Tender turkey meatballs blended with spinach, feta, and herbs, baked to a golden finish.
# What You'll Need:
→ Meats
01 - 1.1 lb ground turkey
→ Vegetables
02 - 3.5 oz fresh spinach, chopped (or 2 oz frozen, thawed and squeezed dry)
03 - 1 small red onion, finely diced
04 - 2 garlic cloves, minced
→ Cheeses
05 - 3.5 oz feta cheese, crumbled
→ Binders & Seasonings
06 - ½ cup breadcrumbs
07 - 1 large egg
08 - 2 tbsp fresh parsley, chopped
09 - 1 tsp dried oregano
10 - 1 tsp dried dill (optional)
11 - ½ tsp salt
12 - ¼ tsp black pepper
13 - Zest of ½ lemon
→ For Baking
14 - 1–2 tbsp olive oil (for greasing or drizzling)
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly brush or spray with olive oil.
02 - In a large bowl, combine ground turkey, chopped spinach, red onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill if using, salt, pepper, and lemon zest.
03 - Gently mix with hands or spatula until just combined, taking care not to overwork the mixture.
04 - Moisten hands and form mixture into 20 evenly sized golf ball-shaped meatballs. Place them spaced evenly on the prepared baking sheet.
05 - Lightly drizzle or spray the meatballs with olive oil to ensure browning during baking.
06 - Bake in the preheated oven for 18 to 20 minutes, or until golden brown and cooked through to an internal temperature of 165°F.
07 - Serve hot, garnished with additional parsley or accompanied by tzatziki, pita bread, or salad.
