Spinach Feta Turkey Meatballs (Print)

Tender turkey bites mixed with spinach, feta, and herbs, baked golden for a flavorful protein boost.

# Ingredients:

→ Meats

01 - 1.1 lb ground turkey

→ Vegetables

02 - 3.5 oz fresh spinach, chopped
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)

# Instructions:

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

# Pro Tips:

01 -
  • Turkey stays juicy because the feta and spinach keep it from drying out, even if you overbake by a few minutes.
  • These freeze beautifully, and I always make a double batch so weeknight dinners feel less frantic.
  • They taste indulgent but pack 27 grams of protein per serving without any guilt.
02 -
  • Do not skip squeezing the spinach dry if using frozen, or your meatballs will be soggy and fall apart on the pan.
  • Wet your hands before rolling each meatball or the mixture will stick to your palms and you'll waste half of it.
  • Let them rest for a full minute after baking so the juices redistribute and they don't fall apart when you plate them.
03 -
  • Always taste your feta before adding salt, because some brands are much saltier than others and you can easily overdo it.
  • If the mixture feels too wet to roll, add another tablespoon of breadcrumbs and let it sit for two minutes to absorb.
  • Use a small ice cream scoop to portion the meatballs so they're all the same size and cook evenly.
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