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.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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).
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.
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.
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