Save I was standing at the stove on a Wednesday night, staring at a pack of ground turkey and wondering how to make it actually interesting. My usual meatball routine felt tired. Then I spotted a bag of spinach wilting in the crisper and a block of feta left over from salad night. I tossed them together with some garlic and lemon zest, rolled the mixture into balls, and slid them into the oven. Twenty minutes later, the kitchen smelled like a taverna by the sea.
The first time I brought these to a potluck, someone asked if I had a Greek grandmother. I laughed and said no, just a love for anything with lemon and herbs. By the end of the night, the plate was empty and I had three people texting me for the recipe. It became my go-to whenever I needed something that felt homemade but didnt chain me to the kitchen.
Ingredients
- Ground turkey: Lean and mild, it soaks up the flavors beautifully. I buy the kind thats around 93% lean so the meatballs stay moist without being greasy.
- Fresh spinach: Adds color, moisture, and a little earthiness. If youre using frozen, squeeze it bone dry or the mixture will be too wet to shape.
- Red onion: I dice it super fine so it melts into the meatballs and adds a gentle sweetness without any crunch.
- Garlic cloves: Minced fresh, because jarred garlic just doesnt hit the same when youre going for that bright, punchy flavor.
- Feta cheese: The crumbly, briny kind from the deli counter works best. It creates little creamy bursts inside each meatball.
- Breadcrumbs: They bind everything together and keep the texture tender. I use plain, but panko works if thats what you have.
- Egg: Acts as the glue. One large egg is plenty for this batch.
- Fresh parsley: Chopped fine, it adds a clean, herbal note that balances the richness of the feta.
- Dried oregano: The backbone of that Greek flavor. Dont skip it.
- Dried dill: Optional, but it gives a subtle floral lift that I really love.
- Salt and black pepper: Season confidently. The turkey needs it.
- Lemon zest: Just half a lemon, but it brightens everything and makes the meatballs taste alive.
- Olive oil: For greasing the pan and drizzling over the tops so they brown beautifully in the oven.
Instructions
- Preheat and prep your pan:
- Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. Brush or spray it lightly with olive oil so the bottoms dont stick.
- Mix the meatball base:
- In a large bowl, combine the turkey, spinach, onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill, salt, pepper, and lemon zest. Use your hands or a spatula and mix gently until everything is just combined. Overmixing will make them dense.
- Shape the meatballs:
- Dampen your hands with water and roll the mixture into 20 golf ball-sized meatballs. Space them evenly on the baking sheet.
- Drizzle and bake:
- Lightly drizzle or spray the meatballs with olive oil. Bake for 18 to 20 minutes, until theyre golden brown and the internal temperature hits 74°C (165°F).
- Serve warm:
- Pull them out of the oven and garnish with extra parsley if you like. Serve them hot with tzatziki, pita, or a big crisp salad.
Save One evening, my neighbor knocked on the door just as I was pulling these out of the oven. I offered her a couple on a napkin, still warm, and she stood there in my kitchen eating them with her fingers. She said they tasted like vacation. That stuck with me. Sometimes the simplest things can take you somewhere else entirely.
Serving Suggestions
I love these tucked into warm pita with shredded lettuce, diced tomatoes, and a thick drizzle of tzatziki. They also sit beautifully on a bed of lemon rice or alongside roasted vegetables. If Im feeling lazy, I just spear them with toothpicks and serve them as appetizers with a bowl of garlicky yogurt dip on the side.
Storage and Reheating
These meatballs keep well in the fridge for up to four days in an airtight container. I reheat them in a 180°C (350°F) oven for about 10 minutes, or in the microwave if Im in a rush. They also freeze beautifully. Just freeze them on a tray first, then transfer to a freezer bag. Theyll keep for up to three months and can go straight from freezer to oven.
Variations and Substitutions
If you need these gluten-free, swap the breadcrumbs for certified gluten-free crumbs or finely ground oats. Ground chicken works just as well as turkey if thats what you have on hand. For a little heat, add a pinch of chili flakes to the mix. I once added sun-dried tomatoes instead of spinach and it was a totally different flavor, but still delicious.
- Use goat cheese instead of feta for a milder, creamier tang.
- Toss in a handful of chopped Kalamata olives for a briny punch.
- Swap dill for mint if you want a fresher, more herbal vibe.
Save These meatballs have become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope they find a place in your rotation too.
Recipe Questions & Answers
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well if thawed and thoroughly squeezed to remove excess water, maintaining texture and moisture balance.
- → How do I prevent meatballs from drying out?
Gently mix ingredients without overworking and include egg and breadcrumbs to retain moisture during baking.
- → What internal temperature ensures meatballs are cooked?
Cook until internal temperature reaches 74°C (165°F) for safe, juicy meatballs.
- → Can I make these gluten-free?
Yes, substitute breadcrumbs with gluten-free crumbs or rolled oats to keep texture without gluten.
- → What sides complement these meatballs best?
Serve with tzatziki, pita bread, Greek salad, or lemon wedges for a balanced and flavorful meal.