Spinach + Feta Turkey Meatballs

Lean green fightin' machines!

Rolled into their sweet little selves while watching Bloodline. Oh and OJ: Made in America. Happy, joyous television.

That keeps me up alllll night long. I don't know why I torture myself. Except that it hurts so good!

These little fellas are less labor-intensive than 13 episodes of hour-long murderous cinema... but I can't guarantee they won't be just as addictive.

Packed full of flavor, these meatballs come together with just a handful of ingredients and are infused with greens that only enhance the fluffy buds. Spinach is the best green to sneak into your favorite dishes without changing the flavor - trust me, you'll never know the difference but you'll be adding incredible nutrition to each bite!

You can serve these meatballs over zucchini noodles (like these zoodles!), spaghetti squash, whole wheat or gluten free noodles, or even just on their own - hot/cold/with sauce (see below for an easy marinara)/sauceless/for din/lunch/breakfast/in front of Netflix/with your chicks/alll to yourself. Have 'em your way!

Spinach and Feta Turkey Meatballs

Prep Time: 10 mins | Cook Time: 20 mins | Makes about 30 meatballs

  • 1 lb. ground turkey (lean, not extra lean) 
  • 2 cups loose spinach leaves
  • 4 cloves garlic, roughly chopped 
  • 2 tbsp. Worcestershire sauce
  • 1 egg
  • 4 oz. feta (1/2 block of feta, avoid "light" variety) 
  • 1/2 cup panko breadcrumbs (can use gluten-free)
The Steps
  1. Preheat oven: Set oven to 375 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray. In a medium-sized mixing bowl, crack your egg and beat it slightly with a fork.  

  2. Chop spinach: Combine spinach and roughly chopped garlic in a food processor and pulse until spinach is finely chopped. You want the spinach to be finely minced but not pureed, still having some texture! Add in 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 2 oz. of the feta, and pulse again to combine. 

  3. Combine ingredients: Place spinach mixture into same bowl with beaten egg, and add in Worcestershire and ground turkey. Using your hands, combine lightly before adding in panko breadcrumbs. Gently combine ingredients until mixed well but not packed together tightly. 

  4. Form meatballs: Using a tablespoon measurement, scoop out mixture and roll together meatball in your hands. Place onto baking sheet and continue with mixture until about 30 meatballs are formed.

  5. Cook meatballs: Place meatballs into oven - if serving alone, set timer for 20 minutes. If serving with quick marinara sauce (see recipe below!), set timer for 15 minutes and finish cooking for 5 minutes in stovetop sauce.
To make quick marinara: In a medium skillet, combine 2 tbsp. olive oil, 1/2 diced yellow onion, 2 cloves garlic, 1/4 tsp. salt and 1/4 tsp. pepper. Cook until soft, about 5-7 minutes, before adding 2 tbsp. balsamic vinegar and 1 28-oz. can of crushed tomatoes. Combine and simmer for 10 minutes; serve warm.

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!


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