From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Preheat the oven to 375 degrees. Pour the marinara sauce in a large skillet or baking dish and set aside.
2
Heat the olive oil in a skillet over medium heat. Add the spinach and cook until wilted, then add the garlic and cook 30 seconds more. Remove the spinach from heat and coarsely chop on a cutting board.
3
Place the ground turkey in a medium bowl. Add the chopped spinach, egg, breadcrumbs, crumbled feta cheese, oregano, salt and pepper and mix gently with your hands until the ingredients are incorporated. Be careful not to over mix as this will toughen the meat.
4
Form about 2 tablespoons of the turkey mixture into a ball and place in the skillet with marinara. Repeat with the remaining turkey mixture.
5
Bake the turkey meatballs for 20-25 minutes, checking for doneness after 15 minutes, or until a thermometer inserted into the center of a meatball registers 165 degrees. Remove from heat. Garnish with parsley as desired and enjoy!
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Tips & Tricks (5)
- Don't Overwork the Mixture 🙌Mix the turkey, spinach, and feta gently with your hands for just 1-2 minutes to avoid dense, tough meatballs; overworking develops gluten and compresses the meat.
- Squeeze Out Spinach Moisture 💧After wilting the spinach, place it in a fine-mesh strainer or cheesecloth and press firmly to remove excess water, preventing soggy meatballs and ensuring proper binding.
- Chill the Mixture Before Shaping ❄️Refrigerate your mixture for 15-30 minutes before forming meatballs; this helps them hold their shape during baking and prevents spreading or flattening.
- Use Parchment for Easy Release 📄Line your baking sheet with parchment paper to prevent sticking and ensure even browning on all sides without requiring oil or turning during baking.
- Toast Your Breadcrumbs First 🍞Lightly toast breadcrumbs in a dry pan for 1-2 minutes before mixing to add deeper flavor, improve binding, and create a subtle texture contrast in the finished meatballs.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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