Turkey, Spinach and Feta Meatballs (or Make as a Turkey Burger)
- Total Time: 42 minutes
- Yield: 36 1x
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.
- Prep Time: 20 min
- Cook Time: 22 min
- Category: Recipes
- Method: Grill, Prep Now, Cook Later, Sheet Pan
Keywords: Meatballs, Turkey, Spinach, Feta