Spinach Feta Meatballs

Have you every just thrown a bunch of stuff together, not really sure how it will turn out, then once its done you accidentally swear because its so dang good? That’s what happened with these meatballs. They are so simple and versatile, but also full of so much flavor! Throw them on a salad, mix them with marinara and serve them with noodles, make a meatball sub…the world is your oyster! Or maybe we should change that to say “the world is your meatball” because I eat way more meatballs than oysters.

It also doesn’t hurt that the instant pot made this a super easy meal to make. Just mix, roll, brown, cook, eat. If you are running short on time, feel free to skip the browning step. But it does add another level of flavor to get them a little crispy!

Spinach Feta Meatballs

Spinach Feta Meatballs

Ingredients:

  • 2 lbs ground turkey
  • 2 tsp dried oregano, 2 tsp dried parsley
  • Zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp salt, 1/2 tsp pepper
  • 1/2 cup feta cheese, crumbled
  • 1 10oz package frozen spinach
  • 1 cup chicken broth
  • Juice of 1 lemon
Spinach Feta Meatballs on Pinterest

Steps:

  1. Defrost spinach in the microwave, then let it cool. Squeeze ALL the water out of the spinach with a clean dish towel.
  2. Mix turkey, spices, lemon zest, garlic, mustard, and egg until everything is combined. Fold in feta and spinach.
  3. Set the instant pot on Brown/Saute mode and let it get hot. While it is heating, start rolling the meatballs. I like to use an ice cream scoop to help make sure they are all about the same size and will cook evenly! No one wants wonky meatballs 😉
  4. Once the pot is hot, add about a tsp of olive oil and start adding the meatballs. Don’t crowd the pot or they won’t get that crispy brown goodness. Brown them on both sides (about 2 minutes per side), then remove them from the pot. It took me about 3 rounds to get through all the meatballs.
  5. After all the meatballs are browned and removed from the pot, pour in 1 cup of broth and the juice of the lemon that was zested earlier. Place the rack/tray/whatever you want to call it so that the meatballs will sit above the liquid. Put all the meatballs back into the pot, on the rack/tray.
  6. Cook on High pressure for 10 minutes and then manually release when it is done.
  7. Boom. You have about 2 dozen delicious meatballs 🙂

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