Tuesday, June 17, 2014

Turkey, Feta, Spinach Meatballs in Mushroom Sauce

Six month ago, I was all about cutting out beef and using ground turkey in substitute wherever possible. Then this wondrous thing called pregnancy happened to me, and there was no tricking this babe! She wants RED MEAT! Which means a few leftover packages of ground turkey in the freezer were overlooked month after month.

Timehop to the rescue! You all know Timehop, right? It’s that awesome phone app that recalls past Facebook posts on ‘this’ day, years past.

So anyway, apparently 1 year ago, I was making an amazing sounding pork meatball dish, with a mushroom sauce. I don’t see why this can’t be done with ground turkey instead!

Why, thank you, Past Jackie! That sounds amazing - it’s like we're the same person!

Granted, there was no picture, and there was no recipe so I was completely winging it with what I had on hand!  Here's what I came up with:

Turkey, Feta, Spinach Meatballs in Mushroom Sauce


1 lb lean ground turkey
1 egg
3 cups chopped spinach (fresh, or frozen)
2 cloves garlic, minced
½ teaspoon black pepper
1 cup crumbled feta

3 cups fresh mushrooms, sliced
1 jar alfredo sauce
1 can cream of mushroom soup with roasted garlic
1 can cream of mushroom soup
2 teaspoons Worchestershire sauce
1 tablespoon olive oil
3 tablespoons red cooking wine (or red wine)

1 bag wide egg noodles
Parmasan Cheese


1. Preheat your oven to 350.

2. Prepare your spinach. If you are using fresh, chop it up! We only had frozen on hand so for us, that meant steaming and draining.

3. Put all meatball ingredients in a bowl, and mix it together. As most would know, this is going to mean getting your hands into it!

4. Roll meatballs and place onto baking dish/sheet. We did ours about the size of golfballs.

5. Place in the oven and bake for about 35-40 minutes.

6. While the meatballs are baking, start the sauce. Saute mushrooms in a large pan with olive oil and about 1.5tbs cooking wine or red table wine. 

7. After wine has evaporated, add the other 1.5tablespoon. Keep shrooms moving!

8. Add jar of alfredo sauce, cans of cream of mushrooms, Worchestershire sauce overtop of sautéed mushrooms.  Let simmer.

9. Cook egg noodles.

Plate up, enjoy, and try not to drool too much!


I would suggest using the leanest turkey you can find. We used 83%, and wish we had used 99%.  I also would suggest cooking them on a baking sheet using a raising rack to let any fat, or excess melted cheese, drain.

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  1. Love how versatile turkey is yet not abundantly available at supermarkets, always snap it up when I see it though and this looks delicious! Thanks for linking up to #tastytuesdays

  2. It's lunch time and now I'm drooling! This looks so delicious, can't wait to give it a try!
    Thanks for sharing the recipe.

  3. Pinning (and hopefully EATING very soon!). These look soo good! Will you come and link up at Merry Monday (6pm PST Sunday)? We'd love to have you! Julia@ Happy House and Home

  4. Hi Jackie,
    Thanks so much for sharing your Turkey Feta Spinach Meatballs with Full Plate Thursday and come back soon!
    Miz Helen

  5. Tasty! Love feta and spinach! Thanks for sharing with SYC.

  6. Thank you for sharing this post at City of Creative Dream's City of Links on Friday! I appreciate you taking the time to party with me. Hope to see you again this week :)