I’ve been super into meatballs lately. Now that’s a something I never thought I’d type. But it’s true. Meatballs are easy, flavorful, filling, and you can serve them in more ways than just with pasta and red sauce. These Spinach and Feta Turkey Meatballs boast sautéed spinach to help you pack in more greens and bits of crumbled feta for extra richness and a little salty kick.
Spinach and Feta Turkey Meatballs
The recipe below is just for the meatballs themselves, since there are several different ways you can serve them. They are pictured above with the classic pasta and red sauce, plus some zucchini that I quickly sautéed in the same skillet after the meatballs were finished cooking.
Spinach and Feta Turkey Meatballs
- 4 oz. fresh spinach ($1.67)
- 2 Tbsp olive oil, divided ($0.32)
- 1 lb. lean ground turkey (93% lean) ($4.49)
- 1/2 cup breadcrumbs ($0.24)
- 1/4 tsp garlic powder ($0.02)
- Freshly cracked pepper ($0.02)
- 1/4 tsp salt ($0.02)
- 1 large egg ($0.22)
- 2 oz. feta, crumbled ($0.83)
- Roughly Chop the spinach. Heat a large skillet over medium, then add 1 Tbsp olive oil. Add the chopped spinach and a pinch of salt. Sauté the spinach until it has fully wilted, then remove it from the heat.
- While the spinach is sautéing, stir together the breadcrumbs, garlic powder, freshly cracked pepper (5 or 6 cranks of a pepper mill), and salt in a large bowl. Lightly whisk the egg, then add the egg, ground turkey, sautéed spinach, and crumbled feta to the bowl with the breadcrumbs. Use your hands to combine these ingredients until evenly mixed.
- Shape the meat mixture into balls, about one heaping tablespoon each. You should get approximately 24 meatballs.
- Wipe out the skillet used for the spinach, add another tablespoon of oil, and heat the skillet once again over medium. Once hot, swirl the oil in the skillet to make sure the surface is coated, then add half of the meatballs. Cook the meatballs for about a minute to a minute and a half on each side, or until the meatballs are well browned and cooked through (about 6-8 minutes total). Remove the cooked meatballs to a clean bowl and repeat with the second batch.
- Serve your cooked meatballs with your favorite sauce, over pasta, rice, or roasted vegetables.
Other Ways to Serve Your Spinach and Feta Turkey Meatballs
You can add them to salads, serve them over a bed of rice with roasted vegetables (like I did with my Beef Kofta Meatballs), make a meatballs sub (with red sauce and mozzarella on a roll), or just change up the sauce to pesto or an alfredo sauce.
Since there are so many ways to serve these Spinach and Feta Turkey Meatballs, they are perfect for meal prepping. They hold up excellently in the refrigerator, and will also easily withstand freezing and thawing.
Can I Make These Meatballs Without Breadcrumbs?
The short answer is yes, but they will not be the same texture. The breadcrumbs and eggs keep the meatballs soft and moist, as well as acting like a glue to hold the meatballs together. If you leave out the breadcrumbs, you’ll also need to leave out the egg, or else the mixture will be too wet to shape. Because the meatballs will be more delicate, they may not hold up to cooking in a skillet, so I suggest baking them on a cookie sheet in a 375ºF oven for about 20 minutes. The resulting meatballs will be more like the texture of a hamburger, and will not have a nice browned exterior, but are still quite tasty. Also keep in mind that because you are using fewer ingredients, you may not get as many meatballs.
Can I Use Frozen Spinach?
Yes. If using frozen spinach, make sure to get frozen “chopped” spinach so that you don’t have any large or long stringy pieces of spinach. Let the spinach fully thaw, then squeeze out as much excess moisture as possible before adding it to the meatball mixture.
Step by Step Photos
Chop about 4 oz. (1/4 lb.) fresh spinach into smaller pieces. Small pieces will help it incorporate into the ground meat easier. If you want to use frozen spinach, make sure you get chopped frozen spinach, thaw it completely, then squeeze out as much moisture as possible before adding it to the meat mixture.
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped spinach and a pinch of salt. Sauté the spinach until it has fully wilted (3-5 minutes). Remove the spinach from the heat.
While the spinach is sautéing, combine 1/2 cup breadcrumbs, 1/4 tsp garlic powder, 1/4 tsp salt, and some freshly cracked pepper in a large bowl. Mixing these together first helps them incorporate a little more evenly into the meat.
Briefly whisk an egg, then add it to the bowl with the breadcrumbs, along with 1 lb. lean ground turkey, the sautéed spinach, and 2 oz. crumbled feta. Mix these ingredients together with your hands until they are evenly incorporated.
Shape the meat mixture into meatballs, about one heaping tablespoon each. You should get somewhere in the neighborhood of 24 meatballs.
Give the skillet a quick wipe, then add another tablespoon of olive oil, and heat it once again over medium. Make sure to wait for the skillet to get hot, then add half the meatballs (this is to avoid over crowding, which can prevent browning). Cook the meatballs on each side until they are well browned and cooked through, about 1-1.5 minutes on each side, or about 6-8 minutes total.
Remove the cooked meatballs to a clean plate or bowl, and repeat with the second half of the meatballs. Now they’re ready to eat!
And like I mentioned before, these meatballs are perfect for meal prep! I basically packed this exact plate into my meal prep boxes and have been eating them for lunch all week. :)