Spinach Feta Turkey Meatballs (Printable Version)

Tender turkey meatballs mixed with spinach, feta, and Greek herbs baked until golden and flavorful.

# What You Need:

→ Meats

01 - 1.1 lb ground turkey

→ Vegetables

02 - 3.5 oz fresh spinach, chopped
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 ground black pepper
13 - Zest of ½ lemon

→ For Baking

14 - 1–2 tbsp olive oil for greasing or drizzling

# Steps:

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, diced red onion, minced garlic, crumbled feta, breadcrumbs, egg, fresh parsley, dried oregano, optional dried dill, salt, black pepper, and lemon zest.
03 - Gently mix the ingredients with hands or spatula until just combined to avoid tough meatballs.
04 - With damp hands, shape the mixture into 20 evenly sized meatballs and place them spaced apart on the prepared baking sheet.
05 - Lightly drizzle or spray the meatballs with olive oil to promote browning.
06 - Bake in the preheated oven for 18 to 20 minutes until golden brown and cooked through, reaching an internal temperature of 165°F.
07 - Serve warm, optionally garnished with extra parsley and accompanied by tzatziki, pita bread, or fresh salad.

# Expert Pointers:

01 -
  • These meatballs stay incredibly moist because the feta melts into pockets of tangy creaminess while they bake.
  • You can prep the whole batch in under half an hour, and they freeze beautifully for those nights when cooking feels impossible.
  • The lemon zest and dill give them a bright, sunny flavor that makes even a weeknight dinner feel a little special.
02 -
  • If you skip squeezing the spinach dry (especially frozen), your meatballs will be soggy and fall apart in the oven.
  • Don't pack the mixture too tightly when rolling—light hands make tender meatballs.
  • Let them rest on the tray for a minute after baking so the juices redistribute and they hold their shape when you plate them.
03 -
  • Taste your mixture before baking by cooking a tiny piece in a hot pan—it's the only way to know if you need more salt or lemon.
  • Use a small ice cream scoop to portion the meatballs so they're all the same size and cook evenly.
  • If the tops aren't browning enough, turn on the broiler for the last minute or two, but watch them closely so they don't burn.
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