Spinach Feta Turkey Meatballs (Printable Version)

Tender turkey balls with spinach, feta, and herbs baked to a golden finish for a tasty dish.

# Ingredient List:

→ 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

# How-To 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, blend ground turkey, chopped spinach, red onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill if using, salt, black pepper, and lemon zest until just combined.
03 - With damp hands, shape mixture into 20 golf ball-sized portions and arrange evenly on the prepared baking sheet.
04 - Lightly drizzle or spray olive oil over the meatballs.
05 - Bake for 18 to 20 minutes until meatballs are golden and internal temperature reaches 165°F.
06 - Serve warm, optionally garnished with extra parsley or alongside tzatziki, pita bread, or a fresh salad.

# Expert Tips:

01 -
  • The turkey stays remarkably moist because the spinach and feta release just the right amount of moisture as they bake
  • They reheat beautifully for lunch the next day, which is rare for poultry meatballs
  • The lemon zest makes everything taste brighter without adding that sharp citrus acid
02 -
  • Wet your hands between every few meatballs or the mixture will stick and frustrate you
  • Underbaking is worse than overbaking here—turkey needs to reach temperature fully without any guessing
03 -
  • Let the mixture rest in the refrigerator for 30 minutes before shaping if the meatballs feel loose
  • Use a cookie scoop if you want them all exactly the same size
  • Squeeze the spinach in a clean kitchen towel until no more liquid comes out
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