Spinach Feta Turkey Meatballs (Printable)

Tender turkey balls blended with spinach and feta, baked to a golden finish with Greek flavors.

# What You Need:

→ 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 tablespoons fresh parsley, chopped
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried dill (optional)
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Zest of ½ lemon

→ For Baking

14 - 1 to 2 tablespoons olive oil (for greasing or drizzling)

# How-To Steps:

01 - Set 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, parsley, oregano, dill if using, salt, pepper, and lemon zest.
03 - Fold ingredients together gently with hands or spatula until just combined, avoiding overmixing.
04 - Using damp hands, shape mixture into 20 golf ball-sized meatballs; arrange evenly on prepared baking sheet.
05 - Lightly drizzle or spray the meatballs with olive oil to promote browning.
06 - Bake 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 or accompanied by tzatziki, pita, or salad.

# Expert Tips:

01 -
  • They're packed with protein and lean meat, so they actually keep you satisfied without the heaviness of beef.
  • The feta brings this tangy, salty brightness that makes each bite feel indulgent even though you're eating something genuinely healthy.
  • Twenty minutes start to finish means you can have restaurant-quality dinner faster than ordering takeout.
02 -
  • If your mixture feels too wet or crumbly, it means your spinach wasn't squeezed dry enough—frozen spinach especially releases moisture as it thaws, and that throws off the whole balance.
  • Don't skip the lemon zest even though it seems small; it's what prevents these from tasting like generic herbed meatballs and makes them taste like you know what you're doing.
03 -
  • Make a double or triple batch and freeze the shaped meatballs on a tray before baking, then store them in freezer bags for genuinely fast weeknight dinners with zero defrosting required.
  • If you're serving these to someone you want to impress, gently warm them through in a pan with a squeeze of fresh lemon juice right before plating—that fresh citrus brightness at the last moment elevates everything.
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