Description
These Spinach Feta Turkey Meatballs with Yogurt Sauce are a flavorful and healthy twist on classic meatballs. Loaded with spinach, tangy feta, and sun-dried tomatoes, these tender turkey meatballs are baked, pan-fried, or air fried to perfection. Served with a bright, creamy yogurt sauce infused with fresh herbs and garlic, they make a delicious meal perfect for pairing with rice, orzo, or fresh Mediterranean-inspired sides.
Ingredients
Meatballs
- ⅓ cup bread crumbs
- ¼ - ⅓ cup whole milk
- 1 lb ground turkey (85% or 93% lean preferred)
- 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
- 1-2 Tbsp olive oil (for cooking)
Yogurt Sauce
- ½ cup Greek or plain yogurt (full fat recommended)
- 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 the breadcrumbs and milk. Let sit for 3-4 minutes until the mixture is very moist but without excess liquid. Adjust with a bit more milk if needed.
- Make Meatball Mixture: Add ground turkey, beaten egg, chopped sun-dried tomatoes, baby spinach, feta crumbles, parsley, minced garlic, oregano, basil, onion powder, salt, and pepper to the breadcrumb mixture. Mix gently until just combined, being careful not to overwork the meat.
- Form Meatballs: Using about 1½ tablespoons of mixture per meatball, scoop and roll into balls. A cookie scoop works well to keep sizes consistent.
- Bake Meatballs: For baking, preheat oven to 400°F (204°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 until internal temperature reaches 165°F (74°C). Optional: broil for 2 minutes at the end for a crispy golden exterior.
- Stovetop Cooking: For stovetop, heat 1-2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 8-10 meatballs at a time without overcrowding. Cook for 7-8 minutes, turning every 2-3 minutes until browned and fully cooked to 165°F internal temperature. Repeat with remaining meatballs.
- Air Fryer Method: Preheat air fryer to 400°F (204°C). Brush grates with olive oil. Place meatballs in the basket and brush them with olive oil. Air fry for 7-9 minutes, flipping halfway through, until internal temperature is 165°F.
- Make Yogurt Sauce: While meatballs cook, whisk together Greek yogurt, mayonnaise, lemon juice, dill, parsley, minced garlic, a drizzle of olive oil, salt, and pepper. Thin with a little water if desired for consistency and adjust seasoning to taste.
- Serve: Serve meatballs warm over cooked rice or orzo. Top with fresh parsley, additional feta if desired, plenty of yogurt sauce, and optional sides like kalamata olives, tomatoes, and cucumbers for a Mediterranean flair. Enjoy!
Notes
- Use 85% or 93% lean turkey for best texture; avoid 99% lean as meatballs can be dry.
- Remove as much oil as possible from sun-dried tomatoes to keep mixture moist.
- For stovetop cooking, slightly smaller meatballs help achieve even cooking.
- Yogurt sauce can be thinned with a tablespoon of water if too thick.
- Broiling meatballs at the end of baking adds a beautiful golden crispy finish.
- Serve with Mediterranean sides like olives, cucumbers, and fresh tomatoes for a complete meal.
