4.9 from 136 votes
Turkey Meatballs with Spinach and Feta
These Turkey Meatballs blend ground turkey with wilted spinach, crumbled feta, grated onion, garlic, parsley, and dried mint for a moist, flavored result. Soaked whole wheat bread ensures the meatballs hold together without drying out. Baking and finishing under a broiler lightly browns the tops for added texture. They can be served as a main dish with salad or pasta or as an appetizer with dips.
Prep Time
10 mins
Cook Time
30 mins
Servings:
4
people
Calories:
2528 kcal
Course:
Dinner
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 2528
% 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.