Spinach Feta Turkey Meatballs (Printable)

Juicy turkey balls mixed with spinach, feta, herbs, and baked for a flavorful protein-rich dish.

# What You Need:

→ 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)

# How-To:

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, red onion, garlic, crumbled feta, breadcrumbs, egg, parsley, oregano, dill if using, salt, black pepper, and lemon zest.
03 - Gently combine all ingredients with hands or a spatula until just incorporated to avoid overmixing.
04 - With dampened hands, shape mixture into 20 golf ball-sized meatballs and arrange evenly on the prepared baking sheet.
05 - Lightly drizzle or spray the meatballs with olive oil to promote browning.
06 - Bake for 18 to 20 minutes until meatballs are golden and an internal temperature of 165°F is reached.
07 - Serve immediately, garnished with additional parsley or accompanied by tzatziki, pita, or salad.

# Expert Advice:

01 -
  • They stay incredibly moist because the spinach and feta melt into the turkey as it bakes, creating pockets of flavor instead of dryness.
  • You can prep the whole batch in one bowl, no stovetop splattering or flipping required, just roll and bake.
  • They taste like something you'd order at a Greek taverna but come together with pantry staples and twenty minutes of actual work.
02 -
  • Don't skip wetting your hands before rolling, because the mixture is sticky and you'll waste time washing it off your fingers between every meatball.
  • If your meatballs flatten or spread in the oven, your mixture was too wet, so next time squeeze the spinach drier or add an extra tablespoon of breadcrumbs.
03 -
  • Use an ice cream scoop to portion the meatballs so they're all the same size and cook evenly, no guessing or eyeballing needed.
  • Let the meatballs rest on the pan for a minute after baking, they firm up slightly and are easier to transfer without falling apart.
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