Save I started making these meatballs on a Tuesday night when I had leftover spinach wilting in the crisper and a block of feta I'd bought for a salad I never made. I wasn't sure how turkey and feta would get along, but the smell that filled the kitchen twenty minutes later—salty, herby, just faintly sweet from the onion—made me wish I'd doubled the batch. My neighbor knocked on the door asking what I was cooking. That's how I knew I'd stumbled onto something good.
The first time I served these at a potluck, a friend who swore she didn't like turkey meatballs ate four of them standing by the stove. She kept saying they didn't taste healthy, which I took as the highest compliment. I brought them again the next month, and this time I packed tzatziki and pita on the side. They disappeared before the main course even hit the table.
Ingredients
- Ground turkey: I use the kind that's 93% lean so the meatballs don't get greasy, and the feta keeps them from drying out.
- Fresh spinach: Chop it small so it melts into the mixture without leaving big green streaks, and if you use frozen, squeeze it hard in a towel or the meatballs will be soggy.
- Red onion: The sweetness balances the sharpness of the feta, and dicing it fine means no one bites into a big chunk.
- Garlic cloves: Mince them until they're almost a paste so the flavor spreads evenly and doesn't overpower one unlucky bite.
- Feta cheese: Crumble it yourself from a block instead of buying pre-crumbled, it tastes creamier and melts better.
- Breadcrumbs: They soak up the moisture and hold everything together without making the texture dense.
- Egg: Just one is enough to bind the mix, any more and they start to taste like little meatloaves.
- Fresh parsley: It adds a bright pop that dried parsley just can't match.
- Dried oregano: This is what makes them smell like a Greek taverna.
- Dried dill: Optional, but I always add it because it plays so nicely with the lemon zest.
- Salt and black pepper: Go easy on the salt since feta is already salty.
- Lemon zest: Half a lemon is all you need to wake up every other flavor in the bowl.
- Olive oil: A light drizzle before baking gives them a golden crust without frying.
Instructions
- Prep your pan:
- Preheat the oven to 200°C and line a baking sheet with parchment so the meatballs don't stick. Brush or spray it with olive oil, just enough to keep the bottoms from getting dry.
- Mix the filling:
- In a big bowl, combine the turkey, spinach, onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill, salt, pepper, and lemon zest. Use your hands and mix gently, like you're folding laundry, not kneading bread.
- Shape the meatballs:
- Wet your hands so the mixture doesn't stick, then roll golf ball-sized portions and place them on the sheet with a little space between each one. I usually get about twenty, sometimes a few more if I'm feeling precise.
- Bake until golden:
- Drizzle or spray the tops with a tiny bit of olive oil, then bake for 18 to 20 minutes. They should be golden on the outside and register 74°C inside if you check with a thermometer.
- Serve warm:
- Pull them out, sprinkle with extra parsley if you have it, and serve them hot with tzatziki, pita, or a simple green salad.
Save One Sunday I made a double batch and froze half of them on a tray before transferring them to a bag. A few weeks later, when I had no energy to cook, I baked them straight from frozen and they tasted just as good. It felt like I'd done a favor for my future self, which is a rare and wonderful feeling in the kitchen.
Serving Suggestions
I love these meatballs tucked into warm pita with cucumbers, tomatoes, and a big spoonful of tzatziki. They also sit beautifully on a bed of rice or quinoa, or you can skewer them and serve them as appetizers at a party. Once I tossed them with orzo, cherry tomatoes, and a squeeze of lemon, and it became one of those meals I kept thinking about all week.
Storage and Reheating
They keep in the fridge for up to four days in an airtight container, and they reheat gently in a skillet with a splash of water or broth. If you freeze them, let them thaw in the fridge overnight, then warm them in a 180°C oven for about ten minutes. They lose a little moisture if you microwave them, so I avoid it when I can.
Variations and Swaps
You can use ground chicken instead of turkey, or swap the feta for goat cheese if you want something milder. If you don't have fresh spinach, frozen works just as well as long as you squeeze it dry. I've also made these with rolled oats instead of breadcrumbs when I needed them gluten-free, and no one noticed the difference.
- Add a pinch of chili flakes if you like a little heat.
- Use lemon juice instead of zest if that's what you have on hand.
- Try adding sun-dried tomatoes for a sweeter, tangier flavor.
Save These meatballs have become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope they find a spot in your rotation too.
Recipe Guide
- → What herbs enhance the flavor of these meatballs?
Dried oregano, fresh parsley, and optional dried dill contribute bright, aromatic notes typical of Greek cuisine.
- → Can I use frozen spinach instead of fresh?
Yes, use thawed and thoroughly squeezed frozen spinach to maintain texture and moisture balance.
- → How do I prevent the meatballs from drying out?
Gentle mixing and adding breadcrumbs with an egg binder helps retain moisture while baking.
- → What temperature and time are ideal for baking these meatballs?
Bake at 200°C (400°F) for 18-20 minutes until golden brown and fully cooked inside.
- → Are there suggested serving options with these meatballs?
Serve alongside tzatziki, pita bread, lemon wedges, or a fresh Greek salad for a complete meal.