Let Me Tell You About Spinach Feta Baked Turkey Meatballs…

Okay, so honest moment: I make these meatballs way more often than I’d admit to my relatives. There was this time I tried to impress my British mother-in-law with them (she still claims she prefers her classic Sunday roast, but she ate four, so you tell me). If you’ve never gotten feta in your turkey meatballs, friend, you have not truly meddled in the best kind of kitchen mischief. It’s like discovering the cheat code for cozy weeknight dinners. Plus, if you like spinach but people always frown at you when you add it to everything, this’ll keep the peace.

Why I Keep Making These (Besides Laziness)

I make this when I need food to practically cook itself (or I’m too tired after work but still want to eat something grownup). My family goes bananas for these, though I’m the only one who likes extra spinach—oh well, more greens for me. Seriously, the smell wafting through the house has a way of coaxing teenagers out of their lairs. Also…there’s minimal pan-frying. You know when you’re just not in the mood for oil splatters? Baked turkey meatballs are here to rescue you (and your just-cleaned tea towel.)

What You’ll Need (With My Usual Substitutions)

500g ground turkey (chicken works in a pinch—beef, not so much, it’s just not the same vibe)
2 handfuls baby spinach, roughly chopped (If I’m lazy I use frozen; just squeeze the daylights outta it first)
¾ cup crumbled feta cheese (My granny swore by Bulgarian feta, but good supermarket stuff works fine. Don’t stress.)
1 big egg (If I’m out, 2 spoonfuls of Greek yogurt kind of patch it)
1 small onion, grated or finely chopped (I skip the grating when I can’t be fussed. Chopping works, you’ll live.)
2 cloves garlic, minced (Garlic powder in a crisis, but trust me, mince it if you can)
½ cup breadcrumbs (Panko? Regular? Leftover stale rolls? All’s fair. On a broke week, oats even sneak in.)
1 tablespoon fresh dill, chopped (Truthfully, I use dried most times. Parsley also sneaks in sometimes.)
Salt and pepper, usual suspects
2 teaspoons olive oil (for the baking tray—you could skip, but it’s better not to collect complaints)

How I Pull This Together

Crank your oven to about 200°C (400°F). Line a baking sheet. Sometimes I use parchment, sometimes I just wipe on olive oil with a bunched-up paper towel. No magic here.
Toss the spinach into a pan for a minute, just to wilt it. Or, you know, zap it in the microwave. Squeeze out any extra water—it’ll look like a tiny green lump. Don’t be alarmed, it always does.
In a massive bowl (bigger the better, really), plonk in all the ingredients. I start with the turkey, then throw in spinach, feta, breadcrumbs, egg, onion, garlic, herbs, and a good bit of salt and black pepper. I usually get my hands messy and just mash it all together—saves time and actually, it’s kind of fun.
Scooping is my least favorite bit, I won’t lie. I use a tablespoon or my (questionably clean) hands to form balls, about the size of a golf ball. If they end up weirdly shaped, don’t sweat it—they taste the same.
Arrange those little guys on your baking tray; give them a smidge of space between (social distancing for meatballs!). Drizzle or brush (ha, I don’t own a brush) a bit of olive oil on top.
Into the oven for about 20-24 minutes. I check at 20 because my oven’s moody. You want them just golden and barely springy to the touch. Sometimes I poke one open just to be sure—it’s not a science class.

Things I’ve Learned Along the Way

Too much feta leaks out—so don’t be tempted to double it. Or do, and call it a surprise sauce.
If you forget to squeeze the spinach, the meatballs might go a bit soggy. Not tragic, but you’ll know for next time.
Once I accidentally used sweet onions instead of regular, and my kid said they tasted “like a McSandwich” so…depends what you want!

If You Want to Mix Things Up

Once swapped feta for shredded cheddar (honestly, too bland—stick with feta or maybe goat cheese instead)
Added a few chopped sun-dried tomatoes last week, and wow, it’s a winner if you like a bit of tang
If you’re clearing out the fridge: grated carrot, chopped olives, or a hint of lemon zest all go surprisingly well!
I tried making them vegan with chickpeas once, but…yeah, the less said, the better. Still edible, but not a repeat.

Do You Really Need Special Equipment?

I use a big mixing bowl and a regular baking sheet. Meatball scoops exist, I suppose, but two spoons and your hands work just fine (I usually opt for hands unless my nails are, er, less than clean). And look, if you’re out of parchment paper, foil or just plain oiling the tray is grand.

How to Store Leftovers

In theory, these last 3-4 days in the fridge sealed up tight. But, honestly, in my house it never lasts more than a day! If you fancy freezing them, just chuck cooled meatballs in a zip bag and freeze (they reheat best in the oven, or so I think).

How We Eat Them (And Maybe You Will Too)

Okay, here’s the thing—some people do spaghetti, but I like these best with tzatziki, pita, and a big salad. If I’m feeling fancy (rare), I’ll put toothpicks in them and call them “party appetizers”, even if it’s just Tuesday. My youngest insists they count as “scoopy food” and dips them in ketchup (I try not to look).

What I’ve Learned (a.k.a. Oops-Moments)

I once tried to bake these at a lower temperature to save electricity. They came out, well, a bit gray—don’t do that. Better to go hot and fast.
Mix the filling just until combined. If you keep poking at it, they turn out dense. Ask me how I know.
Give them a rest on the tray for five minutes after baking, otherwise the cheese sometimes says its piece and escapes.

Actual Questions People Have Asked Me

Can I skip the egg? – You can, but they might not hold together as well. Maybe add a splash more yogurt or some extra breadcrumbs? Honestly, they’ll taste fine but might look a bit rustic.
What’s the best feta for this? – Frankly, the feta from the local market is awesome, but I’ve used the stuff in a tub (even the pre-crumbled one, sorry) and nobody noticed.
Can you air-fry these? – You know, I tried it once, and they actually crisp up nicely, but they dry out faster, so watch them closely. Don’t wander off to do laundry like I did.
How do I keep the meatballs juicy? – Lean turkey can dry out quick. So don’t overbake, and don’t skip the breadcrumbs and onion!
Do kids like this? – Mine do…as long as I don’t say the word ‘spinach’ (I once called them ‘green cheese bites’ and that did the trick.)

And there you go—Spinach Feta Baked Turkey Meatballs, my way. Actually, probably better than my way if you’re the neat, tidy type. But either way, pretty delicious. Let me know how it goes, unless you’re inviting my mother-in-law, in which case, good luck!

Lina

Spinach Feta Baked Turkey Meatballs