Spinach & Feta Turkey Meatballs – Juicy, Flavorful, and Weeknight-Friendly

These Spinach & Feta Turkey Meatballs are tender, savory, and full of bright, herby flavor. They’re great for weeknights, but they still feel special enough for company. You get salty pops of feta, a hint of garlic, and plenty of greens for good measure.

Serve them with lemony yogurt sauce, tuck them into pitas, or spoon them over pasta or rice. However you plate them, they’re satisfying without feeling heavy.

What Makes This Recipe So Good

• Big flavor, minimal fuss: Ground turkey becomes anything but boring with feta, spinach, and fresh herbs.
• Juicy texture: A quick mix and a gentle bake keep the meatballs tender instead of dry.
• Meal-prep friendly: They reheat well and freeze beautifully, so you can stock up for busy days.
• Versatile: Serve with marinara, tzatziki, or a lemon-garlic butter. They play well with many cuisines.
• Lighter but filling: You get protein, greens, and flavor without a heavy sauce or deep-frying.

What You’ll Need

• 1 lb (450 g) ground turkey (93% lean is a good balance of flavor and moisture)
• 1 cup finely chopped spinach (packed; fresh or thawed frozen, well-squeezed dry)
• 1/2 cup crumbled feta
• 1/2 cup breadcrumbs (panko or plain)
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup finely chopped red onion (or shallot)
• 2 tablespoons chopped fresh parsley (or dill, or a mix)
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt (adjust to taste; feta adds saltiness)
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (plus more for the pan, if pan-searing)
• Optional: Zest of 1/2 lemon for brightness

Step-by-Step Instructions

1. Prep the oven and pan: Heat the oven to 400°F (205°C).

   Line a sheet pan with parchment or lightly oil it.

2. Prep the spinach: If using fresh, chop it very fine. If using frozen, thaw and squeeze out as much water as possible. Dry spinach keeps meatballs from getting soggy.
3. Mix the base: In a large bowl, add the turkey, spinach, feta, breadcrumbs, egg, garlic, red onion, parsley, oregano, salt, pepper, olive oil, and lemon zest (if using).
4. Combine gently: Use a fork or your hands to mix just until combined. Don’t overwork or the meatballs can turn dense.
5. Form meatballs: Scoop 1 1/2–2 tablespoons per meatball and roll lightly. You should get about 18–22 meatballs.
6. Choose your cook method:
   • Bake: Arrange on the sheet pan with a little space between.

     Bake 14–18 minutes, until the centers reach 165°F (74°C).

   • Pan-sear + finish: Heat a film of oil in a skillet over medium. Brown meatballs 2–3 minutes per side, then transfer to the oven for 6–8 minutes to finish.
   • Air fryer: Air fry at 390°F (200°C) for 10–12 minutes, shaking once, until cooked through.
7. Rest and serve: Let them rest for 3 minutes. Serve with lemon wedges and your favorite sauce.

Keeping It Fresh

• Fridge: Store in an airtight container for up to 4 days.

  Add a squeeze of lemon or a drizzle of olive oil when reheating to revive moisture.

• Freezer: Freeze cooked meatballs on a tray until solid, then transfer to a bag. Keep up to 3 months.
• Reheat: Bake from frozen at 350°F (175°C) for 12–15 minutes, or microwave in short bursts with a splash of broth.
• Sauces: Keep sauces separate when storing to maintain texture. Add just before serving.

Why This is Good for You

• Lean protein: Turkey supports muscle repair and keeps you full without the heaviness of fattier meats.
• Greens built in: Spinach adds iron, vitamin K, and fiber without dominating the flavor.
• Calcium and tang: Feta brings calcium and a bold, salty note so you can use less salt overall.
• Balanced meal: Pair with whole grains and a crisp salad for a satisfying, nutrient-dense plate.

What Not to Do

• Don’t skip squeezing the spinach: Excess water leads to mushy meatballs.
• Don’t overmix: Stir just until everything comes together for a tender bite.
• Don’t overbake: Pull them right at 165°F (74°C).

  Overcooking dries out turkey fast.

• Don’t overcrowd the pan: Give space for even browning and proper heat circulation.
• Don’t rely on salt alone: Herbs, lemon zest, and garlic bring brightness without oversalting.

Variations You Can Try

• Herb swap: Use dill and mint for a Greek-inspired vibe, or basil for a fresh twist.
• Cheese change-up: Try goat cheese for creaminess or ricotta for ultra-tender meatballs.
• Gluten-free: Use gluten-free breadcrumbs or ground oats. Adjust with a splash of milk if too dry.
• Spice it up: Add red pepper flakes or a pinch of cumin and coriander for warmth.
• Sauce partners: Serve with tzatziki, marinara, chimichurri, or lemon-garlic yogurt.
• Meal idea: Pile into warm pitas with cucumber, tomatoes, and a drizzle of tahini-lemon sauce.

FAQ

Can I use ground chicken instead of turkey?

Yes. Ground chicken works well, especially thigh meat.

Keep the same seasonings and watch the cook time—pull them as soon as they reach 165°F to keep them juicy.

Do I have to use breadcrumbs?

No. You can swap in almond flour, ground oats, or crushed gluten-free crackers. The goal is a gentle binder that traps moisture without making the mix heavy.

Can I cook them in sauce?

You can.

Lightly brown the meatballs first to set the shape, then simmer in marinara or a lemony broth for 10–12 minutes. This adds moisture and extra flavor.

How do I keep them from falling apart?

Make sure the mixture isn’t too wet. Squeeze spinach well, use the egg and breadcrumbs as binders, and chill the formed meatballs for 10–15 minutes if your kitchen is warm.

What should I serve with these meatballs?

They’re great over orzo or rice, tucked into pitas with veggies, or paired with a simple salad.

A squeeze of lemon and a creamy yogurt sauce or quick marinara round things out.

Is feta too salty for kids?

Feta can be salty, but you can use less and choose a milder variety. Rinse the crumbles briefly and pat dry to reduce saltiness further.

Can I make them ahead?

Absolutely. Mix and shape the meatballs up to a day ahead and refrigerate.

Bake just before serving, or cook fully and reheat gently.

Final Thoughts

Spinach & Feta Turkey Meatballs hit that sweet spot: easy enough for a Tuesday, tasty enough for guests. They’re fresh, herby, and versatile, with a tender bite that keeps you coming back for more. Keep a batch in the freezer, grab a lemon, and dinner practically makes itself.

Once you try them, they’ll be a steady part of your weeknight rotation.