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
Scale
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.
