Okay so this recipe totally happened by accident. I was making spaghetti sauce with ground turkey and I had a little ground turkey left over. I didn’t want to waste it so I pulled out some of my favorite ingredients and made meatballs! When I say favorite ingredients it was based on what was in my refrigerator at the time, and spinach and feta seemed appropriate.
To be honest I was a little nervous about this recipe because turkey meatballs can be a little dry if cooked too long or worst, flavorless. Knowing that, I approached this recipe seasoning and flavor in mind.
To make these spinach feta turkey meatballs, you don’t need a lot of ingredients but I recommend ingredients and seasonings that are flavor packed. I used onion and garlic powder as well as salt and pepper. You guys know I love creole seasoning but I didn’t have any on hand , however it think a teaspoon would create a new level of flavor. My favorite ingredient in this recipe is Worcestershire sauce. It really helps with flavor and the tenderness of the meatballs.
Some tips to get you started
- Read the entire recipe before starting 🙂
- The amount of spinach you use really depends on preference, but I recommend 1-2 heaping handfuls of baby spinach. Once it has been rough chopped, you will have more than enough.
- As far as the feta cheese, use what you have or what you like. Remember flavor is important for ground turkey, so if you want to use a flavored feta cheese that’s perfectly fine.
- When browning the meatballs, try to brown the sides as well.
- When transferring the “meatball liquid” to the bowl with the cream of chicken, CAREFULLY pour or tilt your pan and use a turkey baster to get the juice out.
- Enjoy with your favorite side dishes. I served these over rice, with a side of cabbage and cornbread. Bomb!!