Turkey Meatballs with Spinach and Feta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4 people
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Calories
2528 kcal
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Course
Dinner
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Cuisine
Mediterranean
Turkey Meatballs with Spinach and Feta
Description
This recipe uses ground turkey combined with fresh baby spinach, grated yellow onion, garlic, and crumbled feta cheese to create flavorful meatballs with a moist, tender interior. Soaked whole wheat bread replaces breadcrumbs, helping bind the mixture and retain moisture. Fresh parsley and dried mint add herbal complexity. The meatballs are shaped into golf ball size and baked at 400°F until cooked through, then briefly broiled to brown the tops.
The method ensures the meatballs are juicy but hold their shape well, thanks to the bread soak and egg binder. They offer a balance between lean protein, vegetables, and cheese.
These meatballs work well when served atop salads like fennel orange or Greek salad, or paired with pasta or rice. They also make a tasty appetizer when served with tzatziki or whipped feta dip.
Make-ahead options include freezing the meatballs before or after baking. When frozen uncooked, bake directly from frozen, allowing extra cooking time until the internal temperature reaches 165°F. Leftovers store well refrigerated for up to four days or frozen for up to three months, preserving flavor and texture.
Ingredients
- 2 cups baby spinach
- 1 lice whole wheat bread crust removed
- 1 pound ground turkey
- 1 yellow onion grated
- 3 garlic minced, cloves
- 1/2 cup feta cheese crumbled
- 1 egg beaten
- 1/2 cup parsley chopped, fresh
- 1 tablespoon mint dried crushed
- 1 tablespoon extra virgin olive oil
- kosher salt
- black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Toast the bread until just brown then transfer it to a bowl and add water to cover. Allow it to soak for about 5 minutes or until very tender. Discard the water and squeeze the bread very dry and crumble it a bit with your hands.
- In a skillet heat 1 tablespoon extra virgin olive oil. Add the spinach and cook briefly over medium heat until just wilted. Remove from the heat and let cool briefly.
- Make the meatball mixture. In a large mixing bowl, add the ground turkey, onions, garlic, crumbled feta, egg, parsley, and mint. Add the bread and wilted spinach. Season with a big pinch of kosher salt and black pepper. Mix well to combine.
- Form the mixture into balls (golf ball size) and arrange them on a large lightly oiled sheet pan.
- Bake in the heated oven for about 30 minutes or until fully cooked through.
- Transfer to the top rack and turn the broiler on for just a couple of minutes or until the tops are browned.
- Serve immediately with salad of your choice.
Notes
- Don't skip the soaked whole wheat bread; it adds moisture and helps bind the meatballs to prevent them from falling apart.
- You can freezeformed meatballs either before or after baking; bake from frozen if uncooked or reheat cooked ones in a 400°F oven for about 10 minutes.
- This recipe serves 4 for dinner or 8 as an appetizer, making it suitable for various occasions.
- Leftovers store in the fridge for 4 days or can be frozen up to 3 months for convenient meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 2528 kcal
% Daily Value*
| Calories | 252.8kcal | 13% |
| Carbohydrates | 8.8g | 3% |
| Protein | 34.2g | 68% |
| Fat | 9.5g | 15% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 3.7g | 19% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 113.3mg | 38% |
| Sodium | 433.2mg | 18% |
| Potassium | 549.2mg | 12% |
| Fiber | 1.7g | 7% |
| Sugar | 2.4g | 5% |
| Vitamin A | 2169.4IU | 43% |
| Vitamin C | 16.9mg | 19% |
| Calcium | 58.7mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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