Spinach and Feta Turkey Meatballs

 

Meatballs top the list of my favorite foods, especially when they’re over pasta. My mom’s meatballs are completely amazing, so I’ve never tried to duplicate them, but I’ve got to start somewhere. I put these together based on a recipe for my Greek Turkey Meatloaf, and ended up with a lighter, brighter, Greek-er (is that a word? Anyway.) version of a traditional meatball. They were fantastic. I’m seriously convinced that a combo of spinach and feta makes just about everything better. 

– 1.5 lbs ground turkey 

– 1 package frozen chopped spinach, thawed and drained pretty well 
– 1/2 tbsp chopped dill 
– Squeeze of lemon – this sounds weird, but just trust me. 
– 1/2 C crumbled feta 
– 1/3 panko bread crumbs 
– 1 egg 
– Salt & pepper 

1. Preheat oven to 400 and lightly grease a baking tray. 


2. In a large bowl, combine turkey, feta, spinach, egg, dill, lemon, salt & pepper. Dig your hands in and just mix it up – it’s kind of gross and satisfying all at once. 


3. Form turkey meatballs into approximately golfball sizes, place on the tray. 


4. Bake for 12 minutes, then flip and bake for 12 minutes more until they gain a little color and are fully cooked through. I put these on top of a mediterranean quinoa and topped them with Tzatziki sauce, and we housed them. Fantastic. 



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