Description
These Greek turkey meatballs will quickly become part of your weeknight meal rotation. Serve over pasta, sautéed spinach, or with crusty sourdough bread for an easy and delicious meal.
Ingredients
Scale
Meatballs
- 1 lb ground turkey
- 1 small onion, diced (1/2 cup)
- 5 oz frozen chopped spinach, defrosted
- 1 garlic clove, minced
- 1 egg
- 1/2 cup breadcrumbs
- 1/3 cup crumbled feta cheese (plus more for serving)
- 1 Tbsp fresh mint, chopped (plus more for serving)
- 1 tsp dried oregano
- 1/4 tsp salt
- Fresh ground pepper
- 1-2 Tbsp Olive oil
Tomato sauce
- 2 garlic cloves, minced
- 28-oz can of crushed tomatoes such as San Marzano tomatoes
- 1/4 tsp salt
- Fresh ground pepper, to taste
- Optional: white wine to deglaze pan (can also use water or chicken/vegetable broth)
Instructions
- Place all meatball ingredients except the olive oil into a large mixing bowl. Gently mix (your hands work best for this) until all ingredients are combined. Don’t over mix or meatballs can become dense.
- Form balls with about 2-3 Tbsp of meat each (you can make them however small or large you like, but smaller meatballs tend to hold together easier). Place on a plate, sheet pan, or a few large glass containers (one layer only). Cover and refrigerate for 1 hour. You can also freeze them at this point if you want to save them for later (see notes about this step).
- When ready to cook the meatballs, add oil to a large dutch oven or deep pan over medium heat. Gently add each meatball to the oil and sear on each side until browned, about 3 minutes per side. Don’t over crowd the pan or it will be hard to turn the meatballs. You may need to do this batches (just take out browned meatballs and put on a plate to make space). You may need to add a little more oil for a second batch.
- Ocne all meatballs have been browned, deglaze the pan with a splash of white wine (or water or broth), scraping up any brown bits that are stuck to the pan. Add meatballs back to the pan if you removed them.
- Make the sauce: With meatballs in the pan, add garlic and let cook until fragrant (about 30 seconds). Add tomatoes, salt, and pepper to pan. Gently spread the sauce around the pan. The sauce should almost cover the meatballs. Cover and let simmer for 20 more minutes until meatballs are cooked and sauce has developed some flavor.
- Top with additional feta and mint for serving (optional). Serve with crusty bread or over pasta or sautéed spinach.
- Prep Time: 20 minutes
- Additional Time: 1 hours
- Cook Time: 35 minutes
- Category: Dinner, Lunch, Main Dish
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 4 Meatballs
- Calories: 430
- Sugar: 8
- Sodium: 440
- Fat: 21
- Saturated Fat: 6
- Unsaturated Fat: 15
- Carbohydrates: 22
- Fiber: 4
- Protein: 27