These turkey meatballs are a healthy, flavorful alternative to traditional beef meatballs.
The combination of ground turkey, feta, spinach, onions and a variety of savory herbs is heavenly. Because turkey tends to be dry, this recipe uses quick oats to lock in the rich flavor and create perfectly moist meatballs.
These meatballs are great plain, in a sandwich, on a salad or on a plate of spaghetti topped with Roasted Tomato Basil Marinara Sauce. They also double as a burger. You can cook them and eat them fresh or freeze them for up to 2 months! Check out our recipe for Baked Spaghetti Squash for an amazing combination.
Can these be prepped the night before? Yes.
If prepping the night before: Follow the prep instructions (stop just before baking), cover and refrigerate overnight. Remove from fridge and bake!
If prepping a few days in advance (meal prep day): If you want to prep as much as possible on your food prep day but don’t plan on cooking your meatballs until later that week, that’s okay.
- Combine all your dry ingredients (herbs and spices) in an airtight container and store somewhere until you’re ready to make your meatballs. Just don’t forget to add the herb mixture to your meatballs when preparing your meal (guilty on more than one occasion!).
- If you choose to serve your meatballs with Tzatziki Sauce, you can prep the sauce by combining all the ingredients except the chopped cucumber. Store in an airtight container in the refrigerator. Add chopped cucumber to the sauce up to 24 hours before serving the meal.
Top tips for making meatballs:
- Prep ahead: The meatball mixture can be prepared the night before and baked the day of, if desired.
- Forming your meatballs: Use a cookie scoop, ice cream scoop or spoon to help form your meatballs into 1” balls.
- Forming your meatballs: Wet your hands intermittently so the turkey mixture doesn’t stick to your hands.
Kid-friendly and great for school lunches
These meatballs are great for school lunches. If frozen, pull a few meatballs out in the morning, put them in your kiddo’s lunchbox and they will be thawed by the time they’re ready to eat!
A few other ways to use your Turkey, Spinach and Feta Meatballs:
- Reinvent them with a different sauce
- With Tzatziki Sauce for dipping (our absolute favorite!!)
- Use this recipe to make a Greek-inspired meatloaf
- With risotto
- On top of a salad
- In a bowl with arugula, avocado and Tzatziki Sauce
- In a bowl with a small amount of rice and torn spinach. Heat until spinach wilts. Serve with a drizzle of Caesar dressing (Primal Kitchen is our personal store-bought fav!)
- In a hoagie roll topped with cucumber slices, arugula, feta crumbles and Tzatziki Sauce
- As a quick and easy pre/post-workout snack (protein + fiber = fuel)
These turkey meatballs are a healthy, flavorful alternative to traditional beef meatballs. These meatballs are great plain, in a sandwich, on a salad or on a plate of spaghetti topped with Roasted Tomato Basil Marinara Sauce. They also double as a burger.
- 2 pounds ground turkey breast
- (4 oz.) feta
- 1 cup chopped spinach (tightly packed)
- 1 cup finely chopped onion
- 1/2 cup quick oats
- 2 large eggs
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 2 teaspoons parsley
- 1/2 teaspoon Himalayan pink salt and pepper (each)
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon extra virgin olive oil
- Preheat oven to 375 degrees.
- In a large mixing bowl, gently combine all ingredients except EVOO (careful not to overwork the mixture).
- Roll mixture into 36 medium balls. If the mixture does not hold shape, refrigerate for 15-30 minutes before rolling balls. (If making as a burger, pat mixture into 8 patties.)
- If you prefer a browned meatball, you can brown the meatballs in evoo at this time (see instructions in notes section below – we only do this if we have the time).
- Place turkey balls (or burgers) on parchment paper and cook in the oven for 17-20 minutes, until no longer pink in the center. Serve.
We recommend organic ingredients when feasible.
To brown meatballs/ burgers: If you prefer your meatballs browned, preheat a pan over medium-heat and add EVOO. Brown turkey balls for approximately 1 minute on each side. Place turkey balls on parchment paper and cook in the oven for 17-20 minutes, until no longer pink in the center. Serve.
If cooking burgers on the grill: Refrigerate burgers for at least an hour after shaping them to firm up patty before grilling.
1 teaspoon minced garlic in place of garlic powder
Keywords: Meatballs, Turkey, Spinach, Feta