These spinach and feta turkey meatballs tick all my weeknight meal boxes. They’re delicious, provide a healthy dose of vegetables, and they’re baked for ultimate passive cooking.
Lean ground turkey adds a welcome source of healthy protein and the meatballs contain an entire pound of spinach. Sautéed red onions and parmesan cheese add some sweet and umami flavors that work well with the briny bites of feta cheese.
In addition to being yummy and healthy, these meatballs are a cinch to cook! When I first drafted this recipe, I intended to grill the meat in a frying pan making loaded turkey burgers. Once the ingredients were mixed together, I was overcome with laziness and didn’t have the patience to stand over a hot stove. I decided to bake the meat into balls using a hot oven and it turned a tedious task into a very passive one. I simply used an ice cream scooper to portion out the meat and roasted the meatballs until they were fully cooked.
The resulting dish was delicious and the meatballs made perfect leftovers. I could easily portion out a few meatballs and zap in the microwave for a fast work from lunch. A single batch of this recipe provided several lunch and dinner options for my husband and me. You can even double the recipe and freeze half of the spinach and feta turkey meatballs to consume at a later time.
This recipe is super easy to cook and you have the convenience of using frozen spinach to reduce your work. I hope you enjoy this healthy recipe as much as we do. Enjoy!
How to serve these meatballs:
Make pita sandwiches using whole wheat pita bread, store bought hummus, and a dollop of greek yogurt
Serve alongside roasted zucchini with a dollop of greek yogurt
Serve with roasted sweet potatoes and this tahini dressing
More vegetable-packed meatball recipes from SepCooks:
Adjust a baking rack to the top third of the oven. Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil, set aside.
Heat the olive oil in a large frying pan over medium heat.
Add the diced onion along with ½ teaspoon kosher salt. Cook and stir the onion over medium heat until translucent and just starting to brown on the edges, 5-8 minutes.
Remove the onion from the heat and let it cool while you prepare the spinach.
Place the defrosted spinach in the center of a clean kitchen towel. Gather the edges of the towel to secure the spinach inside. Twist the towel and spinach over the sink to wring out as much moisture from the spinach as possible.
Dump the drained spinach into a large bowl. Add the cooled onions to the bowl along with the eggs and parmesan.
Use a fork to break up the eggs and combine the spinach, onion, and cheese mixture.
Crumble the ground turkey into the bowl and sprinkle 1 ¼ teaspoon kosher salt, the black pepper, cayenne pepper, garlic powder, onion powder, and feta cheese over the turkey.
Use a clean hand to fully combine the meatball ingredients.
Spray the rimmed baking sheet with olive oil spray.
Use a #24 sized ice cream scooper to scoop the meat mixture out into meatballs.
Place the meatballs on the baking sheet and spray the top with olive oil spray.
Roast the meatballs for 15-20 minutes until they’re almost fully cooked and just starting to brown on the top.
Remove the meatballs from the oven and preheat the broiler.
Once the broiler is ready, place the meatballs back in the oven to brown on top and reach 165 degrees internal temperature, 3-5 minutes.
Serve as is, with zucchini noodles or with roasted sweet potatoes and this tahini dressing. Also pairs really well with greek yogurt.