These Spinach Feta Baked Turkey Meatballs combine lean ground turkey with a generous amount of baby spinach and tangy feta for a juicy, flavorful meal. They bake right in the oven—no browning on the stovetop—making them quick to prepare, freezer-friendly, and easy to adapt for gluten-free or dairy-free diets.
I love meatballs, but browning them on the stove used to keep me from making them more often. It’s time-consuming and messy. These baked turkey meatballs skip that step altogether. You simply combine the ingredients, nest the meatballs in marinara, and bake. The spinach and feta add moisture and a bright Mediterranean flavor that keeps the turkey tender and satisfying.
Why you’ll love this recipe:
- No stovetop browning required—everything finishes in the oven.
- Each batch includes 5 ounces of baby spinach for added moisture, color, and nutrients.
- Easy to make gluten-free or dairy-free with simple swaps.
- Great for meal prep and freezer-friendly for busy weeks.
Recipe ingredients
- 1 jar (about 24–32 oz) marinara sauce – use your favorite store-bought or a homemade tomato sauce.
- 1 tablespoon olive oil for sautéing the spinach and garlic.
- 5 ounces baby spinach (fresh) — frozen spinach can be used if fully thawed and well drained.
- 3 cloves garlic minced (or 1 tsp garlic powder).
- 1 1/2 lbs lean ground turkey (not turkey breast) for best flavor and juiciness.
- 1 large egg to bind the mixture.
- 1/2 cup breadcrumbs (regular or gluten-free) or another binder like oats or crushed crackers.
- 1/2 cup crumbled feta cheese (optional — substitute grated Parmesan or omit for dairy-free).
- 2 teaspoons dried oregano (or substitute dried basil or thyme).
- 3/4 teaspoon salt and 1/4 teaspoon black pepper (adjust to taste).
- Fresh parsley for garnish (optional).
How to make ground turkey meatballs
These meatballs are straightforward to prepare and can be assembled a day ahead for faster weeknight cooking. You can also prepare the marinara in advance or use a jarred sauce to save time.
Key tip: use lean ground turkey (rather than turkey breast) for better flavor and moisture.
- Preheat the oven to 375°F (190°C). Pour the marinara sauce into the bottom of a large skillet or a baking dish and set aside.
- Heat the olive oil in a skillet over medium heat. Add the baby spinach and sauté until wilted, then add the garlic and cook for 30 seconds more. Remove from heat and coarsely chop the spinach.
- In a medium bowl, combine the ground turkey, chopped spinach, egg, breadcrumbs, crumbled feta, dried oregano, salt, and pepper. Mix gently with your hands until just combined—avoid overmixing to keep the meatballs tender.
- Form the mixture into meatballs about 2 tablespoons each and nestle them into the marinara sauce in a single layer.
- Bake for 20–25 minutes, checking for doneness after 15 minutes. The meatballs are cooked through when an instant-read thermometer reaches 165°F (74°C) in the center.
- Garnish with freshly chopped parsley if desired and serve.
FAQs
How do you keep turkey meatballs from falling apart?
Use binders such as egg and breadcrumbs. Other options include crushed crackers, cooked grains (rice), quick oats, or grated vegetables. Cheese and cooked vegetables added to the mix also help the meatballs hold together.
How long to bake turkey meatballs?
Bake at 375°F for 20–25 minutes; check after 15 minutes because oven temperatures vary.
Why are my turkey meatballs tough?
Tough meatballs are usually the result of overmixing the meat or overcooking. Mix gently and remove from the oven as soon as the internal temperature reaches 165°F.
What temperature should turkey meatballs be?
They are done when the center reaches 165°F (74°C).
Serving suggestions
- Serve over pasta, creamy polenta, spaghetti squash, or vegetable noodles.
- Make meatball subs using soft rolls and extra sauce.
- Serve as a simple main with a green salad, such as butter lettuce or a tricolore salad.
- Pair with crusty bread like focaccia or a hearty beer bread.
- For a quicker option, bake meatballs on a sheet pan without sauce or cook in an air fryer following similar timing.
Recipe notes
- Tip: Choose lean ground turkey rather than turkey breast for more flavor and a juicier texture.
- Frozen spinach works—just thaw completely and squeeze out excess liquid before adding to the mixture.
- To make the recipe dairy-free, leave out the feta or swap it for a dairy-free alternative.
- These meatballs freeze well. Prepare them in advance and reheat from frozen in sauce or gently in the oven.
Nutrition
Estimated per serving: Calories 238; Carbohydrates 9 g; Protein 32 g; Fat 9 g; Saturated Fat 3 g; Cholesterol 104 mg; Sodium 294 mg; Potassium 518 mg; Fiber 1 g; Sugar 1 g; Vitamin A 2353 IU; Vitamin C 7 mg; Calcium 123 mg; Iron 2 mg. Nutrition values are estimates and do not include the marinara sauce calculated separately.
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your results.
Note: This recipe was originally published in February 2020. Step-by-step photos were added and the text was updated to include more recipe information.