Save to Pinterest The first time I made these meatballs, my apartment smelled like a Greek bakery mixed with my grandmothers kitchen. Fresh dill and lemon zest hung in the air while friends knocked on the door earlier than expected. I frantically shaped the last few meatballs with damp hands, laughing at the mess I made of my counter. They devoured them standing up in the kitchen, and I knew this recipe was a keeper.
Last summer my sister claimed she hated turkey meatballs until she tried these. She watched me squeeze the frozen spinach dry, complaining about the effort, then proceeded to eat five meatballs straight from the baking sheet. Now she texts me every other week asking if I have a batch ready.
Ingredients
- Ground turkey: I always buy dark meat turkey if I can find it, the extra fat keeps meatballs tender where breast meat can dry out
- Fresh spinach: Frozen works perfectly fine here, just wrap it in a clean kitchen towel and squeeze until practically dry or your meatballs will be soggy
- Feta cheese: Splurge on good Greek feta packed in brine, the cheaper crumbles taste like salty sawdust
- Red onion: Finely diced is key, large pieces stay raw and crunchy while small bits sweeten as they bake
- Breadcrumbs: Fresh breadcrumbs from day old bread work better than the dried canister stuff
- Lemon zest: Use a microplane if you have one, avoiding the bitter white pith makes all the difference
- Dried oregano and dill: Dried herbs actually work better than fresh here, they distribute evenly throughout the meat
Instructions
- Preheat and prepare:
- Heat your oven to 200°C 400°F and line a baking sheet with parchment paper, then brush it lightly with olive oil so nothing sticks.
- Combine everything:
- Mix the turkey, spinach, onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill, salt, pepper, and lemon zest in a large bowl until just combined.
- Shape the meatballs:
- Wet your hands with cold water to prevent sticking, then form about 20 golf ball sized meatballs and space them evenly on your prepared baking sheet.
- Add some fat:
- Drizzle or spray the tops with olive oil, which helps them brown beautifully and stay moist inside.
- Bake until golden:
- Cook for 18 to 20 minutes until the meatballs are golden brown and reach 74°C 165°F internally.
Save to Pinterest These became my go to meal prep during a busy semester, forming double batches on Sunday and baking half for dinner while freezing the rest. There was something comforting about knowing a homemade meal was waiting in the freezer, ready to transform a chaotic evening into something nourishing.
Serving Ideas
I love these meatballs tucked into warm pita bread with crisp lettuce and a generous dollop of tzatziki sauce. They also work beautifully over rice with roasted vegetables or alongside a simple Greek salad with plenty of cucumber and tomatoes.
Make Ahead Strategy
You can freeze uncooked meatballs on a baking sheet until firm, then transfer to a freezer bag for up to three months. Bake from frozen, adding about five extra minutes to the cooking time, or thaw overnight in the refrigerator for faster cooking.
Customization Options
Sometimes I add a pinch of red pepper flakes when I want a little warmth, or swap the spinach for chopped fresh herbs in the spring. The base formula is forgiving, and I have yet to find a variation that did not work.
- Try ground chicken instead of turkey for a milder flavor
- Use gluten free breadcrumbs or crushed rice crackers to keep it gluten free
- Extra feta on top after baking never hurt anyone
Save to Pinterest These meatballs have fed tired friends, celebrated small promotions, and turned ordinary Tuesday dinners into something worth lingering over. I hope they find their way into your kitchen and create moments worth remembering.
Recipe Q&A
- → Can I substitute ground turkey with another meat?
Yes, ground chicken is a great alternative that keeps the dish lean and moist while maintaining the flavors.
- → How do I prevent meatballs from drying out?
Mix ingredients gently to avoid toughening the meat and include a binder like egg and breadcrumbs to retain moisture. Avoid overbaking as well.
- → What can I serve alongside these meatballs?
They pair well with tzatziki sauce, warm pita bread, fresh Greek salad, or a bed of rice for a balanced meal.
- → Are there gluten-free options?
Yes, use gluten-free breadcrumbs or rolled oats instead of regular breadcrumbs to make them gluten-free.
- → Can I add spice to the meatballs?
Adding chili flakes or a pinch of cayenne pepper enhances heat for a spicier variation without overpowering the herbs.