If you’re searching for a dish that’s bursting with vibrant flavors, comforting textures, and a bit of a Mediterranean twist, you’re going to love the Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe. These meatballs combine lean turkey with fresh spinach and tangy feta, perfectly complemented by a creamy, herbed yogurt sauce that ties everything together beautifully. Whether you’re cooking for a quick weeknight dinner or impressing guests at a gathering, this recipe offers a delicious, nutritious meal that feels like a warm hug on a plate.
Ingredients You’ll Need
All the ingredients for this recipe are simple, straightforward, and essential for achieving that perfect balance of flavor, texture, and color. Each item plays a key role in making these meatballs juicy, flavorful, and beautifully complemented by the yogurt sauce.
- Bread crumbs (â…“ cup): Acts as a binder and adds moisture, keeping the meatballs tender.
- Whole milk (¼ to ⅓ cup): Moisturizes the bread crumbs so the meatballs don’t dry out during cooking.
- Ground turkey (1 lb): Lean protein base that’s healthy but still juicy when cooked right.
- Large egg (1, lightly beaten): Another binder that holds the meatball together perfectly.
- Sun-dried tomatoes (3 Tbsp, chopped): Brings an intense, slightly sweet tomato flavor without excess oil.
- Baby spinach (½ cup, chopped): Adds freshness, a subtle earthiness, and vibrant green color.
- Feta cheese crumbles (½ cup): Salty and creamy bites throughout that elevate every mouthful.
- Fresh parsley (2 Tbsp, chopped): Brightens the meatball mix with a fresh, herbaceous note.
- Garlic cloves (2-3, minced): Lends a warm, aromatic depth.
- Dried oregano (1½ to 2 tsp): Classic Mediterranean flavor that pairs wonderfully with turkey and feta.
- Dried basil (½ tsp): Adds a subtle sweet and savory hint.
- Onion powder (½ tsp): Enhances overall flavor without overpowering.
- Sea salt and pepper (each ½ tsp): Essential seasonings that balance the taste.
- Olive oil (1 Tbsp): For brushing the meatballs, helping to create a golden crust.
- Greek or plain yogurt (½ cup, full fat preferred): Forms the creamy base of the cooling sauce.
- Mayonnaise (¼ cup): Adds richness and silkiness to the yogurt sauce.
- Lemon juice (1½ Tbsp): Injects brightness and lifts the flavors of the sauce.
- Fresh dill (2 Tbsp, chopped): Herbs that give the sauce an aromatic, refreshing quality.
- Fresh parsley (1 Tbsp, chopped): Adds fresh herbal notes to the sauce for balance.
- Minced garlic (1-2 cloves): Deepens the flavor profile of the yogurt sauce.
- A drizzle of olive oil: Adds a bit of luxurious mouthfeel to the sauce.
- Salt and pepper (to taste): To perfectly season the yogurt sauce.
How to Make Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Step 1: Prepare the Breadcrumb Mixture
Start by combining the bread crumbs with the milk in a medium bowl. Let this mixture sit for about 3 to 4 minutes so the bread crumbs soak up the milk and become wonderfully moist. If your mixture looks too dry or crumbly, don’t hesitate to add a bit more milk; you want a consistency that’s moist but not watery. This simple soak ensures the meatballs turn out tender and juicy.
Step 2: Mix the Meatball Ingredients
Into the breadcrumb mixture, add the ground turkey, lightly beaten egg, chopped sun-dried tomatoes, chopped baby spinach, feta crumbles, fresh parsley, minced garlic, dried oregano, basil, onion powder, sea salt, and pepper. Gently stir everything together until just combined. Avoid overmixing because that can make the meat tough. It’s about loving every ingredient but handling the mixture with care.
Step 3: Shape the Meatballs
Use about 1 ½ tablespoons of the meat mixture to roll into meatballs. A cookie scoop works wonderfully here to get consistent-sized balls. Placing them on a lined sheet pan will help when you’re ready to bake.
Step 4: Cook the Meatballs
You have several options for cooking your meatballs, so you can choose whatever suits your kitchen best:
- Baking: Preheat your oven to 400°F. Arrange the meatballs on parchment-lined baking sheet and lightly brush each with olive oil. Bake for 15–17 minutes until the internal temperature hits 165°F. For a slightly crispier finish, broil the meatballs for 2 minutes at the end.
- Stovetop: Heat olive oil over medium-high heat. Cook smaller meatballs in batches, turning occasionally for an even golden crust, about 7–8 minutes total until cooked through.
- Air Fryer: Preheat your air fryer to 400°F. Brush the racks and meatballs with olive oil then air fry for 7–9 minutes, flipping halfway through, until they reach 165°F.
Step 5: Prepare the Yogurt Sauce
While the meatballs are cooking, whisk together Greek yogurt, mayonnaise, lemon juice, chopped fresh dill, parsley, minced garlic, and a drizzle of olive oil. Season with salt and pepper to taste. If the sauce feels too thick, a bit of water can be added to loosen it up for easy drizzling. This sauce will be your cool, creamy counterpoint to the meatballs’ savory flavors.
How to Serve Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Garnishes
Fresh parsley sprinkled on top adds a lovely pop of color and herbaceous aroma. Crumbled feta scattered over the meatballs enhances the salty, tangy experience with every bite. Don’t forget a generous drizzle of that dreamy yogurt sauce to tie everything together beautifully.
Side Dishes
These meatballs pair wonderfully with light, refreshing sides like rice pilaf or orzo salad, which soak up the yogurt sauce perfectly. A Greek salad with kalamata olives, cucumbers, and tomatoes adds crunch and brightness for a well-rounded meal that’s fresh and satisfying.
Creative Ways to Present
For a fun twist, serve the meatballs as appetizers on skewers with a small dollop of yogurt sauce on top. Alternatively, pile them over a bed of creamy hummus or tuck them into warm pita pockets with sliced veggies and extra sauce. These options bring new life to the recipe and make it perfect for casual lunches or parties.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, place leftover meatballs in an airtight container and refrigerate. They will stay fresh and tasty for up to 3-4 days, making them an ideal ready-to-eat option for quick lunches or dinners during busy days.
Freezing
You can freeze fully cooked meatballs by first freezing them on a baking sheet until solid, then transferring to a freezer-safe bag or container. This helps prevent sticking. Frozen meatballs maintain great flavor and texture for up to 2-3 months, allowing you to double the recipe and save for later meals.
Reheating
Reheat refrigerated or frozen meatballs gently either in the oven at 350°F until warmed through or on the stovetop over low heat. For frozen meatballs, thaw overnight in the fridge for best results before reheating. Microwave reheating works in a pinch but can risk drying out the meatballs, so add a small splash of water or sauce to keep them moist.
FAQs
Can I use ground chicken instead of ground turkey?
Absolutely! Ground chicken works fine in this recipe but tends to be a bit leaner and might need a little extra moisture, so consider adding a tiny splash more milk or an extra egg for tenderness.
Is it necessary to use full-fat yogurt for the sauce?
Full-fat yogurt will give you the richest, creamiest sauce with the best flavor, but low-fat or non-fat yogurt can be used if you prefer. Just expect a slightly lighter texture and tang.
Can I make this recipe gluten-free?
Yes! Substitute the bread crumbs with gluten-free alternatives like almond flour or gluten-free panko. Just be mindful that the texture might shift slightly but the flavors remain fantastic.
What’s the best way to ensure the meatballs come out juicy?
The key is not to overwork the meat mixture and to make sure the breadcrumbs are well moistened before mixing. Also, avoid overcooking by checking the internal temperature—it should be 165°F and no more.
Can I prepare the meatballs ahead of time and cook them later?
Definitely! You can mix and shape the meatballs, then refrigerate them for up to 24 hours before cooking. This makes for an easy meal prep strategy that helps save time on busy days.
Final Thoughts
The Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe is one of those dishes that feels special yet is incredibly approachable. Its fresh ingredients, vibrant flavors, and balanced textures make it a versatile recipe that’s perfect for family dinners or hosting friends. Give this recipe a try and watch your loved ones fall for these juicy, flavorful meatballs and their velvety yogurt sauce again and again.
Print
Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 meatballs
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
These Spinach Feta Turkey Meatballs with Yogurt Sauce are a flavorful and healthy twist on classic meatballs, combining tender ground turkey with fresh spinach, tangy feta, and sun-dried tomatoes. Perfectly baked, stovetop cooked, or air-fried for a crispy outside and juicy inside, they are served with a refreshing lemon-dill yogurt sauce that adds a creamy, zesty finish. Ideal for a wholesome weeknight dinner served over rice or orzo and garnished with fresh herbs.
Ingredients
Meatballs
- â…“ cup bread crumbs
- ¼ – â…“ 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 Tbsp olive oil
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 the bread crumbs and milk, stirring well. Let sit for 3-4 minutes, adding a little more milk if needed to achieve a moist but not excessively wet mixture.
- Mix meatball ingredients: Add ground turkey, beaten egg, sun-dried tomatoes, chopped spinach, feta cheese, chopped parsley, minced garlic, dried oregano, dried basil, onion powder, sea salt, black pepper, and olive oil to the breadcrumb mixture. Gently mix until combined, taking care not to overwork the meat.
- Form meatballs: Using about 1½ tablespoons of mixture each, scoop and roll into balls. A cookie scoop can be helpful for uniform size.
- Bake method: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange meatballs spaced evenly. Brush each meatball lightly with olive oil. Bake for 15-17 minutes until internal temperature reaches 165°F (74°C). Optionally, broil for the last 2 minutes for a crispier exterior.
- Stovetop method: Heat a large skillet over medium-high heat and add 1-2 tablespoons olive oil. When hot, add 8-10 meatballs at a time without overcrowding. Cook for 7-8 minutes, turning every 2-3 minutes to brown evenly and ensure internal temperature is 165°F (74°C). Repeat with remaining meatballs.
- Air fryer method: Preheat air fryer to 400°F (200°C). Brush air fryer grates and meatballs with olive oil. Place meatballs in the basket, cook for 7-9 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
- Make yogurt sauce: While meatballs cook, whisk together Greek yogurt, mayonnaise, lemon juice, chopped dill, parsley, minced garlic, olive oil, salt, and pepper. Adjust seasoning to taste. Thin with water if desired.
- Serve: Plate meatballs over rice or orzo. Top with fresh parsley, extra feta cheese, and generous spoonfuls of yogurt sauce. Optionally add kalamata olives, chopped tomatoes, and cucumbers as garnishes. Enjoy warm.
Notes
- Use 85% or 93% lean ground turkey for best texture and moisture balance; avoid 99% lean as it may be too dry.
- Removing excess oil from sun-dried tomatoes prevents greasy meatballs.
- For stovetop cooking, make meatballs slightly smaller for even cooking.
- The yogurt sauce can be thinned with water to desired consistency.
- Internal temperature of meatballs should reach 165°F (74°C) to ensure safe consumption.
- Baking gives a healthier option with less added fat compared to stovetop frying.
- Broiling at the end of baking creates a lovely crispy crust.
