Spinach Feta Turkey Meatballs (Printer-friendly)

Tender turkey balls with spinach, feta, and herbs, baked to perfection for a tasty high-protein 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 squeezed dry)
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)

# Steps:

01 - Set oven to 400°F. Line a baking sheet with parchment paper and lightly brush or spray with olive oil.
02 - In a large bowl, mix ground turkey, chopped spinach, red onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill (if used), salt, pepper, and lemon zest.
03 - Use hands or a spatula to combine ingredients until just incorporated without overmixing.
04 - With damp hands, shape mixture into 20 golf ball-sized portions and arrange evenly on the prepared baking sheet.
05 - Lightly drizzle or spray the meatballs with olive oil to promote browning.
06 - Cook meatballs for 18–20 minutes until golden and cooked through, reaching an internal temperature of 165°F.
07 - Serve warm, garnished with extra parsley or accompanied by tzatziki, pita bread, or a fresh salad.

# Expert Advice:

01 -
  • They're lean and protein-packed but somehow stay incredibly moist thanks to the feta and spinach mixture.
  • You can make them in 40 minutes flat, perfect for a weeknight dinner that feels fancier than it actually is.
  • The Greek flavors are bold enough to feel special, but the prep is so straightforward that even a weekday rush doesn't stress you out.
02 -
  • Do not overmix the raw mixture—overmixing develops gluten in the breadcrumbs and makes them dense instead of tender.
  • If your spinach releases too much moisture, it'll make the mixture soggy, so squeeze frozen spinach until it's almost dry, and drain fresh spinach well.
03 -
  • Wet your hands before rolling each meatball—it makes the process faster and less frustrating, and they come out more evenly shaped.
  • If you're worried about doneness, use a meat thermometer to check that the internal temperature hits 74°C (165°F), then you'll never have to guess again.
Go Back