Spinach Feta Baked Turkey Meatballs
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.
- 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
Ingredients
- 1 lb ground turkey
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup breadcrumbs (or gluten-free breadcrumbs)
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Olive oil spray (for greasing)
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.
