Save My sister brought these to a potluck once and refused to share the recipe until I'd guessed at least three ingredients. I got the spinach and feta right away, but the lemon zest stumped me completely. Now they're my go-to whenever I need something that feels impressive but doesn't actually stress me out. They come together fast, bake while I clean up, and somehow taste like I spent all afternoon in the kitchen.
I made these for a friend who was convinced she hated turkey meatballs because they always came out dry and bland. She ate four before I even sat down, then asked if I'd teach her how to make them. The secret isn't complicated: don't skimp on the feta, and don't overwork the mixture. Those two things alone changed everything for her, and now she makes double batches to freeze.
Ingredients
- Ground turkey: Go for a mix with some fat (85/15 works well) or they'll turn out too lean and crumbly.
- Fresh spinach: Chop it fine so it distributes evenly, or use frozen and squeeze it bone-dry or the mixture gets soggy.
- Red onion: Dice it small so you get little bursts of sweetness instead of big crunchy chunks.
- Garlic cloves: Fresh is best here, the jarred stuff doesn't give the same punch.
- Feta cheese: Crumble it yourself from a block, the pre-crumbled kind is drier and doesn't melt the same way.
- Breadcrumbs: These hold everything together without making it dense, panko works too if that's what you have.
- Egg: The binder that keeps the meatballs from falling apart mid-bake.
- Parsley: Fresh parsley brightens everything up, dried just sits there.
- Oregano and dill: The oregano is non-negotiable, the dill is optional but adds a lovely herby note.
- Lemon zest: This is the secret ingredient that makes people ask what's different, don't skip it.
- Olive oil: Just enough to keep them from sticking and to help them brown.
Instructions
- Preheat and prep:
- Get your oven to 200°C (400°F) and line a baking sheet with parchment, then brush it lightly with olive oil. This step saves you from scrubbing later.
- Mix the meatball mixture:
- Toss everything into a large bowl: turkey, spinach, onion, garlic, feta, breadcrumbs, egg, herbs, salt, pepper, and lemon zest. Use your hands or a spatula and mix just until combined, overworking makes them tough.
- Shape the meatballs:
- Wet your hands so the mixture doesn't stick, then roll into about 20 golf ball-sized meatballs. Space them evenly on the sheet so they cook at the same rate.
- Drizzle and bake:
- Give them a light drizzle or spray of olive oil, then bake for 18 to 20 minutes until golden and cooked through. They should hit 74°C (165°F) inside if you're checking.
- Serve warm:
- Pull them out, sprinkle with extra parsley if you like, and serve with tzatziki, pita, or a big green salad.
Save The first time I served these at a family dinner, my dad ate six and then asked why I didn't make them every week. My mom pointed out that I could, and now they've become one of those dishes that just shows up whenever we need something easy and crowd-pleasing. They've earned their place in the rotation.
Make-Ahead and Storage
You can roll the meatballs in the morning, cover them, and leave them in the fridge until you're ready to bake. They also freeze beautifully: arrange them on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen at the same temperature, just add five extra minutes.
Serving Suggestions
These are fantastic on their own with a squeeze of lemon, but they also love being tucked into warm pita with tzatziki and tomatoes. I've served them over rice, tossed with pasta, and even cold the next day on top of a salad. They're one of those recipes that adapts to whatever meal you're building.
Variations and Swaps
Ground chicken works just as well if turkey isn't your thing, and I've made them gluten-free by swapping in oat flour or gluten-free breadcrumbs without any issue. If you want a little heat, a pinch of chili flakes in the mixture does the trick.
- Try adding sun-dried tomatoes for a sweeter, richer flavor.
- Swap feta for goat cheese if you want something creamier and milder.
- Use fresh mint instead of dill for a brighter, more unexpected twist.
Save These meatballs have become one of those recipes I don't even think about anymore, I just make them. They're reliable, forgiving, and always gone before I remember to save any for myself.
Recipe Help
- → What type of cheese pairs best with turkey meatballs?
Feta cheese adds a tangy and creamy texture that complements the lean turkey and fresh spinach perfectly.
- → Can I use frozen spinach instead of fresh?
Yes, thaw and squeeze out excess moisture from frozen spinach before mixing to avoid sogginess.
- → How do I prevent meatballs from drying out?
Mix ingredients gently without overworking and add a binder like egg and breadcrumbs to retain moisture during baking.
- → What herbs enhance the flavor of these meatballs?
Dried oregano, fresh parsley, and dill provide authentic Greek notes and elevate the overall aroma and taste.
- → Is it possible to make these gluten-free?
Yes, replace breadcrumbs with gluten-free crumbs or rolled oats to maintain texture while keeping them gluten-free.
- → What is the ideal baking temperature and time?
Bake at 200°C (400°F) for 18-20 minutes until golden brown and fully cooked through.