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Turkey meatballs with spinach and feta blend lean meat with healthy greens and zesty cheese for a tasty Mediterranean dish that's good for you and fills you up. These moist meatballs don't need any stovetop work—just combine, form, and pop them in the oven with marinara for a quick dinner that's great when you're short on time. With all the juice and flavor from baby spinach and smooth feta, these adaptable meatballs will soon be something your family asks for again and again.
I came up with these meatballs when I got sick of the hassle and cleanup of browning them on the stove. The first try baking them right in marinara sauce left me stunned by how much better they tasted while staying incredibly moist. Mixing in spinach and feta doesn't just give them a Mediterranean twist but also tackles the biggest problem with turkey meatballs—they're usually too dry. This combo keeps everything nice and juicy.
Key Components
- Lean ground turkey: Has better fat content than turkey breast so your meatballs won't dry out
- Baby spinach: Keeps everything moist while adding nutrients and light flavor
- Feta cheese: Brings a smooth feel and tangy, salty kick
- Garlic: Adds aromatic flavor that works great with the spinach
- Breadcrumbs: Holds everything together while keeping moisture in
- Egg: Works as the glue that combines all ingredients
- Dried oregano: Gives that classic Mediterranean taste
- Marinara sauce: Makes a tasty liquid 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 of baby spinach and cook until it shrinks down completely, around 2-3 minutes. Throw in 2 minced garlic cloves and cook another 30 seconds until you can smell the garlic. Take it off the heat and let it cool a bit. When it's not too hot, roughly chop the spinach mix so it'll spread evenly through your meatballs.
- Mix Your Meatball Stuff:
- Grab a medium bowl and put in 1 pound of 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, mix everything gently until just combined. Don't overmix or you'll end up with tough meatballs.
- Shape And Set Up:
- Spread 2 cups of marinara sauce evenly 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 sauce. Keep going, spacing them out evenly in the dish. You should get about 16-20 meatballs depending on how big you make them.
- Cook Till Done:
- Heat your oven to 375°F (190°C). Once all meatballs are formed and sitting in the sauce, bake them uncovered for 20-25 minutes, until they're cooked through and read 165°F (74°C) on a food thermometer. The tops will look lightly browned and sauce will bubble around the edges. Let them rest for 5 minutes before serving so they stay juicy inside.
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My grandma always told me that making great meatballs needs "soft hands and plenty of moisture." When I first tried making turkey meatballs, they turned out dry as cardboard. Adding spinach changed everything—it didn't just make them healthier but gave them the moisture that turkey really needs. Following her advice to mix everything lightly turned my rock-hard meatballs into tender, tasty bites that everyone in my family now asks for whenever they visit.
Ways To Enjoy
Top your favorite pasta for a traditional dinner. Put them over creamy polenta for something extra cozy. Try them with spaghetti squash or zucchini noodles if you're watching carbs. Stuff them in toasted sub rolls for awesome meatball sandwiches. Serve with a simple green salad and some crusty bread for a complete Mediterranean meal.
Keeping And Storing
Refrigerate: any leftover meatballs with their sauce in a sealed container up to 4 days. They often taste even better the next day as the flavors mix together. For getting ahead, you can make the meatball mixture a day early, then shape and bake when you're ready to eat. If you need them to last longer, freeze cooked and cooled meatballs (with or without sauce) in freezer containers up to 3 months.
Tasty Alternatives
- No Gluten Needed: Switch out regular breadcrumbs for gluten-free ones or crushed gluten-free crackers.
- Dairy-Free Version: Skip the feta or use a dairy-free substitute and add a bit more salt.
- Greek Twist: Mix in 2 tablespoons of chopped Kalamata olives and 1 teaspoon of lemon zest.
- Italian Style: Use fresh basil instead of oregano and add 1/4 cup of grated Parmesan.
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I've made these spinach and feta turkey meatballs tons of times for family dinners, weekly meal prep, and even when having friends over. What makes them really stand out is how flexible and reliable they are—they always turn out juicy and flavorful while being healthier than regular beef or pork versions. The minimal hands-on work and easy cleanup make them perfect for busy nights, but their Mediterranean flavors are fancy enough for special occasions too.
Frequently Asked Questions
- → Can I swap the turkey for other meats?
- Sure! Ground chicken is an easy replacement. Lean ground beef or a pork-beef combo works too, but it might tweak the flavor and nutrition a bit.
- → How can I tell if meatballs are done?
- The best way is using a meat thermometer—look for 165°F (74°C). If you don’t have one, slice one open and check—it should be fully cooked through with no pink.
- → What are some serving ideas?
- These meatballs are flexible! Pair with pasta, crusty bread, zucchini noodles, rice, or creamy polenta. They also make excellent sandwich fillers or appetizers.
- → How can I make these dairy-free?
- Just skip the feta. Add 1-2 tablespoons of nutritional yeast for cheesy notes and a splash of olive oil to keep them moist.
- → Can these meatballs be frozen?
- Definitely! Freeze them raw by first solidifying on a baking sheet, then transferring to a bag. For cooked ones, cool fully and freeze in their sauce. Thaw raw meatballs before cooking; reheating cooked ones is easy straight from the freezer.