Save I was standing at the stove one Wednesday night, realizing I'd forgotten to defrost anything for dinner. A pack of ground turkey sat in the fridge, along with a bag of wilting spinach and a block of feta I'd bought for a salad that never happened. I started mixing things together without a plan, just following instinct and the smell of garlic hitting olive oil. Twenty minutes later, I pulled golden meatballs from the oven, and my partner looked up from his laptop and said, "What is that smell?" We ate them straight off the pan with our fingers, dipping into tzatziki I'd made the weekend before.
The first time I brought these to a potluck, I watched someone bite into one and immediately reach for another before they'd even swallowed. A friend asked if I'd used lamb, convinced they tasted too rich to be turkey. I smiled and told her the secret was the lemon zest and just enough feta to make every bite tangy without overwhelming the meat. She texted me for the recipe that night, and I've been sending it to people ever since.
Ingredients
- Ground turkey: I always use a mix that's 93% lean because anything leaner turns out too dry, and the slight fat content keeps the meatballs tender without feeling greasy.
- Fresh spinach: Chop it small so it disappears into the mixture, adding color and moisture without clumping, and if you're using frozen, squeeze it bone-dry or the meatballs will be soggy.
- Red onion: The sweetness balances the salty feta, and dicing it finely means no one bites into a big chunk, just a background hum of flavor.
- Garlic cloves: Mince them as fine as you can stand, because raw garlic mellows beautifully in the oven and infuses every bite with warmth.
- Feta cheese: Crumble it yourself from a block instead of buying pre-crumbled, the texture is creamier and it melts into little pockets of tang.
- Breadcrumbs: They bind everything together without making it dense, and I've swapped in panko when I've run out with no one noticing the difference.
- Egg: One large egg is all you need to hold the mixture together, but don't overwork it or the meatballs turn tough.
- Fresh parsley: It adds a bright, grassy note that makes the whole dish feel lighter, and I always save a little to sprinkle on top before serving.
- Dried oregano and dill: These two herbs are the soul of Greek cooking, and even if you skip the dill, the oregano is non-negotiable for that authentic flavor.
- Lemon zest: Just half a lemon's worth wakes up the entire mixture, cutting through the richness and making everything taste more alive.
- Olive oil: A drizzle before baking helps them crisp up on the outside while staying juicy inside, and I've used avocado oil in a pinch with good results.
Instructions
- Preheat and Prep:
- Turn your oven to 200°C (400°F) and line a baking sheet with parchment paper, then brush or spray it lightly with olive oil so the meatballs don't stick. I learned this the hard way after scraping half-meatballs off a bare pan once.
- Combine the Mixture:
- In a large bowl, add the ground turkey, chopped spinach, red onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill, salt, pepper, and lemon zest. Use your hands to mix gently until everything is just combined, stopping the moment you don't see streaks of egg, because overworking makes them dense.
- Form the Meatballs:
- Dampen your hands with water and roll the mixture into 20 golf ball-sized rounds, placing them evenly spaced on the prepared sheet. Wet hands are the trick to keeping the mixture from sticking to your palms.
- Oil and Bake:
- Drizzle or spray the tops of the meatballs lightly with olive oil, then slide the pan into the oven for 18 to 20 minutes. They're done when they're golden brown on top and an instant-read thermometer reads 74°C (165°F) in the center.
- Serve:
- Pull them out, let them rest for a minute, then pile them onto a platter with extra parsley scattered over the top. I like to serve them with tzatziki, warm pita, or just a squeeze of lemon.
Save One evening I made a double batch and froze half, thinking they'd be convenient for rushed weeknights. Two weeks later, I pulled them straight from the freezer into the oven and watched my kid devour three of them with rice and cucumber, asking why we didn't have these every week. It became a habit after that, always making more than I needed so future me could have dinner without thinking.
Serving Suggestions
These meatballs shine when you treat them like the center of a mezze spread, surrounded by hummus, olives, and warm flatbread. I've also tucked them into pita pockets with shredded lettuce and tomato, or piled them over rice with a drizzle of tahini sauce. Sometimes I just eat them straight off the pan with a fork, standing at the counter, because they're that good on their own.
Storage and Reheating
Store leftover meatballs in an airtight container in the fridge for up to four days, and reheat them gently in a 180°C (350°F) oven for about ten minutes so they don't dry out. If you're freezing them, lay them on a tray in a single layer until solid, then transfer to a freezer bag, and they'll keep for up to three months. I've reheated frozen meatballs straight from the freezer at 190°C (375°F) for about 15 minutes, and they come out just as juicy as the day I made them.
Variations and Swaps
You can swap the turkey for ground chicken without changing anything else, or use lamb if you want a richer, more traditional flavor. For a spicy kick, I've added a pinch of Aleppo pepper or chili flakes to the mixture, and it pairs beautifully with the feta. If you're gluten-free, rolled oats or gluten-free breadcrumbs work perfectly, and I've done dairy-free versions by leaving out the feta and adding extra herbs and a tablespoon of tahini for richness.
- Try adding sun-dried tomatoes for a sweet, tangy burst in every bite.
- Serve them over orzo tossed with olive oil and lemon for a complete meal.
- Double the batch and freeze half so you always have a quick protein option ready.
Save These meatballs have become the dish I make when I want something comforting but don't want to spend an hour in the kitchen. They remind me that good food doesn't need to be complicated, just honest ingredients mixed with a little care.
Recipe Help & Answers
- → What is the best way to form the meatballs?
Use damp hands to gently shape the mixture into evenly sized balls without overmixing to keep them tender.
- → Can I use frozen spinach instead of fresh?
Yes, thaw and squeeze out excess moisture from frozen spinach before mixing to avoid soggy meatballs.
- → How can I make these meatballs gluten-free?
Substitute regular breadcrumbs with gluten-free crumbs or rolled oats for a gluten-free option.
- → What internal temperature should the meatballs reach for doneness?
Cook until the internal temperature reaches 74°C (165°F) to ensure they’re safely cooked through.
- → Can I swap turkey for another meat?
Ground chicken can be used as an alternative, keeping the texture and flavor similar.
- → What sides pair well with these meatballs?
Serve alongside tzatziki, pita bread, Greek salad, or rice for a complete meal.