Description
These Spinach Feta Turkey Meatballs are a flavorful and healthy twist on classic meatballs, combining lean ground turkey with nutrient-packed spinach, tangy feta cheese, and sun-dried tomatoes. Served with a zesty homemade yogurt sauce, they make a perfect protein-packed meal that’s easy to prepare and versatile enough for baking, stovetop pan-frying, or air frying.
Ingredients
Meatballs
- ⅓ cup bread crumbs
- ¼ – ⅓ cup whole milk
- 1 lb ground turkey (85% or 93% lean preferred, avoid 99% lean)
- 1 large egg (lightly beaten)
- 3 Tbsp sun-dried tomatoes, chopped (excess oil removed)
- ½ cup chopped baby spinach
- ½ cup feta cheese crumbles
- 2 Tbsp fresh chopped parsley
- 2-3 garlic cloves, minced
- 1½-2 tsp dried oregano
- ½ tsp dried basil
- ½ tsp onion powder
- ½ tsp sea salt
- ½ tsp black pepper
- 1-2 Tbsp olive oil (for cooking)
Yogurt Sauce
- ½ cup Greek or plain yogurt (full fat recommended)
- ¼ cup mayonnaise
- 1½ Tbsp lemon juice
- 2 Tbsp fresh dill, chopped
- 1 Tbsp fresh parsley, chopped
- 1-2 garlic cloves, minced
- Drizzle of olive oil
- Salt and pepper, to taste
Instructions
- Prepare Breadcrumb Mixture: In a medium bowl, combine the bread crumbs and milk. Let it sit for 3-4 minutes until the mixture becomes very moist. Add more milk if the mix feels too dry, but avoid excess liquid.
- Mix Meatball Ingredients: Add ground turkey, beaten egg, chopped sun-dried tomatoes, baby spinach, feta cheese, fresh parsley, minced garlic, oregano, dried basil, onion powder, salt, and pepper into the bowl with the breadcrumb mixture. Gently mix until combined without overworking the meat.
- Form Meatballs: Use a cookie scoop or spoon to portion the mixture and roll into approximately 1 ½ tablespoon-sized meatballs.
- Bake (Oven Method): Preheat oven to 400°F. Line a baking sheet with parchment paper and arrange meatballs spaced apart. Lightly brush each with olive oil. Bake for 15-17 minutes, or until internal temperature reaches 165°F. Optionally broil for the last 2 minutes to get a golden brown, crispy exterior.
- Cook on Stovetop: Heat a large skillet over medium-high heat and add 1-2 tablespoons olive oil. For smaller meatballs, cook 8-10 at a time without overcrowding the pan. Brown and cook the meatballs for 7-8 minutes, turning every 2-3 minutes until cooked through and an internal temperature of 165°F is reached.
- Air Fryer Method: Preheat air fryer to 400°F and brush grates with olive oil. Place the meatballs in the basket and brush with olive oil. Cook for 7-9 minutes, flipping halfway, until internal temperature hits 165°F.
- Prepare Yogurt Sauce: While meatballs cook, whisk together Greek yogurt, mayonnaise, lemon juice, dill, parsley, minced garlic, olive oil, salt, and pepper. Adjust seasoning and consistency with a little water if desired.
- Serve: Serve meatballs over rice or orzo, topped with fresh parsley, extra feta cheese, and generous dollops of the yogurt sauce. Optionally garnish with kalamata olives, tomatoes, and cucumbers for a Mediterranean flair.
Notes
- Use 85% or 93% lean ground turkey for best texture and flavor; avoid 99% lean as it can be too dry.
- Do not overmix the meatball mixture to keep them tender.
- You can choose your preferred cooking method: baking, stovetop, or air frying—all yield great results.
- The yogurt sauce can be thinned with water for a lighter consistency.
- Sun-dried tomatoes should have excess oil removed for balanced flavor and texture.
- Serve with grains like rice or orzo and fresh Mediterranean-style vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
