These are phenomenal. I’ve always been a fan of spanakopita, but with the pastry crust it’s not something I indulge in very often. So when I saw this recipe for spanakopita turkey burgers, I knew it was right up my alley. I changed the recipe to make these into meatballs because they cook up faster and are perfect if you want to eat a lot or a little. They’re absolutely fantastic. Ground turkey gets packed with tons of flavor from spinach, feta, onions and spices. I served these with tatziki and olives on romaine for a miniature lettuce wrap. But these are also delicious served on their own or over a Greek salad. This recipe can be halved, but I’d recommend making the full recipe and just freezing the leftovers for another time.
Spanakopita Turkey Meatballs
Serves 12
Adapted from Iowa Girl Eats
- 1 red onion, diced
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 2 Tbsp grill seasoning
- 1 (32oz) bag frozen spinach, thawed and squeezed dry
- 7oz (about 1 cup) feta cheese, crumbled
- 2 1/2 lbs lean ground turkey breast
- salt and pepper (I probably used about 1 tsp salt and 1/2 tsp pepper)
Preheat oven to 400°F. Set a wire rack on a large baking sheet, and grease well.
In a large bowl, combine all ingredients and mix well. Scoop about 1 1/2 Tbsp of the mixture and roll into a ball. Place meatballs on the prepared wire rack on the baking sheet. Bake for about 15-20 minutes or until beginning to brown and cooked through.
