Description
These Spinach Feta Turkey Meatballs with Yogurt Sauce are a delicious and healthy twist on classic meatballs. Made with lean ground turkey, fresh spinach, tangy feta cheese, sun-dried tomatoes, and aromatic herbs, they’re baked, pan-fried or air-fried to juicy perfection. The creamy homemade yogurt sauce, blended with dill and lemon, adds a refreshing complement, making this dish perfect for a wholesome family dinner or meal prep option.
Ingredients
Scale
Meatballs
- ⅓ cup bread crumbs
- ¼ – ⅓ cup whole milk
- 1 lb ground turkey (85% or 93% lean recommended)
- 1 large egg (lightly beaten)
- 3 Tbsp sun-dried tomatoes, chopped (oil removed as much as possible)
- 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/garnishing)
Yogurt Sauce
- ½ cup Greek or plain yogurt (full fat preferred)
- ¼ cup mayonnaise
- 1½ Tbsp lemon juice
- 2 Tbsp fresh dill, chopped
- 1 Tbsp fresh parsley, chopped
- 1-2 garlic cloves, minced
- drizzle olive oil
- salt and pepper to taste
Instructions
- Prepare Breadcrumb Mixture: In a medium bowl, combine breadcrumbs and whole milk. Stir and let it sit for 3-4 minutes until the mixture is moist but without excess liquid. Add more milk if necessary to achieve this consistency.
- Mix Meatball Ingredients: Add ground turkey, lightly beaten egg, chopped sun-dried tomatoes (with oil removed), chopped baby spinach, feta cheese crumbles, fresh chopped parsley, minced garlic, dried oregano, dried basil, onion powder, sea salt, and black pepper to the breadcrumb mixture. Stir just until combined, being careful not to overwork the meat.
- Form Meatballs: Using about 1½ tablespoons per meatball (a cookie scoop works great), shape the mixture into evenly sized balls.
- Bake Meatballs (Oven Method): Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper and arrange meatballs spaced apart. Lightly brush each meatball with olive oil. Bake for 15-17 minutes or until the internal temperature reaches 165°F (75°C). Optional: broil for the last 2 minutes to achieve a crispy, golden brown exterior.
- Cook on Stove Top (Optional): For this method, make meatballs slightly smaller for even cooking. Heat a large skillet over medium-high heat and add 1-2 tablespoons olive oil, allowing it to heat until shimmering. Add 8-10 meatballs at a time without overcrowding. Cook for about 7-8 minutes, turning every 2-3 minutes, until browned all around and internal temp reaches 165°F.
- Air Fry Meatballs (Optional): Preheat air fryer to 400°F. Lightly brush the grates with olive oil, place meatballs inside, and brush them with olive oil as well. Air fry for 7-9 minutes, flipping halfway through, until cooked through and the internal temperature is 165°F.
- Prepare Yogurt Sauce: While meatballs cook, whisk together Greek yogurt, mayonnaise, lemon juice, fresh dill, fresh parsley, minced garlic, a drizzle of olive oil, salt, and pepper. Adjust seasoning to taste and thin with a little water if desired.
- Serve: Plate the cooked meatballs atop rice or orzo. Generously spoon yogurt sauce over them and garnish with extra fresh parsley and feta cheese. Optionally serve with kalamata olives, chopped tomatoes, and cucumbers for a complete Mediterranean-inspired meal. Enjoy!
Notes
- Use whole milk for moist breadcrumbs; adjust amount to avoid excess liquid.
- Don’t overmix the meatball mixture to keep them tender.
- Cooking times will vary slightly depending on the size of your meatballs.
- Ground turkey with 85% or 93% lean is best; avoid very lean turkey for juiciness.
- For crispier meatballs, broil at the end of baking or use the air fryer method.
- Yogurt sauce can be made in advance and stored refrigerated.
- Serving suggestions include rice, orzo, or a light green salad.
