Spinach Feta Baked Meatballs

These spinach and feta baked turkey meatballs have become my go-to dinner solution when I need something nutritious yet satisfying for my family. The combination of lean turkey, iron-rich spinach, and tangy feta creates a Mediterranean-inspired dish that feels both wholesome and indulgent at the same time.

I first created these meatballs during a particularly hectic week when I needed something my picky eaters would enjoy while still getting some greens into their diet. The feta cheese was my secret weapon that transformed ordinary turkey meatballs into something they now request weekly.

Ingredients

• Ground turkey: Lean protein base that absorbs flavors beautifully while keeping the dish light
• Fresh spinach: Adds nutrients and moisture without overwhelming flavor
• Crumbled feta cheese: Provides tangy flavor and helps keep the meatballs juicy
• Egg: Essential binder that holds everything together
• Breadcrumbs: Creates the perfect texture; look for panko for extra crispness
• Finely chopped onion: Adds aromatic flavor and moisture
• Minced garlic: Provides depth of flavor
• Dried oregano: Brings authentic Mediterranean character
• Salt and pepper: Enhances all other flavors
• Olive oil: Prevents sticking and adds subtle flavor

Step-by-Step Instructions

Preheat Oven:

Set your oven to 375°F and line a baking sheet with parchment paper. The parchment prevents sticking without adding extra oil and makes cleanup incredibly easy. Make sure your oven is fully preheated before adding the meatballs for even cooking.

Prepare Spinach:

If using fresh spinach, chop it finely after washing thoroughly. For frozen spinach, thaw completely then squeeze between paper towels until no moisture remains. This critical step prevents watery meatballs. The spinach should feel almost dry to the touch before mixing.

Combine Ingredients:

In a large bowl, add ground turkey, prepared spinach, feta crumbles, egg, breadcrumbs, onion, garlic, and seasonings. Use clean hands to gently mix until just combined. Overmixing will result in tough meatballs, so stop as soon as ingredients are evenly distributed.

Form Meatballs:

With slightly damp hands to prevent sticking, scoop about 2 tablespoons of mixture and roll between your palms to form 1.5-inch meatballs. Apply gentle pressure to ensure they hold together without compacting too tightly. Place them on the prepared baking sheet with about an inch between each.

Bake to Perfection:

Place the baking sheet in the middle rack of your preheated oven and bake for 20 to 25 minutes. The meatballs should reach an internal temperature of 165°F and develop a light golden color on the outside while remaining juicy inside.

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The feta cheese is truly the star ingredient in this recipe. I discovered its magic when experimenting with ways to keep turkey meatballs moist without adding fat. Not only does it prevent dryness, but it also creates little pockets of tangy flavor that burst with each bite. My daughter, who normally pushes spinach around her plate, devours these without hesitation.

Meal Prep Magic

These meatballs are ideal for weekly meal preparation. After cooling completely, store them in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze them on a baking sheet until solid, then transfer to freezer bags where they'll keep for up to 3 months. Reheat from frozen in a 350°F oven for about 15 minutes or until warmed through.

Serving Suggestions

Transform these versatile meatballs into countless meals. Serve them over whole grain pasta with marinara sauce for a classic comfort dinner. For a lighter option, pair with a Greek salad and tzatziki sauce. They also make excellent sandwich fillings tucked into pita bread with cucumber and yogurt sauce. For appetizers, skewer with cherry tomatoes and cucumber chunks, then drizzle with olive oil and lemon juice.

Ingredient Swaps

While the original recipe is perfect as is, you can customize based on dietary needs or what you have available. Ground chicken works beautifully as a substitute for turkey. For a gluten-free version, replace breadcrumbs with cooked quinoa or certified gluten-free oats. Dairy-free friends can omit the feta and add an extra tablespoon of olive oil plus some nutritional yeast for flavor. Feel free to experiment with herbs too; oregano can be swapped for dill, mint, or basil depending on your flavor preferences.

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These meatballs are the ultimate combination of convenience, flavor, and nutrition. Perfect for any occasion!

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works perfectly well. Just make sure to thaw it completely and squeeze out all excess moisture before adding it to your meatball mixture. This prevents the meatballs from becoming too wet and falling apart during baking.

→ How do I know when the turkey meatballs are fully cooked?

Turkey meatballs are fully cooked when they reach an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut one open - the meat should be completely white with no pink remaining, and the juices should run clear.

→ Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatball mixture and form the meatballs up to 24 hours ahead, storing them covered in the refrigerator. You can also fully cook the meatballs, cool them, and refrigerate for up to 3-4 days or freeze for up to 3 months.

→ What can I serve with these turkey meatballs?

These versatile meatballs pair well with many sides. Try them with pasta and marinara sauce, on top of a Greek salad, with roasted Mediterranean vegetables, stuffed into pita bread with tzatziki, or alongside a simple quinoa pilaf.

→ Can I substitute the ground turkey with another meat?

Yes, ground chicken works as a direct substitute with similar cooking times. Ground beef or lamb will also work but will change the flavor profile and may require adjusting the cooking time slightly. Each alternative will affect the final fat content and flavor.

→ How can I prevent my meatballs from drying out?

The feta cheese and egg in this mixture help keep the meatballs moist. Don't overmix the ingredients or overbake the meatballs. Cook just until they reach 165°F internal temperature. Adding a tablespoon of olive oil to the mixture can also help if you're using very lean turkey.