Why You’ll Love This Recipe
These meatballs are packed with flavor while staying lean and wholesome. The spinach keeps them moist, the feta adds a salty, tangy bite, and the turkey makes them a lighter option than traditional beef meatballs. They’re easy to make, versatile, and pair well with many sides and sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground turkey
- Fresh spinach
- Feta cheese
- Garlic
- Onion
- Egg
- Breadcrumbs
- Olive oil
- Dried oregano
- Salt
- Black pepper
Directions
- Preheat the oven and line a baking sheet with parchment paper.
- Finely chop the spinach and onion.
- In a large bowl, combine ground turkey, spinach, onion, garlic, feta, egg, breadcrumbs, and seasonings.
- Mix gently until just combined to avoid overworking the meat.
- Shape the mixture into evenly sized meatballs.
- Place the meatballs on the prepared baking sheet and lightly brush or spray with olive oil.
- Bake until cooked through and lightly golden on the outside.
- Let rest briefly before serving.
Servings and timing
This recipe makes about 20 meatballs, serving approximately 4 people.
Preparation time is around 15 minutes, and baking time is about 18 to 22 minutes.
Variations
You can add lemon zest for brightness or red pepper flakes for heat. Swap dried oregano for Italian seasoning or fresh herbs. These meatballs also work well cooked in a skillet or air fryer instead of baking.
Storage/Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, skillet, or microwave until warmed through. Cooked meatballs can also be frozen for up to 2 months.
FAQs
Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture before using.
What type of turkey works best?
Lean ground turkey works well, but a slightly higher fat content keeps them juicier.
Can I make these meatballs ahead of time?
Yes, you can prepare and shape them in advance and refrigerate before baking.
Are these meatballs gluten-free?
They can be made gluten-free by using gluten-free breadcrumbs.
How do I keep turkey meatballs from drying out?
Avoid overbaking and mix the ingredients gently.
Can I pan-fry these meatballs?
Yes, cook them in a lightly oiled skillet, turning to brown all sides.
What sauces pair well with these meatballs?
They pair well with tzatziki, marinara, or a light lemon yogurt sauce.
Can I add other vegetables?
Yes, finely grated zucchini or carrots work well.
How do I know when they’re done?
They should be firm, lightly browned, and cooked through.
Can I serve these as an appetizer?
Yes, they’re perfect for parties with toothpicks and dipping sauce.
Conclusion
Spinach feta turkey meatballs are a delicious, versatile option that balances flavor and nutrition. Whether served with grains, salads, or sauces, they’re an easy crowd-pleaser that fits seamlessly into both everyday meals and special occasions.
PrintSpinach Feta Turkey Meatballs
Juicy spinach feta turkey meatballs combining lean ground turkey, tender spinach, and savory feta cheese, perfect for dinners, meal prep, or appetizers.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 33–37 minutes
- Yield: 20 meatballs (4 servings)
- Category: Main/Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
- 1 lb ground turkey
- 1 cup fresh spinach, finely chopped
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 large egg
- 1/3 cup breadcrumbs (or gluten-free if needed)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Finely chop the spinach and onion.
- In a large bowl, combine ground turkey, spinach, onion, garlic, feta, egg, breadcrumbs, oregano, salt, and black pepper.
- Mix gently until just combined, avoiding overworking the meat.
- Shape the mixture into evenly sized meatballs (about 20).
- Place meatballs on the prepared baking sheet and lightly brush or spray with olive oil.
- Bake for 18–22 minutes until cooked through and lightly golden on the outside.
- Let rest briefly before serving.
Notes
- Add lemon zest for brightness or red pepper flakes for a little heat.
- Swap dried oregano for Italian seasoning or fresh herbs for variation.
- Cook in a skillet or air fryer as an alternative to baking.
- Store leftovers in the refrigerator for up to 4 days; freeze cooked meatballs for up to 2 months.
- Serve with tzatziki, marinara, or lemon yogurt sauce for dipping.
Nutrition
- Serving Size: 5 meatballs
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 80 mg
