If you’re looking for a delicious and healthy meal that’s easy to prepare, look no further than my spinach and feta chicken meatballs. Packed with protein, iron, and vitamins, these meatballs are the perfect way to get your daily dose of nutrients. And with their Mediterranean-inspired flavor profile, they’re sure to be a hit with your taste buds too
Lets get started…
The base for the meatball mixture is ground chicken. Throw a pound of ground chicken breast into a large mixing bowl and now let’s build our meat mixture. Then you will toss in your feta cheese, fresh spinach or frozen spinach, either work great. Mince up 2 garlic cloves and add them to the mix, along with your large egg, breadcrumbs ( I prefer seasoned), fresh parsley, chopped onion and oregano. Feel free to use fresh herbs or dried – both give these meatballs delicious flavor. That being said if you don’t have fresh garlic you could totally use garlic powder. And lastly add your salt and pepper.
Now it’s time to put your two best kitchen tools to work – your hands! Start mixing everything in the large bowl, until all these yummy ingredients are well incorporated. Time to bake! Unlike traditional ground beef meatballs that I prefer to fry in a cast iron skillet. I find that the best way to cook delicious greek chicken meatballs is to bake them.
Time to roll…
Let the mixture become meatballs – however forming burger patties with this would be totally acceptable. I like to use a tablespoon or melon baller to get roughly the same size balls each time. Next, you want to scoop a tablespoon, give them a roll and line them up on a wire rack over a parchment paper lined baking sheet.
Pro tip – brush the rack with a little olive oil or coat with some cooking spray to prevent the meatballs from sticking. Also drizzle a little bit of olive oil on each ball for extra exterior crispiness. Next, bake your spinach chicken meatballs at 400 degrees for 20-25 minutes and voila – your next level, all star chicken meatballs are ready to enjoy!
How to serve…
The first time I made these babies, my then 8 month old and I enjoyed almost an entire batch plain, straight out of the oven. I promise, they are that good. My serving style expands each time I make them. You can’t go wrong serving them over pasta topped with pasta sauce. Another incredibly tasty over zucchini noodles topped with a traditional marinara sauce and fresh basil. I’ve also made mini meatballs and plopped them in vegetable soup.
A favorite of mine is to prepare a greek salad, top with a few chicken meatballs, serve a side of creamy tzatziki sauce and a side of warm pita bread. There are just so many incredible ways to serve these. Thats why they remain a go to weeknight dinner in my house – 5 star rating for sure.
I highly suggest making these feta meatballs for your next meal prep. They store beautifully in an airtight container or freezer bags and can be easily enjoyed all week with a quick tomato sauce or a side salad. Store this meatball recipe in your recipe card box for the next time you’re looking for an easy and amazing recipe.