Turkey Feta Meatballs with Spinach (Baked, Meal Prep)
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. 😊
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
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.
- 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.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 meatballsCalories: 55kcalCarbohydrates: 1.5gProtein: 5gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 28mgSodium: 127mg
Tried this recipe?Let us know how it was!
