Spinach Feta Turkey Meatballs (Printable)

Juicy turkey meatballs combined with spinach, feta, and herbs, baked to a golden finish for a flavorful protein 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 to 2 tbsp olive oil (for greasing or drizzling)

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly oil the surface with olive oil.
02 - In a large bowl, mix ground turkey, chopped spinach, diced red onion, minced garlic, crumbled feta, breadcrumbs, egg, parsley, oregano, dill if used, salt, pepper, and lemon zest until just combined; avoid overmixing.
03 - With damp hands, shape the mixture into 20 golf ball-sized meatballs and arrange evenly on the prepared baking sheet.
04 - Lightly drizzle or spray the meatballs with olive oil for browning.
05 - Bake uncovered for 18 to 20 minutes until golden brown and internal temperature reaches 165°F.
06 - Present hot, garnished with extra parsley or accompanied by tzatziki, pita, or salad.

# Expert Advice:

01 -
  • They stay juicy even when reheated, which means leftovers actually get better.
  • You can prep the mixture in the morning and bake them right before dinner.
  • The feta adds enough salt and tang that you barely need seasoning.
  • They work as a main dish, appetizer, or tucked into pita for lunch the next day.
02 -
  • Don't overmix the turkey or you'll end up with dense, rubbery meatballs instead of tender ones.
  • If using frozen spinach, squeeze it until your hands hurt, leftover water will ruin the texture.
  • Wet your hands before rolling each meatball or the mixture will stick to your palms and drive you crazy.
03 -
  • Line your baking sheet with parchment, not foil, the meatballs stick less and cleanup is instant.
  • Taste the mixture before rolling (yes, it's raw, just a tiny pinch) so you can adjust salt or lemon zest.
  • If they're browning too fast on top, tent them loosely with foil for the last few minutes.
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