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
Scale
Meatballs
- â…“ cup bread crumbs
- ¼ -⅓ 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.
