
- Ground turkey — lean turkey works well; you can substitute ground chicken, beef, or pork.
- Breadcrumbs — Panko or plain breadcrumbs to bind the mixture.
- Feta cheese — crumbled; use goat or cheddar if preferred.
- Olives — pimento-stuffed or kalamata, chopped.
- Green onions — sliced thinly.
- Garlic — minced for flavor.
- Fresh parsley — chopped; basil is an alternative.
- Italian seasoning — for additional herb flavor.
- Egg — lightly beaten, to help bind the meatballs.
- Bell peppers — cut into pieces to alternate on the skewers.
Tips
- Don’t overmix. Combine ingredients until just incorporated to keep meatballs tender.
- Chop finely. Finely chopped olives and feta help the mixture hold together.
- Use a scoop. A cookie scoop yields uniform meatballs that cook evenly.
- Soak wooden skewers. If using bamboo, soak for at least 15 minutes to prevent burning.
- Turn gently. Rotate skewers with tongs every few minutes to avoid breaking the meatballs.
Recipe FAQs
Chill shaped meatballs in the fridge for at least 20 minutes before threading them. Resting (even overnight) firms them up so they hold their shape better on the grill.
Yes. Arrange skewers on a wire rack over a baking sheet and bake at 400ºF for 15–20 minutes, until the meatballs reach 165ºF.
Serve with a garlic-yogurt dip, over Mediterranean rice, or alongside simple roasted vegetables for a complete meal.
Tools For This Recipe
A few basic tools make the process easier: a large mixing bowl, a cookie scoop for portioning, skewers (metal or soaked bamboo), and a grill or grill pan.
- Mixing bowls — for combining ingredients.
- Cookie scoop — for consistent meatball sizes.
- Metal or bamboo skewers — metal is reusable; bamboo should be soaked first.
- Grill or grill pan — for finishing the meatballs with char and flavor.
- Mini food processor (optional) — to chop olives, garlic, and herbs quickly.
Mediterranean Turkey Meatball Skewers
Ingredients
FOR THE TURKEY MEATBALLS
- 1 pound ground turkey
- ⅓ cup plain panko crumbs or breadcrumbs
- ½ cup crumbled feta cheese
- ½ cup chopped pimento-stuffed olives
- 2 green onions, thinly sliced
- 3 cloves garlic, minced
- ¼ 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, cut into 1-inch squares
Instructions
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Prep. Preheat your grill to medium-high and lightly oil the grates.
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Make the mixture. In a large bowl, combine ground turkey, breadcrumbs, feta, olives, green onions, garlic, parsley, Italian seasoning, salt, pepper, and the beaten egg. Mix until just combined.
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Shape and skewer. With moistened hands, form the mixture into 16 meatballs (about 2 inches each). Thread meatballs and bell pepper pieces alternately onto skewers.
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Grill. Place the skewers on the grill and cook 12–15 minutes, turning every few minutes so they brown evenly. Cook until the meatballs are just done.
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Rest and serve. Remove skewers from the grill, let rest a few minutes, and serve warm with a garlic-yogurt sauce or your favorite dip.
Equipment
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Metal skewers (or soaked bamboo skewers)
Notes
- Makes about 8 to 10 skewers, depending on skewer length and meatball size.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values vary with ingredients and portions.
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How To Make Meatball Skewers
- Mix. In a large bowl, gently combine ground turkey, breadcrumbs, feta, chopped olives, green onions, garlic, parsley, Italian seasoning, salt, pepper, and egg.
- Shape and skewer. Form the mixture into 16 meatballs and thread them onto skewers with bell pepper pieces between them.
- Grill. Preheat the grill to medium-high and oil the grates. Grill skewers 12–15 minutes, turning occasionally, until cooked through.
- Serve. Serve warm with garlic-yogurt sauce, over rice, or as an appetizer.
Oven Method
For oven cooking, bake the skewers at 400ºF for 15–20 minutes, or until the meatballs reach an internal temperature of 165ºF.
How To Store
- Refrigerate. Store leftovers in an airtight container 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 fridge.
- Reheat. Reheat in a 350°F oven, on the stovetop, or in the microwave until warmed through.
More Meatball Recipes To Try
- Air Fryer Meatballs
- Swedish Meatballs
- Teriyaki Meatballs
- Pork Meatballs
- Grape Jelly Meatballs