Spinach Feta Turkey Meatballs (Print Version)
# Ingredients:
→ Key Components
01 -
One tablespoon of olive oil
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About five ounces of fresh baby spinach
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Three peeled and minced garlic cloves
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A pound and a half of lean ground turkey
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One large egg, beaten
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Half a cup of breadcrumbs (use gluten-free if preferred)
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Half a cup of crumbled feta cheese
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Two teaspoons of dried oregano or swap for another herb you like
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Three-fourths teaspoon of salt
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A small pinch (1/4 tsp) of black pepper
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Fresh parsley for garnish, if desired
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Use marinara sauce, either 32 ounces from a jar or your own homemade batch
# Instructions:
01 -
Turn your oven to 375°F. Spread the marinara over the bottom of a baking dish or oven-safe pan and set aside.
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Warm up olive oil in a pan on medium heat. Toss in spinach and cook until it softens. Add the garlic, stir for about 30 seconds, and then take it off the heat. Chop the spinach roughly on your cutting board.
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In a mixing bowl, gently combine ground turkey with chopped spinach, egg, breadcrumbs, cheese, oregano, salt, and pepper. Mix lightly using your hands so the meat stays tender.
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Scoop about two tablespoons of the turkey mixture per meatball and shape into balls. Place them one by one into the dish with marinara.
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Bake the meatballs for about 20 to 25 minutes. Start checking after 15 minutes by inserting a meat thermometer into one—a temperature of 165°F means they're ready. Sprinkle with parsley before serving if you like.
# Notes:
01 -
Tip: Lean ground turkey has more fat than turkey breast, giving juicier and tastier meatballs.
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Frozen spinach works too! Just thaw it and squeeze out any leftover liquid.
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No feta? Parmesan is a good swap, or skip to keep it dairy-free.
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These meatballs are perfect for meal prep, and you can freeze them easily.