Spinach Feta Baked Turkey Meatballs Recipe
Introduction
These Spinach Feta Baked Turkey Meatballs offer a delicious and healthy twist on traditional meatballs. Packed with fresh spinach and tangy feta, they’re perfect for a comforting dinner paired with marinara sauce. They bake quickly and are great for meal prep or family meals.
Ingredients
- Homemade marinara sauce (or 32-ounce jar of store-bought)
- 1 tablespoon olive oil
- 5 ounces baby spinach
- 3 cloves garlic
- 1 1/2 lbs. lean ground turkey
- 1 large egg
- 1/2 cup breadcrumbs (regular or gluten free)
- 1/2 cup crumbled feta cheese
- 2 teaspoons dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Freshly chopped parsley (for serving, optional)
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit. Pour the marinara sauce into a large skillet or baking dish and set aside.
- Step 2: Heat the olive oil in a skillet over medium heat. Add the baby spinach and cook until wilted. Add the garlic and cook for 30 seconds more. Remove from heat and coarsely chop the spinach on a cutting board.
- Step 3: In a medium bowl, combine the ground turkey, chopped spinach, egg, breadcrumbs, crumbled feta, oregano, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix.
- Step 4: Using about 2 tablespoons of mixture per meatball, form meatballs and place them into the skillet or dish atop the marinara sauce.
- Step 5: Bake the meatballs for 20-25 minutes, checking for doneness after 15 minutes. Meatballs are done when an internal thermometer reads 165 degrees Fahrenheit.
- Step 6: Remove from the oven and garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Tips & Variations
- For added flavor, try mixing in fresh herbs like basil or dill instead of dried oregano.
- Gluten-free breadcrumbs can be used to make this recipe suitable for gluten-intolerant diets.
- Try baking the meatballs on a lined baking sheet if you prefer not to use a skillet with sauce.
- Serve over pasta, zucchini noodles, or as a meatball sub for variety.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over low heat until warmed through. Meatballs also freeze well; freeze in a single layer on a sheet before transferring to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ground chicken instead of ground turkey?
Yes, ground chicken works well as a substitute, but keep in mind it may be slightly less moist. Adding a little extra olive oil or a splash of water can help retain juiciness.
Do I have to cook the spinach before adding it to the meatballs?
Cooking the spinach first removes excess moisture and softens it, which helps prevent soggy meatballs and improves overall texture and flavor.
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Spinach Feta Baked Turkey Meatballs Recipe
- Total Time: 40 minutes
- Yield: Approximately 20 meatballs (serves 4-6) 1x
- Diet: Low Fat
Description
These Spinach Feta Baked Turkey Meatballs are a flavorful and healthy twist on classic meatballs, combining lean ground turkey with nutrient-packed spinach and tangy feta cheese. Baked to perfection in a savory homemade marinara sauce, they make a delicious and easy weeknight dinner option that’s both satisfying and wholesome.
Ingredients
Sauce
- 1 jar (32 ounces) homemade marinara sauce (or store-bought)
Meatballs
- 1 tablespoon olive oil
- 5 ounces baby spinach
- 3 cloves garlic
- 1 1/2 lbs. lean ground turkey
- 1 large egg
- 1/2 cup breadcrumbs (regular or gluten free)
- 1/2 cup crumbled feta cheese
- 2 teaspoons dried oregano (or your favorite herbs)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Freshly chopped parsley (optional)
Instructions
- Preheat the oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the meatballs.
- Prepare the marinara sauce base: Pour the marinara sauce into a large oven-safe skillet or baking dish and set it aside as the base in which the meatballs will cook.
- Cook and chop spinach: Heat olive oil in a skillet over medium heat. Add baby spinach and cook until wilted, then add garlic and cook for an additional 30 seconds. Remove the skillet from heat and roughly chop the spinach mixture on a cutting board.
- Mix meatball ingredients: In a medium bowl, combine lean ground turkey, chopped spinach and garlic, egg, breadcrumbs, crumbled feta cheese, dried oregano, salt, and black pepper. Gently mix with your hands to incorporate all ingredients without overmixing to avoid tough meatballs.
- Form the meatballs: Use about 2 tablespoons of the turkey mixture for each meatball. Shape into balls and place them into the skillet or baking dish on top of the marinara sauce, spacing evenly.
- Bake meatballs: Place the skillet or baking dish in the preheated oven. Bake for 20 to 25 minutes, checking after 15 minutes for doneness. Meatballs are cooked when an internal thermometer reads 165 degrees Fahrenheit.
- Serve: Remove the meatballs from the oven, garnish with freshly chopped parsley if desired, and serve hot with the marinara sauce.
Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- Be careful not to overmix the turkey mixture as it can make the meatballs tough.
- You can substitute dried oregano with any herbs you prefer, such as Italian seasoning or thyme.
- The dish pairs well with pasta, rice, or a fresh green salad.
- Leftover meatballs can be stored in an airtight container and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: turkey meatballs, spinach meatballs, baked meatballs, feta cheese, healthy meatballs, Mediterranean recipe, easy dinner, baked turkey meatballs
