Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
These Spinach Feta Turkey Meatballs are a flavorful and healthy twist on classic meatballs, combining lean ground turkey with fresh spinach, creamy feta cheese, and sun-dried tomatoes. Served with a tangy Greek yogurt sauce, they’re perfect as an appetizer or main dish, and can be cooked using the oven, stovetop, or air fryer for convenience and crispiness.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 30 minutes
- Yield: 24 meatballs
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Meatballs
- ⅓ cup bread crumbs
- ¼ - ⅓ cup whole milk
- 1 lb ground turkey (85% or 93% lean)
- 1 large egg, lightly beaten
- 3 Tbsp sun-dried tomatoes, chopped (excess oil removed)
- ½ cup chopped baby spinach
- ½ cup feta cheese crumbles
- 2 Tbsp fresh chopped parsley
- 2-3 garlic cloves, minced
- 1½-2 tsp dried oregano
- ½ tsp dried basil
- ½ tsp onion powder
- ½ tsp sea salt
- ½ tsp black pepper
- 1 Tbsp olive oil (for cooking)
Yogurt Sauce
- ½ cup Greek or plain yogurt (full fat for best flavor)
- ¼ cup mayonnaise
- 1½ tbsp lemon juice
- 2 Tbsp fresh dill, chopped
- 1 Tbsp fresh parsley, chopped
- 1-2 garlic cloves, minced
- drizzle of olive oil
- salt and pepper, to taste
Instructions
- Prepare breadcrumb mixture: Add breadcrumbs and milk to a medium bowl and stir to combine. Let sit for 3-4 minutes until the mixture is very moist but not too liquidy. Add more milk if needed.
- Combine meatball ingredients: Add ground turkey, beaten egg, chopped sun-dried tomatoes, baby spinach, feta cheese, fresh parsley, minced garlic, dried oregano, dried basil, onion powder, sea salt, and pepper into the breadcrumb mixture. Stir gently until just combined, being careful not to overwork the meat.
- Form meatballs: Use a cookie scoop or spoon to scoop approximately 1½ tablespoons of the mixture, rolling into balls and setting them aside on a plate.
- Bake the meatballs: Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper and arrange meatballs spaced apart. Lightly brush each meatball with olive oil. Bake for 15-17 minutes or until an internal temperature of 165°F (74°C) is reached. For extra crispiness, broil for the last 2 minutes.
- Cook stovetop (alternative): Heat a large skillet over medium-high heat and add 1-2 tablespoons olive oil. Cook 8-10 smaller meatballs at a time without overcrowding, turning every 2-3 minutes, until browned and cooked through with an internal temperature of 165°F (74°C), approximately 7-8 minutes total.
- Air fry option: Preheat air fryer to 400°F (204°C). Brush grates with olive oil and place meatballs inside, brushing them with olive oil as well. Cook for 7-9 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
- Make yogurt sauce: Whisk together Greek yogurt, mayonnaise, lemon juice, chopped dill, chopped parsley, minced garlic, olive oil drizzle, salt, and pepper. Adjust seasoning to taste. Thin with a small amount of water if desired for thinner consistency.
- Serve: Serve meatballs over rice or orzo, topped with fresh parsley, additional feta cheese, and generous dollops of the yogurt sauce. Optionally garnish with kalamata olives, tomatoes, and cucumbers for a Mediterranean touch.
Notes
- Using 85% or 93% lean ground turkey provides the best texture; avoid 99% lean as it will be too dry.
- Letting the breadcrumb mixture soak in milk ensures moist meatballs.
- Do not overmix the meatball mixture to keep meatballs tender.
- Broiling at the end of baking adds a golden crisp exterior for extra texture.
- If cooking stovetop, use slightly smaller meatballs to ensure even cooking without burning outside.
- Yogurt sauce can be thinned with water if needed and adjusted to your preferred tanginess.
- Try serving with Mediterranean sides like olives, tomatoes, and cucumbers for a full meal experience.
