Save There's something about the smell of fresh spinach hitting hot olive oil that instantly transports me to a Sunday afternoon in my kitchen, when I decided to stop making the same old meatballs everyone else was making. I wanted something that tasted like Greece—tangy, herbaceous, alive—but still had that comfort of a perfectly cooked meatball. These spinach and feta turkey meatballs became my answer, and honestly, they've ruined me for boring versions ever since.
I made these for a potluck once and watched people reach for thirds without even asking what was in them—that's when I knew I'd found something special. The combination of briny feta against the earthy spinach, all held together by lean turkey, just works in a way that feels both indulgent and genuinely good for you.
Ingredients
- Ground turkey: Use the regular stuff, not the extra-lean version, which can turn dry and dense once baked.
- Fresh spinach: If you're using frozen, really squeeze it dry in a clean kitchen towel or you'll end up with soggy meatballs—I learned this the messy way.
- Feta cheese: Buy a real block if you can and crumble it yourself; the pre-crumbled kind can be waxy and won't distribute as evenly.
- Red onion: The slight sweetness and bite play beautifully against the salty feta.
- Garlic and fresh herbs: Don't skip these or you'll just have bland poultry—they're what make these Greek, not just another meatball.
- Breadcrumbs: These keep the meatballs tender and help bind everything without making them heavy; panko works too if you want a slightly airier texture.
- Lemon zest: Just the zest, not the juice here—it gives a bright whisper without making the mixture wet.
- Egg: One large egg is enough to bind; more than that and they become dense.
Instructions
- Prep your workspace:
- Line your baking sheet with parchment and give it a light brush of olive oil so nothing sticks. Preheat your oven to 200°C (400°F) so it's ready the moment you're done shaping.
- Combine everything gently:
- Dump all your ingredients into a large bowl and mix with your hands, but stop as soon as everything is just combined—overmixing develops gluten in the breadcrumbs and makes the meatballs dense and tough. Think of it like barely shaking hands, not wrestling.
- Shape with damp hands:
- Wet your hands slightly so the mixture doesn't stick to your palms, then roll each portion into a ball about the size of a golf ball. Even spacing on the sheet matters because they need room for heat to circulate.
- Give them a light coating:
- Drizzle or spray the meatballs lightly with olive oil so they brown nicely and stay moist. This small step makes the difference between golden and pale.
- Bake until golden:
- Slide them into the oven for 18 to 20 minutes, until they're a deep golden brown on the outside and the internal temperature hits 74°C (165°F). You'll know they're done when the feta starts to peek through at the edges.
Save These meatballs have a way of becoming the star of any table, whether they're served as an appetizer with tzatziki or piled onto a plate with rice and roasted vegetables. There's something about feeding people food that tastes both elegant and easy that makes you feel like you've figured out something important.
Serving Ideas That Actually Work
I've found that these meatballs are the rare thing that works equally well hot or at room temperature, which makes them brilliant for gatherings. Serve them with a dollop of tzatziki, some warm pita to wrap them in, and a bright Greek salad on the side, or go the grain bowl route with rice or couscous underneath and a squeeze of lemon on top.
Why Feta Is the Secret Weapon
Most meatballs rely on heavy spices or sauce to taste interesting, but feta brings this natural saltiness and tang that makes the turkey taste more like itself, not less. It's a shortcut that doesn't feel like cheating because the flavors feel completely intentional and balanced.
Make-Ahead and Storage
You can mix the meat mixture up to a day ahead and keep it covered in the fridge, which is perfect if you want to get the messy part done when you're not hungry. They also reheat beautifully in a 180°C (350°F) oven for about 8 minutes if you've made them ahead and want them warm again.
- Store cooked meatballs in an airtight container in the fridge for up to four days.
- Freeze unbaked meatballs on a sheet tray first, then transfer to a bag for up to three months—bake them straight from frozen, adding a few extra minutes to the cooking time.
- Leftover meatballs crumbled into Greek yogurt makes a surprisingly good grain bowl topping the next day.
Save These meatballs have earned a permanent spot in my cooking rotation because they prove that healthy eating doesn't mean sacrificing flavor or the pleasure of cooking something worth talking about. Make them once and they'll likely become one of those recipes you reach for again and again.
Recipe Questions & Answers
- → How do I keep the meatballs moist?
Gently mixing the ingredients and avoiding overhandling helps retain moisture. Using breadcrumbs and egg binds the mixture while keeping it tender.
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard can work well. Just ensure they are finely chopped and excess moisture squeezed out to avoid sogginess.
- → What temperature should I bake these at?
Bake the meatballs at 200°C (400°F) for 18–20 minutes until golden brown and cooked through.
- → Are these meatballs suitable for freezing?
Absolutely. After baking and cooling, freeze them in an airtight container. Reheat thoroughly before serving.
- → What can I serve alongside these meatballs?
They pair wonderfully with tzatziki, fresh pita bread, Greek salad, or steamed rice for a complete meal.
- → Can I make this gluten-free?
Yes, replace breadcrumbs with gluten-free crumbs or rolled oats to suit gluten sensitivities.