These Spinach Feta Meatballs are perfect for a quick, healthy dinner. They’re freezer friendly and a fun change from plain meatballs.
Hi friends!
Just popping in to share a quick dinner recipe with you guys! These Spinach Feta Meatballs are a new favorite around here. Super easy to make, full of flavor and a fun change from traditional beef meatballs.
Feta adds it’s unique flavor to the mix, which I love, without being overpowering. Since these meatballs have such good flavor, I prefer to eat them plain and serve with a side of spaghetti or noodles with marinara but next time I’m also going to try simmering them in red sauce for a while and then serving to the kids!
If you decide to make these, I definitely recommend you double the recipe and freeze some, just like I do with all meatballs. They’re one of those things that you can prep and freeze raw with minimal effort and then all you have to do is pop them on a baking sheet when you’re ready to eat them!
Here’s the recipe:
PrintSpinach Feta Meatballs
These Spinach Feta Meatballs are perfect for a quick, healthy dinner. They’re freezer friendly and a fun change from plain meatballs.
Ingredients
1 pound ground turkey (or chicken)
3 cloves garlic, minced
5 oz frozen spinach (defrosted and squeezed to remove excess water)
1 egg
1/2 cup breadcrumbs
1/3 cup crumbled feta
Instructions
- Combine all ingredients in a large bowl.
- Mix well and form into 12-14 balls.
- Bake at 400 degrees F, flipping once, for 18 minutes.
Notes
To freeze, mix and form into balls. Freeze on a plate or baking sheet, then transfer to a Ziploc bag and store in the freezer. When ready to bake, thaw in the fridge overnight and bake as directed or bake straight from frozen…you may just need to add a few extra minutes cooking time to ensure they reach an internal temperature of 165 degrees F.
You could also bake all of them, freeze cooked and simply reheat when needed.
If you’d prefer to use fresh spinach, simply saute until cooked, chop and mix into the meatballs.
Easy, right?
Let me know if you try them for your next quick and easy Italian night at home!
Enjoy!
–Lindsay–
I did make this recipe Lindsay but it could have been better. I used leaf spinach instead of chopped and I made almost 100 mini meatballs with a small melon scoop. Therefore the bake time was off so my meatballs were a little dry, especially the first batch until I realized what I was doing. They were delicious and we made some dill cucumber sauce to eat with them. I froze the remaining meatballs, good idea.