Spinach Feta Turkey Meatballs

Course: Main Course

Cuisine: Greek

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: (makes 40 meatballs)

Calories: 249kcal

Author: Lauren

These spinach feta turkey meatballs are tender, juicy and bursting with flavor! A perfect combination of lean ground turkey, fresh spinach, and tangy feta for a nutritious and satisfying dish. Enjoy these high-protein meatballs as an appetizer, stuffed in a pita, or on top of rice or salad. They’re as versatile as they are delicious.

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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

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

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.

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.

Nutrition