Dinner

Spinach Feta Baked Turkey Meatballs Recipe

ByGabriel Langdon January 7, 2026January 7, 2026

Introduction

These Spinach Feta Baked Turkey Meatballs are a delicious and healthy twist on a classic favorite. Packed with fresh spinach, tangy feta, and tender ground turkey, they’re perfect for a comforting meal any night of the week. Plus, baking them in marinara sauce keeps them moist and flavorful without extra fuss.

A silver pan filled with about sixteen round meatballs, each showing visible green spinach pieces and white cheese mixed throughout, all sitting in a thick, bright red tomato sauce that fills the pan nearly to the top. The pan is placed on a white marbled surface with a striped white cloth partially in the bottom left corner and a few green herb leaves near the top left. 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 (optional, for serving)

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. Then 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. Mix gently with your hands until just incorporated, being careful not to overmix to keep the meatballs tender.
Step 4: Form about 2 tablespoons of the turkey mixture into balls and place them in the skillet or baking dish with the marinara sauce. Repeat with the remaining mixture.
Step 5: Bake the meatballs for 20-25 minutes, checking for doneness after 15 minutes. The internal temperature should reach 165 degrees Fahrenheit. Remove from oven and garnish with freshly chopped parsley if desired. Serve warm and enjoy!

Tips & Variations

For a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers.
Try adding a pinch of red pepper flakes to the meatball mixture for a subtle spicy kick.
Swap the dried oregano for Italian seasoning or fresh chopped herbs like basil and thyme for different flavor profiles.
If you prefer a cheesier meatball, add a small cube of mozzarella inside each ball before baking.

Storage

Store leftover meatballs with sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium-low heat or in the microwave until heated through. You can also freeze cooked meatballs in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.