Greek · Snack
Baked Turkey Spinach Feta Meatballs
Lean ground turkey meatballs baked with wilted spinach and crumbled feta, make once and enjoy over the week from fridge or freezer for a Mediterranean bite.
$
20 minsPrep
22 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
285Calories
38gProtein
11gFat
5gCarbs
1gSugar
1gFiber
680mgSodium
95mgChol
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Instructions
1
Prep
Wilt 60g spinach in a dry pan over medium heat for 2 minutes, cool, squeeze dry, and roughly chop. In a large bowl, combine 400g ground turkey, spinach, 32g feta, 1 egg white, 1.5 tbsp dill, 1 tbsp parsley, lemon zest, 2 grated garlic cloves, 0.5 tbsp oregano, 0.25 tsp onion powder, 0.5 tsp salt, and 0.25 tsp pepper. Mix gently by hand until just combined. Roll into 12 evenly-sized meatballs (approximately 38g each).
2
Bake
Preheat oven to 200°C and line a small tray with parchment brushed with 1 tbsp olive oil. Space meatballs on the tray. Bake 20–22 minutes, rotating once, until golden and internal temperature reaches 74°C.
3
Cool and plate
Cool meatballs fully on the tray. Portion 6 meatballs into each of 2 airtight containers. Refrigerate up to 4 days or freeze up to 60 days. Serve with cherry tomatoes, cucumber sticks, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lean ground turkey
- 60g (2.1 oz) fresh baby spinach
- 32g (1.1 oz) crumbled feta
- 1 large egg white
- 1.5 tbsp fresh dill
- 1 tbsp fresh parsley
- 1 lemon zest
- 2 garlic cloves
- 0.5 tbsp dried oregano
- 0.25 tsp onion powder
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 tbsp olive oil