Bright, fresh flavors and seasonal Spring produce meet in this protein and fiber-packed sheet pan dinner! These Spinach Feta Turkey Meatballs are juicy and delicious, yet totally gluten and grain free. They’re oven-baked along with some asparagus, potatoes and chickpeas, then topped off with a herby, greek yogurt green goddess sauce! Each serving has 38g of protein and 12g of fiber, to keep you full and satisfied without compromising on flavor.
Are you getting sick of me and my meatball sheet pan dinners yet!? I know it’s a bit repetitive, but I absolutely love coming up with new flavor and ingredient combos. If it ain’t broke don’t fix it, right? For this month’s version, we have spinach feta turkey meatballs paired with roasted asparagus, potatoes and chickpeas, then topped off with a creamy and herby green goddess sauce! It’s giving Greek, it’s giving Spring.
What I really love about meals like this is that they come together all in one pan, take just 20 minutes to cook, feel kinda elevated and are packed with tons of protein, fiber and micronutrients. It’s truly my ideal healthy weeknight (or any night) dinner! A sheet pan meal with a good sauce will simply never get old, in my opinion.
Since we are officially in Spring, I really wanted to lean into Spring produce and bright, fresh flavors in this one. That’s why this sheet pan meal features roasted asparagus, lots and lots of herbs in that green goddess sauce and juicy spinach feta turkey meatballs (which admittedly aren’t super Spring-y but they remind me of burgers and grilling season so…you get the vision). I’ll just be over here eating this meal on repeat and manifesting sunny, warm days ahead! Hope you love it 🙂
Why You’ll Love this Turkey Feta Meatball Sheet Pan Dinner
- It’s a one-pan meal that only takes 20 minutes to cook!
- This dinner is full of Spring produce and fresh, bright flavors.
- The spinach feta turkey meatballs are gluten free, grain free & so juicy!
- It’s all topped off with an herby green goddess sauce made from greek yogurt for a boost of protein and probiotics.
- This meal is the perfect balance of protein, fiber and healthy fats.
- It stores well for meal prep lunches all week long!
What You Need to Make these Sheet Pan Spinach Feta Turkey Meatballs with Green Goddess Sauce
For the Spinach Turkey Feta Meatballs:
- Ground Turkey: This is a great source of lean and affordable protein! I prefer to use 93-94% lean so that they aren’t too dry. You could also use ground chicken instead.
- Egg: 1 large egg helps the turkey meatballs bind together.
- Baby Spinach: Finely chopped fresh spinach is an easy way to add sneaky veggies to these turkey feta meatballs! I have NOT tried this with frozen spinach, but it may work as long as you thaw it and squeeze out all excess liquid.
- Crumbled Feta: Feta adds rich and salty flavor, and a greek spin to these meatballs. You can certainly substitute a vegan brand if you’re dairy free.
- Coconut Flour: Coconut flour is a great gluten-free, grain-free substitute for panko breadcrumbs. You just need a little bit, as coconut flour is super absorbent.
- Red Onion: You’ll need about 1/4 cup of very finely diced red onion, and the rest of the onion will be added to the sheet pan.
- Garlic: 2 cloves, minced.
- Za’atar, Kosher Salt & Black Pepper: Za’atar is a Middle Eastern spice blend made from herbs, sumac and sesame seeds. We’re adding it into the meatballs and also coating the veggies with it.
For the Sheet Pan:
- Yellow or Russet Potatoes: No need to peel the potatoes, but make sure to cut them VERY small (about 1/2″) to ensure they cook quick enough. If you have time, you can also soak them in a bowl of ice cold water to remove the starch and help them get crispier.
- Asparagus: Spring produce has entered the chat! 1 bunch total, with the ends trimmed and then cut into 1-1.5″ pieces.
- Chickpeas: 1 can of chickpeas (garbanzo beans), drained & rinsed. This adds some lovely fiber and volume to the dish.
- Red Onion: It gets deliciously sweet and caramelized when roasted…yum!
- Olive Oil: Coat all of the veggies in olive oil or avocado oil.
- Za’atar, Kosher Salt & Black Pepper: More of the same spices!
For the Green Goddess Sauce
- Greek Yogurt: I highly recommend using full-fat plain greek yogurt or skyr for the best flavor and texture. If you’re dairy free, you can either substitute a thick dairy-free yogurt, or try using tahini! You may need to add some warm water to thin it out, if you go that route.
- Fresh Parsley, Cilantro and Chives: Feel free to get creative and use whatever combination of herbs you prefer here…some basil, dill or mint would also be delicious here.
- Fresh Garlic: 1 clove, peeled – no need to mince it, since we’re blending the sauce!
- Lemon Juice: From about 1 lemon.
- Kosher Salt: This enhances all the other flavors!
How To Make Sheet Pan Spinach Feta Turkey Meatballs with Green Goddess Dressing
Soak Potatoes (Optional):
First, preheat your oven to 400F. If time allows, add cubed potatoes to a bowl with ice cold water and allow them to soak while you prepare the rest of the recipe – this will remove some of the starch and make them crispier. It’s best if they soak for at least 30 minutes, but not a big deal if you don’t have time! Then, drain and pat them dry really well.
Prepare Spinach Feta Turkey Meatballs:
Meanwhile, add egg, spinach, feta, red onion, coconut flour, garlic, italian seasoning, salt & pepper to a large bowl and mix with a fork until combined. Then, add in ground turkey and use your hands to gently incorporate, without over-mixing. Set aside.
Toss Veggies in Oil & Seasonings:
Add asparagus, potato, chickpeas and red onion to an extra-large baking sheet (21×15″). If you don’t own one this big, I recommend splitting it between two normal-sized baking sheets. Then, drizzle oil and seasonings over top. Toss to coat and spread out evenly on the baking sheet(s). There should be minimal overlap.
Add Turkey Feta Meatballs & Bake:
Then, scoop out 2 tbsp of the turkey meatball mixture and roll into a ball. Then, nestle the meatballs onto the baking sheet. It should make about 16-18 meatballs. Transfer to the oven and cook for 20 minutes. Optionally switch your oven to broil for about 2-3 more minutes to get a nice golden finish on the meatballs and veggies.
Blend up Green Goddess Sauce:
Meanwhile, add all green goddess sauce ingredients to a small blender or food processor and blend until smooth. Taste and adjust the amount of salt, pepper and lemon juice as needed. Once the sheet pan is done cooking and has cooled for a few minutes, drizzle the green goddess sauce over top. Optionally, garnish with some more crumbled feta and fresh herbs. Enjoy!
Can I Use Ground Chicken Instead of Ground Turkey?
Yes, absolutely! These spinach feta turkey meatballs can be made with either ground chicken or ground turkey, but make sure to use about 93-94% lean for the best results. If you use 99% lean, they are more prone to drying out and nobody likes a dry, tough meatball!
Are There Any Substitutes for Coconut Flour in the Spinach Feta Turkey Meatballs?
Coconut flour is a great gluten-free and grain-free substitute for panko breadcrumbs in these spinach feta turkey meatballs. You really only need a small amount of it too, since it’s super absorbent. However, if you don’t have any on hand, you can try using 1/2 cup of almond flour, oat flour or normal panko breadcrumbs (if you’re not gluten free).
Can I Make this Dairy Free?
You can easily adapt these turkey feta meatballs to be dairy free by substituting a vegan crumbled feta. As for the green goddess sauce, you can substitute a thick non-dairy yogurt like Siggi’s plant-based or try using tahini. If you go the tahini route, you will likely have to add a few tablespoons of warm water to help thin it out.
Equipment Recommendations:
If you’ve made any of my sheet pan dinners in the past, you know that I live and die by these two equipment recommendations. They are certainly not a requirement per say, but they will make your life easier and yield the best result!
- Extra Large Baking Sheet: This is the best $15 I’ve ever spent! This baking sheet is 21″ x 15″ and allows you to fit so much. If you don’t have one of these, you’ll want to split the recipe between two normal-sized baking sheets so that there’s not too much overlap. More overlap = more soggy veggies!
- Cookie Scoop: I always use this 2 tbsp cookie scoop to measure out my meatballs. It ensures that they’re uniform in size which leads to even cooking.
How Should I Store Leftovers?
Spinach Feta Turkey Meatballs are great as meal prep or eaten as leftovers! Simply allow everything to cool down before transferring to an airtight container and storing in the fridge for about 4-5 days. If you prefer to warm up your leftovers, I would recommend storing the green goddess sauce separately and drizzling it on top after you’ve re-heated the sheet pan meal in the microwave. If the sauce is too thick after refrigerating, feel free to thin it out with a bit of water or more lemon juice.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Sheet Pan Dinner Recipes?
- Sheet Pan Buffalo Chicken Meatballs and Roasted Veggies with Herb Yogurt Sauce
- Sheet Pan Harissa Chicken Meatballs with Cauliflower and Chickpeas
- Fall Sheet Pan Chicken Meatballs and Veggies with Maple Tahini Dressing
- Honey Mustard Salmon Sheet Pan Meal
- Spanish Chicken and Chorizo Sheet Pan Dinner
- Kung Pao Chicken and Cauliflower Sheet Pan Meal
Sheet Pan Spinach Feta Turkey Meatballs with Green Goddess Sauce
Equipment
- 2 large bowls
- fork
- 2 tbsp cookie scoop (optional)
- extra large baking sheet or 2 normal baking sheets
- small blender or food processor
Ingredients
For the Spinach Feta Turkey Meatballs:
- 1 lb ground turkey (93-94% lean)
- 1 large egg
- 1 cup finely chopped fresh spinach
- ⅓ cup crumbled feta
- ¼ cup finely diced red onion
- 2 tbsp coconut flour
- 2 garlic cloves minced
- 1 tsp za'atar
- 1 tsp kosher salt
- ¼ tsp black pepper
For the Sheet Pan:
- 12 oz yellow or russet potato cut into ½" cubes*
- 1 bunch asparagus ends trimmed, then cut into 1.5" pieces
- 1 can chickpeas (15oz), drained & rinsed
- ¾ medium red onion cut into large chunks**
- 2 tbsp olive oil or avocado oil
- 1 tbsp za'atar
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Green Goddess Sauce:
- ½ cup full-fat plain skyr or greek yogurt
- ¼ cup packed cilantro ***
- ¼ cup packed parsley ***
- ¼ cup chives ***
- 1.5-2 tbsp lemon juice
- 1 garlic clove peeled
- kosher salt to taste
Instructions
- Preheat your oven to 400F. If time allows, add cubed potatoes to a bowl with ice cold water and allow them to soak while you prepare the rest of the recipe – this will remove some of the starch and make them crispier. It's best if they soak for at least 30 minutes, but not a big deal if you don't have time! Then, drain and pat them dry really well.12 oz yellow or russet potato
- Meanwhile, add egg, spinach, feta, red onion, coconut flour, garlic, za'atar, salt & pepper to a large bowl and mix with a fork until combined. Then, add in ground turkey and use your hands to gently incorporate, without over-mixing. Set aside.1 lb ground turkey, 1 large egg, 1 cup finely chopped fresh spinach, ⅓ cup crumbled feta, ¼ cup finely diced red onion, 2 tbsp coconut flour, 2 garlic cloves, 1 tsp za'atar, 1 tsp kosher salt, ¼ tsp black pepper
- Add asparagus, potato, chickpeas and red onion to an extra-large baking sheet (21×15"). If you don't own one this big, I recommend splitting it between two normal-sized baking sheets. Then, drizzle oil and seasonings over top. Toss to coat and spread out evenly on the baking sheet(s). There should be minimal overlap.1 bunch asparagus, 1 can chickpeas, 2 tbsp olive oil, 1 tbsp za'atar, ½ tsp kosher salt, ¼ tsp black pepper, ¾ medium red onion
- Scoop out 2 tbsp of the ground turkey mixture and roll into a ball. Then, nestle the meatballs onto the baking sheet. It should make about 16-18 meatballs. Transfer to the oven and cook for 20 minutes. Optionally switch your oven to broil for about 2-3 more minutes to get a nice golden finish on the meatballs and veggies.
- Meanwhile, add all green goddess sauce ingredients to a small blender or food processor and blend until smooth. Taste and adjust the amount of salt, pepper and lemon juice as needed.½ cup full-fat plain skyr, ¼ cup packed cilantro, ¼ cup packed parsley, ¼ cup chives, 1.5-2 tbsp lemon juice, 1 garlic clove, kosher salt
- Once the sheet pan is done cooking and has cooled for a few minutes, drizzle the green goddess sauce over top. Optionally, garnish with some more crumbled feta and fresh herbs. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Best meal I’ve made in a while, can’t wait to make it again!
Thank you so much Gill!!
AMAZING, one of the best recipes I’ve made in months. No notes, no alterations, SO good!
This means the world, thank you!!
So easy, healthy and delicious. My kids requested it again and I’ve served for two dinner parties and everyone raves about it. Easy to cook after guest arrive and easy to prep ahead since it’s just chopping and mixing. We love all your meatball/ sheet pan recipes
This makes me so happy, thank you Eleanor!