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
Scale
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.
