These Spinach Feta Baked Turkey Meatballs are full of baby spinach, tangy feta and bold Mediterranean flavor. They bake right in the oven—no pan-browning required—so they’re simple to prepare, make-ahead friendly and easy to adapt for gluten-free or dairy-free diets.
I enjoy meatballs, but browning them on the stove used to keep me from making them more often—it takes time and leaves a mess. So I developed an oven-baked method that avoids browning yet still delivers juicy, flavorful results. These turkey meatballs combine lean ground turkey with sautéed spinach and crumbled feta for moisture and savory depth. They work well for weeknight dinners, meal prep, and freezing for later use.
Why you’ll love this recipe:
- They’re oven-baked and juicy—no browning on the stovetop required.
- A generous 5 ounces of baby spinach boosts moisture and nutrition.
- Easy to make gluten-free or dairy-free with simple swaps.
- Great for meal prep and freezer-friendly for busy weeks.
Recipe ingredients
- Ground turkey – Use lean ground turkey (not turkey breast) for more flavor and juiciness.
- Marinara sauce – Use your favorite marinara, homemade or store-bought. Pour a thin layer in the pan before adding meatballs.
- Olive oil – For sautéing the spinach and garlic.
- Spinach – Fresh baby spinach works well. If using frozen, thaw and squeeze out all excess liquid before using.
- Garlic – Fresh garlic adds the best flavor; substitute 1 teaspoon garlic powder if needed.
- Egg – Helps bind the mixture so the meatballs hold together.
- Breadcrumbs – Add moisture and structure. Swap for gluten-free breadcrumbs if necessary.
- Feta cheese – Crumbled feta brings creamy, savory notes. Replace with grated Parmesan or omit to make the recipe dairy-free.
- Dried oregano – Or substitute dried basil, thyme or your preferred herbs.
- Salt and black pepper – To taste. Freshly chopped parsley is optional for garnish.
How to make ground turkey meatballs
These meatballs are quick to assemble and can be prepped a day ahead for even faster weeknight cooking. The marinara can also be prepared in advance or substituted with a store-bought jar.
Pro tip: Choose lean ground turkey rather than turkey breast for better flavor and a juicier finished meatball.
See the recipe card below for full measurements and a step-by-step guide.
- Preheat oven to 375°F (190°C). Pour a layer of marinara sauce into the bottom of a large skillet or baking dish and set aside.
- Heat olive oil in a skillet over medium heat. Add the spinach and sauté until wilted. Add the garlic and cook about 30 seconds more. Remove from heat and coarsely chop the spinach.
- In a medium bowl, combine the ground turkey with the chopped spinach, egg, breadcrumbs, crumbled feta, oregano, salt and pepper. Mix gently by hand until just combined—avoid overworking the meat to keep meatballs tender.
- Form about 2 tablespoons of mixture into each meatball and place them in the skillet or baking dish on top of the marinara.
- Bake for 20–25 minutes, checking at 15 minutes because oven temperatures vary. Meatballs are done when an instant-read thermometer reads 165°F (74°C) in the center.
- Remove from oven, garnish with chopped parsley if desired, and serve warm.
FAQs
Use binders to help the meatballs hold their shape. Common binders include egg, breadcrumbs, crushed crackers, cooked rice, quick oats, flour (wheat, oat, almond), cooked vegetables (onion, riced cauliflower, carrots, zucchini, spinach) and cheese.
Bake at 375°F for about 20–25 minutes, but check for doneness after 15 minutes since ovens vary.
Tough meatballs usually result from overmixing the meat mixture or overcooking. Mix gently and monitor internal temperature to avoid dryness.
They are safe and done when an instant-read thermometer reaches 165°F (74°C) at the center.
Serving suggestions
These turkey meatballs are versatile and pair well with many sides.
- Serve over your favorite pasta, polenta, spaghetti squash or vegetable noodles.
- Make meatball subs by placing them in rolls with extra sauce and cheese.
- Serve with a simple side salad such as butter lettuce or an Italian-style tricolore salad.
- Offer rustic breads like focaccia or a hearty beer bread for dipping.
- For a lower-sauce option, skip the marinara and bake them on a sheet pan, or cook them in an air fryer following similar timing guidelines.
Recipe notes
- Pro tip: Lean ground turkey gives a better balance of fat and flavor than turkey breast alone.
- Frozen spinach can be used; thaw completely and squeeze out any excess moisture before mixing.
- Swap feta for grated Parmesan or omit the cheese to make the recipe dairy-free.
- These baked meatballs freeze well and are ideal for meal prep—portion and freeze for quick reheating later.
More ground turkey recipes you’ll love:
- Green enchiladas
- Grilled turkey burgers
- Asian-style turkey lettuce wraps
- Turkey meatloaf with barbecue sauce
- Turkey tacos
- Slow cooker turkey chili
- White bean turkey chili
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made.
Spinach Feta Baked Turkey Meatballs
Servings: 6 | Prep time: 15 mins | Cook time: 20–25 mins | Total: 35–40 mins
Summary: Juicy, flavorful turkey meatballs baked in marinara with spinach and feta. No browning required. Can be prepped ahead and adapted for gluten-free or dairy-free diets.
Ingredients
- Marinara sauce (about 32 ounces total, homemade or jarred)
- 1 tablespoon olive oil
- 5 ounces baby spinach
- 3 cloves garlic
- 1 1/2 lbs lean ground turkey
- 1 large egg
- 1/2 cup breadcrumbs (regular or gluten-free)
- 1/2 cup crumbled feta cheese
- 2 teaspoons dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Freshly chopped parsley, for serving (optional)
Instructions
- Preheat oven to 375°F. Pour marinara sauce into the bottom of a large skillet or baking dish and set aside.
- Heat the olive oil in a skillet over medium heat. Add the spinach and cook until wilted, then stir in the garlic and cook 30 seconds more. Remove from heat and coarsely chop the spinach.
- In a medium bowl, combine the ground turkey, chopped spinach, egg, breadcrumbs, feta, oregano, salt and pepper. Mix gently until combined.
- Form the mixture into meatballs (about 2 tablespoons each) and place them in the sauce in the skillet or baking dish.
- Bake 20–25 minutes, checking after 15 minutes. Meatballs are done when an instant-read thermometer reaches 165°F. Garnish with parsley and serve.
Notes
- Nutrition calculations exclude marinara sauce if you use a separate recipe.
- Frozen spinach must be fully thawed and drained before using.
- To make dairy-free, omit the feta or replace with a dairy-free alternative.
Nutrition (per serving, approximate)
Calories: 238 kcal | Carbs: 9 g | Protein: 32 g | Fat: 9 g | Sodium: 294 mg
Note: This recipe was originally published in February 2020. Step-by-step photos and additional recipe information have been added since the original post.