Spinach Feta Turkey Meatballs (Printable Version)

Tender turkey meatballs with spinach, feta, and Greek herbs baked to golden perfection and full of flavor.

# Components:

→ Meats

01 - 1.1 lb ground turkey

→ Vegetables

02 - 3.5 oz fresh spinach, chopped (or 2 oz frozen, thawed and squeezed dry)
03 - 1 small red onion, finely diced
04 - 2 garlic cloves, minced

→ Cheeses

05 - 3.5 oz feta cheese, crumbled

→ Binders & Seasonings

06 - ½ cup breadcrumbs
07 - 1 large egg
08 - 2 tbsp fresh parsley, chopped
09 - 1 tsp dried oregano
10 - 1 tsp dried dill (optional)
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - Zest of ½ lemon

→ For Baking

14 - 1–2 tbsp olive oil (for greasing or drizzling)

# Preparation steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly grease with olive oil.
02 - In a large bowl, mix ground turkey, chopped spinach, diced red onion, minced garlic, crumbled feta, breadcrumbs, egg, parsley, oregano, optional dill, salt, black pepper, and lemon zest.
03 - Gently combine ingredients with hands or a spatula until just incorporated, avoiding overmixing.
04 - With damp hands, shape mixture into 20 golf ball-sized meatballs and place evenly spaced on the prepared baking sheet.
05 - Lightly drizzle or spray the meatballs with olive oil.
06 - Bake for 18–20 minutes until golden brown and internal temperature reaches 165°F.
07 - Serve hot, optionally garnished with parsley or accompanied by tzatziki, pita, or salad.

# Expert Advice:

01 -
  • Theyre juicy and flavorful without needing a heavy sauce to carry them.
  • You can prep the whole batch in one bowl and bake them all at once, no pan flipping required.
  • The feta melts into little pockets of tang that make every bite feel special.
  • Theyre light enough for weeknight dinner but impressive enough to serve at a party.
02 -
  • If you use frozen spinach, squeeze it until your hands hurt. Any leftover water will make the mixture too loose to roll.
  • Wet your hands before shaping each meatball. It keeps the mixture from sticking and makes rolling so much easier.
  • Dont pack the meat too tightly when you roll. A gentle touch keeps them tender.
03 -
  • Taste your feta before you add extra salt. Some brands are saltier than others and you dont want to overdo it.
  • Let the meatballs rest on the baking sheet for a minute before transferring them. It helps them hold their shape.
  • Double the batch and freeze half. Future you will thank you when dinner needs to happen in 20 minutes.
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