Turkey Feta Meatballs
User Reviews
5
Turkey Feta Meatballs
Description
The recipe begins by baking halved spaghetti squash until tender enough to shred with a fork. The meatballs are made by mixing ground turkey with panko crumbs, egg, onion, fresh tarragon, balsamic vinegar, Dijon mustard, feta cheese, red pepper flakes, and seasonings. They are formed and browned in a skillet over medium heat, then simmered in tomato sauce combined with diced tomatoes until cooked through (internal temperature 165°F).
The spaghetti squash serves as a light, textured base contrasting with the juicy meatballs and the rich tomato sauce. Feta cheese adds creaminess and bright, salty notes to the meatballs and sauce. The use of fresh herbs and spices enhances the overall flavor profile.
Suggested substitutions include ground chicken or beef instead of turkey, gluten free breadcrumbs for a gluten free version, and dairy free options by omitting or substituting the cheese. The meatballs can be stored refrigerated in an airtight container and reheated covered in the microwave to avoid splatter.
Ingredients
Turkey Meatballs
- 1 lb ground turkey 93% - 99% lean
- ½ cup panko crumbs
- 1 egg
- ½ cup onion diced, or red onion
- 1½ tbsp tarragon diced, fresh
- 1½ tsp balsamic vinegar
- 1 tsp Dijon mustard
- ¼ cup feta cheese crumbled
- ½ tsp red pepper flakes
- salt dash
- black pepper dash
Spaghetti Squash
- 1 spaghetti squash
- ½ 14 oz diced tomatoes canned
- 3.5 oz feta cheese note: I took ¼ cup from a 3.5oz package to use for the meatballs, and then added the rest to the pasta sauce after cooking, crumbled, package
- 16 oz tomato sauce
Instructions
- First, we'll start with the spaghetti squash. Preheat your oven to 400°F.
- Cut your spaghetti squash in half and use a spoon to remove the seeds from the center. Spray the squash with cooking spray or brush with olive oil.
- Season with salt and pepper and place face down on a baking sheet. Bake for 30-40 minutes or until the squash can be shredded with a fork.
- Next, let's prepare the meatballs. In a mixing bowl, combine ground turkey, panko crumbs, ¼ cup feta cheese, egg, onion, tarragon, balsamic vinegar, Dijon mustard, red pepper flakes, salt, and pepper.
- Use a cookie scoop to scoop meatballs and place onto a greased skillet.
- Heat skillet over medium-heat and let the meatballs brown on each side, about 5-8 minutes. Then, add diced tomatoes and tomato sauce.
- Stir meatballs so they're all covered in sauce.
- Cover skillet with a lid and let the meatballs simmer for 15-20 minutes. The internal temperature of the meatballs should be 165°F.
- When meatballs are done cooking, garnish with the rest of the crumbled feta cheese and more tarragon.
- Place your meatballs over the shredded spaghetti squash (or noodles of choice) and enjoy!
Notes
- Store cooked meatballs in an airtight container in the refrigerator.
- Reheat meatballs covered in the microwave for 60-90 seconds to prevent splattering.
- Ground chicken or beef can replace turkey; use leaner cuts to reduce excess fat during cooking.
- Make gluten free by using gluten free breadcrumbs.
- Make dairy free by omitting feta cheese or using a dairy-free alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 204kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 30g | 60% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 113mg | 38% |
| Sodium | 453mg | 19% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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