Baked Spinach Feta Meatballs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Store-bought marinara (32-ounce jar) or homemade if preferred
02 -
5 ounces fresh baby spinach leaves
03 -
3 minced garlic cloves
04 -
1 tablespoon of olive oil
05 -
1/2 cup of either regular or gluten-free breadcrumbs
06 -
1/4 teaspoon ground black pepper
07 -
3/4 teaspoon of salt
08 -
2 teaspoons dried oregano or preferred herbs
09 -
1 large egg
10 -
1/2 cup crumbled feta cheese
11 -
Freshly chopped parsley for garnish (optional)
12 -
1 1/2 pounds of lean ground turkey
# Instructions:
01 -
Set your oven to 375°F. In a large skillet or baking dish, pour in the marinara and leave aside.
02 -
Heat olive oil on medium in a pan. Toss spinach in and cook until it shrinks. Stir in garlic, cook another 30 seconds, then transfer spinach to a cutting board and roughly chop.
03 -
In a medium mixing bowl, toss in the ground turkey. Add chopped spinach, egg, crumbs, feta, oregano, salt, and pepper. Gently mix by hand, but don’t overwork it to avoid toughening the meat.
04 -
Scoop about 2 tablespoons of the turkey blend to shape into a ball. Arrange meatballs in the skillet on the marinara. Repeat until all the mix is used.
05 -
Bake in the oven for 20 to 25 minutes. Check doneness around 15 minutes or when the meatball hits 165°F internally. Let them rest. Sprinkle parsley on top if desired, then dig in!
# Notes:
01 -
Lean ground turkey is great because it’s a bit fattier than turkey breast, making for juicier meatballs.
02 -
Frozen spinach works too! Just make sure to thaw it out and press out all the water first.
03 -
If you don’t like feta or need it dairy-free, swap it with Parmesan or leave it out entirely.
04 -
These turkey meatballs are perfect for meal prepping and can be stored in the freezer too.