Spinach Feta Baked Turkey Meatballs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Homemade marinara sauce (or substitute with 32 ounce jar of store bought)
02 -
1 tablespoon olive oil
03 -
5 ounces baby spinach
04 -
3 cloves garlic
05 -
1 1/2 lbs. lean ground turkey
06 -
1 large egg
07 -
1/2 cup breadcrumbs (regular or gluten free)
08 -
1/2 cup crumbled feta cheese
09 -
2 teaspoons dried oregano (or substitute with your favorite herbs)
10 -
3/4 teaspoon salt
11 -
1/4 teaspoon black pepper
12 -
Freshly chopped parsley for serving (optional)
# Instructions:
01 -
Preheat the oven to 375 degrees. Pour the marinara sauce in a large skillet or baking dish and set aside.
02 -
Heat the olive oil in a skillet over medium heat. Add the spinach and cook until wilted, then add the garlic and cook 30 seconds more. Remove the spinach from heat and coarsely chop on a cutting board.
03 -
Place the ground turkey in a medium bowl. Add the chopped spinach, egg, breadcrumbs, crumbled feta cheese, oregano, salt and pepper and mix gently with your hands until the ingredients are incorporated. Be careful not to over mix as this will toughen the meat.
04 -
Form about 2 tablespoons of the turkey mixture into a ball and place in the skillet with marinara. Repeat with the remaining turkey mixture.
05 -
Bake the turkey meatballs for 20-25 minutes, checking for doneness after 15 minutes, or until a thermometer inserted into the center of a meatball registers 165 degrees. Remove from heat. Garnish with parsley as desired and enjoy!
# Notes:
01 -
Pro tip: Use lean ground turkey for best results as it contains more fat than ground turkey breast. The added fat translates to more flavor and a juicier meatball.
02 -
Frozen spinach may be used instead of fresh. Be sure to thaw it completely and squeeze out all of the excess liquid.
03 -
Sub the feta cheese for grated parmesan or omit to make dairy free.
04 -
Baked turkey meatballs are a great meal prep meal and they're freezer-friendly.