Juicy Keto Spinach Feta Turkey Meatballs in 30 Minutes

You’re going to love these keto spinach feta turkey meatballs—they’re my go-to when I need something healthy that doesn’t taste like “diet food.” Packed with protein and flavor, they come together in under 30 minutes, and even my picky kids devour them. The salty feta and fresh spinach make them anything but boring, and since they’re low-carb, they fit perfectly into my keto lifestyle without feeling like a compromise. Trust me, these little flavor bombs will become your weeknight hero too!

Why You’ll Love These Keto Spinach Feta Turkey Meatballs

These aren’t just any meatballs—they’re little bites of magic that check all the boxes:

• Crazy flavorful: The salty feta and garlic make every bite pop (no bland diet food here!)
• Meal prep hero: Make a big batch Sunday and eat well all week
• Secret veggie boost: Kids (and picky adults) get spinach without even noticing
• Low-carb dream: Only 3g net carbs per serving keeps you solidly in ketosis
• 30-minute wonder: Faster than takeout but a million times healthier

Seriously—I make these at least twice a month because they never disappoint.

Ingredients for Keto Spinach Feta Turkey Meatballs

Here’s everything you’ll need to make these flavor-packed meatballs—measurements matter, so I’ve noted exactly how I prep each ingredient for the best results:

• 1 lb ground turkey (85% lean works best—too lean and they’ll dry out)
• 1 cup packed chopped spinach (fresh is ideal, but thawed frozen spinach works in a pinch—just squeeze out ALL the water!)
• 1/2 cup crumbled feta cheese (the good stuff—none of that pre-shredded nonsense)
• 1 egg (our binder—room temp blends better)
• 1/2 tsp garlic powder (trust me, powder mixes better than fresh here)
• 1/2 tsp onion powder (the secret flavor booster)
• 1/2 tsp salt (don’t skip—turkey needs it!)
• 1/4 tsp black pepper (freshly cracked if you’ve got it)
• 1 tbsp olive oil (for that perfect golden crust)

See? Nothing weird or hard to find—just simple ingredients doing delicious work together.

How to Make Keto Spinach Feta Turkey Meatballs

Okay, let’s get cooking! These meatballs come together fast, but a few simple tricks make all the difference. Follow these steps, and you’ll have golden, juicy meatballs ready in no time.

Step 1: Mix the Ingredients

First, grab a big bowl and toss in all your ingredients—turkey, spinach, feta, egg, and spices. Now, here’s the key: mix just until everything’s combined. Overworking the meat makes tough meatballs (yuck!), so I use my hands and stop as soon as I don’t see streaks of egg or spices. A few lumps of feta are totally fine—they’ll melt into little pockets of salty goodness!

Step 2: Shape and Brown the Meatballs

Heat your skillet over medium heat—not too hot, or the outside will burn before the inside cooks. Add the oil, then roll the mixture into 1-inch balls (I use a cookie scoop for even sizes). Carefully place them in the skillet—don’t crowd them!—and let them sizzle for 2-3 minutes per side until they get that gorgeous golden crust. They won’t be cooked through yet, and that’s perfect!

Step 3: Bake to Perfection

Transfer those beauties to a baking sheet and pop them in your preheated 375°F oven for 10-12 minutes. They’re done when they reach 165°F inside (a meat thermometer is your best friend here). The baking step finishes cooking them evenly without drying them out—trust me, it’s worth the extra few minutes!

Tips for Perfect Keto Spinach Feta Turkey Meatballs

After making these dozens of times (and a few messy trial-and-error moments), here are my foolproof tricks:

• Squeeze your spinach dry—wet greens make soggy meatballs. I wrap mine in a clean towel and wring it like I’m mad at it!
• Test-fry a mini meatball before shaping them all—it’s your chance to adjust salt or spices without ruining the whole batch.
• Leave breathing room in the skillet—overcrowding steams them instead of browning. I work in two batches if needed.
• Cold hands help—run yours under cold water before shaping to prevent sticking.
• Rest for 5 minutes after baking—the feta stops oozing, and juices redistribute.

These little hacks take your meatballs from good to “when are you making these again?!” status.

Variations for Keto Spinach Feta Turkey Meatballs

Once you’ve mastered the basic recipe (and trust me, you’ll want to!), try these fun twists to keep things exciting:

• Sun-dried tomato magic: Toss in 2 tbsp chopped sun-dried tomatoes for a sweet-tart punch
• Chicken swap: Use ground chicken instead of turkey—just add an extra egg yolk for moisture
• Herb explosion: Mix in 1 tbsp fresh dill or oregano for Greek vibes
• Spicy kick: Add 1/4 tsp crushed red pepper flakes (my husband’s favorite!)

The best part? All these tweaks stay keto-friendly while keeping that perfect juicy texture. Play around and make it your own!

Serving Suggestions

These meatballs are crazy versatile! I love them tossed with zoodles and pesto for a quick dinner, piled on cauliflower rice with extra feta crumbles, or dunked in my homemade keto tzatziki as a party snack. They’re also amazing in lettuce wraps with a squeeze of lemon—the perfect crunchy, fresh contrast to the warm, savory meatballs.

Storage and Reheating

These meatballs save and reheat like a dream! Store cooled leftovers in an airtight container for up to 3 days—just layer them with parchment paper so they don’t stick together. For longer storage, freeze them on a baking sheet first (so they don’t clump), then transfer to freezer bags for up to a month. When you’re ready to eat, reheat gently in a 350°F oven until warmed through (about 10 minutes), or pop them in the microwave for 1-2 minutes. They’ll taste just as juicy and flavorful as the day you made them!

Nutritional Information

Here’s the scoop on what you’re eating (per serving of 4 meatballs): 220 calories, 12g fat, 25g protein, and just 3g net carbs. Keep in mind—these are estimates based on my exact ingredients. Your favorite feta or turkey brand might tweak the numbers slightly, but they’ll always stay keto-friendly!

Common Questions About Keto Spinach Feta Turkey Meatballs

I get asked about these meatballs all the time—here are the answers to the questions that pop up most often in my kitchen (and my DMs!):

Can I use frozen spinach instead of fresh? Absolutely! Just make sure to thaw it completely and squeeze out every last drop of water with a clean kitchen towel. Wet spinach equals mushy meatballs, and nobody wants that.

How do I keep turkey meatballs from drying out? Two secrets: don’t overbake them (pull them at 165°F), and use an 85/15 ground turkey blend. The extra bit of fat makes all the difference for juicy results.

Can I skip the browning step? I don’t recommend it—that quick sear gives amazing flavor and texture. But if you’re in a rush, bake them at 400°F for 15-18 minutes total (just rotate the pan halfway).

What if my meatballs fall apart? Chances are you need more binder. Try adding an extra egg yolk or 1 tbsp almond flour to help hold everything together.

Can I meal prep these ahead? You bet! Shape the raw mixture into balls and refrigerate for up to 24 hours before cooking. They brown even better when chilled!

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