Dinner

Spinach Feta Baked Turkey Meatballs Recipe

ByMarina Montclair January 7, 2026January 7, 2026

Introduction

These Spinach Feta Baked Turkey Meatballs are a flavorful and healthy twist on a classic favorite. Packed with tender ground turkey, fresh spinach, and creamy feta, they bake to juicy perfection in a rich marinara sauce. Perfect for a weeknight dinner or meal prep.

A round metal pan filled with about 16 meatballs simmering in a thick red tomato sauce. The meatballs have visible green spinach pieces and white bits of cheese mixed throughout, giving them a textured look. The sauce is smooth with some oil glistening on the surface around the meatballs. The pan rests on a white marbled surface next to green herb sprigs and a white cloth with thin black stripes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Homemade marinara sauce (or 32 ounce jar of store-bought)
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 (or your favorite herbs)
3/4 teaspoon salt
1/4 teaspoon black pepper
Freshly chopped parsley (for serving, optional)

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit. Pour the marinara sauce into a large skillet or baking dish and set aside.
Step 2: Heat the olive oil in a skillet over medium heat. Add the spinach and cook until wilted. Add the garlic and cook for 30 seconds more. Remove from heat and coarsely chop the spinach on a cutting board.
Step 3: In a medium bowl, combine the ground turkey, chopped spinach, egg, breadcrumbs, crumbled feta, oregano, salt, and black pepper. Gently mix with your hands until just combined, being careful not to overwork the mixture.
Step 4: Form the turkey mixture into meatballs, about 2 tablespoons each, and place them in the skillet with marinara sauce.
Step 5: Bake the meatballs for 20-25 minutes, checking for doneness after 15 minutes. They are done when a thermometer inserted into the center registers 165 degrees Fahrenheit.
Step 6: Remove from the oven, garnish with freshly chopped parsley if desired, and serve warm.

Tips & Variations

For a lower sodium option, reduce the salt and use a no-salt-added marinara sauce.
Try substituting ground chicken or lean ground beef for turkey if preferred.
Use gluten-free breadcrumbs to make the recipe gluten-free.
Add a pinch of red pepper flakes to the meatball mixture for a subtle spicy kick.
Serve over spaghetti, zucchini noodles, or alongside a fresh green salad.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat until warmed through. You can also freeze cooked meatballs for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

The image shows a round metal pan filled with bright red tomato sauce, with about sixteen evenly spaced round meatballs cooking in it. Each meatball has a light brown and white color with visible small green spinach pieces mixed in, giving them a textured, slightly bumpy look. The tomato sauce around the meatballs looks smooth with a glossy, oily surface, and some bubbles near the edges. The pan handle sticks out at the bottom of the image, and a striped white cloth sits to the left on a white marbled surface, next to a small bunch of fresh green parsley. The lighting is soft and natural, clearly showing the colors and textures of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and keep them raw in the refrigerator for up to 24 hours before baking. Alternatively, cook them fully and reheat when needed.