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About This Recipe
These spinach feta turkey meatballs are the perfect combination of lean protein, nutrient-packed spinach, and creamy, tangy feta cheese. Whether you’re preparing a quick weeknight dinner or meal-prepping for the week ahead, this recipe is sure to become a staple in your kitchen.
Bursting with Mediterranean flavors, these juicy turkey meatballs are moist, flavorful, and incredibly versatile. Serve them on top of your favorite greek salad, with a side of orzo pasta salad or tucked into a warm pita with a little tzatziki sauce for a protein-packed dish!
Plus, they’re baked, not fried, making them a lighter alternative to traditional meatballs without compromising on taste.
For more delicious meatball recipes, try my Healthy Italian Turkey Meatballs, Easy 3 Ingredient Meatballs or Healthy Turkey Ricotta Meatballs.
Why You’ll Love These Turkey Feta Meatballs
- Quick and easy! These meatballs are ready in just 30 minutes making them a great option for a quick weeknight dinner!
- High protein! Packed with over 26 grams of protein per serving!
- So many ways to enjoy for the whole family! Serve with warmed pita, greek salad, tzatziki, white bean dip, etc.
- Great for meal prep! These little meatballs are great for meal prep and freeze great!
- Simple ingredients! These flavorful meatballs are so tender, juicy and made with just a few basic ingredients!
- Olive oil: Or your favorite cooking oil.
- Spinach: Make sure to thaw and drain as much of the liquid from your frozen chopped spinach as possible so your meatballs aren’t too liquidy!
- Ground turkey: I used lean 93/7 ground turkey for these meatballs. I’ve found the little bit of extra fat in the 93/7 ground turkey gives juicier, tastier meatballs than 99/1 but you can use the leaner version if you prefer.
- Garlic and onion: Garlic and yellow onion give these meatballs lots of flavor! You could also use red onion if you prefer.
- Panko bread crumbs: Use gluten-free breadcrumbs if needed.
- Feta cheese: I prefer to use the fresh block of feta cheese if possible!
- Eggs: The eggs are what helps bind our ground turkey and seasonings together so they stay in meatball form.
- Seasoning: Italian seasoning, salt and black pepper
- Optional for serving: Side salad (with toppings and dressing of choice), warmed pita bread, rice, roasted potatoes, tzatziki, hummus or white bean dip
- Gluten-Free: Swap the panko breadcrumbs for gluten-free bread crumbs or almond flour.
- Dairy-Free: Sub the feta cheese with a dairy-free cheese substitute.
- Different protein: Substitute the ground turkey for ground chicken or lean ground beef.
- Spicy kick: Add a pinch of red pepper flakes for a little bit of heat.
- Fresh herbs: Throw some fresh parsley or dill in your meat mixture for a burst of fresh flavor.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 400 degrees F. Grease a large rimmed baking sheet with olive oil. Thaw frozen spinach and drain completely. Then add the ground turkey, garlic, bread crumbs, onion, crumbled feta, eggs, Italian seasoning, salt and pepper to a large bowl. Add the spinach, breaking apart as you add for more even distribution.
2. Use your hands to mix until seasonings are combined (trying to handle the meat as little as possible for the most juicy and tender texture!)
3. Use a 2 Tbsp/30g scoop to scoop meatballs onto the greased baking sheet (greasing your fingertips with a little olive oil from the pan makes this easier).
4. Bake for about 15 minutes, until baked through (internal temperature of 165F with an instant read meat thermometer). Serve alongside a side salad, warmed pita and tzatziki (or how you fancy!) and enjoy!
- Storage: Store leftover meatballs in an airtight container in the fridge for 4-5 days.
- Freeze: To freeze, let cooked meatballs cool completely then put in an freezer-safe container or Ziploc bag. Try to remove as much air out of the bag as possible to prevent freezer burn. Freeze for up to 3 months. Let frozen meatballs thaw in the fridge overnight then reheat in the oven, air fryer or on the stove.
Rolling Tip!
The meatball mixture will be a lot easier to roll if your hands are slightly wet. I usually roll the meatballs next to the sink, with the faucet barely running so I can wet my hands a few times or use a little more olive oil in my palms to roll them.
Different Ways To Enjoy
There are so many delicious ways to serve these ground turkey meatballs! A few of my favorites include:
- Side salad: These meatball perfect served over my easy greek salad recipe, mediterranean orzo salad or tomato feta cucumber salad.
- Pita bread: Serve these meatballs alongside some warm pita bread and use my white bean dip, tzatziki or whipped feta for dipping
- Rice or quinoa: Serve on a bed of white rice, brown rice, cauliflower rice or quinoa.
- Vegetable: These meatballs go great with any roasted vegetable. Serve with my favorite roasted sweet potatoes & green beans, broccoli, air fryer green beans, or roasted parmesan zucchini.
- Potatoes: These meatballs also pair well with my favorite roasted potatoes!
Can I cook these meatballs on the stovetop?
Yes, to cook in a skillet just add 1/2 Tbsp olive oil to a large skillet and set to low-medium heat. Let the oil warm up for 1-2 minutes. Then, add half of the meatballs to the skillet. Place a lid on top and let cook for 5-6 minutes or until the bottom is golden brown. Flip the meatballs to the other side and cook for another 5 minutes. Transfer to a plate and set aside.
Can I prep these meatballs in advance?
Yes, you can prep the turkey mixture, roll them out and store them uncooked in the fridge for 1-2 days.
Can I use fresh spinach for these meatballs?
Yes, if you want to use fresh spinach I recommend chopping it up finely and adding it to the meat mixture.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Spinach Feta Turkey Meatballs
Ingredients
- 2 tsp olive oil
- 10 oz. frozen chopped spinach
- 2 lb. lean ground turkey 93%
- 3 cloves garlic minced
- 2/3 cup panko bread crumbs (60g)
- 1/2 cup yellow onion (70g) finely minced
- 1/2 cup/2 oz. crumbled feta
- 2 large eggs
- 1 tsp italian seasoning
- 1 tsp salt
- 1/2 tsp cracked black pepper
Optional for serving:
- Side salad with toppings and dressing of choice
- Warmed pita bread, rice, roasted potatoes
- Tzatziki, hummus or white bean dip
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Instructions
- Preheat the oven to 400 degrees F. Grease a large rimmed baking sheet with olive oil.
- Thaw frozen spinach in the microwave then move to a fine mesh strainer or paper towel lined plate to drain and cool. Use a paper towel to squeeze all the liquid out.
- To a large bowl, add the ground turkey, garlic, bread crumbs, onion, crumbled feta, eggs, Italian seasoning, salt and pepper. Add the spinach, breaking apart as you add for more even distribution. Use your hands to mix until seasonings are combined (trying to handle the meat as little as possible for the most juicy and tender texture!)
- Use a 2 Tbsp/30g scoop to scoop meatballs onto the greased baking sheet (greasing your fingertips with a little olive oil from the pan makes this easier).
- Bake for about 15 minutes, until baked through (internal temperature of 165F with an instant read thermometer).
- Serve alongside a side salad, warmed pita and tzatziki (or how you fancy!) and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
