Spinach Feta Turkey Meatballs (Printable)

Juicy turkey meatballs mixed with spinach, feta, and Greek herbs, baked for a protein-packed meal.

# Ingredient List:

→ 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 crumbled feta cheese

→ 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 - 1–2 tbsp olive oil (for greasing or drizzling)

# Steps:

01 - Set oven temperature to 400°F. Line a baking sheet with parchment paper and lightly grease with olive oil.
02 - In a large bowl, gently mix ground turkey, chopped spinach, diced onion, minced garlic, feta, breadcrumbs, egg, parsley, oregano, dill if using, salt, pepper, and lemon zest until just incorporated.
03 - With damp hands, shape mixture into 20 evenly sized meatballs and place them spaced apart on the prepared baking sheet.
04 - Lightly drizzle or spray olive oil over the meatballs to enhance browning during baking.
05 - Bake for 18 to 20 minutes until golden brown and internal temperature reaches 165°F.
06 - Serve warm, optionally garnished with extra parsley or accompanied by tzatziki, pita, or salad.

# Expert Advice:

01 -
  • These meatballs stay juicy and tender thanks to the feta and spinach, so you'll never end up with dry, flavorless turkey.
  • They come together in one bowl with no fancy technique, and they bake hands-off while you clean up or make a salad.
  • You can serve them hot for dinner, cold in a lunchbox, or straight off the pan as a snack with tzatziki.
02 -
  • If you skip squeezing the spinach dry, your meatballs will be wet and won't hold their shape, and you'll spend the whole bake watching them fall apart.
  • Wetting your hands before rolling stops the mixture from sticking to your palms and makes shaping them about ten times easier.
  • Don't pack the meatballs too tight when you roll them, or they'll turn dense instead of tender.
03 -
  • Use a small cookie scoop to portion the meatballs so they're all the same size and cook evenly.
  • Let the meatballs rest on the counter for 5 minutes after baking—they'll firm up and be easier to move without falling apart.
  • If you want extra crispy edges, turn on the broiler for the last 2 minutes, but watch them closely so they don't burn.
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