Spinach Feta Turkey Meatballs

Side view of spinach turkey feta meatballs on a sheet pan after baked.

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These Spinach Feta Turkey Meatballs are juicy, flavorful, and packed with Mediterranean flavor! Made with lean ground turkey, tender spinach, salty feta, and Greek seasoning, they’re baked until golden and perfect for meal prep, weeknight dinners, or tossing into bowls and salads. Simple to make, endlessly versatile, and always a hit!

Prep Time15

Cook Time15

Total Time30

Servings: Servings

Calories: 386kcal

Ingredients

2 pounds ground turkey I use 93/7 lean ground turkey
1/2 onion very finely diced or grated
2 tablespoons greek seasoning Cavenders or homemade
2 eggs
1/4 cup bread crumbs
12 ounces frozen spinach thawed and moisture squeezed out
1 cup crumbled feta cheese
1 tablespoon olive oil

Instructions

Preheat oven to 375˚F.
Combine all ingredients in a large bowl. Use your hands to work the mixture until everything is evenly distributed.
Form the turkey mixture into 2 inch balls. Place on a baking sheet, spaced ½ inch apart.
Bake for 15 minutes, check that internal temperature reaches 165˚F. If not, cook an additional 3-5 minutes, or until the temperature reaches 165˚F.
Serve warm or cold. These are great for meal prep, bowls, salads, subs, and more!

Notes

Makes 24-26 2 inch meatballs

Substitutions: You can swap ground turkey for ground chicken, use goat cheese instead of feta, or substitute gluten-free breadcrumbs if needed. Fresh spinach works too, just sauté and squeeze it dry before using.

How to Store: Store cooked meatballs in an airtight container in the refrigerator for 3–4 days. They’re great served warm or cold, making them ideal for meal prep.

How to Freeze: Freeze meatballs cooked or uncooked in a freezer-safe container for up to 6 months. Thaw overnight in the fridge before reheating or baking.

How to Reheat: Reheat in the microwave, oven, or air fryer until warmed through. Add a splash of water or cover loosely to prevent drying out.

How to Scale: This recipe doubles easily for feeding a crowd or stocking the freezer. For a smaller batch, halve the ingredients while keeping the same cooking temperature.

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