These simple, juicy spinach feta turkey meatballs come together quickly for an easy dinner or appetizer in under 30 minutes. Bright herbs, sun-dried tomatoes, chopped spinach and crumbled feta keep them flavorful and tender. Bake, pan-sear or air fry—all work well. Finish with the optional yogurt-dill sauce and serve over rice, or tuck into pitas with cucumbers and olives for a fast, satisfying meal.
These meatballs were inspired by classic spinach-and-feta turkey burgers and a love of creamy yogurt sauces. The combination is juicy, bright and full of Mediterranean flavor.
Why We Love These Spinach Feta Turkey Meatballs
I love anything with a tangy yogurt sauce—tzatziki-style condiments are a favorite. These meatballs are one of our go-to dinner recipes because they’re flavorful, versatile and pair beautifully with the yogurt dill sauce.
Highlights:
- Quick and simple to prepare
- Can be rolled ahead and baked later
- Cookable in oven, skillet or air fryer
- Packed with savory Mediterranean flavor
- Perfect for rice bowls, pitas or salads
Give them a try—you’ll love how easy they are!
Ingredient Notes
See the recipe card below for exact measurements.
- Ground turkey: Use 85–93% lean for the best juiciness and flavor; 99% lean tends to dry out.
- Sun-dried tomatoes: Choose the oil-packed variety and drain excess oil; herbed versions add extra flavor.
- Breadcrumbs: Plain or seasoned breadcrumbs work; gluten-free breadcrumbs are fine. The breadcrumb + milk mixture (a panade) keeps meatballs tender. Soft white bread pieces (about 1/3 cup) may be used instead—aim for a very moist mixture before adding to the meat.
- Spinach: Fresh is preferred; if using frozen, thaw and squeeze out excess water.
Ways To Vary This Recipe
- Herbs: Add chopped basil or mint for a different herb profile.
- Protein swap: Try ground chicken or pork instead of turkey.
- Cooking method: Baking, pan-searing then finishing in the oven, or air frying will each produce slightly different textures.
- Yogurt sauce: Grated cucumber turns the sauce into a closer tzatziki-style condiment.
- Extra moisture: Stir in a tablespoon or two of grated onion for added flavor and moisture.
Step-By-Step Instructions
Step 1: Combine breadcrumbs and milk in a medium bowl and let sit 3–4 minutes so the breadcrumbs absorb the milk.
Step 2: Add the ground turkey, egg, sun-dried tomatoes, spinach, feta, herbs and seasonings to the breadcrumb mixture.
Step 3: Gently stir just until combined—avoid overworking the meat to keep the meatballs tender.
Step 4: Scoop and roll into about 1½ tablespoon-sized balls (a cookie scoop works well).
Baking method: Preheat oven to 400°F. Arrange meatballs on a parchment-lined sheet, brush lightly with olive oil, and bake 15–17 minutes until an internal temperature of 165°F is reached. For a crispier exterior, broil for the last 1–2 minutes.
Step 5: While the meatballs cook, whisk the yogurt sauce ingredients together. Thin with a little water if needed and adjust seasoning to taste. Serve meatballs over rice orzo, or in pita, topped with parsley, extra feta and the yogurt sauce.
Recipe Tips
Don’t overwork the meat. Mix only until ingredients are incorporated to avoid tough meatballs. Use clean hands or disposable gloves for quicker mixing.
For a crisp exterior: Sear the meatballs briefly on the stovetop, then finish in the oven to ensure even cooking without burning. Use an instant-read thermometer to confirm an internal temperature of 165°F.
Make ahead: Roll the meatballs up to 24 hours in advance and refrigerate until ready to cook.
Storage
Store cooked meatballs in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely, then freeze on a sheet pan for an hour before transferring to a freezer-safe container; they keep well for up to 3 months.
Other Meatball Recipes
Dinner
Zucchini Beef Meatballs
Dinner
Mozzarella Stuffed Turkey Meatballs
Soups & Chilis
Vegetable Meatball Soup
Dinner
Baked Chicken Meatballs with Parmesan and Rosemary
HUNGRY FOR MORE? Subscribe to the newsletter and follow on social channels for more recipes and updates.
Spinach Feta Turkey Meatballs with Yogurt Sauce
Ingredients
Meatballs
- ⅓ cup bread crumbs
- ¼ -⅓ cup whole milk*
- 1 lb ground turkey (85%–93% lean recommended)
- 1 large egg, lightly beaten
- 3 Tbsp sun-dried tomatoes, chopped
- ½ cup chopped baby spinach
- ½ c 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 and pepper
- 1 Tbsp olive oil
Yogurt Sauce
- ½ c Greek or plain yogurt, full fat for best flavor
- ¼ c mayonnaise
- 1 ½ tbsp lemon juice
- 2 Tbsp fresh dill, chopped
- 1 Tbsp fresh parsley, chopped
- 1-2 garlic cloves
- drizzle of olive oil
- salt and pepper, to taste
Instructions
-
Combine breadcrumbs and milk and let sit 3–4 minutes until very moist (add more milk if dry). Add remaining meatball ingredients and gently mix until combined.
-
Scoop and roll into 1½ tablespoon balls.
-
To Bake: Preheat oven to 400°F. Place meatballs on a parchment-lined sheet, brush with olive oil and bake 15–17 minutes until 165°F. Broil 1–2 minutes for extra color if desired.
-
Stovetop: Heat a large skillet over medium-high and add 1–2 tablespoons olive oil. Cook 8–10 meatballs at a time, turning every 2–3 minutes, until browned and cooked through to 165°F.
-
Air Fryer: Preheat to 400°F, brush grates and meatballs with oil, air fry 7–9 minutes, flipping halfway, until 165°F.
-
Whisk yogurt sauce ingredients while meatballs cook. Adjust seasoning and thin with water if needed. Serve over rice or orzo and top with parsley, extra feta and sauce. Optional add-ins: kalamata olives, tomatoes, cucumbers. Enjoy!
Notes
Sear then bake for a golden, crispy exterior while ensuring even cooking.
Use an instant-read thermometer to avoid overcooking—target 165°F internal temperature.
Make ahead: Roll meatballs up to 24 hours before cooking, or freeze cooked meatballs for up to 3 months.
Storage: Refrigerate up to 3–4 days. Cool completely before freezing to prevent ice crystals; flash-freeze on a sheet pan for best results.
Nutrition
Nutrition information is an approximation.
Shop This Post
Sheet Pan
Air Fryer
Pastry Brush
Garlic Press
Sun-Dried Tomatoes