Description
For the Meatballs:
1 lb ground turkey
½ cup feta cheese, crumbled
1 egg
2 tbsp breadcrumbs (optional for extra binding)
1 tsp dried oregano
1 tsp garlic powder
½ tsp onion powder
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
1 tbsp olive oil (for cooking)
For the Garlic Spinach Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
½ tsp smoked paprika
Salt and black pepper to taste
Directions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix ground turkey, feta cheese, egg, breadcrumbs, oregano, garlic powder, onion powder, red pepper flakes, salt, and black pepper until well
combined.
Form the mixture into small meatballs (about 1 to 1½ inches in diameter) and place them on the prepared baking sheet.
Bake for 20-25 minutes or until the meatballs are cooked through and golden brown.
While the meatballs are baking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in the chickpeas, smoked paprika, salt, and black pepper. Cook for 3-4 minutes until heated through.
Add the chopped spinach and cook for another 2 minutes until wilted.
Serve the meatballs on top of the garlic spinach chickpeas. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 340 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 375°F (190°C) and line a baking sheet. In a large bowl, thoroughly combine the turkey, feta, egg, breadcrumbs, and all spices. For the best texture, mix with your hands just until combined; overmixing can make the meatballs tough. Use a cookie scoop or tablespoon to portion the mixture, then roll into 1.5-inch balls for even cooking. Bake on the middle rack for 20-25 minutes.
While the meatballs bake, prepare the chickpea skillet. Ensure your chickpeas are well-drained and rinsed to remove excess sodium. Heat the oil over medium heat, then sauté the garlic just until fragrant—about 60 seconds—to prevent burning. Add the chickpeas and paprika, stirring to coat and warm through. Finally, fold in the fresh spinach until just wilted. The meatballs should be ready to serve immediately over the chickpea mixture.
Serving Suggestions
This dish is versatile and pairs well with various sides. For a complete meal, serve it over a bed of cooked quinoa, couscous, or orzo to soak up the flavors. A dollop of tzatziki or plain Greek yogurt on top adds a cool, creamy contrast. For a fresh element, add a side salad of chopped cucumber, tomatoes, red onion, and a lemon-oregano vinaigrette. Leftovers make an excellent filling for warm pita bread or a topping for a lunch bowl.
How-to Summary
Combine turkey, feta, egg, and spices; form into balls and bake at 375°F for 20-25 mins. Sauté garlic, warm chickpeas with paprika, and wilt spinach in a skillet. Serve meatballs over the garlic spinach chickpea mixture.
Frequently Asked Questions
Can I use ground chicken instead of turkey?
Yes, ground chicken is an excellent 1:1 substitute and will yield a similar texture and flavor profile.
How can I make this recipe gluten-free?
Simply omit the optional breadcrumbs or use a certified gluten-free alternative like almond flour or gluten-free panko.
Can I prepare the meatballs ahead of time?
Absolutely. You can form the meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking.
What’s the best way to store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
Is there a dairy-free alternative to the feta cheese?
For a dairy-free version, use a firm, crumbly vegan feta or substitute with chopped, pitted kalamata olives for a salty, briny flavor.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This develops the proteins in the meat, leading to dense, tough meatballs. Mix just until ingredients are combined.
- Using Wet Spinach: Ensure your spinach is thoroughly dried after washing. Excess water will steam the chickpeas instead of allowing them to sauté.
- Burning the Garlic: Garlic burns quickly. Sauté it only until fragrant (about 1 minute) over medium heat before adding other ingredients.
- Underseasoning: Turkey is lean and can be bland. Taste the meatball mixture before forming (cook a tiny piece in the microwave) and adjust salt and pepper.
Conclusion
This Turkey Feta Meatballs with Garlic Spinach Chickpeas recipe is a reliable, flavorful, and nutritious weeknight dinner. The combination of savory, herby meatballs with the smoky, garlicky chickpeas and spinach creates a satisfying balance. It’s a straightforward dish that is easily customizable to suit dietary needs and preferences. With the detailed steps and tips provided, you’re equipped to avoid common pitfalls and achieve a delicious result. Give this recipe a try for a meal that is sure to become a regular in your rotation.