Save The first time I made these meatballs, my kitchen smelled like a Greek taverna on a warm night. I had just come home from work craving something bright and herby, and these turned out exactly right—juicy inside, golden outside, with little pockets of salty feta melting through.
I served these at a small dinner last spring, and my friend who swore she hated turkey meatballs went back for fourths. Watching people hesitate then get won over by that first bite—thats the kind of kitchen moment that sticks.
Ingredients
- Ground turkey: Use meat with a little fat for the juiciest meatballs, completely lean can dry out during baking
- Fresh spinach: Chop it finely so it distributes evenly, or thaw frozen spinach and squeeze it thoroughly
- Red onion: Finely dicing it helps the meatballs hold together and adds sweetness
- Feta cheese: Crumble it yourself for better texture, and do not skip it—it makes the meatballs
- Breadcrumbs: They bind everything gently, use gluten-free crumbs if you need to
- Egg: One large egg keeps the mixture from falling apart without making it rubbery
- Fresh parsley: Flat leaf adds brightness, curly works but has a milder flavor
- Dried oregano: Greek oregano has the best punch, but any dried oregano works
- Lemon zest: It lifts the whole dish and makes the flavors sing
Instructions
- Preheat your oven:
- Heat to 200°C 400°F and line a baking sheet with parchment paper, then brush it lightly with olive oil so nothing sticks.
- Mix everything:
- Combine turkey, spinach, onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill if using, salt, pepper, and lemon zest in a large bowl.
- Combine gently:
- Mix with your hands or a spatula just until everything holds together—overmixing makes tough meatballs.
- Shape them:
- Wet your hands slightly and form about 20 golf ball-sized meatballs, placing them evenly spaced on the baking sheet.
- Finish and bake:
- Drizzle or spray with olive oil, then bake 18–20 minutes until golden brown and 74°C 165°F inside.
Save Now these are my go-to when I want something that feels special but does not take all night. They have become part of the rotation, the kind of dish I can make without even looking at the recipe anymore.
Make Ahead And Storage
Form the meatballs and refrigerate them for up to a day before baking, or freeze uncooked on a baking sheet then transfer to a bag for longer storage.
Serving Ideas
These work as an appetizer with tzatziki for dipping, or serve over rice with a big Greek salad for dinner.
Common Questions
The feta might make the mixture feel softer than beef meatballs, and that is completely normal. If they stick to your hands, rinse them under cold water between shaping.
- Swap in ground chicken if turkey feels too mild
- Add chili flakes if you like heat
- Serve with lemon wedges for extra brightness
Save These are the meatballs I make when I want people to feel cared for, fed, and happy.
Recipe FAQs
- → What herbs are used to flavor these meatballs?
Oregano, dill, and fresh parsley provide traditional Greek flavor accents to the meatballs.
- → Can I substitute ground chicken for turkey?
Yes, ground chicken can be used as an alternative with similar results.
- → How should I prepare the spinach for the mixture?
Use fresh chopped spinach or thawed, squeezed dry frozen spinach to avoid excess moisture.
- → Are these meatballs suitable for a gluten-free diet?
They can be made gluten-free by replacing breadcrumbs with gluten-free crumbs or rolled oats.
- → What is the best way to cook these meatballs?
Bake the meatballs at 200°C (400°F) for about 18–20 minutes until golden and cooked through.