Easy baked turkey meatballs

These juicy Mediterranean turkey meatballs burst with vibrant flavors from feta, fresh herbs, and tender spinach. Despite using lean ground turkey, they remain deliciously moist and hold together perfectly thanks to one simple secret ingredient. Equally delightful as a protein-packed main course or crowd-pleasing appetizer, these versatile meatballs deliver bold taste while keeping things on the lighter side.

I served these at a dinner party last month and several guests asked for the recipe before the night was over. What impressed me most was how my neighbor's picky-eater son devoured them without realizing they contained spinach! The secret really is in that moisture-adding bread technique.

Essential Ingredients

• Ground turkey – The lean protein base for our meatballs; while not as naturally flavorful as beef, it provides a neutral canvas for our Mediterranean ingredients to shine
• Toasted bread soaked in water – This humble ingredient is truly the magic that keeps these meatballs moist and prevents them from falling apart; don't skip this crucial step
• Feta cheese – Adds tangy richness and moisture throughout the meatballs; use block feta in brine and crumble it yourself for the best flavor and texture
• Baby spinach – Wilted briefly before adding to the mixture, it incorporates vegetables seamlessly while adding nutrition and slight moisture
• Fresh herbs – Parsley and mint create bright, distinctive Mediterranean flavor that elevates the meatballs beyond ordinary

Step-By-Step Cooking Instructions

Prepare the secret moisture-keeper –

Start by lightly toasting one slice of whole wheat bread until it's just golden brown. This toasting step develops flavor while ensuring the bread will hold up when soaked. Place the toasted bread in a shallow dish and cover completely with cool water. Let it soak for about 5 minutes until thoroughly softened. Using your hands, squeeze all excess water from the bread—it should feel damp but not dripping. This soggy bread will work magic in your meatballs, acting as both a binding agent and moisture-provider.

Cook the spinach –

Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add 2 cups of fresh baby spinach and cook just until wilted, about 2-3 minutes. The spinach should turn bright green before collapsing. Remove from heat and set aside to cool slightly. Once cooled, roughly chop the spinach to ensure it distributes evenly throughout the meatball mixture without creating stringy pieces that might cause the meatballs to fall apart when shaped.

Create the meatball mixture –

In a large mixing bowl, combine 1 pound of ground turkey, 1 grated yellow onion (the grating creates finer pieces that incorporate more seamlessly), 3 cloves of minced garlic, ½ cup crumbled feta cheese, 1 beaten egg, ½ cup finely chopped fresh parsley, and 1 tablespoon dried mint. Add the squeezed bread and chopped wilted spinach. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Using clean hands, gently mix everything until just combined. Avoid overmixing, which can make the meatballs tough.

Shape the meatballs –

Lightly oil a baking sheet with olive oil to prevent sticking. With slightly damp hands (this prevents the mixture from sticking to your fingers), portion the mixture into golf ball-sized meatballs, about 2 tablespoons each. Roll gently between your palms to form smooth balls, being careful not to compress the mixture too much. Place the formed meatballs on the prepared baking sheet, spacing them at least 1 inch apart to allow for even cooking.

Bake to juicy perfection –

Preheat your oven to 400°F. Place the sheet pan with meatballs in the center rack of the oven and bake for approximately 25-30 minutes until the meatballs are cooked through and register 165°F on an instant-read thermometer. For an appetizing golden-brown finish, turn on the broiler for the final 2 minutes of cooking, watching carefully to prevent burning. The meatballs should be lightly browned on the outside while remaining juicy inside.

Rest and serve –

Allow the meatballs to rest for 5 minutes before serving. This resting period lets the juices redistribute throughout the meat, ensuring optimal moisture and flavor in every bite. Garnish with additional fresh herbs and lemon zest if desired, which brightens the flavors and adds visual appeal to the finished dish.

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Versatile Serving Options

These Mediterranean turkey meatballs are wonderfully versatile when it comes to serving. For a light meal, I often place them atop a crisp Greek salad with cucumber, tomatoes, red onion, and additional feta. The combination of warm meatballs with cool, fresh vegetables creates a satisfying temperature and texture contrast.

When looking for comfort food, I serve them over creamy mashed potatoes or fluffy rice with a side of roasted vegetables. For an easy weeknight dinner, they're delicious nestled in warm pita bread with tzatziki sauce, sliced tomatoes, and crisp lettuce. When entertaining, I arrange them on a platter with toothpicks and a side of whipped feta dip for an impressive yet simple appetizer.

Make-Ahead Magic

This recipe shines for meal prep and planning. I regularly double the batch, cooking some immediately and freezing the rest for future meals. For the best freezing results, I place the cooked and cooled meatballs on a parchment-lined baking sheet and freeze until solid, about one hour. Then I transfer them to freezer bags, removing as much air as possible before sealing.

When reheating from frozen, I place the meatballs on a lightly oiled baking sheet in a 400°F oven for about 15 minutes until heated through. The beauty of these meatballs is that they maintain their moisture even after freezing and reheating, making them perfect for busy weeknights when you need a nutritious meal with minimal effort.

My Greek grandmother taught me that the key to good meatballs is treating them gently—mix just until combined and shape with a light touch. She always said that the more you handle the meat, the tougher it becomes. I've found this advice invaluable when making these turkey meatballs, and I can almost hear her approving "Bravo!" when they come out of the oven perfectly juicy and tender.

I've been perfecting these turkey meatballs for years, and they've become my signature dish for both family dinners and entertaining. What I love most is how they transform humble ingredients into something truly special. The combination of tangy feta, fragrant herbs, and tender spinach proves that healthier options can be just as satisfying as their more indulgent counterparts. These meatballs represent everything I love about Mediterranean cooking—simple ingredients treated with care to create food that nourishes both body and soul.

Frequently Asked Questions

→ Why do these turkey meatballs stay so juicy?

The secret is using a slice of toasted bread soaked in water. This adds moisture to the turkey meat and helps bind the meatballs so they don't dry out.

→ Can I freeze these turkey meatballs?

Yes! You can freeze them either before or after cooking. If frozen raw, they'll keep for up to 3 months. If cooked first, they're best used within a month.

→ What can I serve with these meatballs?

They're great over pasta with sauce, on top of rice, alongside a Greek or fennel orange salad, or as appetizers with tzatziki sauce.

→ How do I know when the meatballs are fully cooked?

Turkey meatballs are done when they reach an internal temperature of 165°F or when cut open, they show no pink in the center.

→ Can I make these meatballs ahead of time?

Absolutely! You can prepare the mixture a day ahead and refrigerate, or fully cook them and store in the fridge for up to 4 days.

→ Are these meatballs healthy?

Yes, they're made with lean ground turkey and include spinach for added nutrition. At just 252 calories per serving, they're a lighter alternative to beef meatballs.