Spinach Feta Baked Turkey Meatballs
These tender turkey meatballs are packed with spinach, feta, and herbs, baked in marinara—no browning needed and totally meal-prep friendly!
Ingredients
1 tablespoon olive oil
5 oz baby spinach
3 cloves garlic, minced
1½ lbs lean ground turkey
1 large egg
½ cup breadcrumbs (use gluten-free if needed)
½ cup crumbled feta cheese
2 teaspoons dried oregano (or any dried herbs you like)
¾ teaspoon salt
¼ teaspoon black pepper
32 oz marinara sauce (homemade or store-bought)
Fresh parsley, chopped (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C). Spread the marinara sauce in a 12-inch cast iron skillet or a large baking dish and set it aside.
Sauté the spinach: Heat olive oil in a skillet over medium heat. Add spinach and cook until wilted. Stir in the garlic and cook for another 30 seconds. Transfer to a cutting board and chop coarsely.
Mix the meatballs: In a large mixing bowl, combine ground turkey, chopped spinach mixture, egg, breadcrumbs, feta, oregano, salt, and pepper. Gently mix everything with your hands until just combined—don’t overmix.
Shape the meatballs: Scoop out about 2 tablespoons of the mixture, form into a ball, and place it directly into the marinara-lined skillet. Repeat with the remaining mixture.
Bake: Bake for 20–25 minutes, checking doneness at the 15-minute mark. They’re ready when the internal temperature hits 165°F (74°C).
Serve: Sprinkle with fresh parsley if desired and serve warm with your favorite sides.
Prep Time: 15 minutes
Cooking Time: 23 minutes
Total Time: 38 minutes
Kcal: 238 per serving
Servings: 6
Want pairing ideas or tips for freezing these meatballs?