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forkful of spinach and feta turkey meatball
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5 from 4 votes

Spinach and Feta Turkey Meatballs

Juicy and full of amazing flavor, these Spinach and Feta Turkey Meatballs are perfect for a quick weeknight dinner, a fun appetizer, or meal-prepping for lunches!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: American, Greek
Keyword: turkey meatballs
Servings: 4 servings
Calories: 355kcal
Author: The Chunky Chef

Ingredients

  • 2 cups fresh baby spinach roughly chopped
  • 3 Tbsp olive oil divided
  • 1 lb lean ground turkey
  • 1/2 cup breadcrumbs (plain)
  • 1/2 cup crumbled feta cheese
  • 1 large egg
  • 1/2 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt if using table salt, use 1/4 tsp
  • 1/4 tsp black pepper
  • 1 cup reduced sodium chicken broth or water

Instructions

  • In a medium sized skillet, add 1 Tbsp of the olive oil and heat over medium heat. Add spinach and cook, stirring often, until wilted and bright green. Set aside to cool.
  • While spinach is cooling, combine ground turkey, breadcrumbs, feta, egg, dill, garlic powder, salt, and pepper in a large mixing bowl. Add cooled spinach and use your hands to mix until well combined.
  • Scoop (we like to use a cookie scoop) meat and form into meatballs about 1.5" in diameter.
  • Select "Saute" on the Instant Pot and add the remaining 2 Tbsp of olive oil. Once hot, add meatballs to the bottom of the pot. You'll need to do this in batches, so the meatballs can really brown.
  • Sear the meatballs for 1-2 minutes per side, then remove to a plate and repeat with remaining batches of meatballs.
  • Once all meatballs have been browned and are on the plate, select "Cancel", then pour in 1 cup of chicken broth (or water) and scrape the bottom of the pot to loosen any browned bits.
  • Add meatballs, along with any juices that have accumulated on the plate, secure lid, make sure the knob is set to "Sealing", then select "Manual" or "Pressure Cook" and hit the +/- buttons until you select 6 minutes.
  • Once the cooking time has elapsed, don't do anything and let the pressure release on it's own for about 5-7 minutes, then after that move the knob to "Venting" and release any remaining pressure.
  • Remove meatballs and serve.

Notes

  1. Recipe serves 4 people, with about 5-6 meatballs in a serving.
  2. Meatballs can be rolled and frozen, then thaw in the refrigerator and cook as directed.

Oven Directions

  1. Omit chicken broth.
  2. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
  3. Place meatballs on prepared baking sheet and bake for 20-25 minutes.  The exact time will depend on the size of the meatballs, so make sure to check the largest meatball for doneness.

Stovetop Directions

  1. Omit chicken broth.
  2. Wipe out the skillet you cooked the spinach in, then add olive oil to skillet and heat over medium heat.
  3. Add meatballs in batches, careful not to overcrowd the pan, and cook about 1.5 - 2 minutes per side, or until browned and cooked through.  Repeat with remaining meatballs.

Nutrition

Calories: 355kcal | Carbohydrates: 12g | Protein: 34g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 705mg | Potassium: 535mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1590IU | Vitamin C: 4mg | Calcium: 148mg | Iron: 3mg