If I could eat one kind of cuisine, every single day of my life, I’d choose Greek food. I don’t know what it is – but the mix of spices, sauces, fresh vegetables, and fruity olives sucks me in every time.
We have an amazing little gyro place in the next town over (that we LOVE), but we’re not always nearby when the craving hits. And while I would love to make the trek every day for lunch or dinner, it’s not possible. So what do you do on those days? Make your own!
First, you need some tasty protein. You can either go the falafel route or something like gyro meat. I know I can’t make super authentic gyro meat at home, so for this easy weeknight meal, I took some of our favorite ground turkey and whipped it up into mini spinach and feta turkey meatballs.
I am so happy to be working with Shady Brook Farms and Honeysuckle White again this year and can’t wait to bring some new, fun ideas for cooking with turkey. About 2 years ago, I had the chance to visit one of the many turkey farms here in Virginia and I’m so excited to be working with them again this year! Shady Brook Farms and Honeysuckle White are our local brands, and all their turkeys are raised on 700 independent family farms, which is pretty cool. These families are doing important work to help feed mine and yours – and working to provide not only a healthy option, but also one that is affordable. Bonus – all of their turkeys are raised without growth-promoting antibiotics AND every item is good quality and affordable, which is really helpful when you’re trying to stick to a budget each week.
I cooked the meatballs in a skillet but you could also throw them on a baking sheet and bake them until browned and cooked through if you want it as a more hands-off dinner. I know how crazy the after work / after school routine can be, so the easier a meal is to get on the table, the better!
Now, I did make my own skillet pitas for this dinner because 1) I wasn’t able to get to our greek restaurant to buy some of theirs and 2) because I have never found any store bought pitas that compare. If I’m going to have pitas, I want them thick, fluffy, and fresh. So homemade it is! The great thing about these skillet pitas is that they only need to rise for an hour or two and then they cook super fast in a hot skillet. Any pita will work, so grab your favorite and let’s get dinner on the table!
Once the meatballs are ready, the only thing left to do is get everything on your plate, and dig in. Meatballs, pita wedges, hummus, tzatziki sauce, lettuce (with a light oil / vinegar / herb dressing), tomatoes, olives, and whatever else you love with your greek favorites – hunks of feta, peppers, and more!
spinach and feta turkey meatballs + greek plate dinner
- 1 pound Shady Brook Farms Ground Turkey
- 1/2 cup spinach, finely chopped OR 1/2 cup frozen spinach, thawed and drained well
- 1/2 cup feta cheese, crumbled
- 1 tsp dried oregano
- 1/2 tsp granulated garlic
- 1/2 tsp granulated onion
- 1/2 tsp salt
- 1/4 tsp black pepper
- green, black, or kalamata olives or a mix of your favorites
- pita wedges or pita chips
- tzatziki sauce
- chopped lettuce, dressed with a simple oil / vinegar / herb dressing
- In a medium bowl, gently mix the ground turkey with the spinach, feta, oregano, garlic, onion, salt, and pepper. Roll into 1-inch rounds and set aside.
- Place a skillet over medium heat and add a teaspoon or so of olive oil.
- Cook the meatballs in batches, making sure to brown on all sides.
- Once all the meatballs are cooked through, divide between your plates and add your favorites - pitas, hummus, tzatziki, olives, salad, tomatoes.
I’m excited to be working with Shady Brook Farms and Honeysuckle White as a brand ambassador again this year. As always, all recipes and opinions are my own. Thank you for supporting brands that support us!