My Favorite Little Green Meatballs
Let’s talk about my spinach and feta turkey meatballs. They are my go-to easy weeknight dinner. I make them almost every week. They feel fancy but are so simple to put together. Doesn’t that smell amazing when they bake?
My grandson used to hide his spinach. Now he asks for these. I still laugh at that. These healthy turkey meatballs are packed with good things. You get your protein and your greens all in one happy bite. That matters because food should be both tasty and good for you.
A Simple Trick with a Towel
The secret is in the spinach. You must squeeze it very dry. Use a clean kitchen towel. Twist it over the sink until no more water comes out. This step is the most important one.
Why does this matter? Wet spinach makes soggy meatballs. Dry spinach makes perfect baked turkey meatballs. They hold their shape and get a nice texture. *Fun fact: A kitchen towel is a cook’s best friend for jobs like this.* What’s your favorite kitchen tool for a tricky job?
Make Dinner Life Easier
These are the best make ahead meatballs. I often double the batch. I bake them all, let them cool, and freeze half. On a busy night, I just reheat a few. It saves the day.
They are wonderful for meal prep recipes. Pop them in a lunchbox with some veggies. They are high protein meatballs that keep you full. Do you like to cook once and eat twice?
Good for So Many Plates
I love how flexible these spinach feta meatballs are. You can eat them just as they are. My daughter serves them with zucchini noodles for low carb meatballs. My son loves them with roasted sweet potatoes.
A little yogurt or tahini dressing on the side is perfect. They are truly vegetable packed meatballs. That means one dish does a lot of work for your body. What would you serve them with? I’m always looking for new ideas.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 2 Tablespoons | For cooking onions |
| Red onion | 1, diced | |
| Kosher salt | ½ tsp + 1 ¼ tsp | Divided use |
| Frozen chopped spinach | 1 pound | Defrosted and thoroughly drained |
| Eggs | 2 | |
| Parmesan cheese | 6 Tablespoons | Grated |
| Ground turkey | 2 pounds | |
| Ground black pepper | ½ teaspoon | |
| Cayenne pepper powder | ½ teaspoon | |
| Garlic powder | 1 teaspoon | |
| Onion powder | 1 teaspoon | |
| Feta cheese | 3 ounces | Crumbled |
| Olive oil spray | For coating the baking sheet and meatballs |
Instructions
Step 1: First, cook your onion until it’s soft. Let it cool in the pan. Now, tackle the spinach. You must squeeze all the water out. (A dry towel twist is my best tip for perfect spinach and feta turkey meatballs). Doesn’t that smell amazing already?
Step 2: Mix the dry spinach, onion, eggs, and parmesan in a big bowl. Then, add your ground turkey and all the spices. Don’t forget the feta! Use your hands to mix it gently. I still laugh at how messy this part is.
Step 3: Scoop the mixture onto your oiled baking sheet. An ice cream scoop makes this so easy. These baked turkey meatballs are ready for the oven. Broil first or bake first? Share below! Roast them until they’re nearly done.
Step 4: Finally, broil the meatballs to get them golden. This makes them so pretty. Check that they are cooked all the way through. Now you have a tray of healthy turkey meatballs. They are a fantastic easy weeknight dinner.
Creative Twists
Make them mini for a fun party snack.
Add a pinch of lemon zest for a bright, fresh flavor.
Swap feta for goat cheese for a creamy surprise.
Which one would you try first? Comment below!
Serving & Pairing Ideas
Serve these high protein meatballs over zucchini noodles for a low carb meal. Or, tuck them into a pita with tzatziki sauce. For meal prep recipes, pair them with roasted sweet potatoes. Which would you choose tonight?
Keeping Your Meatballs Happy and Handy
Let’s talk about storing these healthy turkey meatballs. Cool them completely first. Then tuck them into an airtight container. They will be happy in your fridge for four days. You can also freeze them for a future easy weeknight dinner.
I remember my first batch of spinach feta meatballs. I put them in the fridge while still warm. The next day, they were a bit soggy. Now I always let them cool on the counter. This keeps their texture just right.
Batch cooking these vegetable packed meatballs matters. It turns a cooking day into many relaxed nights. You deserve a break during a busy week. Simply reheat in the oven or a skillet until warm. Have you ever tried storing it this way? Share below!
Little Fixes for Big Flavor
Home cooks often face a few common issues. First, meatballs can fall apart. The fix is simple. Squeeze all the water from your spinach. A dry mix holds together much better.
Second, baked turkey meatballs can taste dry. I once made this mistake. The secret is not to overmix the meat. Gently combine everything just until it’s mixed. This keeps them tender.
Third, the flavor might seem bland. Always taste your mixture before shaping. Cook a tiny piece in the microwave. You can then adjust the salt. Getting these fixes right builds your cooking confidence. It also makes your high protein meatballs taste amazing. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best way to keep turkey meatballs moist?
Moisture is key for delicious healthy turkey meatballs. Do not overmix your meat. Gently combine the ingredients. Use the eggs and parmesan cheese as binders. Most importantly, squeeze every drop of water from the spinach. A wet spinach will make your meatballs steam, not roast. Finally, do not overcook them. Use a thermometer to check for 165 degrees.
Can I use ground chicken instead of turkey in this recipe?
Yes, you absolutely can. Ground chicken works perfectly here. It will give you a very similar result. These spinach and feta turkey meatballs become spinach and feta chicken meatballs. Both are fantastic for a low carb meatballs option. Just follow all the same steps. The cooking time will be the same. You will have another great easy weeknight dinner.
How can I make these meatballs gluten-free?
Good news. This recipe is naturally gluten-free. There is no bread or breadcrumbs in it. The parmesan cheese and eggs hold everything together. Just double-check your spice bottles. Make sure your garlic powder and onion powder say gluten-free. That is it. You can enjoy your gluten-free spinach feta meatballs without any worry. They are perfect meal prep recipes.
Can I bake the meatballs instead of pan-frying?
This recipe is for baked turkey meatballs. You do not need to pan-fry them at all. The instructions have you roast them in the oven. Then you finish them under the broiler. This method is easier and cleaner. It also uses less oil. Baking is my favorite way to make these make ahead meatballs. The result is golden and delicious.
What are good side dishes to serve with turkey meatballs?
These vegetable packed meatballs are very versatile. I love them with zucchini noodles for a low carb meal. Roasted sweet potatoes are another cozy choice. A simple green salad is always good. They also pair wonderfully with a dollop of Greek yogurt. The cool yogurt is nice with the warm meatballs. This makes for a balanced and high protein meal.
Can I prepare the meatball mixture ahead of time?
Yes, this is a great make ahead meatballs trick. You can mix everything one day before. Keep the raw mixture in a covered bowl in the fridge. The flavors will blend and get even better. When you are ready, just scoop and bake. This turns them into the ultimate easy weeknight dinner. *Fun fact: letting the mix rest can make your meatballs more tender.*
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these healthy turkey meatballs. I have shared so many stories from my own kitchen. Cooking should be fun, not stressful. These little balls of joy have fed my family for years.
I would love to hear about your cooking adventure. Tell me how it went in your home. Your stories are my favorite thing to read. Have you tried this recipe? Please leave a comment below and let me know.
Happy cooking!
—Grace Hollander.
Savory Turkey Meatballs with Spinach and Feta
Description
spinach and feta turkey meatballs
Ingredients
Instructions
- Adjust a baking rack to the top third of the oven. Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil, set aside.
- Heat the olive oil in a large frying pan over medium heat.
- Add the diced onion along with ½ teaspoon kosher salt. Cook and stir the onion over medium heat until translucent and just starting to brown on the edges, 5-8 minutes.
- Remove the onion from the heat and let it cool while you prepare the spinach.
- Place the defrosted spinach in the center of a clean kitchen towel. Gather the edges of the towel to secure the spinach inside. Twist the towel and spinach over the sink to wring out as much moisture from the spinach as possible.
- Dump the drained spinach into a large bowl. Add the cooled onions to the bowl along with the eggs and parmesan.
- Use a fork to break up the eggs and combine the spinach, onion, and cheese mixture.
- Crumble the ground turkey into the bowl and sprinkle 1 ¼ teaspoon kosher salt, the black pepper, cayenne pepper, garlic powder, onion powder, and feta cheese over the turkey.
- Use a clean hand to fully combine the meatball ingredients.
- Spray the rimmed baking sheet with olive oil spray.
- Use a #24 sized ice cream scooper to scoop the meat mixture out into meatballs.
- Place the meatballs on the baking sheet and spray the top with olive oil spray.
- Roast the meatballs for 15-20 minutes until they’re almost fully cooked and just starting to brown on the top.
- Remove the meatballs from the oven and preheat the broiler.
- Once the broiler is ready, place the meatballs back in the oven to brown on top and reach 165 degrees internal temperature, 3-5 minutes.
- Serve as is, with zucchini noodles or with roasted sweet potatoes and this tahini dressing. Also pairs really well with greek yogurt.
Notes
- A #24 ice cream scoop yields about 2.7 tablespoons of mixture per meatball, making portioning easy and uniform.