Spinach Feta Turkey Meatballs (Printer view)

Tender turkey balls with spinach, feta, and herbs baked until golden and flavorful.

# 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)

# Directions:

01 - Preheat 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 using, salt, pepper, and lemon zest.
03 - Gently combine ingredients with hands or spatula until just incorporated; avoid overmixing to ensure tenderness.
04 - With damp hands, shape the mixture into 20 golf ball-sized meatballs and arrange them evenly on the prepared baking sheet.
05 - Lightly drizzle or spray the meatballs with olive oil to promote browning during baking.
06 - Bake for 18 to 20 minutes until golden brown and fully cooked, reaching an internal temperature of 165°F.
07 - Serve hot, garnished with additional parsley or alongside tzatziki, pita, or salad.

# Expert Suggestions:

01 -
  • These cook in under 20 minutes and taste like you've been simmering them all day.
  • Feta and spinach make them feel restaurant-worthy but they're actually forgiving and hard to mess up.
  • You get serious protein without feeling like you're eating plain chicken breast again.
  • They work as a weeknight dinner, meal prep, or something fancy enough to serve to guests.
02 -
  • Don't overmix the meat mixture—it sounds like small advice but tight, compacted meatballs taste like hockey pucks instead of tender bites.
  • Squeezing frozen spinach completely dry is not optional if you want the feta flavor to shine instead of watered-down texture.
  • Room temperature ingredients mix more evenly, so pull everything out a few minutes before if you have time.
03 -
  • If you're cooking for someone avoiding gluten, swap the breadcrumbs for gluten-free ones or finely pulsed oats—they work exactly the same way.
  • A tiny pinch of chili flakes mixed into the raw mixture adds just enough heat to make people ask what the secret ingredient is.
  • These freeze beautifully, so make a double batch when you have time and thank yourself later on a busy weeknight.
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