Save One Tuesday evening, I was standing in my kitchen trying to figure out what to make for dinner when I caught a whiff of feta in my fridge—it was fresh, almost calling out to me. I had ground turkey thawing and a bunch of spinach that needed using, and suddenly the idea hit: what if I made something that tasted like a Greek salad but in meatball form? Twenty minutes later, golden, juicy meatballs were coming out of the oven, and my kitchen smelled incredible. That first bite, warm and tangy with feta and herbs, made me realize I'd stumbled onto something I'd be making again and again.
I brought these to a friend's casual dinner party, nervously placing them on the table as an appetizer, and they vanished within minutes—people were going back for thirds. Someone asked for the recipe on the spot, which rarely happens. The feta and spinach combination just works in a way that feels Greek but approachable, like you're cooking something special without needing a fancy technique.
Ingredients
- Ground turkey: 500 g (1.1 lb)—use the leanest you can find, because it'll stay moist thanks to the feta and spinach doing the heavy lifting.
- Fresh spinach: 100 g (3.5 oz) chopped, or 60 g (2 oz) frozen and squeezed completely dry—frozen works just as well and saves you prep time if you're in a hurry.
- Red onion: 1 small, finely diced—the sharpness cuts through the richness of the feta beautifully.
- Garlic: 2 cloves, minced—fresh is non-negotiable here, it makes everything taste brighter.
- Feta cheese: 100 g (3.5 oz) crumbled—this is where the tang comes from, so don't skip it or swap it for something mild.
- Breadcrumbs: 60 g (½ cup)—they act as a binder and keep the meatballs tender; don't use panko or they'll feel too coarse.
- Egg: 1 large—just enough to hold everything together without making them dense.
- Fresh parsley: 2 tbsp chopped—adds freshness that makes people ask what your secret ingredient is.
- Dried oregano: 1 tsp—this is the heartbeat of the Greek flavor.
- Dried dill: 1 tsp (optional)—if you have it, add it; it makes the meatballs taste like you've been cooking Greek food your whole life.
- Salt: ½ tsp, and black pepper ¼ tsp—taste as you go because the feta adds saltiness too.
- Lemon zest: from ½ lemon—don't skip this, it lifts everything up.
- Olive oil: 1–2 tbsp for greasing—just enough to help them brown without making them greasy.
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper, then lightly brush or spray it with olive oil so nothing sticks.
- Build the mixture:
- Combine the ground turkey, spinach, red onion, garlic, crumbled feta, breadcrumbs, egg, parsley, oregano, dill if using it, salt, pepper, and lemon zest in a large bowl. This is where all the magic happens.
- Mix with a light hand:
- Use your hands or a spatula to gently combine everything just until it comes together—overmixing makes them dense and tough, which nobody wants. Stop as soon as you can't see any dry bits.
- Form the meatballs:
- Dampen your hands slightly and roll the mixture into 20 golf ball-sized meatballs, spacing them evenly on your prepared baking sheet. Wet hands keep the mixture from sticking to your fingers, trust me on this one.
- Give them a light coat:
- Drizzle or spray the meatballs lightly with olive oil—they need just enough to develop a golden exterior.
- Bake until golden:
- Pop them in the oven for 18–20 minutes, watching until they're golden brown on top and cooked through (internal temperature should hit 74°C/165°F). The smell alone will tell you when they're close.
- Finish and serve:
- Pull them out while they're still hot, maybe garnish with extra parsley if you're feeling fancy, and serve with tzatziki, pita, fresh salad, or however you like them best.
Save There's something satisfying about pulling a tray of these out of the oven and watching them glisten under the kitchen light. They've become my go-to when I want to feel like I'm cooking something Greek without spending an hour in the kitchen, and they never fail to impress whoever I'm feeding.
Why These Meatballs Stay Juicy
The secret isn't just the feta—it's the combination of spinach and feta together, which adds moisture and flavor at the same time. Unlike beef meatballs where you might worry about dryness, these turkey ones have built-in insurance thanks to all that feta. Baking also helps because the gentle, even heat prevents them from drying out on the outside before the inside cooks through.
Serving Ideas That Actually Work
I've served these over rice with a squeeze of lemon and it felt like a complete meal. I've also piled them into warm pita with tzatziki and tomatoes for something more casual. Once, I even served them cold on a Greek salad the next day, and honestly, they were almost better that way—all the flavors had melded together overnight.
Make-Ahead and Storage Tips
You can form these meatballs up to a day ahead and keep them covered in the fridge, then bake them straight from cold—just add a minute or two to the cooking time. Leftovers reheat beautifully in a 160°C (320°F) oven for about 5 minutes, and they freeze well too if you want to keep some on hand for busy nights.
- Freeze uncooked meatballs on a tray first, then transfer to a bag once solid—they'll keep for three months and bake from frozen with just a few extra minutes.
- If you're using gluten-free breadcrumbs or rolled oats, the texture stays nearly identical, so don't hesitate to make that swap.
- Add a tiny pinch of chili flakes if you like a hint of heat, but not so much that it drowns out the Greek flavors.
Save These meatballs prove that healthy eating doesn't mean sacrificing flavor or joy. They've become one of those recipes I keep coming back to because they're easy, taste special, and somehow always make everyone happy.
Recipe FAQs
- → How can I make these meatballs gluten-free?
Replace the breadcrumbs with gluten-free crumbs or rolled oats for a gluten-free version without compromising texture.
- → Can I substitute the turkey with another meat?
Ground chicken works well as a substitute, offering a similar texture and light flavor.
- → What herbs complement the flavors best?
Fresh parsley, dried oregano, and optional dill enhance the Mediterranean taste, balancing the feta and spinach.
- → How do I prevent the meatballs from drying out?
Gently mix ingredients without overworking and include breadcrumbs and egg to retain moisture during baking.
- → What sides pair well with these meatballs?
They go well with tzatziki sauce, pita bread, Greek salad, or rice for a complete meal.