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
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 (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.
