Feta Spinach Turkey Meatballs🍖 Main
Tender baked turkey meatballs packed with crumbled feta cheese, fresh spinach, and herbs, served over a bright tomato orzo.
By Marcus Rivera, Kitchen Tips Editor
Shared by the Home Cook Assistant community ยท Reviewed for clarity
Ground turkey can sometimes have a reputation for being dry or bland, but these vibrant feta and spinach meatballs completely rewrite that narrative. You will be delighted by how the crumbled feta cheese melts slightly during baking, creating tiny pockets of salty, creamy richness that keep the lean poultry incredibly moist and flavorful. By mixing fresh, finely chopped spinach directly into the meat, you not only sneak in a serving of dark leafy greens, but you also add a wonderful earthy note that pairs beautifully with the pungent garlic and dried oregano. Baking the meatballs rather than frying them on the stove is a brilliant technique that saves you from a greasy kitchen cleanup while ensuring perfectly even cooking and a beautiful golden exterior. I frequently prepare a double batch of these on a Sunday afternoon, as they reheat wonderfully and make excellent high-protein additions to weekday lunches. The bright Mediterranean flavors immediately transport you to a sunny Greek island, making dinner feel special and thoughtful with very minimal effort.
The secret to keeping any meatball tender, especially when using a lean protein like ground turkey, is to mix the ingredients together with a very light hand. You should stop mixing the moment the spinach and cheese are evenly distributed, as overworking the meat will result in dense, tough meatballs. If you are not a fan of feta, you can easily substitute it with grated parmesan or even small cubes of low-moisture mozzarella for a fun, gooey center. These Greek-inspired meatballs are incredibly versatile and pair beautifully with a simple side of lemon-herb orzo, or tucked into a warm pita with crisp cucumbers and a generous dollop of tzatziki sauce. For a lower-carbohydrate meal, try serving them over a bed of spiralized zucchini noodles tossed in a light garlic infused olive oil. Do not be afraid to experiment with the herbs, as swapping the dried oregano for fresh dill or chopped mint can completely change the flavor profile in the best way possible. Enjoy experimenting with this reliable, healthy weeknight staple.
Ingredients
For the Meatballs
- 1 lb lean ground turkey
- 1 cup fresh spinach, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup plain breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For Serving
- 2 cups marinara sauce, warmed
Nutrition (Per 4 servings)*
* AI-estimated values only โ not a substitute for professional nutrition labeling.
Instructions
Form and Bake the Meatballs
- Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper, lightly brushing it with olive oil.
- In a large mixing bowl, gently combine the ground turkey, chopped spinach, feta cheese, breadcrumbs, egg, minced garlic, oregano, salt, and pepper.
- Mix the ingredients with your hands until just combined, being careful not to overwork the meat.
- Scoop the mixture and roll into 12 evenly sized meatballs, placing them on the prepared baking sheet.
- Bake the meatballs for 18 to 22 minutes until golden brown on the outside and cooked through.
Warm the Sauce and Serve
- While the meatballs bake, gently heat the marinara sauce in a saucepan over medium-low heat.
- Serve the hot baked meatballs immediately, spooning the warm marinara sauce generously over the top.
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