The Secret to Non-Boring Turkey
Turkey often gets a bad rap for being dry, but these Greek Turkey Meatballs are a total game changer. By folding in chopped spinach and crumbled feta, we create pockets of moisture and saltiness that keep the meat tender. Infused with lemon zest and dried oregano, they taste like a summer vacation in Athens. Serve them over orzo, in a pita, or as a high-protein snack.
The ingredient
The Meatball Mix
- Ground Turkey (93% Lean)1 lb
- Crumbled Feta Cheese1/2 Cup
- Fresh Spinach (Chopped)1 Cup
- Breadcrumbs (Panko)1/4 Cup
- Egg (Beaten)1 Large
The Greek Aromatics
- Garlic (Minced)3 Cloves
- Dried Oregano1 tsp
- Lemon Zest1 Lemon
- Fresh Dill or Parsley2 tbsp
The instruction
The Prep: Preheat your oven to 400°F (200°C). If you prefer a crispy exterior, you can also cook these in a skillet with a tablespoon of olive oil. Chop your spinach finely and squeeze out any excess moisture to keep the meatballs from falling apart.
The Blend: In a large bowl, combine the turkey, feta, spinach, breadcrumbs, egg, garlic, and herbs. Mix gently with your hands—overworking ground turkey can make it tough. Just mix until the feta and spinach are evenly distributed.
Shape: Roll the mixture into balls about 1.5 inches in diameter (roughly the size of a golf ball). You should get about 12-15 meatballs. Place them on a parchment-lined baking sheet.
The Cook: Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C). Serve warm with a dollop of cold tzatziki sauce, sliced cucumbers, and a squeeze of fresh lemon juice.
