Spinach Feta Turkey Meatballs (Printable)

Tender turkey bites with spinach, tangy feta, and herbs baked to a golden finish.

# 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)

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly grease it with olive oil.
02 - In a large mixing bowl, blend ground turkey, chopped spinach, red onion, garlic, feta cheese, breadcrumbs, egg, parsley, oregano, dill if using, salt, black pepper, and lemon zest until just combined.
03 - With damp hands, shape the mixture into 20 golf ball-sized portions and place them evenly spaced on the prepared baking sheet.
04 - Lightly drizzle or spray the meatballs with olive oil to ensure browning.
05 - Bake for 18 to 20 minutes until golden brown and cooked through, reaching an internal temperature of 165°F.
06 - Serve hot, optionally garnished with extra parsley or accompanied by tzatziki, pita bread, or a fresh salad.

# Expert Advice:

01 -
  • They stay moist and tender even though turkey can be lean, thanks to the feta and spinach.
  • You can shape them in under ten minutes and they bake while you clean up or make a quick salad.
  • They taste like you spent the afternoon in a Greek kitchen, but the whole thing takes less than an hour.
02 -
  • Don't overmix the turkey or the meatballs will turn out tough and rubbery instead of tender.
  • If you skip wetting your hands, the mixture will stick to your palms and you'll end up with lumpy, uneven meatballs.
  • Make sure the spinach is completely dry if you use frozen, or the mixture will be too wet to hold its shape.
03 -
  • Chill the mixture for fifteen minutes before shaping if it feels too soft, it makes rolling much easier.
  • Line them up on the sheet in rows so they bake evenly and you can flip them halfway if you want extra browning.
  • Taste a tiny pinch of the raw mixture before baking (if you're comfortable) to check the seasoning, it's the only way to know if you need more salt or lemon.
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