If you’re searching for a flavorful, wholesome dish that’s both impressive and easy enough for any weeknight, the Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe is going to become your new best friend. These meatballs bring together the juicy tenderness of ground turkey, the tangy brightness of feta cheese, and the fresh earthiness of spinach, all tied together with a luscious, herb-filled yogurt sauce. Whether you bake, pan-fry, or air-fry them, they come out perfectly juicy and packed with Mediterranean-inspired goodness. This recipe feels like a warm hug from the inside, perfect for sharing with family or friends.
Ingredients You’ll Need
Simple, fresh ingredients make all the difference in this recipe. Each component is essential, contributing layers of flavor, texture, and color to these meatballs and their accompanying sauce. Let’s dive into the essentials that make this dish shine.
- Bread crumbs: Help bind the meatballs and keep them tender without drying out.
- Whole milk: Adds moisture and softness to the meatball mixture for a juicy bite.
- Ground turkey (85-93% lean): The lean protein base that’s light but flavorful when combined with other ingredients.
- Large egg: Acts as a natural binder to hold everything together just right.
- Sun-dried tomatoes: Bring an intense, slightly sweet tang that elevates the overall flavor.
- Baby spinach: Adds a lovely splash of green and fresh flavor, plus needed nutrients.
- Feta cheese crumbles: Offers salty creaminess that perfectly complements the turkey.
- Fresh chopped parsley: Provides a bright, herbaceous pop to brighten the meatballs.
- Minced garlic cloves: Give a punch of aromatic depth to every bite.
- Dried oregano, basil, onion powder, sea salt, and pepper: Classic Mediterranean spices that create that unforgettable flavor.
- Olive oil: For cooking and brushing, adding richness and a beautiful finish.
- Greek or plain full-fat yogurt: Creamy, tangy base for the sauce that refreshes the palate.
- Mayonnaise: Smooths the yogurt sauce for extra silkiness.
- Lemon juice: Adds brightness and balances the richness of the cheese and yogurt.
- Fresh chopped dill and parsley for sauce: Fresh herbs that elevate the sauce’s flavors and add a garden-fresh feel.
- Additional minced garlic for sauce: Keeps that savory garlic note consistent throughout the dish.
- Salt and pepper: To taste, for perfect seasoning in every component.
How to Make Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the bread crumbs and milk in a medium bowl, then let this mixture sit for about 3-4 minutes. This soaking step makes the bread crumbs soft and helps create juicy, tender meatballs. If it looks too dry, just add a bit more milk to reach a moist yet cohesive texture. Then add in the ground turkey, egg, chopped sun-dried tomatoes, spinach, feta, parsley, garlic, and all your spices. Stir gently but thoroughly, taking care not to overmix so the meatballs don’t become dense or tough.
Step 2: Form the Meatballs
Use about 1½ tablespoons of the mixture per meatball—this size is perfect for even cooking and a satisfying bite. Roll them gently between your palms to form smooth, round meatballs that will cook evenly and look beautiful when served.
Step 3: Choose Your Cooking Method
You have multiple great options here. To bake, preheat the oven to 400°F and line a baking sheet with parchment. Place the meatballs spaced apart, brush them lightly with olive oil for a golden crust, then bake for 15-17 minutes until they reach an internal temperature of 165°F. Alternatively, pan-fry on medium-high heat with olive oil in batches, turning every few minutes till browned and cooked through. Or air fry at 400°F for 7-9 minutes, flipping halfway—each method yields delicious results, so pick what suits you best.
Step 4: Make the Yogurt Sauce
While your meatballs are cooking, whisk together Greek yogurt, mayonnaise, lemon juice, fresh dill, parsley, garlic, olive oil, salt, and pepper. This sauce is creamy, zesty, and herbaceous—the perfect partner that cuts through the richness of the meatballs and adds freshness to every bite. Thin it slightly with a little water if you prefer a pourable consistency.
Step 5: Combine and Serve
Once cooked, serve the meatballs hot with generous spoonfuls of the yogurt sauce on top or on the side. Sprinkle more fresh parsley or crumbled feta for an extra touch of flavor and color. This dish pairs wonderfully with vibrant Mediterranean sides or simple grains to soak up all those tasty juices.
How to Serve Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Garnishes
Adding visual appeal and extra flavor is effortless—think freshly chopped parsley, a sprinkle of feta crumbles, or even a few kalamata olives for that salty pop. A drizzle of high-quality olive oil over the top adds richness and sheen. These small touches make the dish feel elevated and special.
Side Dishes
This recipe pairs beautifully with light, fresh sides. Serve over fluffy orzo or steamed rice to balance the savory meatballs. Crisp cucumber and tomato salad, or a simple Greek salad, provide refreshing crunch and acidity that complements the creamy sauce marvelously. Roasted vegetables or warm pita bread also work wonderfully alongside for a complete meal.
Creative Ways to Present
For a fun twist, turn these meatballs into a party appetizer by skewering them with cherry tomatoes and cucumber slices, served with the yogurt sauce for dipping. You can also layer them in a pita pocket with salad greens and extra sauce for a delightful handheld meal. Their versatility means they’re great whether plated beautifully for dinner or casually enjoyed as finger food at gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs and sauce store well in airtight containers in the refrigerator for up to 3 days. Keep the sauce separate to maintain its fresh texture and flavor. This way, your next meal is just a quick reheat away.
Freezing
You can freeze cooked meatballs by first cooling them completely, then arranging them in a single layer on a baking sheet to freeze. Once solid, transfer to a freezer-safe bag or container. They maintain texture and flavor for up to 3 months. Freeze the yogurt sauce separately or make a fresh batch when ready to serve.
Reheating
Reheat the meatballs in the oven at 350°F for about 10 minutes or in a skillet over medium heat until warmed through. Avoid microwave reheating when possible to keep them juicy and avoid drying out. Add the sauce just before serving so it stays fresh and creamy.
FAQs
Can I use chicken instead of turkey for this recipe?
Absolutely! Ground chicken can be substituted with very similar results. Just be mindful that chicken tends to be slightly leaner, so you might want to add a splash more milk or an extra egg to keep the meatballs moist.
Is it necessary to remove the oil from the sun-dried tomatoes?
Removing excess oil helps prevent the meatball mixture from becoming too greasy and keeps the texture just right. A quick paper towel pat or gentle squeeze can do the trick while still keeping that flavorful tomato punch.
Can I make these meatballs gluten-free?
Yes, simply replace the bread crumbs with gluten-free alternatives such as crushed gluten-free crackers or almond flour. The texture may vary slightly but the flavor will remain fantastic.
How long do the meatballs take to cook thoroughly?
Depending on your cooking method, they typically take between 15-17 minutes in the oven, 7-9 minutes in the air fryer, or around 7-8 minutes when pan-frying, always aiming for an internal temperature of 165°F for a safe and succulent result.
What if I don’t like feta cheese? Can I omit or substitute it?
If you’re not a fan of feta, you can omit it or substitute with another crumbly cheese like goat cheese or ricotta salata to maintain that salty, creamy element. Alternatively, leave it out and add a bit more seasoning for punch.
Final Thoughts
This Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe is a true gem that combines simple ingredients into something special and comforting. Perfect for busy days or casual dinners with loved ones, it pleases the palate with every flavorful bite and leaves you eager to make it again. Give it a try—you’ll wonder how you ever lived without this delicious combination in your recipe collection.
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Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 30 minutes
- Yield: 24 meatballs (about 4-6 servings depending on portion size)
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
Delicious and healthy Spinach Feta Turkey Meatballs served with a tangy Greek yogurt sauce. These meatballs are packed with fresh spinach, sun-dried tomatoes, and feta cheese, making them flavorful yet lean. Perfectly baked, pan-fried, or air-fried for a quick dinner option that pairs wonderfully with rice or orzo and a refreshing yogurt-dill sauce.
Ingredients
Meatballs
- â…“ cup bread crumbs
- ¼ – â…“ cup whole milk
- 1 lb ground turkey (85% or 93% lean recommended)
- 1 large egg, lightly beaten
- 3 Tbsp sun-dried tomatoes, chopped (excess oil removed)
- ½ cup chopped baby spinach
- ½ cup feta cheese crumbles
- 2 Tbsp fresh chopped parsley
- 2–3 garlic cloves, minced
- 1½ – 2 tsp dried oregano
- ½ tsp dried basil
- ½ tsp onion powder
- ½ tsp sea salt
- ½ tsp black pepper
- 1 Tbsp olive oil (for cooking)
Yogurt Sauce
- ½ cup Greek or plain yogurt (full fat preferred)
- ¼ cup mayonnaise
- 1½ tbsp lemon juice
- 2 Tbsp fresh dill, chopped
- 1 Tbsp fresh parsley, chopped
- 1–2 garlic cloves, minced
- Drizzle of olive oil
- Salt and pepper, to taste
Instructions
- Prepare Breadcrumb Mixture: In a medium bowl, combine the bread crumbs and milk. Stir and let sit for 3-4 minutes until the mixture becomes very moist but without excess liquid. Add more milk if needed to reach desired consistency.
- Combine Meatball Ingredients: Add ground turkey, beaten egg, sun-dried tomatoes, chopped spinach, feta cheese, fresh parsley, garlic, oregano, basil, onion powder, salt, and pepper to the breadcrumb mixture. Gently stir to combine the ingredients without overworking the meat to avoid tough meatballs.
- Form Meatballs: Using a cookie scoop or tablespoon, shape the mixture into meatballs approximately 1½ tablespoons in size and gently roll into balls.
- Cook Meatballs – Baking Method: Preheat oven to 400°F (204°C). Line a sheet pan with parchment paper and arrange the meatballs evenly spaced. Lightly brush each meatball with olive oil. Bake for 15-17 minutes until the internal temperature reaches 165°F (74°C). Optionally, broil for the last 2 minutes to crisp the exterior.
- Cook Meatballs – Stovetop Method: Heat a large skillet over medium-high heat and add 1-2 tablespoons olive oil until shimmering. Add 8-10 meatballs without overcrowding the pan. Cook for 7-8 minutes, turning every 2-3 minutes until browned on all sides and cooked through to 165°F internal temperature. Repeat with remaining meatballs.
- Cook Meatballs – Air Fryer Method: Preheat air fryer to 400°F (204°C). Lightly brush grates with olive oil. Place meatballs inside and brush their surfaces with olive oil. Air fry for 7-9 minutes, flipping halfway through cooking until the internal temperature reaches 165°F (74°C).
- Make Yogurt Sauce: While meatballs cook, whisk together Greek yogurt, mayonnaise, lemon juice, chopped dill, chopped parsley, minced garlic, olive oil, salt, and pepper in a bowl. Adjust seasoning and thin with water if desired for consistency.
- Serve: Plate meatballs over cooked rice or orzo. Top with fresh parsley, additional feta cheese, and spoonfuls of yogurt sauce. Optional additions include kalamata olives, tomatoes, and cucumbers for a complete Mediterranean-style meal. Enjoy!
Notes
- Choose lean ground turkey (85% or 93%) for best texture and flavor; avoid 99% lean as it produces drier meatballs.
- Letting the bread crumbs soak in milk is crucial to keep meatballs tender and moist.
- Do not overwork the meat mixture; this can toughen the meatballs.
- If cooking on stovetop, smaller meatballs cook more evenly.
- Internal temperature must reach 165°F (74°C) for safe poultry consumption.
- The yogurt sauce can be thinned with a bit of water or lemon juice to your desired consistency.
- Garnish with fresh herbs and additional feta for enhanced flavor.
