Description
These Spinach Feta Turkey Meatballs with Yogurt Sauce are a flavorful and healthy dish blending lean ground turkey with fresh spinach, tangy feta, and sun-dried tomatoes. Served with a creamy, herbaceous yogurt sauce, they make a perfect easy meal ready in just 30 minutes, suitable for baking, stovetop cooking, or air frying.
Ingredients
Scale
Meatballs
- ⅓ cup bread crumbs
- ¼ – ⅓ cup whole milk
- 1 lb ground turkey (85% or 93% lean)
- 1 large egg (lightly beaten)
- 3 Tbsp sun-dried tomatoes, chopped (excess 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 brushing/browning)
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 the breadcrumb mixture: In a medium bowl, combine the bread crumbs and whole milk. Stir and let sit for 3-4 minutes until very moist but not watery. Add more milk if too dry.
- Mix meatball ingredients: Add ground turkey, egg, sun-dried tomatoes, chopped spinach, feta, fresh parsley, garlic, oregano, basil, onion powder, salt, and pepper to the breadcrumb mixture. Gently stir until just combined, being careful not to overwork the meat.
- Form the meatballs: Using about 1½ tablespoons per meatball (a cookie scoop works well), scoop and roll the mixture into balls. If cooking stovetop, make slightly smaller for even cooking.
- Bake the meatballs: Preheat oven to 400°F. Line a baking sheet 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. Optionally, broil for the last 2 minutes to brown and crisp the outside.
- Stovetop cooking (alternative): Heat a large skillet over medium-high heat and add 1-2 tablespoons olive oil. Add 8-10 meatballs without crowding. Cook for 7-8 minutes, turning every 2-3 minutes, until evenly browned and internal temperature reaches 165°F. Repeat with remaining meatballs.
- Air fry method (alternative): Preheat air fryer to 400°F. Brush grates and meatballs with olive oil. Place meatballs in air fryer basket, cook for 7-9 minutes, flipping halfway through, until internal temp reaches 165°F.
- Make yogurt sauce: While meatballs cook, whisk together Greek yogurt, mayonnaise, lemon juice, fresh dill, parsley, garlic, olive oil, salt, and pepper. Adjust seasoning to taste and thin with water if desired.
- Serve: Plate meatballs over rice or orzo. Spoon generous amounts of yogurt sauce over the top and garnish with fresh parsley, feta cheese, kalamata olives, tomatoes, and cucumbers if desired. Enjoy warm.
Notes
- Use 85% or 93% lean ground turkey for best flavor; avoid 99% lean as it can be dry.
- Allow bread crumbs to soak in milk before mixing to keep meatballs moist.
- If cooking stovetop, make meatballs slightly smaller for even cooking.
- Internal temperature for safe turkey meatballs is 165°F (74°C).
- Yogurt sauce can be thinned with a little water if too thick.
- Additional serving suggestions include rice, orzo, or a fresh salad for a complete meal.
- Sun-dried tomatoes should have excess oil removed for best texture.
