Hands-down the best baked turkey meatballs that are juicy and won’t fall apart, thanks to one secret ingredient! And you’ll love the bold Mediterranean flavors from fresh herbs, feta, and a little bit of spinach.
Spinach feta turkey meatballs are a delicious and versatile meal that can be served in a variety of ways. These flavorful meatballs are easy to make, budget-friendly, and full of protein and nutrients from the spinach. Whether you are meal prepping for your family, hosting a dinner party, or just want an easy weeknight meal, these meatballs check all the boxes Keep reading to learn how to make the perfect spinach feta turkey meatballs every time
Benefits of Spinach Feta Turkey Meatballs
There are many great benefits to making spinach feta turkey meatballs rather than traditional beef or pork meatballs. First turkey is a leaner meat than beef or pork meaning you get protein and flavor without all the saturated fat. Each serving provides 23-24 grams of protein without weighing you down.
Spinach adds fiber, vitamin A, vitamin C, iron, and calcium. By combining spinach with the ground turkey, you amp up the nutrient density of these meatballs. The spinach wilts down during cooking so you get all the benefits without any “chunks” of spinach.
Finally the salty creamy feta cheese gives these meatballs a flavor burst in every bite. Feta adds richness and a tangy flavor that complements the other ingredients nicely.
Other benefits of spinach feta turkey meatballs include:
- Budget-friendly at only $1.96 per serving
- Vegetarian-friendly if served without sauce or pasta
- Easy to double or triple recipe for meal prepping
- Freeze and reheat beautifully
How to Make Spinach Feta Turkey Meatballs
Luckily, these meatballs couldn’t be easier to whip up. Here is an overview of the simple preparation process:
Ingredients
- 1 lb lean ground turkey (93% lean recommended)
- 1/2 cup breadcrumbs
- 4 oz fresh spinach
- 2 Tbsp olive oil
- 1 egg
- 2 oz crumbled feta cheese
- 1/4 tsp garlic powder
- Salt and pepper to taste
Instructions
- Roughly chop the spinach.
- Cook the spinach in 1 Tbsp olive oil over medium heat until wilted.
- In a large bowl, mix together breadcrumbs, garlic powder, salt, pepper, egg, ground turkey, cooked spinach, and feta.
- Shape into 24 meatballs, about 1 heaping Tbsp each.
- Heat remaining 1 Tbsp olive oil in a skillet over medium heat. Cook meatballs in batches until browned on all sides, about 6-8 minutes total.
That’s it! These tasty meatballs come together in only 30 minutes from start to finish. The hands-on cooking time is even less at around 15 minutes. Preparing them on a weekend makes for easy meal prep you can enjoy all week long.
Serving Suggestions for Spinach Feta Meatballs
The possibilities are endless when it comes to serving spinach feta turkey meatballs. Here are some of my favorite ways to serve them:
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Classic Spaghetti and Meatballs – Toss the cooked meatballs in your favorite marinara or tomato sauce and serve over spaghetti. Top with parmesan cheese.
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Meatball Subs – Pile the meatballs onto sub rolls with marinara sauce and shredded mozzarella cheese. Bake until cheese is melty.
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Meatball Salad – Serve room temperature meatballs over a fresh salad of greens, vegetables, and balsamic dressing.
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Meatball Skillet – Cook the meatballs in skillet, remove, then sauté vegetables like zucchini or bell peppers in the pan drippings.
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Meatballs and Rice – For a meal prep or freezer-friendly option, place meatballs over rice with roasted veggies.
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Meatball Gyros – Stuff pitas with meatballs, tomatoes, onions, and tzatziki sauce.
As you can see, the possibilities are endless! Spinach feta turkey meatballs make the perfect no-fuss weeknight dinner. Simply combine with a vegetable side dish or salad for a fast, balanced meal. For heartier appetites, serve over pasta, rice, or baked potatoes.
Tips for Perfectly Baked Spinach Feta Turkey Meatballs
While pan-frying is the quickest cooking method, many people prefer to bake their meatballs. Fortunately, these turkey meatballs bake up just as nicely as they pan-fry. Here are some tips for perfect oven-baked meatballs every time:
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Line a baking sheet with parchment paper or foil for easy cleanup.
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For nicely browned meatballs, bake at 400°F for around 20 minutes.
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Check larger meatballs early and bake longer if needed to reach 165°F internal temperature.
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For best results, flip meatballs over halfway through baking.
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Let cool slightly before adding to pasta sauce so they hold their shape.
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For meal prep, cool completely before storing in an airtight container.
Baked meatballs will not get as crispy and browned as pan-fried, but the hands-off cooking method is worth it for many busy home cooks. Roasting in the oven also allows you to easily double or triple the recipe for big batch meal prepping.
Freezer Friendly Spinach Feta Meatballs
Good news for meal planners – these meatballs freeze beautifully! Here are some tips for freezing and reheating your spinach feta turkey meatballs:
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Let meatballs cool completely before freezing so they don’t get mushy.
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Place meatballs in a single layer on a parchment-lined baking sheet and freeze until solid.
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Transfer frozen meatballs to an airtight freezer bag or container.
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Meatballs will keep in the freezer for 2-3 months.
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To reheat, simply bake frozen meatballs at 350°F until warmed through, about 15-20 minutes.
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Alternatively, you can reheat frozen meatballs by simmering in sauce until heated through.
Freezer-friendly meatballs are a great make-ahead option for busy families. Prepare a double batch on the weekend, then freeze half for easy meals throughout the month. Reheating straight from frozen couldn’t be simpler.
Two Recipe Variations for Spinach Feta Meatballs
Once you master the classic version, try switching up your spinach feta turkey meatballs by using one of these flavor variations:
Greek Meatballs
- Add 1/4 cup finely chopped sun-dried tomatoes
- Use crumbled feta in place of breadcrumbs
- Add 1 tsp dried oregano
- Garnish with lemon wedges
Italian Style Meatballs
- Use panko breadcrumbs for extra crispness
- Add 1/4 cup chopped fresh parsley
- Use freshly grated parmesan in place of feta
- Season with Italian seasoning blend
The basic spinach and feta flavor profile lends itself well to both Greek and Italian styles. Play around with different spices and garnishes to customize these meatballs to your tastes.
FAQs About Making Spinach Feta Turkey Meatballs
Can I use frozen chopped spinach?
Yes! Make sure it is fully thawed and drained first. You may need to give it a good squeeze to remove excess moisture before adding to the meatball mixture. Using frozen spinach makes this already simple recipe even easier.
Can I bake the meatballs instead of pan-frying?
Absolutely! Baking at 400°F for around 20 minutes works perfectly. They will not brown as nicely, but baking saves time on monitoring the stovetop.
How long do they last in the refrigerator?
Raw meatballs will keep for 1-2 days when stored in an airtight container. Cooked meatballs keep for 3-5 days refrigerated.
Can I make meatballs without breadcrumbs?
You can, but the texture will be more loose and delicate. For best results, use breadcrumbs or panko crumbs to bind the ingredients.
How can I make a big batch for meal prep?
Simply double or triple the recipe! Bake on sheet pans or cook in batches on the stovetop. Let cool completely before freezing in freezer bags.
Satisfying and Nutritious Spinach Feta Turkey Meatballs
How to make turkey meatballs
- Toast and soak the bread. This is one of the most important steps of this recipe. A slice of soaked bread will both moisten the turkey meatballs, and also act as a binding agent. Start by toasting 1 slice of whole wheat bread (or other bread of your choice) until light brown. Transfer the lightly toasted bread to a shallow dish and add water to cover. Let the bread soak for around 5 minutes, or until it is very tender. Squeeze the bread dry and discard any remaining water.
- Cook the spinach. Heat 1 tablespoon extra virgin olive oil in a skillet over medium heat. Cook until just wilted. This will only take a few minutes. Remove from the heat and allow the spinach to cool while you move onto the next step.
- Make the meatball mixture. In a large mixing bowl, add 1 pound ground turkey, 1 grated yellow onion, 3 cloves minced garlic, ½ cup crumbled feta, 1 beaten egg, ½ cup chopped fresh parsley, and 1 tablespoon dried mint. Add the bread and wilted spinach. Season with kosher salt and black pepper, and mix well to combine.
- Form the meatballs. Lightly oil a sheet pan. Form the turkey mixture into golf ball-sized balls and arrange them on the sheet pan. Don’t place them too close together or they may fuse together while baking.
- Cook the meatballs. Bake the ground turkey meatballs in a 400 degrees F heated oven for about 30 minutes or until fully cooked through. (Cooked ground turkey will have an internal temperature of 165 degrees F when measured with a meat thermometer.) Turn on the broiler and transfer the sheet pan to the top rack of the oven. Broil for 2 minutes or so, or until the tops of the meatballs are nicely browned. Serve immediately with a salad or side of your choice.
These turkey meatballs with spinach are nutritious and full of Mediterranean flavors that pair well with a variety of sides. They’re delicious as the main protein in a light meal with roasted vegetables or over a salad, like this Fennel Orange Salad or Greek salad. I like to add a little tzatziki sauce for dipping!
If you want to go the classic meatballs-in-sauce route, dunk them in my rich homemade pasta sauce and serve them with your favorite pasta or over plain rice.
If you’re planning to feed a little crowd, you can serve these turkey meatballs as an appetizer. Simply stick a toothpick into each one and serve on a platter, and if you want to up the feta factor, then add a bowl of whipped feta dip next to the meatballs!
How to freeze and reheat turkey meatballs
This is one of my favorite ground turkey recipes because these healthy turkey meatballs are perfect for meal prep! I like to make a big batch by doubling the recipe and freezing the meatballs for later. They will freeze well for 1 to 3 months, but for best flavor, I don’t freeze mine for more than 1 month. There are two options to freeze turkey meatballs:
- Freeze uncooked meatballs. Make the meatball mixture, form it into balls and arrange them on a cookie sheet lined with parchment paper. Place in the freezer for an hour or so, until the meatballs are solid. Then transfer the meatballs to a freezer-safe container or bag and seal well. Store until you are ready to eat them. (Like cooked meatballs, raw meatballs keep for up to 3 months in the freezer, but I try to use them in a month.) You can bake the prepared meatballs from frozen following the recipe – they might just take a bit longer to cook.
- Freeze cooked meatballs. You can fully cook these meatballs in advance before you freeze them. Just allow them to come to room temperature, and transfer to a parchment-lined cookie sheet. Freeze for about an hour, and then transfer the meatballs to a container or a freezer-safe bag and seal well. They can be frozen for up to 3 months, but will retain more flavor and moisture if eaten in a month or so. To reheat, place the meatballs on a lightly oiled baking sheet and warm in a 400 degrees F heated oven for about 10 minutes or until warmed through.
Store leftovers in an airtight container in the fridge for up to 4 days. Alternatively, you can freeze the turkey meatballs (see my tips above!) and simply reheat them in a 400 F heated oven until they are cooked through.