Spinach Feta Turkey Meatballs

$- 1 pound ground turkey - 1 cup fresh spinach, finely chopped - 1/2 cup feta cheese, crumbled - 1/4 cup plain breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced The main ingredients for spinach feta turkey meatballs start with ground turkey. This meat keeps the dish lean and juicy. Fresh spinach adds a burst of color and nutrients. Feta cheese brings a salty, creamy taste that pairs well with the turkey. Breadcrumbs help bind the mixture together. Grated Parmesan cheese adds depth and richness. An egg acts as a binder, ensuring the meatballs hold their shape. Finally, minced garlic gives a fragrant kick that enhances the flavor. - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly ground black pepper to taste For spices, dried oregano and basil add earthy notes to the meatballs. Salt and pepper balance the flavors, making every bite pop. You can adjust these spices to match your taste. - Olive oil, for pan frying - Optional garnishes For cooking, olive oil is key. It helps to brown the meatballs and adds flavor. You can also use optional garnishes. Crumbled feta or fresh spinach leaves make a lovely presentation. {{ingredient_image_2}} To start, grab a large mixing bowl. Place 1 pound of ground turkey in it. Add in 1 cup of finely chopped fresh spinach. Next, crumble in 1/2 cup of feta cheese. This cheese gives the meatballs a nice tang. Now, pour in 1/4 cup of plain breadcrumbs and 1/4 cup of grated Parmesan cheese. Then, break 1 large egg into the mix, which helps bind everything. Now, add 2 cloves of minced garlic. Sprinkle in 1 teaspoon each of dried oregano and dried basil. Don’t forget to add a pinch of salt and freshly ground black pepper. Use clean hands to mix everything well. Make sure the spices and cheese are spread evenly throughout the turkey mixture. Once your mixture is ready, it’s time to shape the meatballs. Take a scoop of the mixture and mold it into a ball about the size of a golf ball. This size cooks evenly and stays juicy. Place the formed meatballs on a plate as you go. For consistent meatballs, keep your hands slightly wet. This prevents the mixture from sticking to your hands. If the mixture feels too wet, add a bit more breadcrumbs to help. Preheat a large skillet over medium heat. Drizzle in a thin layer of olive oil so the meatballs do not stick. Wait until the oil shimmers, then gently add the meatballs. Don’t crowd the skillet. This helps them cook evenly. Cook the meatballs for about 8-10 minutes. Turn them occasionally with tongs. You want them golden brown and fully cooked. Check that the internal temperature reaches 165°F. Once done, remove them from the skillet. Let them rest on a paper towel-lined plate to soak up extra oil. To make great meatballs, keep the meat mixture cool. Warm meat can lead to tough balls. Use cold hands when mixing. This helps keep the texture nice. When cooking, avoid overcrowding the skillet. This can trap steam and make them soggy. Cook in batches if needed. This way, they will brown evenly. To boost the taste, consider adding spices. Try red pepper flakes for heat or smoked paprika for depth. Fresh herbs like parsley or dill can also brighten the flavor. Using fresh spinach gives a nice touch. You can also try adding finely chopped sun-dried tomatoes for a sweet kick. These meatballs pair well with many sides. Serve them with a fresh salad or roasted veggies. Pasta and marinara sauce make a classic combo. For presentation, arrange the meatballs on a colorful platter. Top with extra crumbled feta and fresh herbs. This adds color and makes your dish pop. A creamy dip, like tzatziki, is also a great addition. Pro Tips Keep it Moist: Adding a bit of Greek yogurt or ricotta cheese to the mixture can enhance the moisture and tenderness of the meatballs. Flavor Boost: Consider adding finely chopped onions or bell peppers to the mix for extra flavor and nutrition. Batch Cooking: These meatballs freeze beautifully! Make a double batch and freeze half for a quick meal later. Pan-Frying Tips: For an even browning, allow the meatballs to sear undisturbed for a few minutes before turning them. {{image_4}} You can switch up the protein in your meatballs. Ground chicken or even beef works great. Each meat adds its own unique taste. If you want dairy-free meatballs, try nutritional yeast instead of feta. This option keeps the flavor while making it safe for dairy-free diets. Want to spice things up? Add red pepper flakes for heat. You can also mix in other veggies. Chopped bell peppers or zucchini will add color and nutrition. Experimenting with flavors can make each batch of meatballs unique! You can bake your meatballs for a healthier option. Just arrange them on a baking sheet and bake at 400°F for about 20 minutes. If you prefer pan frying, keep an eye on the heat and turn them often. For a hands-off approach, use a slow cooker. Cook on low for 4-5 hours for juicy meatballs with great flavor. To keep your spinach feta turkey meatballs fresh, follow these tips. First, let the meatballs cool completely. Then, place them in an airtight container. Store them in the refrigerator for up to three days. If you want to save them longer, freezing is a great option. To freeze, arrange the meatballs on a baking sheet in a single layer. Freeze them for about two hours until firm. Once frozen, transfer them to a freezer-safe bag. Label the bag with the date. You can freeze them for up to three months. When you're ready to enjoy your leftovers, you have a few options for reheating. The best method is using the oven. Preheat your oven to 350°F. Place the meatballs on a baking sheet and heat for about 15 minutes. This keeps them juicy and warm. You can also use a microwave for quick reheating. Place the meatballs on a microwave-safe plate and cover them with a damp paper towel. Heat them in short bursts of 30 seconds. Check the temperature to avoid drying them out. For both methods, adding a little broth or water can help maintain moisture and flavor. Enjoy your delicious meatballs again! Yes, you can use frozen spinach. Just make sure to thaw it first. Once thawed, squeeze out the excess water. This step is key to avoid soggy meatballs. You want your meat mixture to stay firm. To check if the meatballs are done, use a meat thermometer. They should reach an internal temperature of 165°F. This ensures they are safe to eat. If you don't have a thermometer, cut one in half. The meat should no longer be pink inside. These meatballs pair well with many sides. Consider serving them with: - Rice or quinoa - Pasta with marinara sauce - Roasted vegetables - A fresh salad For sauces, you might enjoy: - Tomato sauce for a classic touch - Tzatziki dip for a cool contrast - Yogurt sauce to enhance flavor Feel free to mix and match sides and dips to make your meal fun! This blog post guides you to make delicious spinach feta turkey meatballs. You learned about key ingredients like ground turkey, spinach, and cheeses. I shared step-by-step instructions and tips for perfecting your meatballs. Variations let you customize flavors and proteins to suit your taste. Whether you store leftovers or serve them fresh, these meatballs are a treat. Enjoy using different spices and methods to keep things exciting! Now, it’s time to gather your ingredients and start cooking. Enjoy your tasty creation!$

Delicious turkey meatballs infused with fresh spinach and feta cheese, perfect for a healthy meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 pound ground turkey
1 cup fresh spinach, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
to taste Salt and freshly ground black pepper
as needed Olive oil, for pan frying

Instructions

In a spacious mixing bowl, combine the ground turkey with the chopped spinach, crumbled feta cheese, breadcrumbs, grated Parmesan cheese, egg, minced garlic, oregano, basil, and a generous pinch of salt and pepper.
With clean hands, mix the ingredients together thoroughly until they are evenly incorporated. Ensure the spices and cheeses are well distributed throughout the meat mixture.
Preheat a large skillet over medium heat and drizzle in a thin layer of olive oil, allowing it to heat up.
While the oil is warming, scoop the turkey mixture and shape it into meatballs approximately the size of golf balls. Arrange the meatballs on a plate as you go.
Once the oil is shimmering, gently place the meatballs into the skillet in batches, ensuring not to overcrowd the pan. Cook them for about 8-10 minutes, turning them occasionally with tongs until they are evenly golden brown and fully cooked (the internal temperature should reach 165°F).
When cooked, remove the meatballs from the skillet and let them rest on a paper towel-lined plate to absorb any excess oil.

Notes

Arrange the meatballs on a serving platter and garnish with additional crumbled feta cheese and fresh spinach leaves for a vibrant touch. Serve alongside a homemade fresh tomato sauce or a creamy tzatziki dip for a refreshing contrast.

Keyword feta, healthy, meatballs, spinach, turkey