Spinach and Feta Turkey Meatballs
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
355 kcal
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Course
Main Course, Appetizer
Spinach and Feta Turkey Meatballs
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Juicy and full of amazing flavor, these Spinach and Feta Turkey Meatballs are perfect for a quick weeknight dinner, a fun appetizer, or meal-prepping for lunches!
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Ingredients
- 2 cups spinach roughly chopped, fresh baby
- 3 Tbsp olive oil divided
- 1 lb ground turkey lean
- 1/2 cup breadcrumbs plain
- 1/2 cup feta cheese crumbled
- 1 large egg
- 1/2 tsp dill dried
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt if using table salt, use 1/4 tsp
- 1/4 tsp black pepper
- 1 cup chicken broth or water, reduced sodium
Instructions
- In a medium sized skillet, add 1 Tbsp of the olive oil and heat over medium heat. Add spinach and cook, stirring often, until wilted and bright green. Set aside to cool.
- While spinach is cooling, combine ground turkey, breadcrumbs, feta, egg, dill, garlic powder, salt, and pepper in a large mixing bowl. Add cooled spinach and use your hands to mix until well combined.
- Scoop (we like to use a cookie scoop) meat and form into meatballs about 1.5" in diameter.
- Select "Saute" on the Instant Pot and add the remaining 2 Tbsp of olive oil. Once hot, add meatballs to the bottom of the pot. You'll need to do this in batches, so the meatballs can really brown.
- Sear the meatballs for 1-2 minutes per side, then remove to a plate and repeat with remaining batches of meatballs.
- Once all meatballs have been browned and are on the plate, select "Cancel", then pour in 1 cup of chicken broth (or water) and scrape the bottom of the pot to loosen any browned bits.
- Add meatballs, along with any juices that have accumulated on the plate, secure lid, make sure the knob is set to "Sealing", then select "Manual" or "Pressure Cook" and hit the +/- buttons until you select 6 minutes.
- Once the cooking time has elapsed, don't do anything and let the pressure release on it's own for about 5-7 minutes, then after that move the knob to "Venting" and release any remaining pressure.
- Remove meatballs and serve.
Notes
- Recipe serves 4 people, with about 5-6 meatballs in a serving.
- Meatballs can be rolled and frozen, then thaw in the refrigerator and cook as directed.
- Omit chicken broth.
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- Place meatballs on prepared baking sheet and bake for 20-25 minutes. The exact time will depend on the size of the meatballs, so make sure to check the largest meatball for doneness.
- Omit chicken broth.
- Wipe out the skillet you cooked the spinach in, then add olive oil to skillet and heat over medium heat.
- Add meatballs in batches, careful not to overcrowd the pan, and cook about 1.5 - 2 minutes per side, or until browned and cooked through. Repeat with remaining meatballs.
Nutrition Information
Show Details
Calories
355kcal
(18%)
Carbohydrates
12g
(4%)
Protein
34g
(68%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
126mg
(42%)
Sodium
705mg
(29%)
Potassium
535mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1590IU
(32%)
Vitamin C
4mg
(4%)
Calcium
148mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 34g | 68% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 705mg | 29% |
| Potassium | 535mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1590IU | 32% |
| Vitamin C | 4mg | 4% |
| Calcium | 148mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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