These meatballs are bursting with flavor, surprisingly light, and perfectly paired with orzo for a complete, satisfying meal. Plus, they’re super easy to make ahead, so you can enjoy delicious, home-cooked goodness even on your busiest evenings.

Why You’ll Love This Recipe

This recipe is a game-changer for several reasons:

Flavorful & Fresh: The combination of lemon, feta, and spinach makes these turkey meatballs incredibly vibrant and delicious.

Healthy & Wholesome: Lean ground turkey keeps things light, while spinach adds a boost of nutrients.

Meal Prep Friendly: Cook once, eat all week! These meatballs and orzo hold up beautifully for easy grab-and-go lunches or dinners.

Customizable: While I’m serving it with orzo, these meatballs are versatile enough to pair with anything from a fresh salad to roasted vegetables.

What You’ll Need

Here’s what you’ll need to whip up a batch of these fantastic meatballs:

2.5 lbs ground turkey

1/2 cup Panko bread crumbs

1/2 cup fresh parsley, chopped

1/2 cup crumbled feta cheese

8 oz bag of fresh spinach, cooked down and squeezed dry

The juice and zest of 1 large lemon

Salt, pepper, onion powder, and garlic powder to taste

Let’s Get Cooking!

Step 1: Prep Your Ingredients

First, cook down your 8 oz bag of spinach. Once wilted, let it cool slightly, then squeeze out as much excess water as you possibly can. This step is crucial to prevent your meatballs from being too wet. Roughly chop the cooked spinach.

Step 2: Mix It All Up

In a large bowl, combine the ground turkey, Panko bread crumbs, chopped parsley, crumbled feta, cooked and squeezed spinach, lemon juice, and lemon zest. Season generously with salt, pepper, onion powder, and garlic powder. Don’t be shy with the seasonings, they’ll bring out the best in these meatballs!

Step 3: Form Your Meatballs

Gently mix all the ingredients until just combined. Overmixing can lead to tough meatballs, so be mindful. Using a 2-tablespoon measure (or a small ice cream scoop) helps keep your meatballs consistent in size, ensuring even cooking. Roll the mixture into neat, round meatballs.

Step 4: Bake to Perfection

Preheat your oven to 375°F. Arrange your meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until they are golden brown and fully cooked through. 

Step 5: Assemble Your Meal

While the meatballs are baking, cook your orzo according to package directions. 

Serving Suggestions

Serve your warm meatballs over a bed of fluffy orzo (I added lemon juice, salt, pepper, chickpeas, and parsley to mine). For added freshness, you can sprinkle with extra fresh parsley or a wedge of lemon.