These turkey, feta, and spinach meatballs are quick and simple to prepare, freeze, and reheat. These are what my kid and I call “Combine Nuggets.” Did you know that a combine is a big tractor used for field harvesting? Well, I didn’t until my 3-year-old told me, for sure! Therefore, we are able to include the green ingredients in our nuggets owing to the diligent mixes.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 meatballs |
Ingredients
- cooking spray
- 1 pound lean ground turkey
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (6 ounce) container crumbled feta cheese
- ½ teaspoon paprika
- ½ teaspoon onion powder
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
- Mix together turkey, drained spinach, feta cheese, paprika, onion powder, salt, and pepper in a large bowl until well combined. Roll into 24 meatballs and place in the prepared muffin tin.
- Bake in the preheated oven until meatballs are cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- You can freeze leftovers in a resealable plastic bag. To reheat frozen meatballs, place into a greased baking dish, cover, and bake in a preheated 350 degree F (175 degree C) oven until warmed all the way through, about 20 minutes.
Nutrition Facts
| Calories | 50 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 105 mg |
| Sugars | 0 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Quick and easy meal prep for low carbs and calories! I took from the comments and chopped up some fresh garlic and onions, to make it a full meal I sautéed some zucchini noodles on the side was and it was the bomb diggity!
I added a few more seasonings and some parmesan cheese but these were really good! I baked them on a parchment lined baking sheet instead of a muffin tin and they turned out fine. Will definitely make more and freeze for easy meals.
I did not have a mini-muffin pan so I used a regular muffin pan to make mini meat loaves. I also sautéed fresh spinach with 1/2 an onion and some garlic. I seasoned this with some dill weed. I also threw in some grated Parmesan cheese to the turkey mixture as I was a little bit short on Feta. Turned out pretty tasty!
I loved these! Made them for meal prep during school this past semester & they were awesome. Super easy to make & I’m planning on making them for dinner tonight, thank you for the beautiful recipe
We didn’t like this at all
These were really good, my husband even liked them..I can’t wait to make more.
I used fresh garlic and added chopped onion., and because my husband and I are avoiding sodium, omitted that. Absolutely delicious! I made 3 recipes to freeze so we have something to grab for lunches at work. This is definitely a keeper!
These were very easy to make, delicious and healthful!
I added a few more spices and some minced onion and they were flavorful and delicious!
Easy to make and pretty tasty. The feta adds much needed flavor to turkey, which tends to be bland. Instead of the mini-muffins, I did them in a 12-muffin tin with silicon liners. No need to shape them into meatballs — just plop a scoop’s worth in. Note that the servings given is 24, so the servings and nutritional information are based on a single mini-meatball, which is hardly realistic for a meal. We found 3 of these were just about right — and 2 of the 3 of us had seconds. Next time I’ll play with a sauce to add interest and additional flavor.
Followed recipe husband enjoyed it. Will make again!
Really tasty. Next time going to make them for hamburger patties