Spinach & Feta Chicken Meatballs: A Mediterranean-Inspired Family Favorite
Spinach & Feta Chicken Meatballs are the kind of recipe that quietly becomes a staple in your kitchen. They’re wholesome without being boring, flavorful without being heavy, and versatile enough to work for weeknight dinners, meal prep lunches, or even party appetizers. Juicy ground chicken is blended with tender spinach, tangy feta cheese, and simple pantry seasonings to create meatballs that feel comforting and fresh at the same time.
If you love Mediterranean flavors but want something approachable, this recipe hits the sweet spot. These baked chicken meatballs are lighter than traditional beef versions, yet still incredibly moist thanks to the spinach and feta combination. Whether served with a yogurt sauce, tucked into pita bread, or paired with roasted vegetables, they adapt beautifully to almost any meal plan.
This recipe is also a win for busy households. It comes together quickly, uses everyday ingredients, and bakes in the oven—meaning less mess and no standing over the stove. Plus, they freeze well, making them ideal for make-ahead meals.
Let’s dive into everything you need to know to make the best Spinach & Feta Chicken Meatballs at home.
Why You’ll Love These Spinach & Feta Chicken Meatballs
These meatballs check a lot of boxes, especially for home cooks looking for balance.
First, they’re naturally high in protein thanks to lean ground chicken. Adding spinach boosts the nutritional value without overpowering the flavor, while feta brings a salty, creamy bite that keeps every bite interesting.
Second, they’re baked instead of fried. Baking allows the meatballs to cook evenly while staying tender, and it keeps the recipe lighter overall. You still get that golden exterior without extra oil.
Finally, they’re incredibly versatile. Serve them hot for dinner, cold in a lunch bowl, or reheat them straight from the freezer on busy nights. Few recipes work this hard for you.
Ingredients
- 1 lb ground chicken
- 1 cup fresh spinach, finely chopped
- ½ cup crumbled feta cheese
- ½ cup breadcrumbs (plain or Italian-style)
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup finely diced onion
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Finely chop the fresh spinach and squeeze out any excess moisture using a clean kitchen towel or paper towels.
- In a large mixing bowl, combine ground chicken, chopped spinach, crumbled feta, breadcrumbs, egg, garlic, onion, olive oil, oregano, salt, and black pepper.
- Gently mix everything together using your hands or a spatula until just combined. Avoid overmixing to keep the meatballs tender.
- Scoop about 2 tablespoons of the mixture and roll into a ball. Place on the prepared baking sheet, leaving space between each meatball.
- Repeat until all mixture is used, forming evenly sized meatballs.
- Bake for 18–22 minutes, or until the meatballs are cooked through and lightly golden on the outside.
- Remove from the oven and let rest for 5 minutes before serving to allow juices to settle.
Tips for Perfect Chicken Meatballs
Chicken meatballs can dry out easily if overcooked or overmixed. To avoid this, handle the mixture gently and bake just until cooked through. Using fresh spinach instead of frozen also helps prevent excess moisture.
If you want extra browning, you can broil the meatballs for the last 2–3 minutes, keeping a close eye on them.
Delicious Variations
- Greek-Style: Add lemon zest and serve with tzatziki sauce.
- Low-Carb: Replace breadcrumbs with almond flour.
- Spicy: Add red pepper flakes or a pinch of cayenne.
- Cheese Swap: Try goat cheese instead of feta for a creamier flavor.
Serving Suggestions
Spinach & Feta Chicken Meatballs pair beautifully with so many sides. Serve them over rice or quinoa, alongside roasted potatoes, or with a crisp cucumber salad. They’re also fantastic tucked into pita bread with lettuce and yogurt sauce for an easy handheld meal.
For appetizers, serve them on a platter with toothpicks and a simple lemon yogurt dip.
Make-Ahead and Freezing Instructions
These meatballs are ideal for meal prep. Store cooked meatballs in an airtight container in the refrigerator for up to 4 days.
To freeze, let them cool completely, then place in a freezer-safe container. Freeze for up to 3 months. Reheat in the oven or microwave until warmed through.
A Little Mediterranean Inspiration
The combination of spinach and feta is deeply rooted in Mediterranean cooking, especially Greek cuisine. While this recipe uses chicken instead of lamb or beef, it keeps the spirit of those classic flavors alive in a lighter, modern way that fits today’s kitchens.
Spinach & Feta Chicken Meatballs
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine all ingredients in a large bowl and mix gently until just combined.
- Form mixture into evenly sized meatballs and place on prepared baking sheet.
- Bake for 18–22 minutes until fully cooked and lightly golden.
- Rest for 5 minutes before serving.
