Sundried Tomato, Spinach, and Feta Turkey Meatballs

I am super into meatballs for meal prep and these sundried tomato, spinach, and feta turkey meatballs incorporate Mediterranean-inspired ingredients for a delicious and nutritious way to meatball. These meatballs are made with lean ground turkey, which is mixed with tangy feta cheese, rich sundried tomatoes, and vibrant spinach, creating a harmonious blend of flavors. These turkey meatballs are high-protein, gluten-free, and perfect for meal prep or a weeknight dinner.

• Sundried tomato, spinach, and feta meatballs are full of flavor
• These meatballs are easy to make in one bowl
• A healthy protein packed. meal or meal prep
• These meatballs are great for leftovers and are freezer-friendly
• Turkey meatballs are super flavorful on their own, but you can easily add sauce to them
• High in protein with a dose of veggies for extra nutrients
• These meatballs are both gluten-free and dairy-free
• You can cook the meatballs in the air-fryer or oven 

• Ground Turkey: a great source of protein that is a good source of B vitamins and minerals
• Oats: oats ground into flour help hold these meatballs together
• Spinach: these meatballs are filled with spinach for extra nourishment that don’t add a lot of flavor
• Sundried tomatoes: add a slightly sweet and tart flavor plus plenty of antioxidants
• Feta cheese: feta cheese adds a tangy cheesy twist to these meatballs
• Egg: one egg helps to hold the meatballs together
• Spices: we will use garlic powder, onion powder, oregano, salt, and pepper

• Blend rolled oats into flour using a blender
• Finely chop spinach and sundried tomatoes
• To a large bowl add ground turkey, oats, spinach, sundried tomatoes, feta, egg, and spices
• Mix well to combine all ingredients
• Roll the mixture into meatballs I like to use a cookie scoop to get evenly sized meatballs
• Add meatballs to an air-fryer tray or baking sheet
• Bake or air-fry the meatballs at 400 (around 12 minutes for the air-fryer and 20 minutes for the oven), or until the internal temperature of the meatballs reaches 165F

• Turkey works well with the flavors of these meatballs but you could try substituting ground meat or ground chicken (I used 93% lean ground turkey)
• Swap the feta for vegan feta to keep them dairy-free
• If you don’t have oats you could use breadcrumbs instead
• I used sundried tomatoes from Trader Joe’s that were not stored in oil, so if yours are stored in oil make sure to dry them off so they don’t add too much moisture

• Use a cookie dough scoop to make evenly sized-meatballs
• If you are having trouble forming the meatballs let the mixture cool in the fridge for about 15 minutes before trying to make the meatballs
• Make sure to finely chop spinach to mix well into the meatball mixture
• If you are dairy-free you can substitute the feta cheese for a vegan feta cheese

Sundried tomatoes, spinach, and feta turkey meatballs have a slightly sweet and tangy flavor. They are filled with fresh color from the spinach and tomatoes while the feta adds a tangy creaminess to the meatball.

Serve meatballs with rice and veggies, with pasta and sauce, on top of a salad, in a wrap, or enjoy eating them on their own.

These meatballs will last 4-5 days in an air-tight container in the fridge.

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