Tender, juicy turkey meatballs packed with spinach, tangy feta cheese, and Mediterranean herbs. These protein-rich meatballs are perfect for meal prep, weeknight dinners, or healthy lunches.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 (about 5 meatballs per serving)

Ingredients

• 1 lb (450 g) lean ground turkey (93% lean)
• 2 cups fresh spinach, finely chopped
• ½ cup crumbled feta cheese
• ½ cup whole wheat breadcrumbs (or gluten-free breadcrumbs)
• 1 large egg
• 2 garlic cloves, minced
• 2 tbsp finely diced onion
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• ½ tsp paprika
• ½ tsp black pepper
• ½ tsp salt (reduce if feta is salty)
• 1 tbsp olive oil (for brushing or pan-frying)
• Optional: 1 tsp lemon zest

Instructions

1. Prepare the Mixture

• Preheat oven to 400°F (200°C).
• Line a baking tray with parchment paper or lightly grease it.
• In a large bowl, combine turkey, spinach, feta, breadcrumbs, egg, garlic, onion, parsley, oregano, paprika, salt, pepper, and lemon zest.
• Mix gently until just combined. Do not overmix.

2. Shape the Meatballs

• Scoop about 2 tablespoons of mixture.
• Roll into balls about 1½ inches in diameter.
• Place on the prepared baking tray.

3. Bake

• Lightly brush the tops with olive oil.
• Bake for 18–20 minutes, or until the internal temperature reaches 165°F (74°C).
• For extra browning, broil for 2 minutes at the end.

4. Serve

Serve warm with:

• Greek salad
• Tzatziki sauce
• Roasted vegetables
• Brown rice
• Quinoa
• Cauliflower rice
• Whole wheat pita

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Tips

• Squeeze excess moisture from spinach if using frozen spinach.
• Wet your hands slightly before rolling to prevent sticking.
• Don’t overwork the meat mixture for the most tender meatballs.
• Add red pepper flakes for a spicy version.
• These meatballs freeze beautifully.

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Storage

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

Freezer: Freeze cooked meatballs for up to 3 months.

Reheating: Microwave for 1–2 minutes or warm in a 350°F oven for 10 minutes.

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Nutrition (Per Serving)

• Calories: ~315
• Protein: 30 g
• Carbohydrates: 10 g
• Fat: 17 g
• Saturated Fat: 5 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: ~540 mg

Values are approximate.

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Nut Information

This recipe contains NO nuts.

However, always check ingredient labels because some brands of:

• Feta cheese
• Breadcrumbs
• Seasoning blends

may be processed in facilities that also handle tree nuts or peanuts.

Nut-Free Tips

• Choose certified nut-free breadcrumbs if serving someone with allergies.
• Use fresh herbs instead of seasoning mixes if cross-contamination is a concern.
• Clean preparation surfaces and utensils if cooking for someone with severe nut allergies.

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Frequently Asked Questions

1. Can I use ground chicken instead of turkey?

Yes. Ground chicken works just as well and has a similar cooking time.

2. Can I make these gluten-free?

Absolutely. Substitute gluten-free breadcrumbs or crushed gluten-free oats.

3. Can I use frozen spinach?

Yes. Thaw it completely and squeeze out all excess water before mixing.

4. What sauce goes best with these meatballs?

Tzatziki, garlic yogurt sauce, marinara, or a lemon-herb yogurt sauce are all excellent choices.

5. Can I cook them in an air fryer?

Yes. Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).

6. Can I make them ahead?

Yes. Shape the meatballs and refrigerate them uncooked for up to 24 hours before baking.

7. Can I freeze them before cooking?

Yes. Freeze the shaped meatballs on a tray, then transfer them to a freezer bag. Bake from frozen, adding 5–8 extra minutes.

8. How do I keep turkey meatballs from drying out?

Use lean (not extra-lean) turkey, avoid overmixing, and cook only until they reach 165°F (74°C).

9. Can I add more vegetables?

Yes. Finely grated zucchini or carrots work well—just squeeze out excess moisture first.

10. What can I serve them with for a low-carb meal?

Serve with cauliflower rice, zucchini noodles, roasted broccoli, grilled asparagus, or a fresh cucumber and tomato salad.