Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
These Spinach Feta Turkey Meatballs with Yogurt Sauce are a flavorful and healthy dish combining lean turkey with nutrient-rich spinach, tangy feta, and aromatic herbs. Perfectly cooked using your choice of baking, stovetop frying, or air frying, they pair beautifully with a creamy, refreshing yogurt sauce for a Mediterranean-inspired meal that’s easy to prepare and wholesome.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 meatballs
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Meatballs
- ⅓ cup bread crumbs
- ¼ -⅓ cup whole milk
- 1 lb ground turkey (85% or 93% lean recommended)
- 1 large egg (lightly beaten)
- 3 Tbsp sun-dried tomatoes, chopped (excess oil removed)
- ½ cup chopped baby spinach
- ½ cup feta cheese crumbles
- 2 Tbsp fresh chopped parsley
- 2-3 garlic cloves, minced
- 1½-2 tsp dried oregano
- ½ tsp dried basil
- ½ tsp onion powder
- ½ tsp sea salt
- ½ tsp black pepper
- 1 Tbsp olive oil (for cooking/baking)
Yogurt Sauce
- ½ cup Greek or plain yogurt (full fat preferred)
- ¼ cup mayonnaise
- 1½ Tbsp lemon juice
- 2 Tbsp fresh dill, chopped
- 1 Tbsp fresh parsley, chopped
- 1-2 garlic cloves, minced
- Drizzle of olive oil
- Salt and pepper to taste
Instructions
- Prepare Breadcrumb Mixture: In a medium bowl, combine the bread crumbs and milk. Stir and let sit for 3-4 minutes until moist but without excess liquid. Add in ground turkey, beaten egg, chopped sun-dried tomatoes, spinach, feta, parsley, minced garlic, oregano, basil, onion powder, salt, and pepper. Mix gently to combine, avoiding overworking the meat.
- Form Meatballs: Scoop about 1½ tablespoons of the mixture and roll into balls using your hands or a cookie scoop for uniform size.
- Baking Meatballs: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the meatballs spaced apart on the sheet and brush each lightly with olive oil. Bake for 15-17 minutes or until an internal temperature of 165°F is reached. For a crispier exterior, broil for the last 2 minutes.
- Stovetop Cooking: Heat a large skillet over medium-high heat and add 1-2 tablespoons olive oil. When hot, add 8-10 meatballs without crowding the pan. Cook for 7-8 minutes, turning every 2-3 minutes until browned and cooked through (165°F internal temperature). Repeat in batches for remaining meatballs.
- Air Fryer Cooking: Preheat air fryer to 400°F. Lightly brush the air fryer grates with olive oil. Place meatballs in the basket, brush with olive oil, and air fry for 7-9 minutes, flipping halfway through, until cooked to 165°F internal temperature.
- Make Yogurt Sauce: In a bowl, whisk together yogurt, mayonnaise, lemon juice, chopped dill, parsley, minced garlic, olive oil, salt, and pepper. Adjust seasoning to taste and thin with a little water if desired to reach preferred consistency.
- Serve: Serve meatballs over rice or orzo, topped with fresh parsley, extra feta, and generous dollops of the yogurt sauce. Optionally garnish with kalamata olives, chopped tomatoes, and cucumbers for a Mediterranean flair.
Notes
- Use ground turkey that is 85% or 93% lean for best texture and flavor; avoid 99% lean as it can be dry.
- Sun-dried tomatoes should be well drained of oil to prevent greasiness in the meatball mixture.
- If the breadcrumb mixture feels dry, add more milk a tablespoon at a time for moisture.
- Smaller meatballs work better for stovetop cooking to ensure even cooking without burning.
- Thermometer use ensures meatballs are thoroughly cooked to 165°F for safety.
- The yogurt sauce can be made ahead and refrigerated to let flavors meld.
- These meatballs freeze well before cooking; thaw completely before cooking.
