Lemony Feta Turkey Meatballs

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These flavorful, make ahead meatballs are a great addition to any meal. Serve them with roasted veggies and rice or farro, on top of a salad, or wrapped in warm flatbread with a dollop of tzatziki and drizzle of sriracha sauce. These are a family favorite!

Prep Time20

Cook Time20

Course: Main Course

Keyword: turkey meatballs

Servings: servings

Calories: 354kcal

Author: Christina Shoup

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