Spinach Feta Turkey Meatballs (Printable Version)

Turkey blended with spinach, feta, and herbs, baked for a healthy protein-rich dish.

# What You Need:

→ Meats

01 - 1.1 lb ground turkey

→ Vegetables

02 - 3.5 oz fresh spinach, chopped (or 2 oz frozen, thawed and drained)
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 to 2 tbsp olive oil

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper. 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, black pepper, and lemon zest.
03 - Gently fold ingredients together with hands or spatula, avoiding overmixing to retain tenderness.
04 - Moisten hands and shape mixture into about 20 golf ball-sized meatballs. Arrange evenly on the prepared baking sheet.
05 - Drizzle or lightly spray the meatballs with olive oil to promote browning.
06 - Bake for 18 to 20 minutes until golden brown and cooked through with an internal temperature of 165°F.
07 - Present hot, garnished with extra parsley, or with accompaniments such as tzatziki, pita, or salad.

# Expert Advice:

01 -
  • They're packed with protein but never feel heavy or boring, which is rare for a weeknight dinner that actually feels special.
  • Feta and herbs do the flavor work so you don't need a sauce, though tzatziki is never unwelcome.
  • You can make them ahead, freeze them raw, and bake straight from the freezer with barely any extra time.
02 -
  • Resist the urge to overmix the meat mixture; I learned this the hard way when my first batch turned out dense and bouncy like little rubber balls.
  • The feta is salty, so taste a tiny pinch of raw mixture before serving if you're unsure about the salt level—you'll need less than you think.
03 -
  • If your meatballs seem too wet after mixing, add a tablespoon more breadcrumbs; if they feel dry and crumbly, add another teaspoon of egg.
  • An instant-read thermometer is your friend here—it takes the guesswork out of knowing when they're cooked through without overbaking.
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