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
Scale
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.
