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greek spinach & feta turkey meatballs // cait's plate

greek spinach & feta turkey meatballs

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6+ servings 1x
  • Category: dinner


these greek spinach & feta turkey meatballs come together quickly and can be served up in so many different ways making them a fast favorite!


  • 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


  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. 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)
  3. Use a cookie scoop and roll mixture into balls (~1-2 tbsp. per ball) and place onto prepared baking sheet.
  4. Bake for 25 minutes, flipping halfway through cooking.  Meatballs are done when browned on both sides and an internal temperature of 165 degrees F.
  5. Serve with desired toppings.


  • 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

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