Pin I was standing at the stove on a rainy Tuesday, staring at a pound of ground turkey and wondering how to make it feel less like diet food. My daughter wandered in, saw the spinach on the counter, and wrinkled her nose. Twenty minutes later, she ate four meatballs without asking what was in them. That's when I knew this recipe was a keeper.
The first time I brought these to a potluck, someone asked if I'd ordered them from a Greek restaurant. I didn't correct her right away. I just watched people go back for seconds, and realized that sometimes the simplest recipes are the ones that make you look like you tried harder than you did.
Ingredients
- Ground turkey: I use 93% lean because anything leaner turns into rubber, and anything fattier makes the pan greasy.
- Fresh spinach: Chop it small or the meatballs fall apart when you bite in, and always squeeze out the water if using frozen.
- Red onion: The sharpness mellows in the oven and adds a sweetness yellow onions just don't give.
- Garlic cloves: Mince them fine so no one bites into a chunk, and use fresh because jarred garlic tastes flat here.
- Feta cheese: This is what keeps the meatballs moist, so don't skimp or substitute with a drier cheese.
- Breadcrumbs: I've used panko, regular, even crushed crackers in a pinch, and they all work as long as you measure loosely.
- Egg: The binder that holds everything together, and one large egg is exactly enough for this batch.
- Fresh parsley: It brightens the whole thing, and I've learned to buy it every week because dried parsley tastes like dust.
- Dried oregano and dill: The backbone of the Greek flavor, and a little dill goes a long way so start with less.
- Lemon zest: Just the zest, not the juice, because it adds fragrance without making the mixture wet.
- Olive oil: A light drizzle before baking gives them a golden crust without frying.
Instructions
- Prep the oven and pan:
- Preheat to 200°C (400°F) and line your baking sheet with parchment, then brush it with olive oil so nothing sticks. I learned this the hard way after scrubbing a pan for fifteen minutes.
- Mix the meatball base:
- Combine turkey, spinach, onion, garlic, feta, breadcrumbs, egg, herbs, salt, pepper, and lemon zest in a large bowl. Use your hands and mix gently until just combined, because overworking it makes the meatballs dense and tough.
- Shape the meatballs:
- Wet your hands with cold water and roll the mixture into 20 evenly sized balls, about the size of a golf ball. If your hands get sticky, rinse and repeat.
- Bake until golden:
- Space them evenly on the sheet, drizzle lightly with olive oil, and bake for 18 to 20 minutes. They're done when the tops are golden and the internal temp hits 74°C (165°F).
- Serve warm:
- Let them rest for a minute, then serve with tzatziki, lemon wedges, or piled into pita bread.
Pin One night I served these with nothing but a big Greek salad and some warm pita. My husband looked at me and said, this is the kind of dinner that makes me forget we're trying to eat healthy. That's the magic of feta and herbs.
How to Store and Reheat
I keep leftovers in an airtight container in the fridge for up to four days, and they reheat beautifully in a 180°C (350°F) oven for about ten minutes. Microwaving works too, but they lose a little of that crispy edge. For freezing, I lay them flat on a tray until solid, then transfer to a freezer bag where they'll keep for three months.
Serving Suggestions
These meatballs are just as good cold in a lunchbox as they are hot on a dinner plate. I've tucked them into wraps with cucumber and red onion, served them over lemon rice, and even skewered them with cherry tomatoes for a party. The tzatziki is non-negotiable for me, but a drizzle of tahini sauce works too if you're out of yogurt.
Swaps and Variations
If you can't find feta, goat cheese works in a pinch, though it's tangier and a bit softer. Ground chicken behaves almost identically to turkey here, and I've even used lean ground beef when that's all I had. For a spicy version, I add a pinch of chili flakes and a tiny bit of smoked paprika.
- Use gluten-free breadcrumbs or rolled oats if you're avoiding wheat.
- Swap dill for mint if you want a brighter, more summery flavor.
- Double the batch and freeze half so you always have a protein-packed option ready to go.
Pin This recipe has become one of those dishes I make without thinking, the kind that feels like muscle memory. I hope it does the same for you.
Recipe Q&A
- → Can I use frozen spinach for these meatballs?
Yes, thaw and thoroughly squeeze out excess water from frozen spinach before mixing to avoid soggy texture.
- → How do I ensure the meatballs stay tender and juicy?
Gently combine ingredients without overmixing and avoid compressing when forming meatballs to maintain tenderness.
- → What temperature should these meatballs be baked at?
Bake at 200°C (400°F) for 18-20 minutes until golden and cooked through with an internal temp of 74°C (165°F).
- → Are there gluten-free alternatives for the breadcrumbs?
Yes, substitute breadcrumbs with gluten-free crumbs or rolled oats to accommodate dietary preferences.
- → What are some good serving suggestions?
Serve hot with tzatziki, pita bread, lemon wedges, Greek salad, or rice for a complete meal.