Turkey Meatballs with Spinach, Feta, and Mint
Delicious and juicy turkey meatballs featuring spinach, feta, and mint, perfect for dinner or as an appetizer.
Equipment
- oven
- large skillet
- large mixing bowl
- Sheet Pan
Ingredients
Main 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 medium yellow onion grated
- 3 cloves garlic minced
- 4 ounces feta cheese crumbled (½ cup)
- 1 large egg beaten
- ½ cup chopped fresh parsley
- 1 tablespoon dried mint
- Kosher salt to taste
- Black pepper to taste
Instructions
Cooking Steps
- Preheat the oven to 400°F. Lightly oil a large sheet pan.
- Toast the bread until just brown, then transfer it to a bowl and cover with water. Allow it to soak for about 5 minutes, then discard the water and squeeze the bread dry. Crumble into a large bowl.
- In a skillet, heat olive oil over medium heat. Add spinach and cook until just wilted. Remove from heat and let cool.
- In the bowl with the bread, add ground turkey, onions, garlic, crumbled feta, egg, parsley, mint, and wilted spinach. Season with salt and pepper. Mix well.
- Form the mixture into golf ball-sized meatballs and arrange them on the prepared sheet pan. Bake for about 30 minutes until fully cooked.
- Transfer to the top rack, turn on the broiler for a couple of minutes until the tops are browned. Keep an eye on them to prevent burning. Serve and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. They can also be frozen before or after baking. Bake from frozen until they reach an internal temperature of 165°F.
Nutrition
Serving: 1meatballCalories: 252.8kcalCarbohydrates: 8.8gProtein: 34.2gFat: 9.5gSaturated Fat: 2.8gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 3.7gTrans Fat: 0.1gCholesterol: 113.3mgSodium: 433.2mgPotassium: 549.2mgFiber: 1.7gSugar: 2.4gVitamin A: 2169.4IUVitamin C: 16.9mgCalcium: 58.7mgIron: 2.6mg
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