Pin it
These turkey meatballs loaded with spinach and feta have become my family's dinner favorite when I need something both healthy and tasty. The mix of lean turkey, nutritious spinach, and zesty feta creates a meal with Mediterranean flair that somehow feels both good-for-you and indulgent.
I came up with these meatballs during a super busy week when I wanted something my fussy kids would eat while sneaking in some greens. The feta was my clever trick that turned basic turkey balls into something they now beg for every week.
Ingredients
- Ground turkey: Light protein that soaks up flavors well while keeping things healthy
- Fresh spinach: Brings moisture and nutrients without strong taste
- Crumbled feta cheese: Adds tang and helps the meatballs stay moist
- Egg: Crucial for binding everything together
- Breadcrumbs: Gives just the right texture; try panko for extra crunch
- Finely chopped onion: Brings flavor and juiciness
- Minced garlic: Adds rich taste dimension
- Dried oregano: Gives that real Mediterranean touch
- Salt and pepper: Boosts all the other flavors
- Olive oil: Stops sticking and adds gentle flavor
Step-by-Step Instructions
- Preheat Oven:
- Get your oven going at 375°F and put parchment on a baking tray. The paper keeps everything from sticking without extra oil and makes cleanup super easy. Wait till the oven's fully hot before putting in your meatballs so they cook evenly.
- Prepare Spinach:
- For fresh spinach, wash it well then chop it up small. If you're using frozen, thaw it completely and squeeze it between paper towels until it's dry. This key step stops your meatballs from getting soggy. The spinach should feel almost dry when you touch it before mixing in.
- Combine Ingredients:
- In a big bowl, throw in your turkey, prepared spinach, feta chunks, egg, breadcrumbs, onion, garlic, and all the seasonings. Mix gently with clean hands until just blended. Don't overdo the mixing or you'll end up with tough meatballs, so stop once everything looks evenly spread out.
- Form Meatballs:
- Wet your hands slightly to prevent sticking, then grab about 2 tablespoons of the mix and roll into balls about 1.5 inches across. Press gently so they stick together without getting too packed down. Set them on your parchment with about an inch of space between each one.
- Bake to Perfection:
- Stick the tray on the middle shelf of your hot oven and cook for 20 to 25 minutes. The meatballs should hit 165°F inside and get slightly golden outside while staying juicy in the middle.
Pin it
Feta cheese really makes this recipe shine. I found its magic when trying to find ways to keep turkey meatballs juicy without adding fat. It doesn't just fight dryness, it creates tiny bits of tangy goodness that pop with every bite. My daughter, who usually shoves spinach aside, gobbles these up without a second thought.
Meal Prep Magic
These meatballs work wonders for weekly food prep. After they've cooled down completely, pop them in sealed containers in the fridge for up to 3 days. For longer keeping, freeze them on a tray until hard, then move them to freezer bags where they'll stay good for up to 3 months. To warm them from frozen, bake at 350°F for around 15 minutes or until hot throughout.
Serving Suggestions
Use these flexible meatballs in tons of different meals. Toss them with whole grain pasta and tomato sauce for a comforting dinner. For something lighter, pair with a Greek salad and tzatziki. They're also great stuffed in pita with cucumber and yogurt sauce. As appetizers, stick them on skewers with cherry tomatoes and cucumber chunks, then drizzle with olive oil and a squeeze of lemon.
Ingredient Swaps
Though the original mix works great, you can tweak it based on what you need or have. Ground chicken makes a fine turkey stand-in. If you can't do gluten, swap breadcrumbs for cooked quinoa or gluten-free oats. For folks avoiding dairy, skip the feta and add another tablespoon of olive oil plus some nutritional yeast for flavor. You can also play with herbs; try dill, mint, or basil instead of oregano depending on what flavors you like.
Pin it
These meatballs really nail it with their mix of ease, flavor, and nutrition. They're just right for any meal!
Frequently Asked Questions
- → Can I use frozen spinach instead of fresh?
You bet! Frozen spinach works great too. Just make sure you thaw it completely and squeeze out all the water before you mix it in. This way your meatballs won't get soggy and fall apart while they're cooking.
- → How do I know when the turkey meatballs are fully cooked?
Turkey meatballs need to reach 165°F inside to be safe. No thermometer handy? Just cut one open. The meat should be white all the way through with no pink spots, and the juices should look clear.
- → Can I make these meatballs ahead of time?
You sure can! You can mix and shape the meatballs up to a day ahead and keep them in your fridge covered up. Want to go further? Cook them completely, let them cool down, and they'll last 3-4 days in the fridge or up to 3 months in the freezer.
- → What can I serve with these turkey meatballs?
These meatballs go with so many things. Try them over pasta with tomato sauce, tossed into a Greek salad, next to some roasted veggies from the Mediterranean, stuffed in warm pita bread with cool tzatziki, or on top of a simple bowl of quinoa.
- → Can I substitute the ground turkey with another meat?
Ground chicken works perfectly and cooks in about the same time. You can also try beef or lamb, but they'll taste different and might need a bit more or less time in the oven. Just remember each type changes how fatty and flavorful your meatballs turn out.
- → How can I prevent my meatballs from drying out?
The feta and egg already help keep things moist. Don't mix everything too much or leave them in the oven too long. Just cook until they hit 165°F inside. If your turkey is super lean, you can also add a spoonful of olive oil to the mix for extra moisture.