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Turkey Meatballs with Spinach and Feta

Hands-down the best baked turkey meatballs that are juicy and won’t fall apart! A slice of soaked toasted bread adds moisture to the meatballs and works with an egg and some good olive oil to bind the meat mixture together. Serve these ground turkey meatballs with salad, or in my rich homemade pasta sauce over pasta or rice. Also delicious as an appetizer to feed a crowd!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 people
Calories: 2528 kcal
Course: Dinner
Cuisine: Mediterranean

Ingredients

  • 2 cups baby spinach
  • 1 slice whole wheat bread crust removed
  • 1 pound ground turkey
  • 1 yellow onion grated
  • 3 garlic cloves minced
  • 1/2 cup feta cheese crumbled
  • 1 egg beaten
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon dried crushed mint
  • 1 tablespoon extra virgin olive oil
  • kosher salt and black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Form the mixture into balls (golf ball size) and arrange them on a large lightly oiled sheet pan.
  6. Bake in the heated oven for about 30 minutes or until fully cooked through.
  7. Transfer to the top rack and turn the broiler on for just a couple of minutes or until the tops are browned.
  8. Serve immediately with salad of your choice.

Notes

  • Alternatively, you can fully cook the meatballs in advance. Allow them to come to room temperature, and transfer to a parchment-lined cookie sheet. Freeze for about an hour, and then transfer to a container and store in the freezer. To reheat, place the meatballs on a lightly oiled baking sheet and warm in a 400 degrees F heated oven for around 10 minutes.
  • This recipe will feed 4 for dinner or 8 as an appetizer. 
  • For juicy turkey meatballs that won't fall apart, don't skip the bread! A slice of bread lightly toasted and then soaked in water. Don’t skip this ingredient! Soaked bread helps to add moisture and to bind the turkey meatballs so they don’t fall apart.
  • To freeze and reheat turkey meatballs. You can freeze the meatballs before or after you bake them.  To freeze uncooked meatballs: make the meatball mixture, form it into balls, and place the meatballs on a sheet-pan lined with parchment paper. Freeze for an hour or so, until the meatballs are solid. Then transfer the meatballs to a freezer-safe container and store until you are ready to eat them. (They will freeze well for up to 3 months, but I try to eat mine in about a month.) You can bake the prepared meatballs from frozen – they might just take a bit longer to cook. When they reach an internal temperature of 165 degrees F, the baked turkey meatballs are cooked. Alternatively, you can fully cook the meatballs in advance. Allow them to come to room temperature, and transfer to a parchment-lined cookie sheet. Freeze for about an hour, and then transfer to a container and store in the freezer. To reheat, place the meatballs on a lightly oiled baking sheet and warm in a 400 degrees F heated oven for around 10 minutes.
  • Meal-prep tip: To make a large batch of these easy turkey meatballs, you can double the recipe, and freeze the meatballs. For best flavor, I recommend freezing them for no more than a month.
  • Serve them with: For a light meal, add the meatballs over a salad such as Fennel Orange Salad or Greek salad. You can also dunk them in my homemade pasta sauce and serve them with your favorite pasta or over plain rice. As an appetizer, you can serve these meatballs with tzatziki sauce or whipped feta dip next to the meatballs!
  • Leftovers and storage: Store leftovers in an airtight container in the fridge for up to 4 days. Alternatively, you can freeze the turkey meatballs (see my tips above!) and simply reheat when you feel like eating them again!
  • Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils  (In this recipe, I used our Spanish Hojiblanca EVOO) and spices. 

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 Monounsaturated Fat 3.7g Trans Fat 0.1g Cholesterol 113.3mg (38%) Sodium 433.2mg (18%) Potassium 549.2mg (16%) 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: 4people

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.