Turkey Meatballs
Hands-down the best baked turkey meatballs that are juicy and won’t fall apart! Serve with salad, or in my rich homemade pasta sauce over pasta or rice. They're also delicious as an appetizer to feed a crowd!
Servings: 4
Ingredients
- 1 slice bread (whole wheat, white, or gluten free), crust removed
- 2 cups baby spinach
- 1 tablespoon extra virgin olive oil
- 1 pound ground turkey
- 1 yellow onion, grated
- 3 garlic cloves, minced
- 4 ounces feta cheese, crumbled (1/2 cup)
- 1 egg, beaten
- 1/2 cup chopped fresh parsley
- 1 tablespoon dried mint
- Kosher salt
- Black pepper
Instructions
- Get ready. Preheat the oven to 400°F. Lightly oiled a large sheet pan.
- Soak the bread. Toast the bread until just brown, then transfer it to a bowl and cover with water. Allow it to soak for about 5 minutes, or until very tender. Discard the water and squeeze the bread very dry. Crumble into a large, dry mixing bowl.
- Meanwhile, wilt the spinach. In a large skillet, heat the olive oil over medium heat. Add the spinach and cook briefly until just wilted. Remove from the heat and let cool briefly.
- Make the meatball mixture. Into the mixing bowl with the bread, add the ground turkey, onions, garlic, crumbled feta, egg, parsley, and mint. Add the wilted spinach and season with a big pinch of salt and pepper. Mix well to combine.
- Form and bake the meatballs. Form the mixture into balls (golf ball size) and arrange them on the prepared sheet pan. Bake in the heated oven for about 30 minutes, or until fully cooked through.
- Broil, then serve. Transfer to the top rack and turn the broiler on for just a couple of minutes or until the tops are browned. Keep a close eye to ensure they don’t burn. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Leftovers and storage: Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the meatballs before or after you bake them.
- To freeze uncooked meatballs: Place the uncooked meatballs on a sheet-pan lined with parchment paper. Freeze for an hour or so, until the meatballs are solid. Then transfer to a freezer-safe container and store until you are ready to eat them. (They will freeze well for up to 3 months, but I try to eat mine in about a month.) Bake the prepared meatballs from frozen–they might just take a bit longer to cook. When they reach an internal temperature of 165°F , the baked turkey meatballs are cooked.
- To freeze cooked meatballs: Allow the meatballs to come to room temperature, and transfer to a parchment-lined cookie sheet. Freeze for about an hour, and then transfer to a container and store in the freezer. To reheat, place the meatballs on a lightly oiled baking sheet and warm in a 400°F heated oven for around 10 minutes.
Nutrition
Calories: 252.8kcal | Carbohydrates: 8.8g | Protein: 34.2g | Fat: 9.5g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.7g | Trans Fat: 0.1g | Cholesterol: 113.3mg | Sodium: 433.2mg | Potassium: 549.2mg | Fiber: 1.7g | Sugar: 2.4g | Vitamin A: 2169.4IU | Vitamin C: 16.9mg | Calcium: 58.7mg | Iron: 2.6mg
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