Feta and Spinach Chicken Meatballs

Feta and Spinach Chicken Meatballs


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It might be hard to find a meatball that packs a punch of flavor without being as heavy as the average meatball, but turns out they’re pretty easy to make! These chicken meatballs have a balanced combination of spinach and feta cheese, so they’re perfect as an appetizer or as part of a meal.

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Chicago, IL

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 1 Teaspoon of Vegetable Oil
  • 2 ½ Cups of Spinach
  • 1 Pound of Ground Chicken
  • ½ Cup of Breadcrumbs
  • 1 Egg
  • 3 Minced Cloves of Garlic
  • 1 Pinch of Salt and Pepper (or more to taste)
  • ½ Cup of Crumbled Feta Cheese
  • 3 Tablespoons of Oregano

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While the oven preheats to 450 degrees Fahrenheit, make sure to cover the bottom of your baking dish completely in vegetable oil. Fill a small pot with water and bring it to a simmer, adding the spinach and cooking it until it has wilted -- around 1-2 minutes. Then, drain the water and chop the spinach into smaller pieces.

In a large bowl, mix the rest of the ingredients -- the feta, chicken, spinach, breadcrumbs, egg, garlic, salt, pepper, and oregano -- until they are just combined. Take this mixture and roll it into 10-12 balls that are around the same size. If the balls are falling apart or feel too wet to hold their shape, don’t be afraid to add more breadcrumbs to help keep them together!

When all the balls are completed, place them in the baking dish and bake them until they’re browned and cooked through, around 15-20 minutes.

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