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Turkey meatballs with spinach and feta blend lean meat with healthy greens and zesty cheese in a Mediterranean-style dish that's nutritious and filling. These succulent meatballs skip the stovetop work—just combine, form, and pop in the oven with marinara for an easy dinner on hectic evenings. Loaded with taste from fresh spinach and smooth feta, these adaptable meatballs will soon be your family's go-to meal.
I came up with these meatballs when I got sick of the hassle and cleanup from pan-frying. The first batch I made directly in marinara blew me away—the taste got deeper while the meatballs stayed incredibly tender. Mixing spinach with feta doesn't just add Mediterranean charm but also keeps the lean turkey moist and tasty—fixing that common issue of dry, bland turkey meatballs.
Must-Have Ingredients
- Lean ground turkey: Has a bit more fat than turkey breast so your meatballs won't dry out
- Baby spinach: Keeps everything moist while adding nutrients and gentle flavor
- Feta cheese: Brings a smooth texture with tangy, salty hints
- Garlic: Adds aromatic richness that works well with the greens
- Breadcrumbs: Bind everything while adding softness and structure
- Egg: Works as glue to keep all ingredients together
- Dried oregano: Gives that traditional Mediterranean herb taste
- Marinara sauce: Makes a tasty pool for the meatballs to cook in
Cooking Steps
- Get The Spinach Ready:
- Start by warming 1 tablespoon olive oil in a big pan over medium heat. Toss in 5 ounces fresh baby spinach and cook until it shrinks down completely, around 2-3 minutes. Throw in 2 minced garlic cloves and cook with the wilted spinach for just 30 seconds until you can smell it. Take it off the heat and let it cool a bit. Once it's cooled down, roughly chop the spinach mix so it'll spread better through your meatballs.
- Mix Your Meatball Stuff:
- Get a medium bowl and put in 1 pound lean ground turkey with your 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. Don't squish it too much or you'll end up with tough meatballs.
- Shape And Set Up:
- Spread 2 cups marinara sauce across the bottom of an oven-safe pan or baking dish. Using a tablespoon or small cookie scoop for the same size, scoop about 2 tablespoons of turkey mix. Roll it gently between your hands to make a ball, then place it right into the marinara. Keep going until all the mix is used, spacing the meatballs evenly in the dish. You'll get about 16-20 meatballs depending on how big you make them.
- Cook Them Through:
- Heat your oven to 375°F (190°C). After all meatballs are shaped and sitting in the sauce, bake them uncovered for 20-25 minutes, until they're fully cooked and reach 165°F (74°C) on a food thermometer. The tops will look slightly browned and sauce will bubble around the edges. Let the meatballs sit for 5 minutes before serving so they stay juicy inside.
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My grandma always told me "light hands and good wetness" were the tricks to soft meatballs. When I first tried making turkey meatballs, they came out dry and rubbery. Adding spinach changed everything—it didn't just make them healthier, but gave the lean turkey the moisture it needed. Following her advice to mix gently turned my meatballs from rock-hard to tender, tasty bites that everybody asks for again and again.
Tasty Pairings
Toss with your top pasta pick for a classic combo. Ladle over smooth polenta for cozy comfort food. Try with spaghetti squash or zucchini spirals for fewer carbs. Stuff into warm sub rolls for awesome meatball subs. Serve alongside a basic green salad and crusty bread for a full Mediterranean meal.
Keeping Leftovers
Refrigerate: extra meatballs with sauce in a sealed container up to 4 days. They often taste even better the next day as flavors mingle. For planning ahead, make the meatball mixture a day early, then form and bake when you're ready to eat. To keep longer, freeze cooked, cooled meatballs (with or without sauce) in freezer containers up to 3 months.
Tasty Twists
- Gluten-Free Option: Swap regular breadcrumbs for gluten-free ones or crushed gluten-free crackers.
- Dairy-Free Take: Skip the feta or use a dairy-free substitute and add an extra dash of salt.
- Greek Style: Mix in 2 tablespoons chopped Kalamata olives and 1 teaspoon lemon zest.
- Italian Twist: Switch oregano for fresh basil and add 1/4 cup 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 casual get-togethers. What really makes them stand out is how flexible and dependable they are—they always turn out juicy and flavorful while being healthier than regular beef or pork meatballs. The quick prep and easy cleanup make them perfect for busy nights, but their Mediterranean flavors are fancy enough for special occasions too.
Frequently Asked Questions
- → Could I switch the turkey for another kind of ground meat?
- Sure! Ground chicken works great. You could also go for lean beef or a mix of beef and pork, but keep in mind the taste and nutrition will be a bit different.
- → How can I tell if the meatballs are done?
- Using a meat thermometer is the best method—look for 165°F (74°C). Without one, cut a meatball in half; it should look cooked through with no pink inside.
- → What's good to pair with these meatballs?
- They’re super flexible! Plate them with pasta, dip crusty bread in the sauce, layer them on a sandwich, or serve over spiralized veggies for a low-carb meal. Polenta or rice work too!
- → Can I skip the dairy in this dish?
- Of course! Leave out the feta, and you can replace it with 1-2 tablespoons of nutritional yeast for a cheesy punch, plus a tablespoon of olive oil for extra juiciness.
- → Are these meatballs freezer-friendly?
- Totally! Form them raw and flash-freeze on a tray, then bag them up. Or cool cooked ones and freeze in sauce. Raw ones should thaw before baking, but you can heat cooked ones straight from frozen.