These Turkish-inspired turkey meatballs are juicy and tender, featuring a flavorful filling of spinach and feta cheese.
Turkish spices give the meatballs a warm and aromatic profile, perfectly complemented by a cool, tangy yogurt sauce.
This recipe is ideal for a weeknight dinner that's both healthy and indulgent, offering a unique twist on classic meatballs.
Why You’ll Love This Recipe
- Stuffing the meatballs with spinach and feta adds moisture and a delicious contrast in texture and flavor.
- Turkish spices like cumin and paprika bring warmth without overwhelming the delicate turkey flavor.
- Serving with a yogurt sauce balances the spices with creaminess and acidity.
- Baking the meatballs ensures they stay moist and reach the safe internal temperature of 165°F (74°C).
Turkish Spinach and Feta Stuffed Turkey Meatballs
Moist and flavorful turkey meatballs stuffed with a savory spinach and feta filling, infused with Turkish spices and served with a cooling yogurt sauce.
- Prep time
- 20 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- About 16 meatballs
Ingredients
- 1 pound (450 g) ground turkey (preferably 93% lean)
- 1 cup (150 g) fresh spinach, chopped
- 1/2 cup (75 g) crumbled feta cheese
- 1/4 cup (25 g) finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup (25 g) breadcrumbs
- 1 large egg
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 cup (240 ml) plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh dill or mint (optional)
Instructions
- Make the filling and meatball mixture In a medium bowl, combine chopped spinach, crumbled feta, and 1 tablespoon olive oil. Set aside. In a large bowl, mix ground turkey, onion, garlic, breadcrumbs, egg, cumin, paprika, oregano, salt, and pepper until just combined.
- Form meatballs with stuffing Divide the meat mixture into 16 equal portions. Flatten each portion into a thin patty in your palm, place about 1 teaspoon of the spinach and feta filling in the center, and carefully fold the edges around the filling to form a sealed ball.
- Bake the meatballs Preheat oven to 400°F (200°C). Place meatballs on a lightly greased baking sheet. Drizzle or brush the remaining 1 tablespoon olive oil over meatballs. Bake for 20-25 minutes until the internal temperature reaches 165°F (74°C) and meatballs are golden brown.
- Prepare the yogurt sauce Meanwhile, in a small bowl, combine Greek yogurt, lemon juice, and fresh dill or mint if using. Mix well and refrigerate until serving.
- Serve Serve the hot meatballs with the chilled yogurt sauce on the side for dipping or spooned on top.
Helpful Tips
- Use fresh spinach and squeeze out excess moisture before mixing with feta for a less watery filling.
- Avoid overmixing the turkey mixture to keep meatballs tender.
- Use a meat thermometer to ensure meatballs reach 165°F (74°C) for safe consumption.
- The yogurt sauce can be seasoned with a pinch of garlic powder or cumin for extra flavor.
Storage and Make-Ahead
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or oven until warmed through.
Do not freeze stuffed meatballs as the filling texture may change unfavorably after thawing.
Frequently Asked Questions
Can I use frozen spinach for the filling?
Yes, but be sure to thaw and thoroughly squeeze out all excess moisture before mixing with feta cheese to avoid soggy meatballs.
Are these meatballs gluten-free?
This recipe includes breadcrumbs which contain gluten. Use gluten-free breadcrumbs to make them gluten-free.
Can I make the meatballs ahead of time?
You can prepare and stuff the meatballs ahead, then refrigerate them covered for up to 24 hours before baking.
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