These easy Turkey Feta Meatballs are tender, loaded with Mediterranean flavor, a great source of protein, and so versatile! Meal prep them in advance and use them to make an easy weeknight meal or to add protein to a grain bowl. The best part is that they are baked in the oven so you can get other things done while they cook. 😊
As a dietitian, I tend to "ingredient prep" which basically means at the start of a week, I make a few different proteins, grains, and dressings or sauces to use in various ways throughout the week. And the great thing about meatballs is that they're a protein-packed dish and in my opinion, the best way to add SO much flavor to ground meat.
These feta turkey meatballs have tons of herbs and a subtle lemony flavor that pairs great with Mediterranean or Greek food. Make a double batch, freeze some for later and use the rest to serve with mushroom spinach orzo or with tomato sauce and your favorite pasta. Or add them on top of a simple salad, with a Green Goddess Pasta Salad, in a quinoa kale salad with lemon tahini dressing, or in a meatball bowl with a Greek salad, hummus or tzatziki sauce, and rice.
If you like this recipe, you may enjoy my Greek Chicken Meatballs, Italian Turkey Meatballs with Parmesan, or Greek Chicken Orzo Bake.
More Ground Turkey Recipes and Protein Prep Ideas
- Gluten-Free Italian Turkey Meatballs
- Ground Turkey Stuffed Spaghetti Squash with Tomato Sauce
- Sweet Potato Turkey Skillet with Black Beans
- Egg Roll in a Bowl with Ground Turkey
- Turkey Burger Bowl with Big Mac Sauce
- Mediterranean Turkey Zucchini Skillet with White Beans
- Turkey Taco Skillet
- Greek Chicken Meatballs with Mint & Dill
- Lemon Chicken Sage Meatballs
- Baked Balsamic Chicken Breast
- Slow Cooker Shredded Chicken
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Key Ingredient Notes and Substitution Ideas
These feta turkey meatballs are made with fresh flavors. Below are some notes for the meatball ingredients. Check the recipe card at the bottom for measurements.
- Lean Ground Turkey - ground turkey breast is a relatively inexpensive and high-quality protein with rich flavor for meatballs, especially with a Mediterranean flavor profile like these. I use 93% lean for this recipe. If you don't like turkey, you can use any ground meat! Ground chicken, ground beef, or ground pork would work well.
- Egg - egg binds the breadcrumbs in meatballs.
- Feta Cheese - traditional to Greek cooking, feta is a salty cheese that adds tons of flavor. I suggest getting a block of feta, rinsing it, and crumbling it yourself. If you don't like feta, goat cheese or parmesan cheese are great alternatives.
- Red Onion - to add flavor and moisture. Yellow onion works here too. The key is to finely chop the onion so it doesn't leave large chunks and stop the meatballs from staying intact.
- Fresh Herbs - fresh parsley and dill add tons of flavor and some antioxidants. Fresh mint works really well with the turkey and feta flavors too.
- Fresh Spinach - chopped spinach is an easy way to sneak in some greens. Be sure to finely chop the baby spinach so it combines evenly in the meatballs.
- Lemon - you'll use both the lemon zest and a small bit of fresh lemon juice for this recipe. Most of the the lemony flavor comes from the zest so don't skip it!
- Extra-Virgin Olive Oil - just a drizzle of olive oil adds moisture and helps make the meatballs tender. Olive oil also adds heart-healthy fats that support brain health and hormone health.
- Garlic Powder - I like to use garlic powder in this recipe because a little goes a long way, but you can use a minced garlic clove if you prefer.
- Kosher Salt & Black Pepper - a pinch of salt and pepper to tie the flavors together.
How to Make Turkey Feta Meatballs
Below are the instructions for how to make this healthy meatball recipe with photos that I hope are helpful! Check out the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 400℉ (200°C). Prep a baking sheet with parchment paper and spray with a cooking spray to prevent the meatballs from sticking. Finely chop the red onion, spinach, and fresh herbs and crumble the feta cheese. Combine ingredients in a large bowl.
- Step 2: Mix using either your hands, a wooden spoon, or a spatula. I use my hands for this part. Make sure all the ingredients are well distributed, but don't overmix. You just need to mix until everything is well combined.
- Step 3: Scoop about 2 tablespoons of the turkey mixture at a time and form into balls in a single layer on the prepared baking sheet. I use a cookie scoop for this and then gently roll them into balls with my hands. You'll have 20-24 meatballs depending on how large you go.
- Step 4: Bake in the preheated oven for 20 minutes or until golden brown and the internal temperature of the meatballs reaches165℉ (75°C) with a meat thermometer. Cooking time will vary depending on the size of the meatballs, your sheet pan, and the oven.
Hint: finely chop the onions, spinach, and herbs and use a cookie scoop to get evenly sized meatballs.
Dietitian Tip
Turkey is a high-quality lean protein that contains all 9 essential amino acids which are the building blocks of protein. It also contains important nutrients like B vitamins that support brain health, zinc, iron, and phosphorus. Using it to make these Greek turkey meatballs gives you a versatile source of protein you can use in so many different ways from adding them to pasta with a tomato sauce, using them as a protein with a Greek salad, or making meatball rice bowl with them.
Variations
One of the great things about these juicy turkey meatballs is you can customize the recipe in many different ways. Below are some ideas.
- Spicy - add red pepper flakes to the meat mixture for some spice.
- Tuscan - add sun-dried tomatoes and replace the dill with fresh basil or fresh oregano, add some Italian seasoning and replace the feta with parmesan cheese for an Italian flare.
- Pan-Sear - add more flavor by first pan-searing them in olive oil on medium to medium heat for 2-3 minutes on each side to brown them before popping them into the oven until they are cooked through.
- Greek Chicken Meatballs - if you prefer chicken as your protein source, try these Greek chicken meatballs instead.
Equipment
You'll need a sturdy sheet pan for this recipe. I have Nordic Ware Naturals Half Sheet (set of 2) and use them multiple times a week. They don't warp like other sheet pans I've had and they cook things evenly every time.
How to Serve Ground Turkey Meatballs
Now that you have a batch of these delicious healthy meatballs, you can serve them in many different ways! Below are some ideas for serving.
- Make it a Meal - add your favorite complex carb and some veggies and healthy fats to make it a meal! My favorite way to do this is to have them with a cucumber salad or Greek salad, roasted sweet potato halves, and an avocado green goddess dressing or yogurt dill sauce.
- With Pasta - serve these meatballs with your favorite pasta and a delicious red sauce like a burst cherry tomato sauce or Green Pasta Sauce made with fresh basil and spinach. Or add a mushroom spinach orzo as a side dish. For a low carb option, try them on top of lemon zucchini noodles or feta baked spaghetti squash.
- In a Meatball Bowl - add white rice or brown rice, a simple Greek salad, the meatballs, lemon wedges, hummus, and a little tzatziki sauce or drizzle a yogurt sauce made with fresh ingredients on top of the meatballs for an easy dinner.
- As a Greek Appetizer - serve these meatballs with a creamy tzatziki sauce or a yogurt dill sauce and pita bread as part of an appetizer board.
- In a Grain Bowl - add these juicy meatballs to a quinoa bowl with kale, crispy chickpeas & roasted broccoli topped with a lemon tahini dressing.
- With Eggs - chop the meatballs and add them to a simple feta egg scramble with spinach and tomatoes.
- On Top of Salad - if you need protein to add to a simple salad for a light lunch, these meatballs go great with many salad dressings.
- On Homemade Pizza or Flatbread - cut the meatballs into pieces and add on top of homemade pizza or a Margherita flatbread with more feta and tomatoes.
Storage For Turkey Feta Meatballs
- Refrigerator - let the meatballs cool and store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop in a large skillet, in an air fryer, in the oven at 350℉ (177°C), or in the microwave.
- Freezer - if you want to meal prep these meatballs more than 3-4 days ahead of time, you can freeze them. Store the cooked meatballs in a freezer bag or other freezer-safe container for up to 3 months. If stored in the freezer, I suggest freezing them before adding sauce. Reheat on the stovetop, in the oven at 350℉ (177°C) for 20-25 minutes or in the microwave.
Expert Tips
- Finely chop the fresh herbs, spinach, and onion for the meatballs so they evenly disperse.
- Don't overmix the meatballs because it will cause them to get tough. Once the ingredients are well combined, you're good to go!
- Use a cookie scoop to make evenly-sized meatballs to ensure they cook equally. You can also use an ice cream scoop or a large spoon.
- Buy a block of feta and crumble it yourself for the best flavor.
- I suggest to use freshly squeezed lemon instead of lemon juice from the bottle.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. Turkey provides high-quality protein and nutrients like vitamin B12 and zinc. The fresh herbs and spinach provide some antioxidants and fiber and fresh lemon provides vitamin C. Feta cheese adds more protein and some calcium and phosphorus.
Find feta cheese near the other cheeses in the dairy section of most grocery stores. You can buy it in a block and crumble it with your hands or buy it already crumbled. I suggest buying it in the block and crumbling it yourself because the feta that comes crumbled often has added ingredients and tastes drier.
Great question! If you want to make these gluten-free, use rolled oats or gluten-free bread crumbs in place of the regular bread crumbs.
The key to getting a moist turkey meatball is the *finely diced* onion and the olive oil. Grating or very finely dicing the onion gets the moisture out, and olive oil helps make sure everything is coated with moisture. The combination of these ingredients really makes a difference.
Related
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Perfect for Pairing
These are my favorite dishes to serve with Turkey Feta Meatballs:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Turkey Feta Meatballs with Spinach (Baked, Meal Prep)
Equipment
- 1 cookie scoop (2 Tbsp)
Ingredients
- 1 lb lean ground turkey (I use 93% for this recipe)
- ⅓ cup red onion, finely chopped
- ½ cup feta cheese, crumbled
- 3 tablespoon fresh dill (loosely packed then chopped)
- 3 tablespoon fresh parsley (loosely packed then chopped)
- ½ cup baby spinach (loosely packed then finely chopped)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice (about half a lemon)½
- ½ cup panko breadcrumbs
- 1 large egg
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400℉ (200°C). Prep a baking sheet with parchment paper and spray with a cooking spray to prevent the meatballs from sticking. Finely chop the red onion, spinach, and fresh herbs and crumble the feta cheese. Combine ingredients in a large bowl.
- Mix using either your hands, a wooden spoon, or a spatula. I use my hands for this part. Make sure all the ingredients are well distributed but don't overmix.
- Scoop about 2 tablespoons of the turkey mixture at a time and form into balls in a single layer on the prepared baking sheet. I use a cookie scoop for this and then gently roll them into balls with my hands. You'll have 20-24 meatballs depending on how large you go.
- Bake in the preheated oven for 20 minutes or until golden brown and the internal temperature of the meatballs reaches165℉ (75°C) with a meat thermometer. Cooking time will vary depending on the size of the meatballs, your sheet pan, and the oven.
- Hint: finely chop the onions and herbs and use a cookie scoop to get evenly sized meatballs
Notes
- Finely chop the fresh herbs, spinach, and onion for the meatballs so they evenly disperse.
- Don't overmix the meatballs because it will cause them to get tough. Once the ingredients are well combined, you're good to go!
- Use a cookie scoop to make evenly-sized meatballs to ensure they cook equally. You can also use an ice cream scoop or a large spoon.
- Buy a block of feta and crumble it yourself for the best flavor.
- If possible, use freshly squeezed lemon instead of lemon juice from the bottle.
- Refrigerator - let the meatballs cool and store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop in a large skillet, in an air fryer, in the oven at 350℉ (177°C), or in the microwave.
- Freezer - if you want to meal prep these meatballs you can freeze them. Store the cooked meatballs in a freezer bag or other freezer-safe container for up to 3 months. If stored in the freezer, I suggest freezing them before adding sauce. Reheat on the stovetop, in the oven at 350℉ (177°C) for 20-25 minutes or in the microwave.
Christine Keith
Very flavorful meatballs! Made a triple batch for meal prep, easy dinners and snacks for the kids. I left out the breadcrumbs, onions and salt to make it more keto and heart healthy. Will be making there again!
Mallory
Hi Christine, thank you SO much for taking time to leave a rating and review! I'm so happy you enjoyed the meatballs...I love using them for meal prep too! -Mallory