Save to Pinterest My neighbor stopped by one afternoon with a container of homemade tzatziki and asked if I had anything to pair it with. I had ground turkey in the fridge and a bag of spinach that was about to wilt, so I started improvising right there at my kitchen counter. What came together was this: tender, juicy meatballs studded with feta and fresh herbs, the kind of thing that tastes like you spent hours planning when really you just grabbed what felt right. They disappeared so fast that she asked for the recipe before she even left.
The first time I made a full batch for a dinner party, I was nervous about timing, but these little guys became the thing everyone kept reaching for. Someone asked if they were store-bought (they weren't), and I realized then that simple, good ingredients and a light hand really do make all the difference. Now whenever I'm hosting, they're on the menu.
Ingredients
- Ground turkey: 500 g (1.1 lb) of lean or regular turkey works equally well, though lean stays lighter if that matters to you.
- Fresh spinach: 100 g chopped (or 60 g frozen, thawed and squeezed very dry so it doesn't make things wet).
- Red onion: 1 small one, finely diced, adds a gentle sharpness that balances the salty feta.
- Garlic: 2 cloves minced, because meatballs without garlic are just sad.
- Feta cheese: 100 g crumbled, the star that keeps everything from tasting plain.
- Breadcrumbs: 60 g (½ cup) acts as the binder that holds everything tender instead of dense.
- Large egg: 1 egg ties everything together while keeping it moist.
- Fresh parsley: 2 tbsp chopped, adds brightness you didn't know you needed.
- Dried oregano: 1 tsp, non-negotiable for the Greek flavor.
- Dried dill: 1 tsp optional, but it whispers something special if you use it.
- Salt and pepper: ½ tsp salt and ¼ tsp pepper to taste.
- Lemon zest: From ½ lemon, ties everything together with brightness.
- Olive oil: 1–2 tbsp for greasing the pan and drizzling on top.
Instructions
- Heat your oven:
- Set it to 200°C (400°F) while you gather everything else, then line a baking sheet with parchment paper and give it a light brush of olive oil so nothing sticks.
- Combine everything gently:
- In a large bowl, add the turkey, spinach, onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill, salt, pepper, and lemon zest. Use your hands or a spatula and mix just until everything is combined—overworking it makes them tough and dense, which is the opposite of what you want.
- Form the meatballs:
- Wet your hands with cool water (this stops them from sticking), then gently roll the mixture into about 20 golf ball-sized portions and place them on the prepared sheet with a little space between each one.
- Give them a light oil drizzle:
- A thin spray or brush of olive oil helps them brown beautifully without drying out in the oven.
- Bake until golden:
- Pop them in for 18–20 minutes, watching for a light golden brown color on the outside and an internal temperature of 74°C (165°F) to know they're cooked through.
- Serve and enjoy:
- Bring them to the table hot, maybe with a sprinkle of fresh parsley on top, alongside tzatziki, pita, a bright salad, or whatever feels right.
Save to Pinterest There's something about sharing these with people you care about that makes them taste better than they probably should. Maybe it's because they're naturally elegant without being fussy, or maybe it's just the satisfaction of serving something that tastes like you know what you're doing.
The Secret to Keeping Them Juicy
The egg and breadcrumbs work together to trap moisture inside each meatball, which is why you'll never bite into a dry one even if they cook a minute longer than planned. The feta adds moisture too, which is why fresh spinach matters—it's already full of water, so squeeze it hard enough that you could wring it out over the sink.
Making Them Ahead
Form the meatballs up to a day in advance and keep them in an airtight container on the lowest shelf of the fridge, then bake them straight from cold (just add a few extra minutes to the cooking time). You can also freeze them on a tray after forming, then transfer to a freezer bag for weeks—bake them frozen, adding about 5 minutes to the time.
What to Serve Alongside
These are naturally Greek, so they shine with cooling sides that balance their richness. Think of them as a blank canvas for whatever you're craving that night.
- Serve with a generous dollop of tzatziki and warm pita bread for a casual handheld meal.
- Pair with a bright Greek salad (tomatoes, cucumber, olives, feta) for something complete and balanced.
- Toss them with rice or orzo if you want something more substantial for dinner.
Save to Pinterest Good food doesn't need to be complicated, and these meatballs are proof. They're the kind of recipe that quietly becomes a regular in your rotation because they're easy, reliable, and genuinely delicious.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well if thawed and thoroughly squeezed to remove excess moisture.
- → How do I know when the meatballs are cooked through?
They should be golden brown and reach an internal temperature of 74°C (165°F) for safe consumption.
- → What can I substitute for breadcrumbs to make it gluten-free?
Gluten-free breadcrumbs or rolled oats make excellent alternatives without affecting texture.
- → Can I add spices for extra heat?
Adding chili flakes or cayenne pepper will give a spicy kick to the meatballs if desired.
- → What sides pair well with these meatballs?
Consider serving with lemon wedges, Greek salad, pita bread, or a side of rice for a balanced meal.