Greek Turkey Meatballs with Spinach, Feta, and Fresh Herbs
By Noah Bennett
Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Level
Easy
Look for plain ground turkey rather than preformed patties; it is the sturdy base that carries crumbled feta, chopped spinach, parsley, mint, and lemon zest in these baked Greek meatballs. The 9-by-13-inch-pan main dish bakes with browned edges, tender centers, and salty, herb-led Mediterranean flavor. It uses two pounds of turkey to make four to six servings.
Crumbled feta is mixed directly into the turkey alongside a beaten egg and seasoned breadcrumbs, which help bind the golf-ball-sized portions. Onion powder, salt, pepper, oregano, and cumin season the meat, while fresh spinach, parsley, mint, and lemon zest are folded through before shaping. These measured seasonings keep the feta from dominating the turkey. The meatballs are arranged in a greased 9-by-13-inch pan so they are just touching.
At 450 degrees, the meatballs should emerge browned and cooked through after 20 to 25 minutes; a brief rest follows before serving. The most common texture problem is a dense mixture from excessive mixing or tightly packed shaping. Use clean hands or a wooden spoon to combine thoroughly, then form even portions with a spoon or cookie scoop. Keep the portions just touching, as directed, rather than pressing them together.
Serve the warm meatballs with orzo or flatbread and tzatziki sauce, the accompaniments named in the recipe. The four-to-six-serving pan also suits weekend meal prep; portion the baked meatballs with the chosen accompaniment after they have stood for a few minutes for individual meals.
Why you'll love this recipe
- Fresh spinach, parsley, mint, and lemon zest each have a defined place, so the turkey stays the base while the herbs and citrus remain noticeable.
- Crumbled feta seasons the mixture from within, giving small salty pockets that support the oregano and cumin rather than requiring a separate sauce.
- A full cup of seasoned breadcrumbs helps the turkey mixture hold golf-ball shapes, making the ingredient list work as a cohesive baked meatball.
- The single 9-by-13-inch pan lets two pounds of turkey become four to six servings, without batches or stovetop splatter during baking.
- Lemon zest stretches one lemon across the whole pan, bringing a bright note that keeps the feta and turkey from tasting flat.
- Orzo or flatbread and tzatziki are named serving options, allowing the herb-and-feta meatballs to anchor different Mediterranean-style plates.
Ingredients
- •2 lb ground turkey
- •4 oz crumbled feta cheese
- •1 cup fresh spinach (chopped)
- •0.25 cup fresh parsley (chopped)
- •1 egg (beaten)
- •1 cup seasoned breadcrumbs
- •1 tsp onion powder
- •1.5 tsp salt
- •1 tsp pepper
- •1 tsp oregano
- •0.5 tsp cumin
- •1 tbsp fresh mint (chopped)
- •1 lemon (zest)
Instructions
- 1
Preheat the oven to 450 degrees.
- 2
Grease a 9-by-13-inch baking pan.
- 3
Combine the ground turkey, feta, spinach, parsley, egg, breadcrumbs, onion powder, salt, pepper, oregano, cumin, mint, and lemon zest in a large bowl.
- 4
Mix thoroughly with clean hands or a wooden spoon.
- 5
Shape the mixture into golf-ball-sized meatballs using a spoon or cookie scoop.
- 6
Place the meatballs in the prepared pan so they are just touching.
- 7
Bake for 20 to 25 minutes, until the meatballs are browned and cooked through.
- 8
Let the meatballs stand for a few minutes before serving.
- 9
Serve with orzo or flatbread and tzatziki sauce.
FAQ
Nutrition (per serving)
Calories
404
Protein
34g
Fat
24g
Carbs
13g
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