Dinner

Baked Spinach Feta Turkey Meatballs Recipe

Bylina moretti August 19, 2026August 19, 2026

Introduction

These baked spinach feta turkey meatballs are juicy and packed with flavor, thanks to the tangy feta and fresh spinach. They make a simple, wholesome addition to any weekday dinner, especially pasta night. Ready in just 30 minutes from start to finish, they’re an easy way to elevate your meal.

The dish shows a white plate filled with three large, round meatballs covered in thick red marinara sauce and sprinkled with white grated cheese and small green herb pieces on top. Next to the meatballs is a group of broccoli florets that are roasted, showing bright green and browned edges. On the side of the plate, there is a serving of pale yellow, cooked spaghetti, loosely piled. A fork is partially under one meatball, its metal tines visible in the sauce. The plate is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces frozen chopped spinach, defrosted and squeezed dry (or 2 cups loosely packed fresh spinach, finely chopped)
¾ cup crumbled feta (about 4 ounces)
¼ cup Italian breadcrumbs (gluten-free if needed)
1 pound lean ground turkey (93%)
1 large egg
¾ teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried Italian seasoning

Instructions

Step 1: Preheat your oven to 425℉ (220℃).
Step 2: In a large bowl, combine the spinach, feta, and breadcrumbs. Mix well to break up any large pieces.
Step 3: Add the ground turkey and egg to the bowl. Sprinkle with salt, pepper, garlic powder, onion powder, and Italian seasoning. Mix thoroughly until evenly combined.
Step 4: Shape the mixture into 12 golf ball-sized meatballs (about ¼ cup or 59g each) and place them in a single layer on a baking sheet.
Step 5: Bake for 15-18 minutes, until cooked through and the internal temperature reaches 165℉ (74℃).
Step 6: Serve warm with your favorite sauce over pasta, rice, or vegetables and enjoy!

Tips & Variations

For a gluten-free option, substitute traditional Italian breadcrumbs with gluten-free breadcrumbs without altering the recipe.
Add finely chopped fresh herbs like parsley or basil for extra freshness.
Serve with a creamy sun-dried tomato sauce to complement the feta flavor.
Make a double batch to have leftover meatballs for quick lunches or snacks.

Storage

Let leftover meatballs cool completely, then store them in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or in a low oven until warmed through. They can also be frozen for up to 2 months; thaw overnight in the fridge and reheat as desired.

How to Serve

A white plate holds three browned meatballs covered with a thick layer of bright red marinara sauce and sprinkled with finely grated white cheese and small green herb pieces on top. Next to the meatballs is a serving of light yellow spaghetti noodles arranged in loose loops. To the side, there are several green broccoli florets with charred, crisp edges showing a mix of dark green and brown colors. A silver fork rests partially under one meatball, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Use about 2 cups loosely packed fresh spinach, finely chopped after measuring, as a substitute for 4 ounces of frozen spinach.

What if I don’t have feta cheese?

Feta adds a nice tang and saltiness, but you can substitute it with ricotta or goat cheese for a different flavor and creamy texture. Just keep the quantity the same.