Juicy Air Fryer Spinach Feta Turkey Meatballs in Just 30 Minutes

Let me tell you about my newest obsession—these air fryer spinach feta turkey meatballs with tzatziki dip. I swear, they’re the perfect little flavor bombs! I stumbled onto this combo when I was trying to sneak more greens into my meals without sacrificing taste. The air fryer works magic here, giving the meatballs that gorgeous golden crust while keeping them juicy inside. And that tzatziki? Creamy, tangy, and packed with fresh dill—it’s like a cool Mediterranean breeze in every dip. Trust me, this is one of those recipes you’ll make on repeat because it’s quick, healthy, and tastes like you put way more effort into it than you actually did!

Why You’ll Love These Air Fryer Spinach Feta Turkey Meatballs

Oh my gosh, where do I even start? These little guys are absolute game-changers! Here’s why you’ll be obsessed:

• Quick & easy: Ready in under 30 minutes—perfect for those “I need dinner NOW” moments.
• Healthy but doesn’t taste like it: Packed with lean protein and sneaky spinach, yet bursting with flavor from that salty feta.
• Air fryer magic: Gets them crispy outside while keeping them crazy juicy inside—no dry turkey here!
• Meal prep superstar: Makes amazing leftovers for salads, wraps, or just snacking straight from the fridge.
• That tzatziki though: The cool, creamy dip takes these from good to “can I marry this meal?” levels of delicious.

Ingredients for Air Fryer Spinach Feta Turkey Meatballs with Tzatziki Dip

Okay, let’s gather all the good stuff! Here’s what you’ll need to make these flavor-packed meatballs and that dreamy tzatziki dip:

• 1 lb ground turkey – I like 93% lean for juicy results, but go leaner if you prefer
• 1 cup fresh spinach, finely chopped – Pack it in there! Wilt it slightly if you want to fit more
• 1/2 cup crumbled feta cheese – The salty little flavor bombs that make these special
• 1/4 cup breadcrumbs – Plain or Italian seasoned both work great
• 1 egg – Our trusty binder to hold everything together
• 2 cloves garlic, minced – Because everything’s better with garlic
• 1 tsp dried oregano – That classic Mediterranean flavor
• 1/2 tsp salt – Adjust to taste, especially if your feta is extra salty
• 1/4 tsp black pepper – Freshly ground if you’ve got it

For the tzatziki dip:

• 1/2 cup plain Greek yogurt – Full-fat for creaminess, but low-fat works too
• 1/2 cucumber, grated and drained – See my trick below for removing excess water
• 1 tbsp lemon juice – Fresh squeezed makes all the difference
• 1 tsp fresh dill, chopped – Or 1/2 tsp dried if that’s what you have

Ingredient Notes & Substitutions

We all improvise sometimes – here’s how to tweak this recipe when needed:

• Feta alternatives: Goat cheese works beautifully, or try ricotta for a milder flavor (reduce salt if you do). For dairy-free, nutritional yeast adds nice umami.
• Breadcrumb swaps: Gluten-free breadcrumbs or crushed rice cakes work great. Almond flour adds nice texture too!
• Turkey substitutes: Ground chicken or even lean beef work well here – adjust cooking time slightly if using fattier meats.
• Tzatziki tweaks: Dairy-free yogurt works fine if needed. No fresh dill? A pinch of dried mint makes a lovely alternative.
• Spinach secrets: Frozen spinach works in a pinch – just thaw and squeeze out ALL the water or your meatballs might get soggy.

The beauty of this recipe? It’s crazy adaptable to what you’ve got on hand!

Equipment You’ll Need

Okay, let’s talk tools! Here’s what you’ll want to have ready before diving into these meatballs (because scrambling mid-recipe is the worst, am I right?). Don’t stress if you don’t have everything—I’ve got backup ideas too!

• Air fryer – Obviously the star here! Any size works, though smaller ones mean cooking in batches. No air fryer? See my oven hack below.
• Mixing bowls – One large one for the meatball mix, and a smaller one for the tzatziki. I always grab an extra for the squeezed cucumber water—it’s messy business!
• Measuring cups/spoons – For precision with small amounts like spices (though I totally eyeball the oregano sometimes… shhh).
• Box grater – For the cucumber. If you’re fancy, a microplane works for garlic too, but mincing works just fine.
• Cookie scoop or tablespoon – For evenly sized meatballs. My #1 tip for even cooking! No scoop? Just eyeball golf ball-ish sizes.

No air fryer? No problem! Bake at 400°F on a parchment-lined sheet pan for 15-18 minutes. They won’t get quite as crispy, but they’ll still taste amazing. And if you’re really in a pinch—shaped into patties, these cook up beautifully in a skillet too!

How to Make Air Fryer Spinach Feta Turkey Meatballs

Alright, let’s get these beauties cooking! I promise it’s easier than you think—just follow these steps and you’ll have perfect meatballs every time.

1. Preheat that air fryer! Set it to 375°F (190°C) and let it warm up while you mix. This is KEY for getting that perfect golden crust.
2. Mix it up: In your big bowl, combine the turkey, spinach, feta, breadcrumbs, egg, garlic, oregano, salt, and pepper. Now here’s my trick—use your hands! It feels messy, but mixing gently with your fingers keeps everything evenly distributed without overworking the meat.
3. Shape your meatballs: Grab that cookie scoop or tablespoon and portion them out. Roll gently between your palms—you want them about 1-inch in diameter (think ping pong ball size). Pro tip: Wet your hands slightly to prevent sticking!
4. Into the air fryer: Arrange them in a single layer in the basket with some space between—they shouldn’t touch or they’ll steam instead of crisp. Depending on your air fryer size, you might need to cook in batches.
5. Cook to perfection: Set the timer for 10-12 minutes, flipping halfway through. You’ll know they’re done when they’re beautifully golden brown outside and register 165°F inside (no thermometer? Cut one open—no pink should remain!).

How to Make the Tzatziki Dip

While those meatballs cook, let’s whip up the tzatziki—it’s so simple but makes ALL the difference!

1. Prep the cucumber: Grate that cucumber (no need to peel!) onto a clean kitchen towel or cheesecloth. Now squeeze, squeeze, SQUEEZE out all that excess water—this prevents a watery dip. I usually get about 1/4 cup liquid out!
2. Mix it together: In a small bowl, combine the drained cucumber, Greek yogurt, lemon juice, and dill. Stir gently—you want it creamy but still with some texture from the cucumber.
3. Let it rest: Here’s the secret—cover and pop it in the fridge for at least 15 minutes while the meatballs cook. This lets the flavors really meld together. Taste and adjust seasoning right before serving—sometimes I add an extra pinch of salt or squeeze of lemon.

See? Told you it was easy! Now just plate those gorgeous golden meatballs with the cool tzatziki and watch them disappear. The contrast of warm, herby meatballs with that refreshing dip? Absolute magic.

Tips for Perfect Air Fryer Turkey Meatballs

Okay, let me share all my hard-earned tricks for making these turkey meatballs absolutely foolproof. I’ve made every mistake so you don’t have to – like the time I ended up with meatball soup in my air fryer basket (we don’t talk about that). Here’s how to nail it every single time:

• Don’t crowd the basket! Give each meatball some personal space – about half an inch between them. Overcrowding steams them instead of giving you that gorgeous crispy exterior we’re after. If they barely fit, cook in batches – it’s worth the extra few minutes.
• Handle with care: When mixing and shaping, be gentle! Overworking the meat makes tough, dense meatballs. I pretend I’m handling little clouds (weird, but it works). Mix just until combined, then stop.
• Size matters: Keep them all about 1-inch diameter – use a cookie scoop if you have one for consistency. Uneven sizes mean some will be dry while others are undercooked, and nobody wants that.
• Temperature check: An instant-read thermometer is your best friend here – 165°F in the center is the magic number. No thermometer? Cut one open – no pink should remain, and juices should run clear.
• Flip for even browning: Don’t skip the halfway flip! It makes all the difference for uniform color and texture. I set a timer for 5 minutes so I don’t forget (again).
• Wet hands trick: When shaping, keep a little bowl of water nearby to dampen your hands. This prevents sticking and gives you smooth, pretty meatballs instead of lumpy ones.
• Rest before serving: Let them sit for 2-3 minutes after cooking. I know it’s hard to wait, but this helps the juices redistribute so they stay moist when you bite in.

Follow these tips, and you’ll have restaurant-quality meatballs that’ll make you feel like a total kitchen rockstar. And if something goes wrong? No stress – even my “mistakes” usually still taste amazing dunked in that tzatziki!

Serving Suggestions for Air Fryer Spinach Feta Turkey Meatballs

Now for the fun part – how to serve these little flavor bombs! Honestly, I’ve eaten them straight from the air fryer basket more times than I’d care to admit (no judgment, right?), but when I want to feel fancy, here are my absolute favorite ways to plate them up:

• The classic mezze platter: Arrange meatballs on a big board with warm pita wedges, olives, hummus, and crudités. The tzatziki becomes the star dipping sauce – it’s perfect for casual entertaining!
• Over greens: Toss them into a Greek salad with tomatoes, cucumbers, and red onion. Drizzle extra tzatziki thinned with a little lemon juice as the dressing – so refreshing!
• Pita pocket perfection: Stuff warmed pitas with meatballs, sliced tomatoes, and a generous schmear of tzatziki. Top with crunchy shredded lettuce – my go-to lunch!
• Appetizer elegance: Skewer each meatball with a toothpick and serve on a platter with the tzatziki for dipping. Garnish with lemon wedges and fresh dill – instant party food!
• Grain bowl magic: Layer them over quinoa or couscous with roasted veggies. The tzatziki makes the most amazing creamy sauce when swirled through!

Garnish game strong: A sprinkle of fresh dill, lemon zest, or crumbled feta takes presentation to the next level. Sometimes I drizzle with olive oil and a pinch of flaky salt right before serving – simple but oh so pretty!

Honestly? They’re so versatile. Breakfast with eggs, tossed in pasta, or even cold the next day straight from the fridge (don’t look at me like that – try it!). However you serve them, just make sure that tzatziki is within dipping distance!

Storage & Reheating Instructions

Okay, let’s talk leftovers—because if by some miracle you actually have some of these meatballs remaining (it happens to the best of us), here’s how to keep them tasting amazing for later!

Fridge storage: Pop them in an airtight container with the tzatziki in a separate little jar or baggie. They’ll stay fresh for about 3 days. Pro tip: Layer them with parchment paper between so they don’t stick together. The tzatziki might release some liquid—just give it a quick stir before serving!

Freezer magic: These meatballs freeze like a dream! Spread them in a single layer on a baking sheet to freeze solid first (about 1 hour), then transfer to a freezer bag. They’ll keep for up to a month—perfect for quick meals later. The tzatziki doesn’t freeze well, so make that fresh when you’re ready to eat.

Reheating Like a Pro

Air fryer method (my favorite!): Toss frozen or refrigerated meatballs back in the air fryer at 350°F for 3-5 minutes (just until heated through). They’ll regain that magical crispiness—like they’re fresh all over again!

Oven option: Spread on a baking sheet at 350°F for about 8-10 minutes. Add a splash of water or broth to prevent drying out if they seem parched.

Microwave hack (when you’re desperate): Place on a microwave-safe plate with a damp paper towel over them. Heat in 30-second bursts until warm. They won’t be crispy, but hey—sometimes speed trumps texture!

Important note: If you froze the meatballs, let them thaw overnight in the fridge before reheating for best results. But let’s be real—I’ve cooked them straight from frozen in the air fryer when I was impatient, and they still turned out great!

Nutritional Information

Okay, let’s talk numbers—because I know some of you (like me!) like to keep an eye on what you’re eating. Here’s the breakdown per serving (that’s about 4 meatballs with 2 tablespoons of tzatziki, by the way):

• Calories: 220 – Perfect for a satisfying snack or light meal
• Protein: 25g – Turkey packs a lean protein punch to keep you full
• Carbs: 8g – Mostly from the breadcrumbs and yogurt
• Fiber: 1g – Thanks to our sneaky spinach!
• Sugar: 2g – Just what’s naturally occurring in the ingredients
• Fat: 10g – The good kind from turkey and olive oil in the tzatziki
• Saturated Fat: 4g – Mostly from that delicious feta cheese

Important note: Nutrition may vary based on ingredients used—especially if you tweak the recipe with different cheeses or meats. I used 93% lean turkey and full-fat Greek yogurt for these calculations.

Honestly? For food that tastes this indulgent, I’m always shocked at how nutritious it is! The protein keeps me satisfied for hours, and I love that I’m getting veggies in through the spinach and cucumber. It’s one of those rare recipes where healthy and delicious actually hold hands and skip happily together!

FAQs About Air Fryer Spinach Feta Turkey Meatballs

I get so many questions about these meatballs—let’s tackle the most common ones! After making these dozens of times (okay, maybe hundreds), I’ve learned all the little tricks and fixes.

Q1. Can I use chicken instead of turkey?
Absolutely! Ground chicken works beautifully here—just keep an eye on cooking time as chicken can dry out faster. I’d check a minute or two earlier than the recipe suggests. The flavor is slightly milder, so you might want to add an extra pinch of oregano or garlic if you’re feeling fancy.

Q2. How do I prevent dry meatballs?
Three secrets: 1) Don’t overcook them (165°F internal temp is perfect), 2) Use at least 93% lean turkey (not super lean), and 3) That feta cheese! It melts into little pockets of moisture. Also—never skip the resting time after cooking. Let them sit for 2-3 minutes before diving in—it makes a huge difference!

Q3. Can I make these without an air fryer?
Of course! Bake at 400°F on a parchment-lined sheet pan for 15-18 minutes. They won’t get quite as crispy, but still delicious. For a real throwback, you can even pan-fry them in a bit of olive oil—just rotate them carefully to brown all sides. The tzatziki will make any version taste amazing!

Q4. My meatballs fell apart—what went wrong?
Ah, the dreaded meatball crumble! Usually it’s one of three things: 1) Not enough binder (that egg is crucial), 2) Overmixing the meat (makes it tough), or 3) Skipping the breadcrumbs. Next time, try chilling the mixture for 15 minutes before shaping—helps everything bind better. And remember—gentle hands when forming!

Q5. Can I prep these ahead of time?
You’re speaking my meal-prep language! The mixture keeps great in the fridge for up to 24 hours before cooking—sometimes the flavors meld even better. For longer storage, shape the raw meatballs and freeze them on a baking sheet before transferring to bags. Cook straight from frozen—just add 2-3 extra minutes in the air fryer. The tzatziki is best made fresh though—it only takes 5 minutes!

Did You Make This Recipe?

Okay, I need to know—did you try these air fryer spinach feta turkey meatballs yet? I’ve been obsessing over them for weeks, and now I want to hear YOUR kitchen adventures! Did they turn out golden and perfect? Maybe you added your own twist? (Extra garlic? A pinch of chili flakes? Tell me everything!)

Leave a comment below—I read every single one and love swapping tips. Did your kids actually eat the spinach without noticing? (Mine still haven’t caught on—our little secret!) Or snap a photo and tag me on Instagram @cannedkitchen—nothing makes me happier than seeing your creations!

And if you loved this recipe as much as I do, would you do me a huge favor? Give it a 5-star rating—it helps other home cooks discover these little flavor bombs. Now go enjoy those meatballs (maybe sneak one extra for yourself—you deserve it!).

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