Spinach Feta Turkey Meatballs (Printable Page)

Tender turkey balls with spinach, feta, herbs; baked to golden perfection for a protein-rich, healthy dish.

# What You'll Need:

→ Meats

01 - 1.1 lb ground turkey

→ Vegetables

02 - 3.5 oz fresh spinach, chopped (or 2 oz frozen, thawed and drained)
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 - 1–2 tbsp olive oil for greasing or drizzling

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and brush or spray lightly 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 using), salt, pepper, and lemon zest.
03 - Gently fold ingredients with hands or a spatula until just combined; avoid overmixing to maintain tenderness.
04 - With damp hands, shape mixture into 20 golf ball-sized meatballs. Arrange evenly on the prepared baking sheet.
05 - Lightly drizzle or spray the meatballs with olive oil to promote browning during baking.
06 - Bake in preheated oven for 18–20 minutes until golden and cooked through, ensuring internal temperature reaches 165°F.
07 - Serve meatballs hot, optionally garnished with parsley or accompanied by tzatziki, pita, or salad.

# Expert Tips:

01 -
  • They're packed with protein but don't taste like a workout, they taste like actual food.
  • Feta and fresh herbs do all the heavy lifting on flavor, so you barely need to think about seasoning.
  • Twenty minutes in the oven means dinner without the hovering and turning that pan-frying demands.
02 -
  • Don't pack the mixture too tightly when shaping—loose meatballs stay tender, tight ones become little hockey pucks.
  • If your mixture feels too wet, it's almost always because your spinach wasn't squeezed dry enough; take a moment to really press it.
03 -
  • A meat thermometer takes the guessing game out of doneness and keeps them from drying out from overcooking.
  • If you want extra moisture, toss the finished meatballs in a pan with a splash of lemon juice and fresh herbs right before serving.
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