Why You’ll Love This Recipe
Our neighbors recently invited us to dinner and served absolutely delicious turkey burgers, loaded with spinach and feta cheese. I wasn’t sure if my kids would like them, but they were a hit with everyone. Of course I asked for the recipe, and transformed it into these Greek Turkey Meatballs.
- My husband and I both love that it’s so much less greasy than ground beef. And the kids honestly can’t tell the difference.
- Although ground turkey doesn’t have much flavor, these meatballs are packed with flavor! The secret is adding plenty of herbs and spices.
- These meatballs are loaded with feta and spinach–a great way to sneak some veggies into your diet. Especially if you have picky eaters in the house.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Greek Turkey Meatballs with Spinach and Feta
If you're looking for a delicious, healthy twist on classic meatballs, these Greek Turkey Meatballs with Spinach and Feta are the answer. Packed with fresh herbs, crumbled feta, and spinach, these meatballs are full of Mediterranean flavors. They're a versatile, easy meal for weeknight dinners or weekend meal prep.
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Servings: 4 -6 servings
Calories: 404kcal
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 9×13 inch baking pan.
- In a large bowl, combine the 2 pounds ground turkey, 4 ounces crumbled feta cheese, 1 cup chopped fresh spinach, 1/4 cup chopped fresh parsley, 1 egg, 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, and Zest of one lemon. Mix thoroughly with clean hands or a wooden spoon.
- Shape into golf ball sized meatballs using a spoon or cookie scoop. Place the meatballs in prepared pan so they are just touching.
- Bake for 20-25 minutes, or until meatballs are browned and cooked through. let stand a few minutes before serving. Serve with orzo or flatbread and tzatziki sauce.
Nutrition
Serving: 1g | Calories: 404kcal | Carbohydrates: 13g | Protein: 34g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Cholesterol: 156mg | Sodium: 837mg | Fiber: 1g | Sugar: 2g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes & Substitutions
- Variations on Ground Turkey: Ground chicken, beef, or lamb can be used in place of turkey.
- Feta Substitutes: Try goat cheese or ricotta for a softer texture, or leave out the cheese for a dairy-free version.
- Egg Free: Substitute with 1 tablespoon of flaxseed meal mixed with 3 tablespoons water (let sit 5 minutes) for an egg-free version.
- Fresh or Frozen Spinach? For convenience, you can use an equal amount of frozen chopped spinach, thawed and well-drained, in place of the fresh.
- Gluten-free Meatballs: To make the recipe gluten-free, simply replace the seasoned breadcrumbs with gluten-free breadcrumbs. You can also use almond meal or crushed gluten-free crackers as an alternative. The friend who gave me the recipe uses ground oats to make this recipe gluten-free.
Recipe Tips
- Don’t overmix! When mixing the turkey with the other ingredients, try to handle it as gently as possible. Overmixing can make the meatballs dense and tough.
- Use a cookie scoop to portion out your meatballs. Keeping the meatballs the same size is important for even cooking.
- If you have the time, chilling the meatball mixture for 15-30 minutes in the fridge before shaping makes the mixture easier to work with. It also helps the meatballs hold their shape better during baking.
- If you like a little kick in your meatballs, try adding a pinch of red pepper flakes to the mixture. It’s an easy way to introduce a hint of spice without overpowering the Mediterranean flavors.
Storage & Reheating
- Refrigerator: Store cooled, cooked meatballs in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze cooked meatballs on a baking sheet until solid, then transfer to a zip-top bag or airtight container and freeze for up to 3 months.
- Freezing Raw Meatballs: shape meatballs and freeze on a parchment lined baking sheet. Once frozen, transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge before baking, or bake straight from frozen–just add 5–8 minutes to the bake time.
Variations & Fun Twists
- Cheesy Filled: Tuck a small cube of mozzarella or extra feta inside each meatball for a tasty surprise.
- Zucchini Meatballs: Mix a 1/2 cup grated zucchini into the meat mixture. Be sure to squeeze out excess moisture!
- Meatball-Stuffed Pita Pockets: Slice the meatballs in half and serve in warm pita bread with tzatziki sauce, tomato, cucumber, and red onion.
Pairings
We like to enjoy these meatballs in a bowl of rice or orzo, with a big dollop of tzatziki sauce and some pita or flatbread on the side
These are some of our favorite side dishes to enjoy with these meatballs.
30 comments
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.
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!
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.
Amy
I drizzle with really high quality olive oil!!
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.