Save to Pinterest The first time I made these was on a rainy Tuesday when I needed something comforting but not heavy. The feta was accidental—I had leftover blocks from a weekend gathering and decided to crumble them into the turkey mixture. What came out of the oven surprised everyone at the table, even me.
I served these at a small dinner party last spring with people who claimed they hated turkey meatballs. They went back for thirds. Someone actually asked if there was a secret ingredient, which is just my way of saying these convert skeptics without effort.
Ingredients
- 500 g (1.1 lb) ground turkey: Use dark meat if you can find it—the extra fat keeps meatballs tender where white meat can dry out
- 100 g (3.5 oz) fresh spinach, chopped: Fresh gives better texture, but frozen works if you squeeze out absolutely every drop of water first
- 1 small red onion, finely diced: Red onion brings mild sweetness that balances the salty feta
- 2 garlic cloves, minced: Dont use pre-minced garlic from a jar—fresh is essential here
- 100 g (3.5 oz) feta cheese, crumbled: A creamy feta works better than dry crumbles, and sheep milk adds the best tang
- 60 g (½ cup) breadcrumbs: Panko absorbs moisture without making the texture dense
- 1 large egg: Room temperature eggs bind everything more evenly
- 2 tbsp fresh parsley, chopped: Flat leaf parsley has better flavor than curly
- 1 tsp dried oregano: Greek oregano is more intense than regular if you can find it
- 1 tsp dried dill: Optional, but it makes the Greek flavors unmistakable
- ½ tsp salt: Feta is already salty, so go easy here
- ¼ tsp black pepper: Freshly ground makes a noticeable difference
- Zest of ½ lemon: Use a microplane and avoid the white pith beneath
- 1–2 tbsp olive oil: For the baking sheet and a light drizzle on top
Instructions
- Preheat your oven:
- Heat to 200°C (400°F) and line a baking sheet with parchment paper
- Combine everything in a large bowl:
- Mix turkey, spinach, onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill, salt, pepper, and lemon zest
- Mix gently:
- Use your hands or a spatula just until combined—overmixing makes tough meatballs
- Shape the meatballs:
- With damp hands, form 20 golf ball-sized meatballs and space them evenly on the baking sheet
- Add olive oil:
- Drizzle or spray the tops lightly with oil for better browning
- Bake until golden:
- Cook for 18–20 minutes until golden brown and reaching 74°C (165°F) internally
- Serve while hot:
- Garnish with extra parsley or pair with tzatziki, pita, or a simple Greek salad
Save to Pinterest My partner started requesting these weekly after that first dinner party. Now they are the default whenever we want something that feels special but does not require hours of attention. The leftovers packed in lunchboxes have started conversations at work more than once.
Making These Ahead
You can form the raw meatballs and freeze them on the baking sheet before transferring to a bag. Bake from frozen, adding about 5 minutes to the cooking time. They taste just as good, which saved me more than once when unexpected guests show up.
Serving Ideas
These work over rice, tucked into pita bread, or straight off a toothpick as appetizers. I have served them with roasted vegetables and with a simple cucumber salad. The lemon in the meatballs pairs surprisingly well with roasted potatoes.
Storage and Reheating
Keep baked meatballs in the refrigerator for up to 4 days. Reheat at 180°C (350°F) for about 10 minutes until warmed through. They reheat better in the oven than the microwave, which keeps the texture from turning rubbery.
- Freeze cooked meatballs for up to 3 months in an airtight container
- Thaw overnight in the refrigerator before reheating
- Double the recipe and freeze half—these disappear faster than expected
Save to Pinterest These have become one of those recipes I make without thinking, the one that always works even on chaotic weeknights. Hope they find a regular place in your kitchen too.
Common Recipe Questions
- → Can I substitute ground turkey with other meats?
Yes, ground chicken can be used as a lighter alternative while maintaining similar flavor and texture.
- → How can I make these meatballs gluten-free?
Replace the breadcrumbs with gluten-free crumbs or rolled oats to suit gluten-free diets.
- → What herbs enhance the flavor of these meatballs?
Fresh parsley, dried oregano, and optional dill add authentic Greek-inspired herbal notes.
- → What is the best way to ensure the meatballs stay moist?
Mix all ingredients gently without overworking and bake until just cooked through to keep them tender and juicy.
- → Can I add spice to these meatballs?
Yes, a pinch of chili flakes can be added to the mixture for a subtle spicy kick.
- → What sides complement these meatballs?
Serve alongside tzatziki, pita bread, Greek salad, or lemon wedges for a complete meal.