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
Scale
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.
