If you’re craving a dish that’s bursting with Mediterranean flavors yet wonderfully wholesome, you’re going to fall head over heels for this Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe. These meatballs are a perfect harmony of lean turkey, tangy feta, vibrant spinach, and sun-dried tomatoes, all bound together with herbs and breadcrumbs. Each bite is juicy and tender, with the bright and creamy yogurt sauce elevating the whole experience. Trust me, it’s one of those recipes that turns any weeknight dinner into a small celebration.
Ingredients You’ll Need
The magic of this Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe lies in its simple but thoughtfully chosen ingredients. Each one is essential, contributing layers of flavor, delightful texture, and vibrant color that will make your meatballs unforgettable.
- â…“ cup bread crumbs: Helps bind the meatballs together while keeping them tender.
- ¼ – â…“ cup whole milk: Adds moisture to the breadcrumbs for a perfectly soft meatball texture.
- 1 lb ground turkey (85% or 93% lean): The lean protein base that keeps the meatballs healthy and hearty.
- 1 large egg (lightly beaten): Acts as a natural binder to hold everything in place.
- 3 Tbsp sun-dried tomatoes, chopped: Gives a sweet and tangy punch; drain excess oil for best results.
- ½ cup chopped baby spinach: Adds vibrant color and a mild, fresh earthiness.
- ½ cup feta cheese crumbles: Provides creamy saltiness that sings in contrast with the turkey.
- 2 Tbsp fresh chopped parsley: Brings a herbaceous brightness to every bite.
- 2-3 garlic cloves (minced): Infuses the meatballs with warm, aromatic depth.
- 1½-2 tsp dried oregano: Signature Mediterranean herb flavor that ties the dish together.
- ½ tsp dried basil: Adds a subtle, sweet herbaceous note.
- ½ tsp onion powder: Enhances the savory layers without overpowering.
- ½ tsp each, sea salt and pepper: Essential seasonings to balance and elevate all flavors.
- 1 Tbsp olive oil: For cooking the meatballs and adding richness.
- ½ cup Greek or plain yogurt (full fat recommended): Base for the luscious yogurt sauce with a creamy tang.
- ¼ cup mayonnaise: Adds silkiness and body to the sauce.
- 1 ½ tbsp lemon juice: A fresh acidic kick to brighten the sauce.
- 2 Tbsp fresh dill (chopped): Brings a fragrant, slightly citrusy flavor to the yogurt sauce.
- 1 Tbsp fresh parsley (chopped): Gives freshness and color swirl to the sauce.
- 1-2 garlic cloves (minced): Adds a hint of punchy garlic to the cool dip.
- Drizzle of olive oil: For finishing the yogurt sauce with subtle richness.
- Salt and pepper (to taste): To season the sauce perfectly.
How to Make Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Step 1: Prepare the Breadcrumb Mixture
Start by combining the breadcrumbs and milk in a medium bowl. Let them soak together for about 3-4 minutes until the breadcrumbs are wonderfully moist but with no excess liquid pooling. This ensures the meatballs stay soft and tender without drying out.
Step 2: Mix the Meatball Ingredients
Add the ground turkey, lightly beaten egg, chopped sun-dried tomatoes, baby spinach, feta, parsley, garlic, oregano, basil, onion powder, salt, and pepper to the breadcrumb mixture. Gently stir everything together—try not to overwork the meat to keep your meatballs juicy.
Step 3: Form the Meatballs
Using about 1 ½ tablespoons of mixture for each meatball, shape into uniform balls. Using a cookie scoop helps keep the size consistent, so they cook evenly. This recipe yields about 24 meatballs, perfect for a crowd or for leftovers.
Step 4: Choose Your Cooking Method
For baking, preheat your oven to 400°F and line a baking sheet with parchment paper. Place the meatballs spaced evenly and brush lightly with olive oil. Bake for 15-17 minutes until they reach an internal temperature of 165°F. For extra crispiness, broil for 2 minutes at the end.
If stove-top is your jam, heat olive oil in a large skillet over medium-high heat. Cook smaller meatballs for about 7-8 minutes, turning every 2-3 minutes, until browned all over and cooked through. Avoid overcrowding the pan to ensure they brown beautifully.
Or, try the air fryer method—preheat to 400°F, brush grates and meatballs lightly with olive oil, and air fry for 7-9 minutes, flipping halfway, until cooked through.
Step 5: Whip Up the Yogurt Sauce
While cooking the meatballs, whisk together Greek yogurt, mayonnaise, lemon juice, fresh dill, parsley, minced garlic, olive oil, salt, and pepper. Taste and adjust seasoning as needed. If the sauce feels thick, add a splash of water to reach your desired consistency.
How to Serve Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Garnishes
Top your meatballs with extra fresh parsley and feta crumbles for color and a burst of flavor. A drizzle of olive oil over everything adds a glossy finish that makes the dish look as good as it tastes.
Side Dishes
This recipe shines served over fluffy rice or tender orzo, which soak up the delicious juices and creamy sauce. For a fresh Mediterranean vibe, include sides like chopped cucumbers, kalamata olives, and cherry tomatoes.
Creative Ways to Present
Turn these meatballs into a mezze platter superstar by pairing them with warm pita, roasted vegetables, and hummus. Or stuff them into pita pockets with crisp greens and extra yogurt sauce for handheld happiness. This versatile dish adapts beautifully to your mood and occasion.
Make Ahead and Storage
Storing Leftovers
Refrigerate leftover cooked meatballs in an airtight container for 3-4 days. Store the yogurt sauce separately to keep it fresh and vibrant.
Freezing
You can freeze cooked meatballs for up to 3 months. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. Defrost overnight in the fridge before reheating.
Reheating
Reheat meatballs gently in a skillet over medium heat or in the oven at 350°F until heated through. Add a splash of water or broth to keep them moist. Warm the yogurt sauce separately and give it a good stir before serving.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works well, though turkey tends to hold moisture better. Just watch cooking times as chicken can dry out faster.
Is it possible to make these meatballs gluten-free?
Yes! Simply replace the regular bread crumbs with gluten-free ones or use crushed gluten-free crackers. Just ensure the rest of your ingredients are gluten-free.
Can I prepare the meatballs ahead of time?
Definitely! You can assemble the meatballs up to a day in advance and keep them in the fridge, or freeze them before cooking to save time later.
What’s the best way to prevent meatballs from drying out?
Soaking the breadcrumbs in milk and not overworking the meat mixture are key. Also, avoid overcooking and consider finishing with a quick broil for a crispy outside and juicy center.
Can I make the yogurt sauce vegan?
For a vegan twist, swap the yogurt and mayonnaise for plant-based alternatives, and use ground plant proteins instead of turkey to keep the texture and flavor balanced.
Final Thoughts
This Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe is one of those dishes that feels like a warm embrace from the Mediterranean. It’s flavorful yet nourishing, simple yet impressive, and perfect for any day of the week. Once you try it, I guarantee it’ll become a regular favorite in your recipe rotation. Give it a go and savor every bite!
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Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes (baking) / 7-9 minutes (air fryer) / 7-8 minutes (stovetop)
- Total Time: 30 minutes
- Yield: 24 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
These Spinach Feta Turkey Meatballs with Yogurt Sauce are a flavorful, healthy twist on classic meatballs, incorporating tender ground turkey, fresh spinach, tangy feta cheese, and sun-dried tomatoes. Served with a refreshing dill yogurt sauce, they make a perfect light dinner or appetizer that’s quick to prepare and versatile for baking, stovetop cooking, or air frying.
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 (for brushing or cooking)
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 Breadcrumbs Mixture: In a medium bowl, combine the bread crumbs and milk. Stir and let sit for 3-4 minutes until the mixture is moist but without excess liquid. Add more milk if too dry.
- Mix Meatball Ingredients: Add ground turkey, beaten egg, chopped sun-dried tomatoes, chopped spinach, feta crumbles, fresh parsley, minced garlic, dried oregano, dried basil, onion powder, sea salt, and black pepper to the breadcrumb mixture. Stir gently to combine, taking care not to overwork the meat.
- Form Meatballs: Scoop and roll the mixture into approximately 1½ tablespoon-sized balls using a cookie scoop or by hand.
- Bake the Meatballs: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange meatballs on the sheet and brush each lightly with olive oil. Bake for 15-17 minutes or until the internal temperature reaches 165°F (74°C). Optionally, broil for the last 2 minutes for a crispier exterior.
- Cook on Stovetop (alternative): Heat a large skillet over medium-high heat and add 1-2 tablespoons of olive oil. Add 8-10 meatballs at a time without overcrowding. Cook for 7-8 minutes, turning every 2-3 minutes until browned all over and cooked to 165°F internal temperature. Repeat with remaining meatballs.
- Air Fryer Method (alternative): Preheat the air fryer to 400°F (200°C). Brush air fryer 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 the internal temperature reaches 165°F.
- Make Yogurt Sauce: While meatballs cook, whisk together Greek yogurt, mayonnaise, lemon juice, chopped dill, parsley, minced garlic, a drizzle of olive oil, salt, and pepper. Adjust seasoning and thin with a splash of water if desired.
- Serve: Plate the meatballs over cooked rice or orzo. Top generously with the yogurt sauce, extra feta, and fresh parsley. Optionally, add kalamata olives, chopped tomatoes, and cucumbers for a Mediterranean-style meal. Enjoy!
Notes
- Use 85% or 93% lean ground turkey for best texture; avoid 99% lean as it can be too dry.
- If mixture feels too dry while mixing meatballs, add a little more milk to moisten.
- Broiling meatballs at the end of baking gives a nice crispy crust.
- Smaller meatballs cook more evenly on stovetop.
- Yogurt sauce can be thinned with water to preferred consistency.
- Serve with fresh vegetables or Mediterranean sides to enhance the dish.
