Four months ago I joined “The Secret Recipe Club”, and my first assignment was making a recipe from the moderator of our group, Tami’s Kitchen Table Talk.   I picked this recipe as my first choice, but her “Spanakopita Meatballs” were a serious contender.  First, the meatballs seem perfect for a light dinner or even for an appetizer, if made small and served with toothpicks. Plus,  I love the name spanakopita…  spanakopita…  a happy word, always makes me smile! 😉
I  combined Greece with Italy and enjoyed them with pasta in tomato sauce perfumed with orange zest.
(adapted from Tami’s Kitchen Table Talk)

1 tbsp olive oil
1/2 onion, grated
1 clove garlic, minced
1 box frozen chopped spinach, defrosted
3/4 cup crumbled feta cheese
1 lb ground turkey
1/2 tsp fennel seeds, ground

Preheat oven to 400 degrees.

Defrost the spinach in the microwave, then place in a kitchen towel and squeeze to remove all the excess water. Place in a large mixing bowl with the rest of the ingredients and mix well, but don’t over mix, or the meatballs will get tough.

Roll into balls the size you prefer (I made 16 balls 1.5 inches in diameter), and place on a cookie sheet lined with parchment paper (or foil lightly sprayed with olive oil).  Bake for 12 minutes, turn them around and bake for 15 more minutes, or until cooked all the way through (it will depend on the size of the meatballs).


to print the recipe, click here

Comments: I don’t even remember the last time I fried a meatball.  Using the oven is soooo much easier, all meatballs are ready at the same time, there’s no extra oil added to the recipe, and clean up is a breeze if you protect your baking sheet with foil.  Sometimes I use a rack like you see in this photo (these are pork meatballs with fennel, by the way), to encourage browning all around, but it’s not mandatory.  I’ve been on a meatball kick lately, trying all sorts of recipes and improvising a bit too.   But the “Happy Spanakopita” are still at the pole position. And, by the way, did you know that the term pole position originated in horse racing?  Live and learn…

ONE YEAR AGO: Saturday Morning Scones

TWO YEARS AGO: Pain de Mie au Levain

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  1. Ah, spanakopita without the pastry – this, I like!

    Your balls look delightful Sally – love the addition of fennel. I have a soft spot for Greek cuisine, and spanakopita in particular… our son’s nanny (first 3 years of his life) was a Greek Grandma (YA-YA as they are affectionately referred to), and she would make our family gorgeous Greek food including her signature spanakopita….thank you for the nice memory.


  2. What a great idea!! Love this recipe and I like that you shared her recipe as I’m not familiar with her site and had never seen this. I too always bake my meatballs. I love the spinach mixed throughout, they look colorful and healthy!!


  3. These sound delicious! I’m not a huge fan of fennel (or anise) – is there anything in particular you’d recommend as a substitute, or would you just omit it? I want to make these with some linguine and fresh tomato sauce…yum.


    • I actually don’t like anise at all, but the fennel is ok for me. I would leave the fennel out, maybe add some oregano. Think about the nutmeg too, I think it would work well here


  4. In horse racing starting from the one hole is not necessarily an advantage. It’s order at the finish line that counts and it sounds like these meatballs are winners.


  5. I always bake my meatballs. These sound very good. We are headed to a party and I wish I had had this recipe. Taking spinach dip and veggies.


  6. YUMM these look and sound delicious! I’ve always been curious to make my own meatballs, my mom makes some great ones. I love how these have spinach in them!!


  7. Pingback: Farfalle with Zucchini and Ricotta | The Spiffy Cookie

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