If you are craving a vibrant, wholesome dish that bursts with Mediterranean charm, then the Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe is your new best friend in the kitchen. This delightful recipe balances lean turkey meat with tangy feta and fresh spinach, all brought together by a luscious and creamy yogurt sauce that elevates every bite. Whether you need a quick weeknight dinner or a crowd-pleasing appetizer, these meatballs offer a perfect harmony of flavor, texture, and color that will have everyone asking for seconds and the recipe to make at home.
Ingredients You’ll Need
The beauty of the Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe lies in the simplicity and freshness of its ingredients. Each one plays an essential role—from the juicy turkey providing a lean protein base, to the feta adding a salty tang, and the spinach infusing vibrant color and nutrients. Together, they create a dish that’s as healthy as it is delicious.
- â…“ cup bread crumbs: Helps bind the meatballs and keeps them tender.
- ¼ – â…“ cup whole milk: Adds moisture to achieve the perfect meatball texture.
- 1 lb ground turkey (85% or 93% lean): Your lean protein foundation that’s flavorful without heaviness.
- 1 large egg (lightly beaten): Binds ingredients together for meatballs that hold their shape.
- 3 Tbsp sun-dried tomatoes, chopped: Adds a sweet, tangy punch—drain excess oil for best texture.
- ½ cup chopped baby spinach: Infuses fresh color and nutrients.
- ½ cup feta cheese crumbles: Delivers rich, salty flavor that complements the turkey beautifully.
- 2 Tbsp fresh chopped parsley: Brightens the dish with subtle herbal notes.
- 2-3 garlic cloves (minced): Provides fragrant, savory depth.
- 1½ – 2 tsp dried oregano: Classic Mediterranean herb for warmth and aroma.
- ½ tsp dried basil: Adds gentle sweetness that balances other spices.
- ½ tsp onion powder: Convenient way to layer in onion flavor.
- ½ tsp each sea salt and black pepper: Essential for seasoning.
- 1 Tbsp olive oil: Used for cooking and brushing meatballs for a golden finish.
- ½ cup Greek or plain yogurt (full fat preferred): The creamy base of the tangy yogurt sauce.
- ¼ cup mayonnaise: Adds richness and smoothness to the sauce.
- 1½ Tbsp lemon juice: Brightens and balances the sauce with a fresh citrus kick.
- 2 Tbsp fresh dill (chopped): Gives the sauce a fresh, slightly tangy herbaceous note.
- 1 Tbsp fresh parsley (chopped): Enhances freshness in the sauce.
- 1-2 garlic cloves (minced): Infuses the yogurt sauce with savory flavor.
- Drizzle of olive oil: Adds richness and gloss to the sauce.
- Salt and pepper to taste: Perfectly seasons the yogurt sauce.
How to Make Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Step 1: Prepare the Meatball Mixture
Start by mixing the breadcrumbs with whole milk in a medium bowl. Let it soak for about 3 to 4 minutes so the breadcrumbs become fully moistened, ensuring tender meatballs. If it feels too dry, add a touch more milk. Next, add the ground turkey, lightly beaten egg, chopped sun-dried tomatoes (with excess oil removed), baby spinach, feta cheese, parsley, minced garlic, oregano, basil, onion powder, salt, and pepper. Stir everything gently until just combined—over-mixing can make tough meatballs, so handle delicately!
Step 2: Shape the Meatballs
Use a cookie scoop or your hands to portion out the mixture into roughly 1½ tablespoon-sized balls. This size cooks evenly while staying juicy on the inside. Arrange them on a plate or tray while you prepare for cooking.
Step 3: Cooking Your Meatballs
You have a few options here, each delivering a wonderful texture:
- Bake: Preheat the oven to 400°F. Line a sheet pan with parchment paper and place meatballs spaced evenly. Lightly brush each with olive oil to achieve a golden, crispy exterior. Bake for 15 to 17 minutes until they reach an internal temperature of 165°F. For extra crispiness, broil in the final two minutes.
- Stovetop: For stovetop cooking, opt for slightly smaller meatballs to cook evenly. Heat a skillet over medium-high heat with olive oil, then add 8-10 meatballs without overcrowding. Brown them on all sides by turning every 2-3 minutes, cooking for about 7 to 8 minutes total until done.
- Air Fryer: Preheat to 400°F and brush the grates with olive oil. Brush meatballs as well, then air fry for 7 to 9 minutes, flipping halfway through, until meatballs reach 165°F.
Step 4: Make the Yogurt Sauce
While your meatballs cook, whisk together Greek yogurt, mayonnaise, lemon juice, fresh dill, parsley, minced garlic, and a drizzle of olive oil. Season with salt and pepper to taste. If the sauce seems too thick, add a bit of water to reach your preferred consistency. This sauce is the delicious, tangy finishing touch that ties everything together beautifully.
Step 5: Serve with Love
Once the meatballs are cooked to perfection, serve them piping hot with a generous drizzle of the yogurt sauce. Traditional accompaniments like rice or orzo absorb the flavors perfectly. Add fresh parsley and extra feta on top for an elegant finish, then enjoy!
How to Serve Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Garnishes
Fresh herbs such as parsley and dill make incredible garnishes, adding bursts of color and freshness. Don’t be shy with extra crumbled feta or a sprinkle of smoked paprika for a little smoky warmth. A few kalamata olives scattered on the plate add salty complexity that brightens every bite.
Side Dishes
These hearty meatballs pair wonderfully with simple sides that let their flavors shine. Consider serving over fluffy rice, orzo pasta, or even creamy mashed potatoes. Crisp cucumber and tomato salad or a light Greek salad with lemon vinaigrette bring a refreshing contrast, balancing richness with vibrant textures.
Creative Ways to Present
Turn these meatballs into tempting appetizers by skewering them or serving in mini pita pockets with a dollop of yogurt sauce and fresh veggies. For a fun family meal, create a build-your-own bowl with grain, meatballs, sauce, and lots of colorful toppings like roasted peppers and pickled onions. The options are endless and delicious!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the cooled meatballs in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making for easy lunches or quick dinners later in the week without sacrificing flavor.
Freezing
To freeze, arrange cooked meatballs in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready, thaw in the refrigerator overnight for best texture, or reheat straight from frozen while cooking gently.
Reheating
Reheat meatballs in a skillet over medium heat, covered to keep moisture, or warm them in the oven at 350°F until heated through. The yogurt sauce is best served fresh, so add that after reheating. You can also warm the sauce gently if it’s been refrigerated.
FAQs
Can I make these meatballs gluten-free?
Absolutely! Substitute regular bread crumbs with gluten-free bread crumbs, and be sure to double-check that other ingredients like mayonnaise and yogurt are gluten-free to keep this dish safe for gluten-sensitive diets.
Is ground turkey the only meat I can use for this recipe?
You can experiment with lean ground chicken or even a mix of ground beef and turkey, but turkey keeps the dish light and works beautifully with the feta and spinach flavors.
Can I prepare these meatballs ahead of time for a party?
Yes! You can prepare and shape the meatballs a day in advance, keep them refrigerated, and bake or cook them just before serving. This is perfect for minimizing last-minute prep.
What if I don’t have sun-dried tomatoes?
Sun-dried tomatoes add a lovely tang and sweetness, but if you don’t have them, try finely chopped roasted red peppers or even a small amount of tomato paste for a subtle flavor boost.
How can I make the yogurt sauce dairy-free?
Swap regular yogurt with a dairy-free version made from coconut or almond milk, and use a dairy-free mayonnaise. While the flavor will shift slightly, it can still be creamy and delicious.
Final Thoughts
The Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe has quickly become a go-to for effortless, tasty meals that feel special without fuss. The harmony of flavors and textures is just irresistible, and once you try it, you’ll understand why this dish is a happy staple in many kitchens. So grab your ingredients, get cooking, and share the love with this vibrant, nourishing recipe that’s sure to become one of your favorites too!
Print
Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 meatballs (serves 6-8 people depending on serving size)
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
Delicious and healthy Spinach Feta Turkey Meatballs served with a tangy yogurt sauce. This recipe combines lean ground turkey, feta cheese, sun-dried tomatoes, and fresh herbs to create flavorful meatballs that can be baked, pan-fried, or air-fried. Perfect for a quick weeknight dinner, these meatballs are paired with a creamy yogurt sauce featuring fresh dill and lemon juice, offering a Mediterranean-inspired meal that is both satisfying and nutritious.
Ingredients
Meatballs
- â…“ cup bread crumbs
- ¼ – â…“ 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 cooking or brushing)
Yogurt Sauce
- ½ cup Greek or plain yogurt (full fat for best flavor)
- 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
Instructions
- Prepare Breadcrumb Mixture: In a medium bowl, combine bread crumbs and milk. Stir and let the mixture sit for 3-4 minutes until moistened but not overly liquidy. Adjust with more milk if needed to keep it moist.
- Mix Meatball Ingredients: Add ground turkey, lightly beaten egg, sun-dried tomatoes, chopped spinach, feta cheese, parsley, minced garlic, dried oregano, dried basil, onion powder, sea salt, and black pepper to the breadcrumb mixture. Stir gently until all ingredients are well combined, taking care not to overwork the meat.
- Shape Meatballs: Using a tablespoon or cookie scoop, scoop out about 1½ tablespoons of mixture and roll into meatballs. Set aside on a tray.
- Baking Method: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange meatballs spaced apart on the sheet. Lightly brush each meatball with olive oil. Bake for 15-17 minutes or until internal temperature reaches 165°F. Optionally broil for last 2 minutes to achieve a golden, crispy exterior.
- Stovetop Method: Heat a large skillet over medium-high heat and add 1-2 tablespoons olive oil until shimmering. Add 8-10 meatballs without overcrowding the pan. Cook for 7-8 minutes, turning every 2-3 minutes until browned on all sides and cooked through (165°F internal temperature). Repeat with remaining meatballs.
- Air Fryer Method: Preheat air fryer to 400°F. Brush air fryer grates with olive oil. Place meatballs in the basket and brush each with olive oil. Air fry for 7-9 minutes, flipping halfway through, until meatballs reach an internal temperature of 165°F.
- Prepare Yogurt Sauce: While meatballs cook, whisk together Greek yogurt, mayonnaise, lemon juice, fresh dill, parsley, minced garlic, a drizzle of olive oil, salt, and pepper. Adjust seasoning to taste and thin with a little water if desired for a smoother consistency.
- Serve: Plate the meatballs over cooked rice or orzo. Spoon generous amounts of yogurt sauce over the top. Garnish with extra fresh parsley, feta cheese crumbles, and optionally kalamata olives, tomatoes, and cucumbers. Enjoy warm.
Notes
- For best texture, do not overwork the meat mixture to keep meatballs tender.
- Ground turkey with 85% or 93% lean meat is preferred; avoid 99% lean for dryness.
- Adjust milk quantity to create a moist breadcrumb mixture without excess liquid.
- Meatballs can be baked, pan-fried, or air-fried depending on your preference and available equipment.
- Use full-fat Greek yogurt for the creamiest and most flavorful sauce.
- Optional toppings like kalamata olives, diced tomatoes, and cucumbers add freshness and Mediterranean flair.
- Ensure meatballs reach a safe internal temperature of 165°F for poultry.
