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These simple, juicy spinach feta turkey meatballs are a quick and easy dinner or appetizer to toss together in under 30 minutes. Fresh herbs, sun-dried tomatoes, chopped spinach and feta cheese crumbles. These can be oven-baked, cooked stove top or even air fried–plenty of options. Drizzle over the optional yogurt dill sauce and add these to rice bowls with cucumbers, olives and other favorites!
These spinach feta turkey meatballs came about from my love of these Spinach Feta Turkey Burgers as well as any type of yogurt sauce. They are so flavorful, juicy and tender!
If you love cooking with ground turkey, try these other favorite dinner recipes: Ground Turkey Stroganoff, Ground Turkey Enchiladas, Instant Pot Spaghetti, Simple Turkey Chili, or these Ground Turkey Rice Bowls!
Why you’ll love this family favorite recipe!
Big fan of all the sauces and condiments. If you show up with anything similar to tzatziki sauce, I already know I am in love. These spinach and feta turkey meatballs have become one of our new favorite dinner recipes and for me it’s all in the sauce (the meat for my husband, ha!).
These spinach feta turkey meatballs:
- are so simple to prep
- can be prepped in advance and baked later
- can be cooked in a variety of ways
- have sooooo much flavor
- make for the perfect base for a rice bowl or pita sandwiches!
I am so excited for you to try this one!
Ingredient Notes
See full list of ingredients below in recipe card with exact measurements.
- We usually use ground turkey that is about 85% to 93% lean. I find both make the meatballs nice and juicy and have great flavor. I don’t find the 99% lean ground turkey to come out nearly as well.
- Use sun-dried tomatoes that come in oil. We like the type that is herbed as well. Try to get excess oil from the tomatoes, but you don’t have to get them overly dry or anything.
- Plain breadcrumbs are what we typically use, but you could use seasoned breadcrumbs. A gluten free breadcrumb will work well too.
- We use fresh spinach. You can opt for frozen spinach, just make sure to thaw and wring out excess moisture.
Ways To Vary This Recipe
- add more fresh herbs: chop up fresh basil or mint and add it into the meat mixture for more flavor
- use ground chicken or pork even instead of turkey
- vary the way you cook them–each cooking method results in a slightly different overall texture in these turkey feta meatballs
- add cucumber to the yogurt dill sauce for more of a tzatziki sauce like option
- add in grated onion, about a tablespoon or two to add a touch more flavor and even moisture
Step-By-Step Instructions
Step 1: Add the breadcrumbs and milk to a medium bowl and stir to combine. Allow the mixture to sit for about 3-4 mintues.
Step 2: Add all the remaining meatball ingredients into the bowl.
Step 3: Stir to combine— trying not to overwork the meat any more than to get it all combined.
Step 4: Scoop and roll into about 1 ½ Tbsp balls (I used a cookie scoop).
Step 3: Bake for about 15-17 minutes or until an internal temperature of 160°F is reached. Optional: broil the meatballs in the last 2 minutes for a more golden brown and crispy outside.
Step 4: While the meatballs bake, whisk together the yogurt sauce ingredients. Adjust seasoning to taste and thin the mixture slightly with water if desired. Serve over rice or orzo and top with fresh parsley, feta and lots of the yogurt sauce.
Recipe Tips
For best results, don’t over work the meat. Too much handling of the meat can cause the meatballs to be tough and dry. Mix only as much needed to get the ingredients incorporated and then roll into balls. Using clean hands (or with gloves) to mix the ingredients more efficiently.
You can sear the meatballs and then bake for more even cooking but still get the golden crispy outside. Stove top cooking these meatballs is a bit more work to get them cooked without burning. If you prefer, you can sear the outside of the meatballs and then bake until 165°F.
Use an instant-read meat thermometer to avoid over cooking the meatballs. This is the best way to make sure you don’t over cook or under cook the meatballs.
Prep these turkey meatballs up to 24 hours in advance before cooking. You can prep and roll the meatballs ahead of time and then cook when ready!
Storage
Refrigerate meatballs in an airtight container for about 3-4 days. You can freeze the meatballs for 3 months. Allow them to cool completely before freezing. This will keep them from losing moisture or becoming overly soggy from ice crystals. I like to freeze them for an hour on a sheet pan to flash freeze before adding to a freezer safe container.
Other Meatball Recipes
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Spinach Feta Turkey Meatballs with Yogurt Sauce
Ingredients
Meatballs
- ⅓ cup bread crumbs
- ¼ cup whole milk
- 1 lb ground turkey
- 1 large egg, lightly beaten
- 3 Tbsp sun-dried tomatoes, chopped, as much oil removed as possible
- ½ cup chopped baby spinach
- ½ c feta cheese crumbles
- 2 Tbsp fresh chopped parsley
- 2-3 garlic cloves, minced
- 1½-2 tsp dried oregano
- ½ tsp dried basil
- ½ tsp onion powder
- ½ tsp each, sea salt and pepper
- 1 Tbsp olive oil
Yogurt Sauce
- ½ c Greek or plain yogurt, full fat for best flavor
- ¼ c mayonnaise
- 1 ½ tbsp lemon juice
- 2 Tbsp fresh dill, chopped
- 1 Tbsp fresh parsley, chopped
- 1-2 garlic cloves minced
- drizzle of olive oil
- salt and pepper, to taste
Instructions
- Add the breadcrumbs and milk to a medium bowl and stir to combine. Allow the mixture to sit for about 3-4 mintues. Add all the remaining meatball ingredients into the bowl and stir to combine— trying not to overwork the meat any more than to get it all combined.
- Scoop and roll into about 1 ½ Tbsp balls (I used a cookie scoop).
- To Bake: Preheat oven to 400°F. Line a sheet pan with parchment paper and arrange the meatballs on it. Brush each meatball lightly with olive oil. Bake for about 15-17 minutes or until an internal temperature of 165°F is reached Optional: broil the meatballs in the last 2 minutes for a more golden brown and crispy outside.
- Stove top: (For this method, I suggest making the meatballs a bit smaller for more even cooking. If they are too large, that outsides can burn before the centers are cooked.) Heat a large skillet to medium-high heat. Add the 1-2 tablespoons of olive oil and heat until glistening. Add about 8-10 meatballs to the pan at a time, or as many as you can add the won't over crowd the pan. Cook for about 7-8 minutes, turning every 2-3 minutes, until meatballs are browned and internal temperature is 165°F. Continue until all are cooked.
- Air Fryer Instructions: Preheat air fryer to 400°F. Brush the grates with olive oil. Add meatballs and brush with olive oil. Air fryer for about 7-9 minutes, flipping halfway through, cooking until 165°F internal temperature.
- Make Yogurt Sauce: While the meatballs are cooking, whisk together the yogurt sauce ingredients. Adjust seasoning to taste and thin the mixture slightly with water if desired.
- Serve over rice or orzo and top with fresh parsley, feta and lots of the yogurt sauce. We like to add kalamata olives, tomatoes and cucumbers when serving as well. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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