Spinach Feta Turkey Balls (Printable)

Tender turkey meatballs combined with spinach, feta, and Greek herbs baked to golden perfection.

# 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 crumbled feta cheese

→ 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)

# Steps:

01 - Set oven to 400°F. Line a baking sheet with parchment paper and lightly brush or spray with olive oil.
02 - In a large bowl, blend ground turkey, chopped spinach, red onion, garlic, feta, breadcrumbs, egg, parsley, oregano, optional dill, salt, pepper, and lemon zest.
03 - Stir ingredients gently by hand or spatula until just combined; avoid overmixing to maintain texture.
04 - With damp hands, shape the mixture into 20 golf ball-sized meatballs. Arrange evenly spaced on prepared baking sheet.
05 - Drizzle or lightly spray the meatballs with olive oil to promote browning during baking.
06 - Place in oven and bake for 18–20 minutes until golden and cooked through with an internal temperature of 165°F.
07 - Serve hot, optionally garnished with extra parsley or accompanied by tzatziki, pita, or a fresh salad.

# Expert Advice:

01 -
  • They're ridiculously easy to make by hand and require almost no special skills, just a mixing bowl and your willingness to get a little messy.
  • Packed with protein but tasting indulgent thanks to the feta and herbs, so you don't feel like you're eating "healthy food."
  • The spinach and feta combo stays moist and flavorful throughout baking, unlike some meatballs that can turn rubbery.
  • Perfect for batch cooking—make double and freeze half for nights when you need dinner fast.
02 -
  • The spinach needs to be squeezed dry if you're using frozen, or the meatballs will be wet and fall apart—this detail changes everything.
  • Don't skip the lemon zest; it's what makes people remember these instead of just eating them and moving on.
  • The feta is already quite salty, so go easy on added salt or you'll end up with something that makes you reach for water.
03 -
  • If you want extra flavor, add a small pinch of red pepper flakes or a tiny shake of chili powder to the mix—it won't make them spicy, just deeper.
  • Damp hands are your secret weapon when forming the balls; it keeps everything from getting compressed and dense.
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