If you’re craving a dish that brings together hearty, wholesome flavors with a fresh Mediterranean twist, you need to try the Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe. These meatballs are bursting with savory sun-dried tomatoes, bright spinach, and tangy feta cheese, all wrapped up in lean, tender turkey. Paired with a creamy, herbaceous yogurt sauce, this recipe is a fantastic balance of comfort and freshness that feels both nourishing and indulgent. Whether for a weeknight dinner or a casual gathering, these meatballs will quickly become a beloved favorite in your kitchen.
Ingredients You’ll Need
Getting the ingredients right for the Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe is simple but important—each element contributes a unique texture or flavor dimension that brings the whole dish together beautifully. From the tender turkey to the creamy feta and vibrant fresh herbs, every ingredient plays a starring role.
- Bread crumbs (â…“ cup): Helps bind the meatballs and keeps them tender.
- Whole milk (¼-⅓ cup): Keeps the bread crumbs moist without making the mixture too wet.
- Ground turkey (1 lb): We recommend 85% or 93% lean for juiciness and flavor.
- Large egg (1, lightly beaten): Acts as a natural binder for the meatball mixture.
- Sun-dried tomatoes (3 Tbsp, chopped): Adds a concentrated sweet and tangy burst of flavor.
- Baby spinach (½ cup, chopped): Brings freshness and a pop of color.
- Feta cheese crumbles (½ cup): Offers creamy, salty richness to the meatballs.
- Fresh chopped parsley (2 Tbsp): Brightens the flavors with an herby note.
- Garlic cloves (2-3, minced): Adds savory depth and aroma.
- Dried oregano (1½-2 tsp): Gives subtle earthiness and warmth.
- Dried basil (½ tsp): Enhances the Mediterranean flair.
- Onion powder (½ tsp): Delivers a gentle onion flavor without the moisture.
- Sea salt and pepper (each ½ tsp): Essential for seasoning and balancing flavors.
- Olive oil (1 Tbsp): Used to brush the meatballs for a beautiful golden finish.
- Greek or plain yogurt (½ cup, full fat): Forms the creamy base of the yogurt sauce.
- Mayonnaise (¼ cup): Adds richness and smooth texture to the sauce.
- Lemon juice (1½ Tbsp): Provides brightness and light acidity to the sauce.
- Fresh dill (2 Tbsp, chopped): Brings an aromatic, fresh note to the yogurt sauce.
- Fresh parsley (1 Tbsp, chopped): Extra greenery and a mild herbal kick in the sauce.
- Garlic (1-2 cloves, minced, for sauce): Offers a gentle kick in the creamy topping.
- Drizzle of olive oil: Adds silky texture and a glossy finish.
- Salt and pepper (to taste, for sauce): To perfectly season and balance the flavors.
How to Make Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Step 1: Prepare the Breadcrumb Mixture
Start by combining the bread crumbs and whole milk in a medium bowl. Let this mixture sit for 3 to 4 minutes so that the crumbs soak up the milk and become wonderfully moist. If it feels dry, add a splash more milk, but the key is a very moist bind without excess liquid to ensure tender meatballs.
Step 2: Combine Meatball Ingredients
Add the ground turkey, lightly beaten egg, chopped sun-dried tomatoes, fresh baby spinach, crumbled feta, parsley, minced garlic, dried oregano, basil, onion powder, salt, and pepper to the bowl. Mix everything gently, just until combined. Overmixing can make the meatballs tough, so treat it with care.
Step 3: Shape the Meatballs
Use a cookie scoop or your hands to form about 1 ½ tablespoon-sized meatballs. This size ensures even cooking and a perfect balance of bite-sized goodness with juicy centers.
Step 4: Cook Your Meatballs
Choose your preferred cooking method. To bake, preheat your oven to 400°F, line a sheet pan with parchment, arrange the meatballs spaced apart, and brush each lightly with olive oil. Bake for 15 to 17 minutes until they reach an internal temperature of 165°F. Broiling for 2 minutes at the end creates a crispy, golden crust.
Alternatively, for stovetop cooking, heat olive oil in a skillet over medium-high heat. Cook 8 to 10 smaller meatballs at a time, turning frequently until browned and cooked through, about 7 to 8 minutes.
If you prefer the air fryer, preheat to 400°F, brush the grates and meatballs with olive oil, and air fry for 7 to 9 minutes, flipping halfway. This method is quick and yields crispy exteriors with juicy centers.
Step 5: Make the Yogurt Sauce
While the meatballs cook, whisk together the Greek yogurt, mayonnaise, lemon juice, fresh dill, parsley, minced garlic, olive oil drizzle, and salt and pepper. Adjust seasoning to your taste. Add a teaspoon of water if you want a thinner sauce. This sauce is creamy, tangy, and full of herbaceous brightness that pairs perfectly with the meatballs.
How to Serve Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Garnishes
Fresh parsley and a sprinkle of crumbled feta cheese add a vibrant, welcome contrast that visually pops and enhances each bite. A little drizzle of the yogurt sauce on the top brings everything together for a mouthwatering finishing touch.
Side Dishes
These meatballs shine when served over fluffy rice or tender orzo pasta, which soak up the yogurt sauce so beautifully. For a refreshing complement, toss together a Greek-style salad with cucumbers, tomatoes, kalamata olives, and a hint of red onion, which echoes the Mediterranean flavors perfectly.
Creative Ways to Present
For a fun and casual idea, serve the meatballs as sliders with toasted pita bread and extra yogurt sauce as a spread. You can also turn them into a mezze platter featuring hummus, roasted vegetables, and flatbreads, making it a colorful and inviting feast that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover meatballs in an airtight container and refrigerate for up to 4 days. Keep the yogurt sauce separately in the fridge to maintain its fresh flavor and creamy texture.
Freezing
You can freeze cooked meatballs by placing them on a parchment-lined tray to flash freeze until firm, then transferring them to a freezer-safe bag or container. They keep well for up to 3 months. Defrost overnight in the fridge before reheating gently.
Reheating
Reheat leftover meatballs in a 350°F oven for 10-15 minutes or in a skillet over medium heat until warmed through. Microwave reheating works too; just cover them and add a splash of water to keep them moist. Serve with freshly made or reserved yogurt sauce for best results.
FAQs
Can I use beef or chicken instead of turkey?
Absolutely! Ground beef or chicken can be used, but turkey is great for a lighter, leaner option. If using beef, consider lean ground to balance the richness.
Is it necessary to use sun-dried tomatoes?
While sun-dried tomatoes add a sweet, tangy depth, you can substitute with chopped roasted red peppers or omit entirely if you prefer. Just note it will slightly change the flavor profile.
Can I make this recipe gluten-free?
Yes! Just swap the regular bread crumbs for gluten-free bread crumbs or crushed gluten-free crackers. The meatballs will turn out just as delicious.
How spicy are these meatballs?
These meatballs are mild and flavorful without any heat. If you like a little kick, you can add a pinch of crushed red pepper flakes to the mixture.
Can I prepare the meatballs ahead and cook later?
For sure! You can make the meatball mixture, shape the balls, and refrigerate them overnight before cooking. This is perfect for quick weeknight meals or entertaining.
Final Thoughts
Getting cozy with the Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe means welcoming a dish that’s bursting with fresh Mediterranean flavors, easy to prepare, and endlessly satisfying. Whether served for family dinners or special occasions, these meatballs are a delicious way to bring everyone together. Give this recipe a try—you might find it’s the new star of your meal rotation!
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Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes (baking) or 7-9 minutes (air frying) or 7-8 minutes (stovetop)
- Total Time: 30 minutes
- Yield: 24 meatballs (approximately 24 servings if 1 meatball per serving, or 12 servings for 2 meatballs each)
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Description
These Spinach Feta Turkey Meatballs are a flavorful, lean twist on classic meatballs, featuring ground turkey combined with fresh spinach, tangy feta cheese, and sun-dried tomatoes. Paired with a creamy, herbaceous yogurt sauce, they’re perfect served over rice or orzo for a wholesome, Mediterranean-inspired meal.
Ingredients
Meatballs
- â…“ cup bread crumbs
- ¼ – â…“ cup whole milk
- 1 lb ground turkey (85% or 93% lean recommended)
- 1 large egg (lightly beaten)
- 3 Tbsp sun-dried tomatoes, chopped (drained of oil)
- 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 Tbsp olive oil (for brushing or cooking)
Yogurt Sauce
- ½ cup Greek or plain yogurt (full fat preferred)
- ¼ cup mayonnaise
- 1 ½ 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 bread crumbs and milk. Stir and let sit for 3-4 minutes until the mixture is very moist with no excess liquid. Add more milk if needed to achieve this consistency.
- Combine Meatball Ingredients: Add the ground turkey, beaten egg, chopped sun-dried tomatoes, baby spinach, feta, parsley, minced garlic, dried oregano, basil, onion powder, sea salt, and black pepper into the breadcrumb mixture. Stir gently to combine without overworking the meat.
- Form Meatballs: Scoop about 1 ½ tablespoons of the mixture and roll into balls using your hands or a cookie scoop. Set aside on a plate.
- Bake the Meatballs: Preheat oven to 400°F. Line a baking sheet with parchment paper and arrange meatballs evenly spaced. Lightly brush each meatball with olive oil. Bake for 15-17 minutes or until internal temperature reaches 165°F. Optionally, broil for 2 minutes at the end for a crispy, golden crust.
- Cook on Stovetop: For smaller meatballs, heat a large skillet over medium-high heat and add 1-2 tablespoons olive oil. Add 8-10 meatballs without overcrowding and cook for 7-8 minutes, turning every 2-3 minutes until browned and cooked through (165°F internal temperature). Repeat with remaining meatballs.
- Air Fry the Meatballs: Preheat air fryer to 400°F. Lightly brush the air fryer grates with olive oil. Place the meatballs in the basket, brush with olive oil, and air fry for 7-9 minutes, flipping halfway, until cooked through to 165°F.
- Make Yogurt Sauce: While meatballs cook, whisk together Greek yogurt, mayonnaise, lemon juice, fresh dill, parsley, minced garlic, olive oil drizzle, and salt & pepper. Adjust seasoning and thin with a little water if desired.
- Serve: Serve meatballs over rice or orzo. Top with extra fresh parsley, feta, yogurt sauce, and optionally kalamata olives, tomatoes, and cucumbers. Enjoy your Mediterranean-style meal!
Notes
- Use 85% or 93% lean ground turkey for optimal flavor and texture. 99% lean is not recommended as it can dry out.
- Let the breadcrumbs soak in milk to keep meatballs moist.
- Don’t overmix the meatball mixture to keep them tender.
- Meatballs can be baked, pan-fried, or air fried according to your preference.
- Ensure meatballs reach an internal temperature of 165°F for safety.
- The yogurt sauce can be thinned with water to your preferred consistency.
- Serving with rice or orzo complements the meatballs well, and adding fresh vegetables or olives provides extra flavor and texture.
