GREEK TURKEY MEATBALLS WITH SPINACH AND FETA — Ground turkey meatballs are loaded with feta cheese, spinach and Greek herbs and spices. Delicious served with orzo or flatbread.
Our neighbors recently invited us to dinner and served some delicious turkey burgers. Of course I asked for the recipe, and transformed it into these Greek Turkey Meatballs with Spinach and Feta.
We’ve been eating a lot more ground turkey lately. My husband and I both love that it’s so much less greasy than ground beef.
Now I know some of you think ground turkey doesn’t have much flavor, but these meatballs are packed with flavor! The secret is adding plenty of herbs and spices.
We’re talking garlic, onion powder, oregano, cumin and fresh mint. That’s right, fresh mint–it’s a traditional ingredient in Greek cooking. Trust me, you don’t want to skip it!
These meatballs are also loaded with feta cheese and chopped fresh spinach–which is a great way to sneak some veggies into your diet. Especially if you have picky eaters in the house.
I also threw in a handful of lemon zest to really brighten things up and give these meatballs a unique, fresh flavor.
Now, I don’t want to tell you what to do, but I highly recommend serving these meatballs with a side of orzo, some flatbread, and a big dollop of tzatziki sauce. You’ll feel like you’re eating at your favorite Greek restaurant.
My last tip: bake your meatballs in the oven. Of course, it’s better for you, and it’s a lot less messy too.
Plus, it give you time to prepare your sides while the meatballs bake.
My family devoured this meal. It was one of those dinners where I wanted to eat more, but I couldn’t because I was absolutely stuffed! The leftovers were delicious though!
Be sure to save this recipe for Greek Turkey Meatballs with Spinach and Feta to your favorite Pinterest board for later.
Here’s what you’ll need to make Greek Turkey Meatballs with Spinach and Feta
- Ground turkey
- Feta cheese
- Produce: fresh spinach, fresh parsley, fresh mint, lemons
- Eggs
- Seasoned breadcrumbs
- Spices: onion powder, salt and pepper, oregano, cumin
Greek Turkey Meatballs with Spinach and Feta
Ground turkey meatballs are loaded with feta cheese, spinach and Greek herbs and spices. Delicious served with orzo or flatbread.
Ingredients
- 2 pounds ground turkey
- 4 ounces crumbled feta cheese
- 1 cup chopped fresh spinach
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- 1 cup seasoned breadcrumbs
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1 tablespoon chopped fresh mint
- Zest of one lemon
Instructions
- Preheat oven to 450 degrees. Grease a 9x13 inch baking pan.
- In a large bowl, combine all ingredients and mix thoroughly with clean hands. Shape into walnut sized meatballs using a spoon or cookie scoop. Place meatballs in prepared pan so they are just touching.
- Bake for 20-25 minutes, or until meatballs are browned and cooked through. Serve with orzo or flatbread and tzatziki sauce.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 404Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 156mgSodium: 837mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 34g
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Who Dished It Up First: Inspired by my friend and neighbor Kendree.
Hannah
This has become one of my favorite recipes to make. It is healthy and relatively simple. I use Panko breadcrumbs to decrease the carbs and they hold up the same way. Instead of mixing the feta cheese in with the mixture, I stuff each meatball with a couple small feta crumbles and they are perfect! I pair these with basmati rice and make my own tzatiki sauce with a Greek yogurt base. Delicious!! Thank you for this recipe!
Judi
I made these with ground chicken I’m not a fan of ground turkey.
Next time I make these :
Frozen spinach squeeze out water
And mince
Mince a small onion
And 1 garlic clove
And sauté . Let cool . Then add
I also used gloves and pour some olive oil on them and rolled the meatball and put into air fryer. I did not layer and cooked one 360 for 10 . And served with Tarziki .
Tricia
Hi Danielle
My whole family loves these meatballs. Thank you so much for sharing this recipe. I was wondering if you have ever made these into burgers? If so how did you cook them…oven or grill?
Thank you
Danelle
I have not, but the person who shared the recipe with me makes them as burgers.
kjasus
I made these tonight using ground lamb! Tasted just like a gyro. Mmmmmmmm!!!!
Tim
Can you make these with ground hamburger instead of turkey?
Danelle
Sure!
Lauren
Has anyone tried to freeze them for later? How do they hold up?
Lauren
This has blown my mind. I’m Lauren and I came on here at 5.15pm today to see if i can freeze these!!!
Sorry i realise it’s not an answer but made me :O
Violeta
I love the flavor of these! The only is that I’ve made these twice and both times they come out a little more dry than I’d like. Do you have any suggestions? I’m debating between turning down the oven and leaving the same amount of time or decreasing the time, but I’m not sure which option is better.
Elizabeth
If I may suggest, use dark meat ground turkey if you can find it—a little higher fat content. Also, I make a Persian Turkey burger that calls for grated zucchini added. They are always moist. I think this recipe looks good and I plan to give it a try. Be sure to not overcook.
Amanda F.
Hi!!
Just wondering if these are freezer friendly and if so, should they be frozen cooked or uncooked?
Jenn
I have made these a number of times and when I have leftovers I freeze them. They are already cooked and turn out great even a second time. I have microwaved them and then a quick saute for taste. These are fantastic. My picky husband and the 5 year old twins love these!
Mary
Approximately how many meatballs does this make? Thank you!
Alma
I’m not sure how much they’re supposed to make, but 24 meatballs fit perfectly in my 9×13 glass Pyrex baking dish. This recipe is a staple in our house every few weeks! I follow the recipe to the letter, only substituting panko breadcrumbs since that’s what we prefer. I always make mine with a lemony-spinach orzo as a side dish. Perfect.