Juicy Mediterranean Turkey Meatballs (Print Version)
# Ingredients:
→ Meatball Ingredients
01 -
1 pound ground turkey
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2 cups baby spinach
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1 slice whole wheat bread, crust removed
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1 yellow onion, grated
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3 garlic cloves, minced
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1/2 cup crumbled feta cheese
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1 egg, beaten
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1/2 cup chopped fresh parsley
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1 tablespoon dried crushed mint
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1 tablespoon extra virgin olive oil
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Kosher salt and black pepper to taste
# Instructions:
01 -
Heat your oven to 400°F to get it nice and hot for baking the meatballs.
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Lightly toast the bread until it's just turning golden. Put it in a bowl, cover with water, and let it soak for about 5 minutes until super soft. Squeeze out all the water and crumble it with your fingers.
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Warm up a tablespoon of olive oil in a pan. Toss in the spinach and cook just until it wilts down – this happens fast! Set it aside to cool off a bit.
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In a big mixing bowl, combine the ground turkey, grated onion, minced garlic, crumbled feta, beaten egg, parsley, and mint. Add your bread mush and the wilted spinach. Season generously with kosher salt and black pepper, then mix everything together with your hands until well combined.
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Shape the mixture into golf ball-sized meatballs and arrange them on a lightly oiled baking sheet, leaving a little space between each one.
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Bake in the hot oven for about 30 minutes until the meatballs are cooked all the way through.
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For a lovely browned top, switch to the broiler setting for just 1-2 minutes at the end. Keep a close eye on them so they don't burn!
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Enjoy these juicy meatballs immediately with your favorite salad, over pasta with sauce, or as an appetizer with dipping sauce.
# Notes:
01 -
These meatballs are hands-down the juiciest turkey meatballs that won't fall apart! The secret is the slice of soaked toasted bread that adds moisture and works with the egg and olive oil to hold everything together.
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This recipe makes enough to serve 4 people for dinner or 8 as an appetizer.
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Don't skip the bread! It's essential for keeping these turkey meatballs moist and preventing them from falling apart.
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You can freeze these meatballs either before or after cooking. Uncooked meatballs can be frozen on a parchment-lined sheet then transferred to a container and stored for up to 3 months. Bake them straight from frozen.
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Cooked meatballs can be frozen after cooling to room temperature. To reheat, bake on a lightly oiled sheet in a 400°F oven for about 10 minutes.
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For meal prep, consider making a double batch and freezing portions for quick future meals.