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Annie Graves

Spinach and Feta Turkey Meatballs

Savor these Spinach and Feta Turkey Meatballs! Juicy ground turkey mixed with spinach, feta, and herbs for a delicious and healthy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Lunch
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Turkey Meatballs
  • 1 lb ground turkey 93% lean
  • 1 cup fresh spinach finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup breadcrumbs or almond flour for gluten-free option
  • 1 egg
  • 2 cloves garlic minced
  • 1 tbsp fresh parsley chopped (or 1 tsp dried parsley)
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil for cooking
Optional Add-Ins
  • 1/4 cup finely diced red onion for added flavor
  • A pinch of red pepper flakes for a bit of heat
Substitutions
  • Vegan: Substitute ground turkey with a plant-based meat alternative and use a flax egg 1 tbsp flaxseed meal + 3 tbsp water.
  • Gluten-Free: Use gluten-free breadcrumbs or almond flour.

Method
 

Prepare the Meatball Mixture
  1. In a large mixing bowl, combine the ground turkey, chopped spinach, crumbled feta cheese, breadcrumbs, egg, minced garlic, parsley, oregano, onion powder, salt, and pepper.
  2. Mix until everything is well combined, but be careful not to overwork the mixture to keep the meatballs tender.
Form the Meatballs
  1. Using your hands or a spoon, form the mixture into meatballs, about 1 1/2 inches in diameter.
  2. You should get about 12-14 meatballs from the mixture.
Cook the Meatballs
  1. Heat the olive oil in a large skillet over medium heat.
  2. Once the oil is hot, add the meatballs in a single layer, making sure not to overcrowd the pan.
  3. Cook for 8-10 minutes, turning the meatballs occasionally to brown them on all sides.
  4. Once the meatballs are browned, reduce the heat to low, cover the skillet, and let the meatballs cook for an additional 5-7 minutes, or until they are fully cooked through (internal temperature should reach 165°F/75°C).
Serve
  1. Transfer the meatballs to a serving dish and garnish with extra parsley if desired.
  2. Serve with a side of tzatziki, pita bread, or over a bed of quinoa or couscous.
  3. Enjoy!

Notes

Nutritional Information (Per Serving - 3 meatballs):

  • Calories: 250-300
  • Carbohydrates: 6g
  • Protein: 25g
  • Fat: 15g
  • Saturated Fat: 4g
  • Sodium: 400mg
  • Fiber: 1g
  • Sugar: 1g
 

Notes/Advice:

  • Additions/Subtractions:
    • If you prefer extra moisture, add a tablespoon of olive oil or yogurt to the meatball mixture.
    • You can swap spinach for kale or another leafy green for variety.
    • Be careful not to overmix the meatball mixture to ensure they stay tender and juicy.