Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly oil it so these don't stick. You want everything ready before you start mixing because the mixture gets sticky fast.

Combine the ground turkey, panko, egg, onion, garlic, parsley, mint, lemon zest, feta, milk, oregano, salt, and pepper in a large bowl. Mix gently with your hands until just combined — don't overmix or they'll get dense instead of fluffy. I usually mix for about a minute, then stop.

Scoop the mixture into balls about the size of a walnut (roughly 1.5 inches). I've learned the hard way that uniform sizing helps them cook evenly, so I actually use a small cookie scoop when I'm making these Greek turkey meatballs family for the whole group. You should get around 18 to 20 meatballs depending on size.

Place the meatballs on your prepared baking sheet in a single layer. Drizzle with 2 tablespoons of olive oil and gently roll them around so they're coated on all sides. This step creates that golden exterior everyone loves.

Bake at 400°F for exactly 18 to 20 minutes until the tops are golden brown. You'll know they're done when they're firm to the touch and golden — don't panic if the center feels a tiny bit soft, it'll firm up as they cool. Mine always have a couple that cook faster than others, so I just pull those out first.

Let them cool for 2 to 3 minutes on the baking sheet, then transfer to a serving plate. They firm up beautifully as they cool, so don't worry if they seem slightly delicate right out of the oven.