Why You’ll Love Spinach Feta Baked Turkey Meatballs Recipe

These meatballs are not only healthy but bursting with flavor. The spinach adds a fresh, vibrant green color and a mild earthy taste, while the feta cheese brings a creamy and slightly tangy flavor that complements the turkey perfectly. Baked rather than fried, they’re a lighter option, yet still juicy and satisfying. The recipe is easy to prepare, and they’re a great protein-packed dish for lunch or dinner. Plus, they make a fantastic addition to salads, wraps, or served with marinara sauce over pasta.

Ingredients

1 lb ground turkey
1 cup fresh spinach, finely chopped
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs (or gluten-free breadcrumbs)
1 egg
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
Salt and pepper, to taste
1 tablespoon olive oil (for greasing the baking sheet)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the ground turkey, chopped spinach, crumbled feta cheese, breadcrumbs, egg, garlic powder, onion powder, oregano, salt, and pepper.
Mix everything together thoroughly until all ingredients are evenly combined. You can use your hands or a spoon for this step.
Using your hands, roll the mixture into meatballs, about 1 to 1.5 inches in diameter. Place the meatballs onto the prepared baking sheet, spaced about an inch apart.
Bake in the preheated oven for 18-20 minutes, or until the meatballs are golden brown on the outside and cooked through (an internal temperature of 165°F).
Serve immediately with your favorite dipping sauce or alongside vegetables, pasta, or rice.

Servings and Timing

Servings: Makes about 20 meatballs
Prep time: 10 minutes
Bake time: 18-20 minutes
Total time: 28-30 minutes

Variations

Gluten-Free: Use gluten-free breadcrumbs or almond flour as a substitute for regular breadcrumbs to make this recipe gluten-free.
Add Herbs: Feel free to add fresh herbs like basil or parsley for extra flavor.
Spicy Kick: Add a pinch of red pepper flakes to the mixture for a little heat.
Cheese Swap: Use goat cheese or Parmesan cheese in place of feta for a different flavor profile.
Meat Swap: You can also use ground chicken or lean ground beef as an alternative to ground turkey.

Storage/Reheating

Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat meatballs in the microwave for 1-2 minutes or in the oven at 350°F for 10 minutes until warmed through.

FAQs

1. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess water before chopping and adding it to the mixture.

2. Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs ahead of time and refrigerate them for up to 24 hours before baking. Alternatively, you can freeze the uncooked meatballs and bake them straight from the freezer, adding a few extra minutes to the baking time.

3. Can I make these meatballs without cheese?

Yes, you can omit the feta cheese if you prefer a dairy-free version. The meatballs will still be delicious, but the feta adds moisture and flavor.

4. Can I bake these meatballs in a muffin tin?

Yes, you can bake the meatballs in a muffin tin. This helps them maintain their shape, and they will cook in the same amount of time.

5. How do I know when the meatballs are fully cooked?

The meatballs should be golden brown on the outside and reach an internal temperature of 165°F when tested with a meat thermometer.

6. Can I fry these meatballs instead of baking them?

Yes, you can fry them in a skillet with olive oil over medium heat. Cook for about 7-8 minutes on each side until they are golden brown and cooked through.

7. Can I add more vegetables to the meatballs?

Yes, you can add finely chopped vegetables such as zucchini, carrots, or bell peppers to the meatballs. Just make sure to squeeze out any extra moisture from the veggies before adding them to the mixture.

8. Can I freeze cooked meatballs?

Yes, you can freeze cooked meatballs. Place them in a single layer on a baking sheet, freeze until solid, and then transfer to an airtight container or zip-top bag for up to 3 months.

9. What should I serve these meatballs with?

These meatballs can be served with a variety of sides such as roasted vegetables, pasta, rice, or a fresh salad. They also pair wonderfully with marinara sauce for dipping.

10. Can I use a different type of cheese in these meatballs?

Yes, you can substitute feta with other cheeses like mozzarella, goat cheese, or Parmesan, depending on your preference.

Conclusion

These Spinach Feta Baked Turkey Meatballs are a delicious and nutritious meal that’s both easy to prepare and full of flavor. Packed with lean turkey, nutritious spinach, and creamy feta, they offer a perfect balance of protein and veggies, making them a healthy choice for any meal. Plus, they’re versatile enough to be customized with your favorite herbs or spices. Whether you serve them with a side of pasta, a salad, or as a snack, these meatballs will quickly become a staple in your meal planning routine!

Spinach Feta Baked Turkey Meatballs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Spinach Feta Baked Turkey Meatballs are packed with flavor and a great option for a healthier meal. Made with lean turkey, fresh spinach, and creamy feta cheese, these meatballs are baked for a lighter, yet satisfying, dish that’s perfect for dinner or meal prep.

Author: Emily
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 28-30 minutes
Yield: 16-18 meatballs
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil spray.
In a large bowl, combine the ground turkey, chopped spinach, crumbled feta, breadcrumbs, egg, Parmesan cheese, garlic, oregano, basil, salt, and pepper.
Mix the ingredients together until well combined, but be careful not to overmix.
Scoop about 1 1/2 tablespoons of the mixture and roll it into a meatball. Place the meatball onto the prepared baking sheet. Repeat with the remaining mixture.
Once all the meatballs are on the sheet, lightly spray them with olive oil.
Bake in the preheated oven for 18-20 minutes, or until the meatballs are cooked through and golden brown on the outside. The internal temperature should reach 165°F (74°C).
Serve the meatballs hot with your favorite dipping sauce, over pasta, or as a protein-packed snack!

Notes

You can add a bit of crushed red pepper for a kick of spice if desired.
These meatballs are great for meal prep and can be stored in the fridge for up to 4 days or frozen for later use.
If you don’t have fresh spinach, you can use frozen spinach that’s been thawed and squeezed of excess moisture.