Description
These Spinach Feta Turkey Meatballs with Yogurt Sauce are a healthy and flavorful meal featuring lean ground turkey combined with fresh spinach, tangy feta, and sun-dried tomatoes. Baked, stovetop pan-fried, or air-fried, these meatballs are tender and juicy, served with a creamy, herby yogurt sauce perfect for dipping or drizzling. Ideal for a quick, satisfying dinner served over rice or orzo, garnished with fresh herbs and optional Mediterranean veggies.
Ingredients
Scale
Meatballs
- ⅓ cup bread crumbs
- ¼ – ⅓ cup whole milk
- 1 lb ground turkey (85-93% lean)
- 1 large egg, lightly beaten
- 3 Tbsp sun-dried tomatoes, chopped (oil removed)
- 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)
Yogurt Sauce
- ½ cup Greek or plain full-fat yogurt
- 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, stirring well. Let sit for 3-4 minutes to hydrate. Add remaining meatball ingredients except olive oil and mix gently until combined, taking care not to overwork the meat.
- Shape Meatballs: Using a cookie scoop or spoon, form the mixture into roughly 1½ tablespoon-sized balls and place on a tray.
- Bake Meatballs (Oven Method): Preheat the oven to 400°F. Line a sheet pan with parchment paper and arrange meatballs spaced apart. Lightly brush each with olive oil. Bake for 15-17 minutes, or until internal temperature reaches 165°F. Optional: broil for last 2 minutes for a crispy golden crust.
- Cook Meatballs (Stovetop Method): Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add 8-10 meatballs without overcrowding. Cook for 7-8 minutes, turning every 2-3 minutes, until browned and cooked through to 165°F. Repeat with remaining meatballs.
- Cook Meatballs (Air Fryer Method): Preheat air fryer to 400°F and brush the grates with olive oil. Add meatballs and brush them with olive oil as well. Air fry for 7-9 minutes, flipping halfway through, until internal temperature reaches 165°F.
- Make Yogurt Sauce: While meatballs cook, whisk together yogurt, mayonnaise, lemon juice, dill, parsley, garlic, olive oil, and salt and pepper. Adjust seasoning and thin with a bit of water if needed for desired consistency.
- Serve: Plate meatballs over cooked rice or orzo. Top generously with yogurt sauce, extra fresh parsley, feta cheese, and optionally kalamata olives, tomatoes, and cucumbers. Enjoy warm.
Notes
- For best flavor and texture, use 85-93% lean ground turkey; avoid 99% lean as meatballs can turn dry.
- Adjust milk quantity in breadcrumbs to ensure a moist, not soggy, mixture.
- Meatball size can be adjusted slightly for cooking method: slightly smaller for stovetop to ensure even cooking.
- Broiling the baked meatballs at the end adds a crispier exterior.
- Yogurt sauce can be thinned with water or lemon juice to preference.
- Serve with Mediterranean sides like olives, tomato, and cucumber for fresh contrast.
- Store leftovers refrigerated and consume within 3-4 days.
