Save Pin I was standing in my kitchen on a drizzly Tuesday, staring at a package of ground turkey and a wilting bunch of spinach, determined not to waste either. I tossed in some feta I had left over from a salad, squeezed in lemon zest on a whim, and rolled my first batch of these meatballs without much expectation. Twenty minutes later, the smell of oregano and browned cheese filled the room, and I knew I'd stumbled onto something worth keeping.
The first time I served these, my friend Alex grabbed three straight off the pan and declared them better than any Greek restaurant meatball shed tried. She kept asking what the secret was, and honestly, it was just not overthinking it. I mixed everything gently, kept my hands damp while rolling, and let the oven do the work.
Ingredients
- Ground turkey: The lean base that soaks up all the Mediterranean flavors, just make sure not to overmix or it gets dense.
- Fresh spinach: Adds moisture and a pop of green, I learned to chop it finely so it distributes evenly without clumping.
- Red onion: A little sharper and sweeter than yellow, it mellows beautifully as the meatballs bake.
- Garlic cloves: Minced fine, they disappear into the mix and leave behind that warm, savory backbone.
- Feta cheese: Crumbled in, it melts into pockets of tangy creaminess that keep everything moist.
- Breadcrumbs: The glue that holds it all together, I sometimes use panko for extra lightness.
- Egg: Binds the mixture without making it heavy, one large egg is all you need.
- Fresh parsley: Brightens the whole dish, I always use a little extra for garnish too.
- Dried oregano and dill: The herbs that transport you straight to a Greek taverna, dill is optional but I never skip it.
- Lemon zest: Half a lemon is enough to add a quiet citrus hum that wakes everything up.
- Olive oil: A drizzle before baking gives the meatballs a golden, slightly crisp exterior.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 200°C (400°F) and line a baking sheet with parchment, brushing it lightly with olive oil so nothing sticks. This step makes cleanup almost effortless.
- Combine the Mixture:
- In a large bowl, gently fold together the turkey, spinach, onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill, salt, pepper, and lemon zest until just combined. Overmixing turns them tough, so stop as soon as you dont see any dry breadcrumbs.
- Shape the Meatballs:
- Wet your hands with cool water and roll the mixture into about 20 golf ball sized rounds, placing them evenly on the baking sheet. Damp hands prevent sticking and keep the surface smooth.
- Drizzle and Bake:
- Lightly drizzle or spray the meatballs with olive oil, then bake for 18 to 20 minutes until golden brown and the internal temperature hits 74°C (165°F). They should feel firm to the touch and smell irresistible.
- Serve Warm:
- Pull them out, scatter a little extra parsley on top, and serve with tzatziki, pita, or a crisp Greek salad. Theyre just as good at room temperature the next day.
Save Pin I made a double batch for a potluck once, and they vanished before the main course even hit the table. Someone asked if I'd cater their next party, and I realized these little meatballs had quietly become my signature move. Its funny how a recipe born from leftovers can turn into something people ask for by name.
Storing and Reheating
These meatballs keep beautifully in an airtight container in the fridge for up to four days, and they reheat gently in the oven or microwave without drying out. I often make a big batch on Sunday and toss them into grain bowls, wraps, or pasta throughout the week. They freeze well too, just lay them flat on a tray first, then transfer to a freezer bag once solid.
Serving Suggestions
I love serving these with a big dollop of homemade tzatziki, warm pita, and a tomato cucumber salad on the side. Theyre also fantastic over lemon rice, tucked into a wrap with hummus, or even skewered with cherry tomatoes for a party platter. The versatility is part of why I keep coming back to them.
Swaps and Variations
If you want to make them gluten free, swap the breadcrumbs for gluten free crumbs or finely ground oats, both work perfectly. Ground chicken is a great substitute for turkey, and a pinch of chili flakes adds a gentle heat that plays nicely with the feta. I once added sun dried tomatoes and it was a hit, so dont be afraid to experiment.
- Try swapping feta for goat cheese if you want something creamier and milder.
- Add a handful of finely chopped Kalamata olives for a briny, salty twist.
- Use ground lamb instead of turkey for a richer, more traditional Greek flavor.
Save Pin These meatballs have earned a permanent spot in my weekly rotation, and I hope they do the same for you. Theyre proof that healthy food can be exciting, flavorful, and worth making again and again.
Questions & Answers
- → How should I prepare the spinach for the mixture?
Use fresh spinach finely chopped or frozen spinach that is thawed and thoroughly squeezed to remove excess moisture before mixing.
- → Can I substitute breadcrumbs for a gluten-free option?
Yes, gluten-free crumbs or rolled oats can be used instead of breadcrumbs to keep the mixture cohesive.
- → What internal temperature should the meatballs reach when cooked?
A minimum internal temperature of 74°C (165°F) ensures the turkey is fully cooked and safe to eat.
- → What herbs enhance the flavor of these meatballs?
Dried oregano, fresh parsley, and optional dried dill add traditional Greek herbaceous notes.
- → How can I add a spicy kick to this dish?
Incorporate a pinch of chili flakes into the mixture for subtle heat without overpowering the other flavors.