If you are on the hunt for a dish that perfectly balances wholesome protein, vibrant flavors, and a creamy tang, the Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe will quickly become your new favorite. These meatballs are juicy and packed with fresh baby spinach, savory sun-dried tomatoes, and crumbly feta cheese, all complemented by a luscious, herb-infused yogurt sauce that takes every bite to the next level. Whether you’re feeding a crowd or looking for an impressive yet simple weeknight dinner, this recipe delivers on both taste and nutrition with a delightful Mediterranean flair.
Ingredients You’ll Need
Gathering the right ingredients for these meatballs is delightfully simple, yet each plays an essential role in crafting the final flavor and texture. From the tender ground turkey to the punchy sun-dried tomatoes, every element brings something special to the table.
- â…“ cup bread crumbs: Helps bind the meatballs and keep them nice and tender without drying out.
- ¼ – â…“ cup whole milk*: Moistens the bread crumbs, ensuring the meatballs stay juicy.
- 1 lb ground turkey (85% or 93% lean): The healthy lean protein base, providing a light and satisfying bite.
- 1 large egg (lightly beaten): Acts as a binder for the mixture to hold everything together perfectly.
- 3 Tbsp sun-dried tomatoes, chopped: Adds a sweet, tangy depth; drain excess oil to avoid greasiness.
- ½ cup chopped baby spinach: Boosts color, freshness, and a mild earthy flavor.
- ½ cup feta cheese crumbles: Brings a salty creaminess that contrasts beautifully against the turkey.
- 2 Tbsp fresh chopped parsley: Offers a bright herbal note that lightens the mix.
- 2-3 garlic cloves (minced): Adds aromatic warmth and a savory punch.
- 1½-2 tsp dried oregano: Evokes the classic Mediterranean essence integral to this dish.
- ½ tsp dried basil: Complements oregano with a slightly sweet, peppery undertone.
- ½ tsp onion powder: Provides subtle savory depth without overpowering.
- ½ tsp each sea salt and pepper: Essential seasonings to balance and enhance all flavors.
- 1 Tbsp olive oil: For brushing the meatballs to help them develop a golden crust when baking.
- ½ cup Greek or plain yogurt (full fat preferred): The creamy base of the refreshing sauce that ties it all together.
- ¼ cup mayonnaise: Adds extra smoothness and richness to the sauce.
- 1½ tbsp lemon juice: Injects bright acidity to elevate each bite.
- 2 Tbsp fresh dill (chopped): Gives the sauce a delicate, vibrant herbal flavor.
- 1 Tbsp fresh parsley (chopped): Continues the herbaceous theme for a fresh finish.
- 1-2 garlic cloves (minced): Adds a zing of savory sharpness to the sauce.
- Drizzle of olive oil: Rounds out the sauce with a subtle fruity richness.
- Salt and pepper (to taste): Perfect for seasoning the sauce just right.
How to Make Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Step 1: Prepare the Breadcrumb Mixture
Start by combining the bread crumbs and whole milk in a medium bowl. Stir and let it sit for 3 to 4 minutes — this softens the crumbs so they blend smoothly with the turkey, ensuring your meatballs remain moist and tender. If it seems a bit dry, add a splash more milk until the texture is just right: very moist but without excess liquid.
Step 2: Mix the Meatball Ingredients
Now add the ground turkey, lightly beaten egg, sun-dried tomatoes (with as much oil removed as possible), chopped baby spinach, feta crumbles, fresh parsley, minced garlic, and all the dried herbs and seasonings to the bowl with the breadcrumb mixture. Stir gently just until combined — you want everything to come together without overworking the meat, which can make the meatballs tough.
Step 3: Shape the Meatballs
Using about 1 ½ tablespoons of the mixture per meatball (a cookie scoop works great here!), roll the meat mixture into tight, uniform balls. This ensures even cooking and a lovely presentation.
Step 4: Choose Your Cooking Method
You have options for cooking these meatballs depending on your preference:
- Baking: Preheat your oven to 400°F and line a sheet pan with parchment paper. Arrange the meatballs spaced apart, brush each lightly with olive oil, then bake for 15-17 minutes, or until an internal temperature of 165°F is reached. For a crispier exterior, broil for 2 minutes at the end.
- Stove Top: Heat a large skillet over medium-high heat and add 1-2 tablespoons of olive oil. Cook smaller meatballs in batches without overcrowding the pan, turning every few minutes to brown on all sides, until fully cooked through.
- Air Fryer: Preheat to 400°F and lightly oil the grates. Brush meatballs with olive oil, then air fry for 7-9 minutes, flipping halfway through, until the internal temperature reaches 165°F.
Step 5: Make the Yogurt Sauce
While your meatballs cook, whisk together the Greek yogurt, mayonnaise, lemon juice, fresh dill, parsley, minced garlic, a drizzle of olive oil, and salt and pepper to taste. This sauce is creamy, tangy, and herbaceous — the perfect cool counterpart to the savory meatballs. If desired, thin with a little water to get your preferred consistency.
How to Serve Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
Garnishes
To make this dish extra special, sprinkle on fresh parsley and an additional handful of feta cheese crumbles right before serving. A scattering of kalamata olives, juicy cherry tomatoes, or crisp cucumber slices adds bright pops of color and flavor that complement the meatballs beautifully.
Side Dishes
Serve the meatballs atop fluffy rice or tender orzo for a comforting, satisfying meal. Both soak up the yogurt sauce wonderfully, making each bite deliciously creamy. For a lighter option, a crisp green salad or grilled vegetables also pair perfectly.
Creative Ways to Present
For a fun twist, turn this dish into skewers by threading meatballs, tomatoes, and cucumber chunks onto wooden sticks and drizzling with the yogurt sauce. Alternatively, serve the meatballs as sliders inside pita bread with extra sauce and fresh greens for a Mediterranean-inspired sandwich experience.
Make Ahead and Storage
Storing Leftovers
Cooked Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe can be stored in an airtight container in the refrigerator for 3 to 4 days. Keep the meatballs and yogurt sauce separate to maintain freshness and enjoy perfect flavors when reheating.
Freezing
If you want to prepare in advance or save leftovers longer, freeze the cooked meatballs on a baking sheet first, then transfer to a freezer-safe bag or container. They will keep well for up to 2 months. The yogurt sauce is best made fresh but can be frozen for about a month if needed.
Reheating
Reheat meatballs gently in the oven at 300°F until warmed through, or microwave them covered on medium power to avoid drying out. If reheating frozen meatballs, thaw overnight in the fridge first. Serve with freshly whisked yogurt sauce for the best taste.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken will work well and still yield moist, flavorful meatballs. Just be sure to monitor the cooking time as it might differ slightly due to fat content variations.
What if I don’t have sun-dried tomatoes?
You can substitute with finely chopped roasted red peppers or omit altogether, though the sun-dried tomatoes provide a unique tangy sweetness that enhances the overall flavor.
Is the yogurt sauce necessary?
While optional, the yogurt sauce complements the savory meatballs with its creamy texture and bright herbal notes, elevating the dish from simple to show-stopping.
Can I bake the meatballs without brushing olive oil?
You can, but brushing olive oil helps develop a beautifully golden brown crust and prevents drying. If you’d prefer, use a non-stick spray or lightly coat the pan instead.
How do I know when the meatballs are cooked through?
The safest method is to use a meat thermometer; the internal temperature should reach 165°F. This ensures juicy meatballs that are fully cooked and safe to eat.
Final Thoughts
These Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe combine wholesome ingredients and vibrant flavors to create a dish that feels both comforting and fresh. Whether you bake, pan-fry, or air fry, the juicy meatballs paired with the tangy yogurt sauce are guaranteed to delight family and guests alike. Give this recipe a try and enjoy a Mediterranean-inspired meal that’s as fun to make as it is to eat!
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Spinach Feta Turkey Meatballs with Yogurt Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes baking or 8 minutes stovetop or 9 minutes air frying
- Total Time: 30 minutes
- Yield: 24 meatballs (serves approximately 6-8)
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
These Spinach Feta Turkey Meatballs with Yogurt Sauce are a healthy and flavorful dish featuring lean ground turkey blended with fresh spinach, sun-dried tomatoes, feta cheese, and aromatic herbs. Baked, stovetop fried, or air-fried to juicy perfection, these meatballs are complemented by a tangy, creamy Greek yogurt sauce infused with fresh dill, garlic, and lemon. Perfect for a quick weeknight meal served over rice or orzo and garnished with extra feta and fresh parsley.
Ingredients
Meatballs
- â…“ cup bread crumbs
- ¼ –â…“ cup whole milk
- 1 lb ground turkey (85% or 93% lean)
- 1 large egg (lightly beaten)
- 3 Tbsp sun-dried tomatoes, chopped (oil removed as much as possible)
- 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 brushing or cooking)
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 breadcrumbs and milk. Stir and let sit for 3-4 minutes so the breadcrumbs absorb the milk and become moist but not overly wet. Add more milk if needed to achieve this consistency.
- Mix Meatball Ingredients: Add ground turkey, beaten egg, chopped sun-dried tomatoes, chopped spinach, feta crumbles, chopped parsley, minced garlic, dried oregano, dried basil, onion powder, sea salt, and black pepper to the breadcrumb mixture. Stir gently until all ingredients are just combined, careful not to overwork the meat.
- Shape Meatballs: Using about 1½ tablespoons of mixture per meatball, form and roll them into balls. A cookie scoop works well for even sizing.
- Bake Meatballs (Optional): Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper, arrange the meatballs spaced out, and lightly brush each with olive oil. Bake for 15-17 minutes until the internal temperature reaches 165°F (74°C). For a crispier exterior, broil for 2 minutes at the end.
- Stovetop Method (Optional): Heat a large skillet over medium-high heat and add 1-2 tablespoons olive oil. When hot, add 8-10 smaller meatballs (to promote even cooking) without overcrowding. Cook for 7-8 minutes, turning every 2-3 minutes, until golden brown and cooked through (internal temp 165°F). Repeat with remaining meatballs.
- Air Fry Meatballs (Optional): Preheat air fryer to 400°F (200°C). Brush air fryer grates with olive oil. Place meatballs in basket (avoid overcrowding), brushing them lightly with olive oil. Air fry for 7-9 minutes, flipping halfway, until the internal temperature reaches 165°F.
- Make Yogurt Sauce: While meatballs cook, whisk together Greek yogurt, mayonnaise, lemon juice, chopped dill, parsley, minced garlic, a drizzle of olive oil, and salt and pepper to taste. Adjust seasoning and thin with a little water if a lighter consistency is desired.
- Serve: Plate meatballs over cooked rice or orzo. Spoon generous amounts of yogurt sauce on top. Garnish with extra fresh parsley, crumbled feta, and optionally kalamata olives, tomatoes, and cucumbers for a refreshing Mediterranean touch. Enjoy immediately.
Notes
- Use 85% or 93% lean ground turkey for optimal moisture and flavor; 99% lean is not recommended as it may be too dry.
- Removing excess oil from sun-dried tomatoes prevents greasy meatballs.
- Meatballs can be baked, pan-fried, or air-fried—choose your preferred method based on available equipment.
- For stovetop cooking, forming smaller meatballs helps cook evenly and prevents burning on the outside while raw inside.
- Yogurt sauce can be adjusted in thickness by adding a little water if needed for drizzling consistency.
- Serve with rice, orzo, pita, or a fresh salad for a complete meal.
