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Spinach feta baked turkey meatballs combine lean protein with nutritious greens and tangy cheese for a Mediterranean-inspired meal that's both healthy and satisfying. These juicy meatballs require no stovetop browning—simply mix, shape, and bake in marinara sauce for a fuss-free dinner that's perfect for busy weeknights. Packed with flavor and moisture from baby spinach and creamy feta, these versatile meatballs will quickly become a family favorite.
I created these meatballs after growing tired of the mess and time involved with traditional stovetop browning. The first time I baked them directly in marinara sauce, I was amazed at how the flavor intensified while the meatballs remained incredibly juicy. The combination of spinach and feta not only adds a Mediterranean flair but also ensures that lean turkey stays moist and flavorful—solving the common problem of dry turkey meatballs.
Essential Ingredients
- Lean ground turkey: Contains more fat than turkey breast for juicier, more flavorful meatballs
- Baby spinach: Adds moisture, nutrition, and subtle flavor throughout
- Feta cheese: Provides creamy texture and tangy, salty notes
- Garlic: Infuses aromatic depth that complements the spinach
- Breadcrumbs: Help bind the mixture while adding moisture and texture
- Egg: Acts as a binder to hold everything together
- Dried oregano: Adds classic Mediterranean herb flavor
- Marinara sauce: Creates a flavorful bath for the meatballs to cook in
Preparation Method
- Prepare The Spinach:
- Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 5 ounces of fresh baby spinach and sauté until completely wilted, about 2-3 minutes. Add 2 cloves of minced garlic to the wilted spinach and cook for an additional 30 seconds until fragrant. Remove from heat and allow to cool slightly. Once cooled, coarsely chop the spinach mixture, which will make it easier to incorporate evenly throughout the meatballs.
- Create The Meatball Mixture:
- In a medium bowl, combine 1 pound of lean ground turkey with the chopped spinach mixture. Add 1 beaten egg, 1/2 cup breadcrumbs, 1/2 cup crumbled feta cheese, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Using clean hands, gently mix the ingredients together until just combined, being careful not to overwork the meat, which can result in tough meatballs.
- Form And Arrange:
- Pour 2 cups of marinara sauce into the bottom of an oven-safe skillet or baking dish, spreading it evenly. Using a tablespoon or small cookie scoop for consistency, portion out approximately 2 tablespoons of the turkey mixture. Gently roll between your palms to form a ball, then place it directly into the marinara sauce. Continue this process, spacing the meatballs evenly throughout the dish. You should get approximately 16-20 meatballs depending on their size.
- Bake To Perfection:
- Preheat your oven to 375°F (190°C). Once all meatballs are formed and placed in the sauce, bake uncovered for 20-25 minutes, or until the meatballs are cooked through and register 165°F (74°C) on an instant-read thermometer. The tops will be lightly browned, and the sauce will be bubbling around the edges. Allow the meatballs to rest for 5 minutes before serving, which helps them retain their juices.
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My grandmother always said that the secret to tender meatballs is "gentle hands and good moisture." When I first started making turkey meatballs, they often turned out dry and tough. Adding spinach was a revelation—not only did it boost the nutritional value, but it also provided the moisture needed to keep the lean turkey juicy. Following her advice to mix with a light touch transformed my meatballs from hockey pucks to tender, flavorful bites that everyone requests again and again.
Serving Suggestions
Serve over your favorite pasta for a classic meal. Spoon over creamy polenta for a comforting twist. Pair with spaghetti squash or zucchini noodles for a lower-carb option. Stuff into toasted sub rolls for delicious meatball sandwiches. Enjoy with a simple side salad and crusty bread for a complete Mediterranean-inspired meal.
Storage Wisdom
Refrigerate: leftover meatballs in their sauce in an airtight container for up to 4 days. The flavor often improves after a day as the seasonings meld. For meal prep, prepare the meatball mixture up to a day in advance, then shape and bake when ready to serve. For longer storage, freeze cooked and cooled meatballs (with or without sauce) in freezer-safe containers for up to 3 months.
Creative Variations
- Gluten-Free Version: Substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Dairy-Free Option: Omit the feta cheese or replace with a dairy-free alternative and add an extra pinch of salt.
- Greek-Style: Add 2 tablespoons of chopped Kalamata olives and 1 teaspoon of lemon zest to the mixture.
- Italian Herb: Use fresh basil instead of oregano and add a 1/4 cup of grated Parmesan cheese.
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I've prepared these spinach feta turkey meatballs countless times for family dinners, meal prep sessions, and even dinner parties. What makes them truly special is their versatility and reliability—they're consistently juicy and flavorful while being healthier than traditional beef or pork meatballs. The minimal hands-on time and easy cleanup make them perfect for busy weeknights, while their Mediterranean flavors elevate them for more special occasions.
Frequently Asked Questions
- → Can I use a different type of ground meat?
- Yes! Ground chicken works as a direct substitute. You can also use lean ground beef or a mixture of beef and pork, though these will change the flavor profile and nutritional content slightly.
- → How do I know when the meatballs are fully cooked?
- The most reliable way is to use a meat thermometer - turkey meatballs are fully cooked when they reach an internal temperature of 165°F (74°C). If you don't have a thermometer, cut one open - it should be opaque throughout with no pink showing.
- → What can I serve with these meatballs?
- These meatballs are incredibly versatile! Serve them over pasta, with crusty bread for dipping, on a bed of zucchini noodles for a low-carb option, in sub sandwiches, or even as appetizers with toothpicks. They're also delicious over creamy polenta or rice.
- → How do I make these dairy-free?
- Simply omit the feta cheese. To replace some of the flavor and moisture it provides, you can add 1-2 tablespoons of nutritional yeast for a cheesy flavor and a tablespoon of olive oil for moisture.
- → Can I freeze these meatballs?
- Absolutely! You can freeze them either cooked or uncooked. For uncooked, freeze the formed meatballs on a baking sheet until solid, then transfer to a freezer bag. For cooked, cool completely, then freeze in sauce in an airtight container. Frozen raw meatballs should be thawed before baking; cooked meatballs can be reheated from frozen.