Spinach Feta Chicken Meatballs

Spinach Feta Chicken Meatballs turn simple ground chicken into something fresh, savory, and surprisingly satisfying. Tender chicken is mixed with plenty of spinach, salty feta, garlic, lemon zest, and oregano for bright Mediterranean-inspired flavor in every bite.

A quick panko and Greek yogurt mixture keeps the meatballs juicy without making them heavy. Meanwhile, baking them at high heat gives the outside appetizing golden spots while keeping the centers moist and tender. There’s no stovetop browning or messy batch cooking required.

These chicken meatballs work beautifully for an easy dinner, meal prep, or a protein-packed lunch. Serve them with rice, roasted vegetables, a crisp salad, or tucked into warm pita with a cool yogurt sauce. They’re simple enough for a weeknight but flavorful enough to earn a regular place in the dinner rotation.

Recipe Yield: 4–5 servings, about 20 meatballs

INGREDIENTS

1 ½ lbs ground chicken, preferably 93% lean
5 oz frozen chopped spinach, thawed and squeezed very dry
4 oz feta cheese, crumbled
½ cup panko breadcrumbs
1 large egg
2 tbsp plain Greek yogurt
2 tbsp finely chopped fresh parsley
3 garlic cloves, minced
1 tsp finely grated lemon zest
1 tsp dried oregano
½ tsp onion powder
½ tsp kosher salt
½ tsp black pepper
1 tbsp olive oil
Lemon wedges, for serving

INSTRUCTIONS

1. Prepare the oven:
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

2. Build the mixture:
In a large bowl, stir together panko, egg, Greek yogurt, garlic, lemon zest, oregano, onion powder, salt, and pepper.

3. Add the fillings:
Fold in the squeezed spinach, feta, and parsley until evenly distributed. Then gently mix in the ground chicken just until combined.

4. Shape the meatballs:
Scoop the mixture into about 20 portions and gently roll into 1½-inch meatballs. Arrange them evenly on the prepared baking sheet.

5. Bake until golden:
Lightly brush the meatballs with olive oil. Bake for 15–18 minutes, until lightly browned and the centers reach 165°F.

6. Finish and serve:
Let the meatballs rest for 3–5 minutes. Serve warm with fresh lemon wedges for squeezing over the top.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Squeeze the spinach very well: Excess moisture can make chicken meatballs soft and difficult to shape. Press out as much liquid as possible before adding it.
• Mix the chicken gently: Once the ground chicken goes in, mix only until everything is evenly combined. Overworking the mixture can make the finished meatballs dense.
• Use 93% lean ground chicken: It has enough fat to keep the meatballs juicy while still giving them a light, tender bite. Extra-lean chicken breast can dry out more quickly.
• For extra browning: Broil the cooked meatballs for 1–2 minutes at the end if you prefer deeper golden spots, watching closely so the feta and spinach don’t overbrown.