Spinach and Feta Turkey Meatballs Recipe

Ingredients

For the meatballs

• 1 lb (450 g) ground turkey or ground beef

• 2 cups fresh spinach, finely chopped

• ½ cup crumbled feta cheese

• ¼ cup breadcrumbs

• 1 large egg

• 3 cloves garlic, minced

• ¼ cup finely chopped onion

• 1 teaspoon dried oregano

• ½ teaspoon paprika

• ½ teaspoon black pepper

• ¾ teaspoon salt, or to taste

• 1 tablespoon olive oil

For the savory glaze

• 2 tablespoons olive oil or butter

• 2 tablespoons chicken broth or beef broth

• 1 tablespoon lemon juice

• 1 teaspoon honey (optional)

• ½ teaspoon garlic powder

• ¼ teaspoon black pepper

For garnish

• 2 tablespoons crumbled feta cheese

• 2 tablespoons fresh parsley, chopped

• Extra lemon wedges, optional

Step-by-Step Instructions

Step 1: Prepare the spinach

Wash and finely chop the spinach. Heat a small pan with a teaspoon of olive oil and cook the spinach for 2–3 minutes until wilted. Let it cool, then squeeze out excess moisture to prevent soggy meatballs.

Step 2: Mix the ingredients

In a large bowl, combine the ground meat, spinach, feta cheese, breadcrumbs, egg, minced garlic, onion, oregano, paprika, salt, and black pepper. Mix gently until everything is evenly distributed. Avoid overmixing to keep the meatballs tender.

Step 3: Shape the meatballs

Using your hands or a small scoop, form the mixture into approximately 16 meatballs, each about 1½ inches wide. Place them on a lightly greased baking tray.

Step 4: Bake until golden

Preheat your oven to 400°F (200°C). Brush or drizzle the meatballs lightly with olive oil. Bake for 18–25 minutes, depending on their size, turning halfway through if desired.

Cook ground turkey until its internal temperature reaches 165°F (74°C). If using ground beef, cook to at least 160°F (71°C).

Step 5: Prepare the glaze

While the meatballs cook, heat the olive oil or butter in a small skillet. Add the broth, lemon juice, honey if using, garlic powder, and black pepper. Simmer for 2–3 minutes until lightly thickened.

Step 6: Coat the meatballs

Add the cooked meatballs to the skillet and gently toss them in the glaze until coated. Allow them to simmer for another minute so they absorb the flavor.

Step 7: Garnish and serve

Transfer the meatballs to a serving plate. Sprinkle with crumbled feta and chopped parsley. Spoon any remaining glaze over the top and serve warm.

Serving Suggestions

• Serve with rice, mashed potatoes, or roasted potatoes.

• Pair with a Greek salad of cucumber, tomato, and red onion.

• Serve with warm pita bread and tzatziki sauce.

• Add roasted broccoli or green beans for a balanced meal.

Nutrition Information (Q/S)

Approximate values per serving, assuming 4 servings made with lean ground turkey and including the glaze.

Nutrition notes: Ground turkey generally provides a leaner option than regular ground beef. Feta contributes calcium and protein but also adds sodium. Actual nutrition will vary with the meat, cheese, and portion sizes used.

Allergen information: Contains milk (feta) and egg; breadcrumbs may contain wheat or gluten. Check product labels if you have food allergies.

Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat until the center reaches 165°F (74°C). Cooked meatballs can also be frozen for up to 3 months.

Enjoy your flavorful, juicy spinach and feta meatballs!