If you’re searching for a dish that feels both fresh and comforting, let me introduce you to the Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe—a savory sensation that balances lean turkey meatballs loaded with wholesome greens and tangy feta cheese, all brought together by a cooling, herbaceous yogurt sauce. This recipe is not only decadent in flavor but also surprisingly simple to prepare, making it a perfect weeknight dinner or an impressive dish for guests.
Ingredients You’ll Need
These ingredients are straightforward and fresh, each playing an important role in creating the perfect blend of texture, color, and taste for your Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe.
- Bread crumbs (⅓ cup): Helps bind the meatballs and keeps them tender.
- Whole milk (¼ – ⅓ cup): Adds moisture to the breadcrumbs for a juicy texture.
- Ground turkey (1 lb): The lean protein base—85% or 93% lean works best.
- Large egg (1, lightly beaten): Acts as a binder to hold all ingredients together beautifully.
- Sun-dried tomatoes (3 Tbsp, chopped): Offers a burst of concentrated, tangy sweetness—drain the oil well!
- Baby spinach (½ cup, chopped): Packs in nutrition and vibrant color without overpowering flavor.
- Feta cheese crumbles (½ cup): Brings a salty, creamy richness to every bite.
- Fresh chopped parsley (2 Tbsp): For brightness and subtle herbaceous notes.
- Minced garlic (2-3 cloves): Infuses the meatballs with savory depth.
- Dried oregano (1½-2 tsp): Adds a Mediterranean flair and aromatic earthiness.
- Dried basil (½ tsp): Enhances the herbal complexity gently.
- Onion powder (½ tsp): A touch of mellow sweetness and umami.
- Sea salt and pepper (½ tsp each): Essential for seasoning and bringing out the flavors.
- Olive oil (1 Tbsp): Needed for cooking and brushing the meatballs to promote browning.
- Greek or plain yogurt (½ cup, full fat): The creamy base of the refreshing yogurt sauce.
- Mayonnaise (¼ cup): Adds richness and smoothness to the sauce.
- Lemon juice (1 ½ Tbsp): Provides zing and balances the creaminess.
- Fresh dill (2 Tbsp, chopped): Delivers a bright, almost citrusy herbal flavor for the sauce.
- Fresh parsley (1 Tbsp, chopped): Enhances freshness in the sauce as well.
- Minced garlic (1-2 cloves): Makes the sauce savory and aromatic.
- Olive oil drizzle: Just a little to finish and enrich the yogurt sauce.
- Salt and pepper (to taste): To season the sauce perfectly.
How to Make Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Step 1: Prepare the Breadcrumb Mixture
Start by combining the bread crumbs and whole milk in a medium bowl. Stir and let the mixture sit for about 3 to 4 minutes to soak up the milk. If the mixture seems too dry, add a touch more milk—your goal is a moist but not liquid mixture. This creates a tender base for your meatballs that locks in juiciness.
Step 2: Mix the Meatball Ingredients
Now add the turkey, lightly beaten egg, chopped sun-dried tomatoes, spinach, feta, fresh parsley, garlic, dried oregano and basil, onion powder, salt, and pepper. Gently fold everything together, being careful not to overwork the meat, which could result in dense meatballs. You just want everything combined well.
Step 3: Form Meatballs
Use about 1 ½ tablespoons of the mixture for each meatball—an easy way to portion is with a cookie scoop. Roll them gently between your palms to create evenly sized balls. Uniform size helps them cook at the same rate for perfectly tender results.
Step 4: Cooking Your Meatballs
You have options for cooking: bake, stove top, or air fryer. For baking, preheat your oven to 400°F, line a sheet pan with parchment, and place the meatballs spaced out. Brush them lightly with olive oil to promote browning and bake for 15 to 17 minutes until they reach an internal temperature of 165°F. To get a crispy exterior, you can broil for the last couple of minutes.
If you prefer stove top, heat a large skillet over medium-high, add olive oil, and cook meatballs in batches—turning them every few minutes. For the air fryer method, preheat to 400°F, lightly coat the grates and meatballs with olive oil, and cook for 7 to 9 minutes, flipping halfway.
Step 5: Whip Up the Yogurt Sauce
While the meatballs cook, whisk together Greek yogurt, mayonnaise, lemon juice, fresh dill, parsley, minced garlic, a drizzle of olive oil, and salt and pepper into a creamy, tangy sauce. Adjust seasoning and texture as needed—add a little water to thin if you like it lighter. This sauce pairs beautifully with the meatballs, adding a bright and cool contrast.
Step 6: Serve and Enjoy
Serve your Spinach Feta Turkey Meatballs with Yogurt Sauce atop fluffy rice or orzo pasta, then drizzle generously with that vibrant sauce. Sprinkle fresh parsley and extra feta over the top for a lovely presentation. For an even more colorful meal, add kalamata olives, ripe tomatoes, and crisp cucumbers on the side. Dig in and savor every bite!
How to Serve Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Garnishes
The best way to elevate this dish is by using fresh, vibrant garnishes. Sprinkle chopped parsley or dill on top for a pop of color and herbaceous aroma. Crumbled feta cheese adds a creamy, tangy finish that pairs beautifully with the meatballs and sauce. A light drizzle of extra olive oil just before serving adds a lovely sheen and rich flavor.
Side Dishes
Complement these meatballs with light sides that won’t overpower their flavor. Serve over a bed of lemon-infused rice or tender orzo for hearty comfort. A fresh cucumber and tomato salad dressed with a simple vinaigrette offers a crisp counterpoint. Roasted vegetables such as zucchini, eggplant, or bell peppers also make fantastic, colorful companions.
Creative Ways to Present
For a fun twist, try serving the meatballs as sliders on mini pita pockets with extra yogurt sauce and chopped veggies for crunch. They also work great as part of a Mediterranean-inspired mezze platter alongside olives, hummus, and warm flatbreads—perfect for sharing with friends or family. You can even skewer them for a party appetizer with the yogurt sauce on the side for dipping.
Make Ahead and Storage
Storing Leftovers
After your feast, store any leftover meatballs in an airtight container and refrigerate. They’ll stay fresh for up to 3 days. Keep the yogurt sauce separately in a sealed jar or container to keep its bright flavor intact.
Freezing
If you want to save the meatballs for a later date, place them on a parchment-lined tray and freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months. Freeze the yogurt sauce separately or prepare fresh when you thaw the meatballs.
Reheating
Reheat frozen or refrigerated meatballs in a 350°F oven until warmed through, about 10 to 15 minutes, or gently on the stove over medium heat to preserve moisture. The yogurt sauce is best added fresh, but can be served chilled or at room temperature right from the fridge.
FAQs
Can I use chicken instead of turkey for this recipe?
Absolutely! Ground chicken is a great alternative and works well with the spinach, feta, and herbs. Just keep an eye on the cooking time, as chicken meatballs may cook a little faster due to their leaner nature.
Do I have to use sun-dried tomatoes?
While sun-dried tomatoes add a wonderful tangy sweetness, you can substitute with finely chopped roasted red peppers or skip them altogether. The flavor profile will shift slightly but still delicious.
What kind of yogurt is best for the sauce?
For the richest, creamiest sauce, use full-fat Greek yogurt. Plain yogurt works too but might be a bit thinner and less tangy. Avoid flavored yogurts as they’ll alter the taste.
Can I make these meatballs gluten-free?
Yes! Use gluten-free breadcrumbs or crushed gluten-free crackers as a substitute for the bread crumbs. This keeps the texture intact without compromising flavor.
How do I know when the meatballs are fully cooked?
The safest way is to use a meat thermometer—once the internal temperature hits 165°F, your meatballs are perfectly cooked. They should also be firm to the touch and no longer pink inside.
Final Thoughts
I hope this Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe inspires you to whip up a meal that feels both satisfying and fresh, reflecting the best of Mediterranean flavors. It’s a wonderful way to enjoy lean protein and vibrant veggies in one harmonious dish. Trust me, once you try this recipe, it’ll become a beloved favorite in your kitchen just like it is in mine!
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Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 30 minutes
- Yield: 24 meatballs (serves approximately 6-8)
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
Delicious and wholesome Spinach Feta Turkey Meatballs served with a creamy yogurt sauce. These tender, flavorful meatballs combine lean ground turkey with fresh spinach, tangy feta, and sun-dried tomatoes, seasoned with herbs and garlic. Perfectly cooked in the oven, skillet, or air fryer, and served with a refreshing dill yogurt sauce, this recipe offers a healthy and satisfying meal ideal for busy weeknights or meal prep.
Ingredients
Meatballs
- ⅓ cup bread crumbs
- ¼ –⅓ cup whole milk
- 1 lb ground turkey (85% or 93% lean)
- 1 large egg, lightly beaten
- 3 Tbsp sun-dried tomatoes, chopped (oil removed as much as possible)
- ½ cup chopped baby spinach
- ½ cup feta cheese crumbles
- 2 Tbsp fresh chopped parsley
- 2–3 garlic cloves, minced
- 1½–2 tsp dried oregano
- ½ tsp dried basil
- ½ tsp onion powder
- ½ tsp sea salt
- ½ tsp black pepper
- 1 Tbsp olive oil (for brushing/cooking)
Yogurt Sauce
- ½ cup Greek or plain yogurt (full fat recommended)
- ¼ cup mayonnaise
- 1½ Tbsp lemon juice
- 2 Tbsp fresh dill, chopped
- 1 Tbsp fresh parsley, chopped
- 1–2 garlic cloves, minced
- Drizzle of olive oil
- Salt and pepper to taste
Instructions
- Prepare Breadcrumb Mixture: In a medium bowl, combine the bread crumbs and milk. Stir well and let sit for 3-4 minutes until the mixture is moist yet not too liquid.
- Mix Meatball Ingredients: Add ground turkey, beaten egg, chopped sun-dried tomatoes, spinach, feta cheese, parsley, minced garlic, dried oregano, dried basil, onion powder, salt, and pepper to the breadcrumb mixture. Gently stir with a spoon to combine, being careful not to overmix to keep the meatballs tender.
- Form Meatballs: Use a cookie scoop or your hands to form the mixture into approximately 1½ tablespoon-sized balls. Place them on a plate or tray ready for cooking.
- Bake Meatballs: Preheat your oven to 400°F. Line a sheet pan with parchment paper and arrange the meatballs on the pan. Lightly brush each meatball with olive oil. Bake for 15-17 minutes or until the internal temperature reaches 165°F. Optional: broil for the last 2 minutes to achieve a golden, crispy exterior.
- Skillet Method: Heat a large skillet over medium-high heat and add 1-2 tablespoons olive oil. Add 8-10 meatballs per batch, avoiding crowding. Cook for 7-8 minutes, turning every 2-3 minutes until browned on all sides and cooked through to 165°F internal temperature.
- Air Fryer Method: Preheat the air fryer to 400°F. Lightly brush the grates with olive oil. Place meatballs inside and brush them with olive oil as well. Cook for 7-9 minutes, flipping halfway through, until they reach 165°F internally.
- Make Yogurt Sauce: While meatballs are cooking, whisk together yogurt, mayonnaise, lemon juice, chopped dill, parsley, minced garlic, olive oil drizzle, and season with salt and pepper. Adjust seasoning and thin slightly with water if desired.
- Serve: Plate meatballs over rice or orzo. Spoon generous amounts of yogurt sauce over the top and garnish with fresh parsley and additional feta if desired. Optional additions include kalamata olives, diced tomatoes, and cucumbers for a Mediterranean flair. Enjoy your wholesome meal!
Notes
- For best results, use ground turkey that is 85% or 93% lean; avoid 99% lean as it may be too dry.
- Do not overmix the meat to keep meatballs tender and juicy.
- If using skillet method, smaller meatballs cook more evenly and reduce the risk of burning outside before inside is cooked.
- The yogurt sauce can be thinned with a little water for easier drizzling if preferred.
- Meatballs can be frozen raw or cooked; just thaw completely before reheating.
- Serving meatballs with fresh vegetables like cucumbers, tomatoes, and olives enhances the Mediterranean experience.
