Spinach and Feta Turkey Meatballs
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 5-6 meatballs each
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Calories
4028 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean
Spinach and Feta Turkey Meatballs
Description
This recipe combines lean ground turkey with sautéed fresh spinach and crumbled feta cheese, binding them with breadcrumbs, egg, garlic powder, salt, and freshly cracked black pepper. The spinach is wilted lightly in olive oil with a pinch of salt before mixing, which softens it and integrates its flavor into the meatball mixture.
After incorporating the ingredients by hand, the mixture is shaped into heaping tablespoon-sized balls—around 24 in total. These are cooked in batches in a skillet coated with olive oil over medium heat. The short searing time on each side creates a modest brown crust while preserving juiciness inside.
The meatballs offer a pleasant balance of savory feta, mild spinach, and seasoned turkey. The texture is firm enough to hold shape but tender from the moisture in the spinach and egg binding. They are versatile for serving with sides like pasta, salad, or as protein in sandwiches or appetizers.
Use a non-stick pan or well-seasoned skillet to prevent sticking during cooking, as turkey meatballs can adhere to some surfaces.
Ingredients
- 4 oz. spinach $1.67, fresh
- 2 Tbsp olive oil $0.32, divided
- 1 lb. ground turkey $4.49, lean, 93% lean
- 1/2 cup breadcrumbs $0.24
- 1/4 tsp garlic powder $0.02
- black pepper $0.02, freshly cracked
- 1/4 tsp salt $0.02
- 1 large egg $0.22
- 2 oz. feta cheese $0.83, crumbled
Instructions
- Roughly Chop the spinach. Heat a large skillet over medium, then add 1 Tbsp olive oil. Add the chopped spinach and a pinch of salt. Sauté the spinach until it has fully wilted, then remove it from the heat.
- While the spinach is sautéing, stir together the breadcrumbs, garlic powder, freshly cracked pepper (5 or 6 cranks of a pepper mill), and salt in a large bowl. Lightly whisk the egg, then add the egg, ground turkey, sautéed spinach, and crumbled feta to the bowl with the breadcrumbs. Use your hands to combine these ingredients until evenly mixed.
- Shape the meat mixture into balls, about one heaping tablespoon each. You should get approximately 24 meatballs.
- Wipe out the skillet used for the spinach, add another tablespoon of oil, and heat the skillet once again over medium. Once hot, swirl the oil in the skillet to make sure the surface is coated, then add half of the meatballs. Cook the meatballs for about a minute to a minute and a half on each side, or until the meatballs are well browned and cooked through (about 6-8 minutes total). Remove the cooked meatballs to a clean bowl and repeat with the second batch.
- Serve your cooked meatballs with your favorite sauce, over pasta, rice, or roasted vegetables.
Notes
- To avoid sticking, cook meatballs in a non-stick pan or well-seasoned cast iron skillet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45-6 meatballs each
Amount Per Serving
Calories 4028 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 402.8kcal | 20% |
| Carbohydrates | 11.85g | 4% |
| Protein | 23.9g | 48% |
| Fat | 28.15g | 43% |
| Sodium | 552.8mg | 23% |
| Fiber | 1.15g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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