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Turkey meatballs with spinach and feta bring together lean meat, healthy greens, and zesty cheese in a Mediterranean dish that's nutritious and filling. These moist meatballs skip the stovetop work—just combine, form, and pop in the oven with marinara for an easy dinner on hectic evenings. The baby spinach and creamy feta add so much moisture and flavor, these versatile meatballs will soon be on your family's request list.
I came up with these meatballs when I got sick of the hassle and time needed for browning them on the stove. The first try at baking them right in marinara sauce was a game-changer—the taste got deeper while they stayed incredibly moist. Mixing spinach and feta doesn't just add Mediterranean taste but also makes sure the lean turkey doesn't dry out—fixing the usual problem with turkey meatballs.
Key Components
- Lean ground turkey: Has higher fat content than turkey breast for tastier, juicier results
- Baby spinach: Gives moisture, nutrients, and gentle flavor throughout
- Feta cheese: Adds smooth texture with tangy, salty kicks
- Garlic: Brings aromatic richness that works well with the greens
- Breadcrumbs: Bind everything together while adding softness and structure
- Egg: Works as the glue that keeps all ingredients together
- Dried oregano: Delivers traditional Mediterranean herb notes
- Marinara sauce: Forms a tasty pool for the meatballs to cook in
Cooking Instructions
- Cook The Spinach:
- Start by warming 1 tablespoon of olive oil in a big skillet over medium heat. Toss in 5 ounces of fresh baby spinach and cook until fully wilted, around 2-3 minutes. Add 2 minced garlic cloves to the wilted spinach and stir for another 30 seconds until you can smell the garlic. Take off the heat and let it cool a bit. After cooling, roughly chop the spinach mix, which will help it spread more evenly through your meatballs.
- Mix Your Meatball Base:
- In a medium bowl, put 1 pound of lean ground turkey with the chopped spinach mix. Add 1 beaten egg, 1/2 cup breadcrumbs, 1/2 cup crumbled feta, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. With clean hands, lightly mix everything just until combined, taking care not to squish or overwork the meat, which can make your meatballs tough.
- Shape And Place:
- Pour 2 cups of marinara sauce across the bottom of an oven-safe pan or baking dish, spreading it out evenly. Using a tablespoon or small cookie scoop for the same size, take about 2 tablespoons of the turkey mix. Gently roll it between your hands to make a ball, then place it directly into the marinara sauce. Keep going, spacing the meatballs evenly throughout the dish. You'll end up with roughly 16-20 meatballs depending on how big you make them.
- Cook Until Done:
- Heat your oven to 375°F (190°C). Once all meatballs are shaped and sitting in the sauce, bake them uncovered for 20-25 minutes, or until they're fully cooked and read 165°F (74°C) on a food thermometer. They'll be lightly browned on top, with sauce bubbling around the edges. Let the meatballs sit for 5 minutes before serving, which helps keep all their juices inside.
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My grandma always told me "soft hands and good moisture are what make tender meatballs." When I first tried making turkey meatballs, they usually came out dry and hard. Adding spinach changed everything—it not only made them healthier but gave them the moisture that lean turkey really needs. Following her advice to mix everything gently turned my meatballs from rock-hard to tender, tasty bites that everyone asks for over and over.
How To Serve
Try them on your go-to pasta for a classic dish. Lay them over smooth polenta for extra comfort. Match with spaghetti squash or zucchini noodles if you want fewer carbs. Stuff them in toasted sub rolls for awesome meatball sandwiches. Have them with a simple green salad and crusty bread for a complete Mediterranean meal.
Keeping Leftovers
Refrigerate: any extra meatballs in their sauce in a sealed container up to 4 days. They often taste even better the next day as flavors blend together. If you're planning ahead, make the meat mixture a day early, then shape and bake when you're ready to eat. For keeping them longer, freeze cooked and cooled meatballs (with or without sauce) in freezer containers up to 3 months.
Fun Twists
- Gluten-Free Version: Swap regular breadcrumbs for gluten-free ones or crushed gluten-free crackers.
- Dairy-Free Option: Skip the feta cheese or use a dairy-free substitute with a bit more salt.
- Greek-Style: Mix in 2 tablespoons of chopped Kalamata olives and 1 teaspoon of lemon zest.
- Italian Herb: Use fresh basil instead of oregano and throw in 1/4 cup of grated Parmesan.
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I've made these spinach feta turkey meatballs tons of times for family dinners, weekly meal prep, and even dinner parties. What makes them really stand out is how flexible and reliable they are—they're always juicy and tasty while being healthier than regular beef or pork meatballs. The quick prep time and easy cleanup make them perfect for busy nights, but their Mediterranean flavors are fancy enough for special occasions too.
Frequently Asked Questions
- → Can I use other meat instead of turkey?
- Definitely! Ground chicken is an easy swap, but lean beef or a mix of beef and pork also work. Keep in mind, the flavor and nutrition will be slightly different.
- → How can I tell if they're done cooking?
- Using a meat thermometer is the easiest way—165°F (74°C) means they're safe to eat. Without one, cut one open; it should be completely cooked inside and not pink.
- → What goes well with these meatballs?
- These are so flexible! Toss them on noodles, pair with crusty bread, serve over rice or creamy polenta, or try low-carb zucchini noodles. Sandwiches or appetizers work too!
- → How can I make them dairy-free?
- Skip the feta entirely. To keep the cheesy flavor, toss in 1-2 tablespoons of nutritional yeast. Add a spoonful of olive oil for moisture.
- → Can these be frozen?
- They freeze great! Raw meatballs can be flash-frozen on a sheet, then bagged. Cooked meatballs should be cooled and frozen in sauce. Raw ones thaw before cooking, but you can reheat cooked meatballs straight from frozen.