Pin it There's something about the way spinach and feta transform ordinary ground turkey into something that tastes like a Mediterranean escape. I discovered these meatballs on a Tuesday when I had a package of turkey sitting in the fridge and a handful of wilted spinach I didn't want to waste. The moment they came out of the oven, golden and fragrant with oregano and dill, my kitchen filled with this incredible herbaceous smell that made everyone pause and ask what I was cooking.
I made a double batch for a friend's dinner party last spring, and someone actually asked if I'd catered it. That moment when a simple homemade dish gets mistaken for professional cooking never gets old. We ended up eating them straight from the platter with tzatziki before we even sat down.
Ingredients
- Ground turkey (500g): The lean protein base that keeps these meatballs from being heavy, and it absorbs the feta and herbs beautifully without disappearing into the background like chicken sometimes does.
- Fresh spinach (100g chopped): It adds moisture and keeps the meatballs tender, plus it practically vanishes into the mixture so even spinach skeptics won't notice it.
- Feta cheese (100g crumbled): This is the secret flavor bomb—tangy, salty, and it prevents the meatballs from ever tasting bland or dry.
- Red onion (1 small, diced): Adds a gentle bite and sweetness that plays beautifully against the feta's sharpness.
- Garlic (2 cloves, minced): Non-negotiable for depth, and it mellows into something almost sweet when baked.
- Breadcrumbs (60g): The binder that holds everything together without making things gummy or dense.
- Egg (1 large): Your structural support—it helps everything stay together through baking without making the texture rubbery.
- Fresh parsley (2 tbsp chopped): Brightens the whole thing with freshness, and you'll want extra to scatter over the top at the end.
- Dried oregano and dill (1 tsp each): The Mediterranean soul of these meatballs—they're what make your kitchen smell incredible and your dinner taste intentional.
- Lemon zest (from ½ lemon): A small gesture that lifts everything with subtle citrus notes that tie the feta and herbs together.
- Salt and black pepper (½ tsp and ¼ tsp): The feta brings salt too, so don't overdo it here or you'll end up with something too aggressive.
- Olive oil (1–2 tbsp for the pan): Just enough to help them brown evenly without them becoming swimming in oil.
Instructions
- Heat your oven and prepare:
- Preheat to 200°C (400°F) while you line your baking sheet with parchment paper and give it a light brush of olive oil. This tiny step prevents sticking and gives the meatballs a chance to develop those beautiful golden edges.
- Combine everything gently:
- Throw all your ingredients into a large bowl and mix with your hands or a spatula—just until everything is evenly distributed, not until it's worked into a uniform paste. Overmixing makes dense, tough meatballs; gentle hands make tender ones.
- Shape with damp hands:
- Wet your hands slightly and form the mixture into twenty golf ball-sized meatballs, spacing them evenly on the sheet. Damp hands keep the mixture from sticking and help you work faster without the whole thing falling apart.
- Give them a light drizzle:
- A quick spray or light drizzle of olive oil across the top helps them brown and prevents any drying. You don't need much—just enough to catch the oven heat.
- Bake until golden:
- Pop them into the oven for 18–20 minutes, watching for them to turn golden brown and firm when you press gently. An instant thermometer reading 74°C (165°F) in the thickest meatball means they're perfectly cooked through.
Pin it These meatballs have this quiet way of becoming part of your weeknight rotation. Once you realize you can have them ready in forty minutes total, they shift from special occasion food to the thing you make when you want something that feels put-together but doesn't require effort.
Making Them Your Own
The beauty of this recipe is how willing it is to bend without breaking. If gluten is a problem, swap the breadcrumbs for gluten-free versions or crushed rolled oats—the texture stays just as tender. Ground chicken works if turkey isn't what you've got, though it'll be slightly less juicy, so don't skip the feta. A generous pinch of red chili flakes transforms the entire mood into something with an edge if you're craving heat instead of pure Mediterranean comfort.
Serving and Storing
Hot from the oven with a dollop of tzatziki and a wedge of lemon is the obvious route, but I've also served them cold over Greek salad the next day, tucked into pita with cucumber and tomatoes, or piled over rice for something closer to a complete meal. They reheat gently in a 180°C oven for about ten minutes if you've made them ahead, and they'll keep in the fridge for three days in an airtight container.
Why This Works Every Time
The combination of lean turkey, moisture-rich spinach, and tangy feta creates a meatball that's genuinely hard to mess up. The herbs do most of the heavy lifting on flavor, so you can focus on technique, and the technique here is mercifully simple. Even when you're cooking quickly on a weeknight, these taste like you spent more time than you did.
- Keep your hands slightly damp while shaping to make the whole process faster and the meatballs more uniform.
- Don't open the oven door in the first fifteen minutes—let them develop that golden color undisturbed.
- Squeeze your spinach like you mean it; excess moisture is the biggest reason these ever come out heavy instead of tender.
Pin it There's something grounding about a recipe this straightforward that tastes this intentional. These meatballs have become the kind of dish I make without thinking anymore, which somehow makes them taste even better.
Recipe FAQ
- → What herbs complement these meatballs?
Dried oregano and fresh parsley bring authentic Greek flavors, while optional dill adds a delicate herbal note.
- → Can I prepare these meatballs gluten-free?
Yes, substitute breadcrumbs with gluten-free crumbs or rolled oats to keep the texture while avoiding gluten.
- → How do I prevent meatballs from drying out?
Mix ingredients gently and include binding agents like egg and breadcrumbs to retain moisture during baking.
- → Is it possible to add spice to these meatballs?
For a spicy kick, add a pinch of chili flakes or fresh chopped chili to the mixture before baking.
- → What temperature is best for baking these meatballs?
Bake at 200°C (400°F) for about 18-20 minutes until golden and cooked through to ensure juiciness.
- → Can ground chicken be used instead of turkey?
Yes, ground chicken can replace turkey while maintaining tenderness and flavor balance.