Save to Pinterest I was standing in my kitchen on a Tuesday night, staring at a pound of ground turkey and wondering how to make it taste like something I'd actually want to eat twice. That's when I remembered the Greek meatballs I had at a friend's place months earlier—salty feta, bright lemon, and those flecks of spinach that somehow made everything feel lighter. I tossed everything into a bowl, rolled them with damp hands, and twenty minutes later, my kitchen smelled like a taverna by the sea.
The first time I made these for friends, I doubled the batch and ran out anyway. People kept coming back to the kitchen, spearing them with toothpicks and asking if there was a secret ingredient. There wasn't—just feta doing its salty, creamy magic and a little lemon zest to wake everything up.
Ingredients
- Ground turkey: The lean base that soaks up all the flavor, and because it's mild, it lets the feta and herbs shine without fighting back.
- Fresh spinach: Adds moisture and a pop of color, but if you use frozen, squeeze it dry in a towel or your meatballs will turn soggy.
- Red onion: Finely diced so it melts into the mix, giving a sweet sharpness that yellow onion just can't match.
- Garlic cloves: Minced fresh, because jarred garlic tastes like regret and these deserve better.
- Feta cheese: Crumbled, salty, tangy, and the real reason these meatballs taste like a vacation.
- Breadcrumbs: The binder that keeps everything together without making them dense or heavy.
- Egg: Holds the whole thing in one piece so they don't fall apart in the oven.
- Fresh parsley: Brightens the flavor and makes them look like you tried, even if you didn't.
- Dried oregano and dill: Classic Greek herbs that smell like sunshine and taste like the Mediterranean.
- Lemon zest: Just half a lemon's worth, but it cuts through the richness and makes every bite feel fresh.
- Olive oil: A light drizzle before baking helps them crisp up and turn golden.
Instructions
- Preheat and prep your pan:
- Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. Brush it lightly with olive oil so the meatballs don't stick and you can actually get them off the pan in one piece.
- Mix the meatball base:
- In a large bowl, combine the turkey, spinach, onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill, salt, pepper, and lemon zest. Use your hands or a spatula and mix gently—overworking it will make them tough and rubbery.
- Shape the meatballs:
- Wet your hands with cold water, then roll the mixture into 20 golf ball-sized rounds. Space them evenly on the baking sheet so they cook at the same rate and get a little golden all over.
- Drizzle and bake:
- Give each meatball a light spray or drizzle of olive oil, then slide the pan into the oven. Bake for 18 to 20 minutes, until they're golden brown and the internal temp hits 74°C (165°F).
- Serve warm:
- Pull them out, sprinkle with extra parsley if you're feeling fancy, and serve them hot with tzatziki, pita, or a big crunchy salad.
Save to Pinterest I remember making these on a Sunday afternoon and eating three straight off the pan while they were still too hot. My partner walked in, saw the empty spots on the tray, and just laughed. That's when I realized these weren't just dinner—they were the kind of thing you sneak bites of before anyone else gets home.
How to Store and Reheat
Let the meatballs cool completely, then pack them into an airtight container and keep them in the fridge for up to four days. Reheat them in a 180°C (350°F) oven for about 10 minutes, or pop them in the microwave if you're in a rush. They also freeze beautifully for up to three months—just thaw them overnight in the fridge before reheating.
What to Serve Them With
I like to pile these into warm pita with cucumbers, tomatoes, and a thick swirl of tzatziki. They also go perfectly over rice, tossed with roasted vegetables, or tucked into a grain bowl with hummus and olives. If you're serving them as an appetizer, just set out some toothpicks and watch them disappear.
Simple Swaps and Tweaks
If you can't find feta, crumbled goat cheese works in a pinch, though it's milder and a little creamier. Ground chicken is a great substitute for turkey, and if you want them spicier, a pinch of chili flakes in the mix does the trick. For a gluten-free version, swap the breadcrumbs for gluten-free crumbs or finely ground oats.
- Add a handful of chopped sun-dried tomatoes for a tangy, chewy surprise.
- Try swapping dill for fresh mint if you want a brighter, more herbaceous flavor.
- Double the batch and freeze half so you always have a protein-packed meal ready to go.
Save to Pinterest These meatballs have become my go-to when I want something that feels special but doesn't ask for much. Every time I make them, someone asks for the recipe, and I'm always happy to share.