these greek spinach & feta turkey meatballs come together quickly and can be served up in so many different ways making them a fast favorite!
So the other day I went to remake my feta & spinach turkey meatballs but I ended up making some tweaks as I went (I just can’t help myself!) and it turned out to be a pretty different recipe so I’m dedicating a whole new post to it!
These meatballs are quick, easy, full of flavor and can be served up in so many different ways.
They’re melt in your mouth tender and go well over cooked orzo (or other pasta!), eaten atop a greek salad, thrown into pita bread with tzatziki, tomato and cucumber salad…the list goes on.
If you’re not a big fan of turkey, you can swap out chicken, lamb or even ground beef if you prefer (if you’re not a meat eater, I recommend you try these greek walnut sliders!).
These keep well in the fridge for 3-4 days or in the freezer for a few months so you can make them ahead and have them on hand for easy meals!
Nothing better than a meal comes together quickly, can be made ahead and served up in a bunch of different ways!
greek spinach & feta turkey meatballs
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6+ servings 1x
- Category: dinner
Description
these greek spinach & feta turkey meatballs come together quickly and can be served up in so many different ways making them a fast favorite!
Ingredients
- 1 lb ground turkey
- 1/4 large or 1/2 small onion, peeled & minced
- 6 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt & pepper, to taste (I used about 1 teaspoon salt & 1/2 teaspoon pepper)
- 1 large egg
- 1 tablespoon olive oil
- 1/4 cup panko breadcrumbs
- 1/3 cup well chopped spinach
- 1/3 cup crumbled feta cheese, plus more for serving
- For serving: cooked orzo, tzatziki, cucumber, pita, olive oil
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine everything into a large bowl and mix well to combine (I like to put on gloves and just get in there with my hands, but you can use a wooden spoon if you prefer)
- Use a cookie scoop and roll mixture into balls (~1-2 tbsp. per ball) and place onto prepared baking sheet.
- Bake for 25 minutes, flipping halfway through cooking. Meatballs are done when browned on both sides and an internal temperature of 165 degrees F.
- Serve with desired toppings.
Notes
- Meatballs will keep for 3-4 days in the fridge and 3 months in the freezer.
Keywords: turkey, oregano, feta, garlic, panko, cumin, spinach, meatballs
These look so good! Do you have a favorite sub for eggs in meatballs? (We have a food allergy in our family) My meatballs tend to fall apart. 😞
Hmm, I don’t have one off hand but you could try knitting or subbing a flax egg! I’ll try to test some alternatives and see what I can come up with 🙂
these meatballs were so juicy and flavorful- served with warmed pita, tzaziki, and shirazi salad. we will definitely be making them again!
★★★★★
Yay!! I’m so glad to hear that! Thank you so much for sharing Joanna! 🙂
I’ve made these SO many times! Absolutely incredible — they are packed with healthy, fresh ingredients and so much flavor. My husband raves about them every single time, too!
★★★★★
Oh yay – that makes me so happy to hear!! I’m so glad you both enjoy them! Thank you so much for the feedback and review! 🤗