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

Scale

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

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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.