Ground turkey is an affordable protein that provides the perfect canvas for so many delicious flavours. Today, we’re making quick and easy baked turkey meatballs with spinach and feta that can be ready in less than 40 minutes. This classic flavour combo is enhanced with a zing of fresh dill and lots of garlic, of course. These turkey meatballs are baked for just long enough to ensure they don’t dry out (which is why we also include a good lashing of olive oil) and the delicate baby spinach doesn’t burn.
These are a great, high-protein option to keep on hand for easy meal prep, grab-and-go weeknight dinners, or just to enjoy straight out of the fridge. They also freeze super well, so why not do your future self a favour and whip up a double batch?
Related: Turn Your Holiday Leftovers Into This Hot Turkey Katsu Sandwich
ingredients
directions
Add ground turkey, oregano, salt, feta, minced garlic, diced shallot and egg to a large mixing bowl.
Hand tear both the baby spinach and dill. Add to the turkey mixture alongside the olive oil.
Lightly dampen a slice of bread with either water or broth. Break into small pieces and add to mixing bowl.
Use your hands to mix the ingredients together until thoroughly incorporated.
Tip: If you have the time, place the mixture into the fridge for half an hour to make rolling the meatballs easier.
Using a tablespoon or ice cream scoop to measure, gently form the meatballs. These are jam packed with goodies so they won’t be super uniform!
Place on a parchment-lined baking tray and bake at 350°F for 20-25 minutes until the meatballs are golden and the internal temperature reaches 165°F.
Let rest for 10 minutes before serving.
Enjoy!
