Protein-Packed Turkey Meatballs for a Healthy Meal
Lemony Feta Turkey Meatballs are a protein-packed dish with fresh flavors and have become a family favorite. Ground turkey, crumbled feta, and nutrient-dense spinach come together with garlic, parsley, and a hint of lemon zest for a delicious Mediterranean twist on a meatball. These have become staples in my house lately. The key to getting a quick dinner on the table is to keep the pantry stocked with basics as well as the freezer with quality, easy to prepare proteins. It makes meal planning much easier and trips to the grocery store less frequent. Enjoy with Easy Pearled Farro as a side dish!
Easy Mediterranean Make-Ahead Dish for Busy Days
Recently, I’ve been busy teaching summer cooking camps for teens and tweens – it’s been so much fun but between the prep, teaching and clean up, it leaves me pretty tired in the afternoon. Thankfully, recipes like these ensure I (or a family member) can make a relatively quick, healthy and delicious dinner. Feeding myself and those I love with quality meals means so much to me, especially after a busy day. Door Dash or take out may seem like the logical option on those crazy days, but your health will be better off with recipes like this in your back pocket. And don’t forget about possibly making a double batch – eating one now and freezing the other for later. Simply pop the frozen meatballs in the oven for a bit longer than the recipe calls for – it’s the ultimate dinner saver!
Cheers,
Christina
Lemony Feta Turkey Meatballs
Ingredients
- 2 tbsp olive oil, plus additional for drizzling
- 1 small onion, finely chopped
- 1 tsp dried Italian seasoning
- 1 tsp dried oregano
- ¼ tsp red chili flake
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 egg, lightly beaten
- 1 tbsp lemon zest
- ½ cup panko
- ½ cup crumbled feta
- ¼ cup fresh parsley, chopped
- 1 lb ground dark turkey (thigh)
Instructions
- Preheat the oven to 400℉. Line a rimmed baking sheet with foil. Optional: line with parchment. Drizzle with 1-2 tbsp of olive oil and set aside.
- Heat a large skillet over medium heat. Add olive oil and when it slides across the pan easily add the onions, Italian seasoning, oregano, chili flakes, salt and pepper.
- Saute until the onion is tender. Add the spinach and stir until wilted. Add garlic and saute until fragrant, about 1 minute. Remove pan from the heat and let the mixture cool a bit.
- In a large mixing bowl, add the egg, lemon zest, panko, feta, parsley. Mix until well combined. Add the ground turkey and onion mixture and with clean hands mix gently until the mixture in incorporated. Do not overmix.
- Using an ice cream scoop, form balls that are a bit larger than the size of a golf ball. Place on the prepared baking sheet. When all the meatballs are formed, gently turn them over to coat in the olive oil. Drizzle more if needed.
- Bake the meatballs until fully cooked through and golden all over, about 20 minutes. Internal temperature should be at least 165°.
Nutrition
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