Updated: Aug 11, 2020
These delicious and flavorful turkey meatballs can be thrown together in minutes with just a few simple ingredients! The sneaky veggies keep the meatballs so moist with an effortless greek twist. Spinach and fat free feta are the key players here. I mix them in with the meat along with a few spices and you are all set. They are so flavorful and versatile I recommend making a big batch and enjoying all week!
Typically I serve these a top a big bowl of grains and greens and as many greek dressings and vegetables I can get my hands on. They are also delicious wrapped up in fluffy pita, served over a warm bowl of lemony noodles or even enjoyed in a sub roll! How you eat them is up to you but we made sure to share all the tips and tricks to enjoying all things greek with them.
Scroll down for the links and recipes to make or buy all of our favorite dressings, sides and sauces!
If I have fresh parsley on hand I will chop it up and add it but if I don't, I won't and they are still delicious, which is why I made that ingredient optional. As for the fennel, that's a new spice I have been trying and LOVING in these meatballs. It adds a different peppery flavoring that is irresistible. For the original recipe, simply leave this spice out!
Greek Turkey Meatballs
4 servings | 25 minutes
12-16 oz ground turkey
2 cups frozen chopped spinach (defrosted) or fresh spinach, chopped and sautéed until wilted
2 oz fat free feta cheese
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 tsp oregano
Optional: 1/2 tsp fennel seed
Optional: 1 tbsp fresh chopped parsley
Preheat oven to 400. Line a baking sheet with tin foil and spray with nonstick spray.
Combine all of the ingredients in a bowl.
Form into 16 meatballs and arrange on baking sheet.
Bake for 20-25 min, turning once.
Serve it up over a big bowl of all the Greek fixings!
A hearty grain like rice or quinoa. Check out our favorite Minute Instant Pot Quinoa!
Dressings for dipping like my favorite Homemade Tzatziki Dressing, hummus, tahini or lemon juice!
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