Pin It I was standing in my kitchen on a rainy Tuesday, staring at a package of ground turkey I'd bought with good intentions but no real plan. The spinach in my crisper was starting to wilt, and I had half a block of feta left from Sunday's salad. That's when I remembered a taverna in Athens where I'd watched an older woman roll meatballs with her grandkids, their hands dusty with herbs and laughter filling the tiny kitchen. I decided to wing it, and what came out of my oven that night became one of those recipes I've made at least once a month ever since.
The first time I served these at a dinner party, my friend Maria (who's actually Greek) took one bite and then immediately asked if I'd learned to cook from her yiayia. I hadn't, but I took it as the highest compliment. We ended up eating them straight off the baking sheet with toothpicks, standing around the kitchen island, dipping them in cold tzatziki and talking until the wine ran out. That's the thing about good meatballs—they turn any gathering into something warmer.
Ingredients
- Ground turkey: The lean base that soaks up all the herbs and stays tender thanks to the moisture from spinach and feta.
- Fresh spinach: Adds color, nutrition, and a subtle earthiness—if using frozen, squeeze it bone-dry or your mixture will be too wet.
- Red onion: I prefer red for its mild sweetness, but yellow works if that's what you have on hand.
- Garlic cloves: Freshly minced is key here, the jarred stuff just doesn't give the same punch.
- Feta cheese: Crumble it yourself from a block for the best texture and tangy bite.
- Breadcrumbs: Acts as a binder and keeps the meatballs from falling apart—panko works too if you want a lighter crumb.
- Egg: Holds everything together and adds richness.
- Fresh parsley: Brings a clean, herbal brightness that balances the richness of the meat.
- Dried oregano: The quintessential Greek herb, warm and slightly peppery.
- Dried dill: Optional, but it adds a whisper of anise that makes these taste unmistakably Mediterranean.
- Salt and black pepper: Season boldly, turkey can be bland without enough seasoning.
- Lemon zest: This is the secret—it wakes up every other flavor without making the meatballs taste citrusy.
- Olive oil: A light drizzle before baking helps them get golden and a little crispy on the outside.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and line a baking sheet with parchment paper, then brush it lightly with olive oil so nothing sticks. This step makes cleanup so much easier.
- Mix the Meatball Base:
- In a large bowl, combine the turkey, spinach, onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill, salt, pepper, and lemon zest. Use your hands and mix gently—overworking the meat makes it tough and dense.
- Shape the Meatballs:
- Dampen your hands with water (this keeps the mixture from sticking) and roll the mixture into golf ball-sized rounds, about 20 total. Place them evenly on the baking sheet so they cook at the same rate.
- Oil and Bake:
- Drizzle or spray the meatballs lightly with olive oil, then slide the tray into the oven. Bake for 18 to 20 minutes until they're golden brown and reach an internal temperature of 74°C (165°F).
- Serve Warm:
- Pull them out, let them rest for a minute, then serve hot with a sprinkle of fresh parsley. They're perfect with tzatziki, tucked into pita, or piled on top of a big Greek salad.
Pin It There's a moment when these come out of the oven and the whole kitchen smells like lemon, garlic, and warm herbs—it's the kind of smell that makes people wander in from other rooms asking what's for dinner. My partner once said these meatballs taste like summer in Greece, even in the middle of winter. I think that's exactly right.
Storage and Reheating
These meatballs keep beautifully in an airtight container in the fridge for up to four days. I love reheating them in a hot skillet with a splash of olive oil so they get crispy on the outside again, but the microwave works in a pinch. For longer storage, freeze them in a single layer on a tray, then transfer to a freezer bag—they'll keep for up to three months and taste just as good when you bake them straight from frozen at 180°C (350°F) for about 25 minutes.
Serving Suggestions
I've served these meatballs a dozen different ways and they always work. Tuck them into warm pita with shredded lettuce, tomatoes, and a generous drizzle of tzatziki for an easy lunch. Pile them over lemony rice or orzo with a side of roasted vegetables for a complete dinner. Or do what I do when friends come over—set them out on a platter with toothpicks, a bowl of garlicky yogurt sauce, and let everyone graze while you finish cooking the rest of the meal.
Variations and Swaps
If you want to make these gluten-free, swap the breadcrumbs for certified GF crumbs or finely ground oats. Ground chicken works just as well as turkey, and I've even made them with a mix of turkey and pork for extra richness. For a spicy kick, add a pinch of chili flakes or a finely diced jalapeño to the mixture. You can also play with the herbs—fresh dill instead of dried is lovely, or try mint for a more traditional Greek flavor.
- Use gluten-free breadcrumbs or oats if needed.
- Swap turkey for chicken or a turkey-pork blend.
- Add chili flakes, fresh mint, or extra lemon zest to taste.
Pin It These meatballs have become one of those recipes I reach for when I want something that feels nourishing and a little indulgent without any fuss. I hope they find a spot in your regular rotation too.