Description
Spinach feta chicken meatballs combine Mediterranean flavors in a protein-packed bite. Rich herbal notes and creamy cheese elevate these tender meatballs, promising a delightful meal you’ll savor with each delectable forkful.
Ingredients
Scale
Protein:
- 2 pounds ground chicken (93% Lean | 7% Fat)
- 8 ounces feta cheese, finely crumbled
- 2 large eggs
Vegetables and Herbs:
- 20 ounces frozen chopped spinach, thawed and squeezed dry
- 1 small yellow onion, finely chopped
- 8 cloves garlic, minced
- ½ cup chopped parsley
Dry Ingredients and Seasonings:
- ½ cup almond meal or almond flour (use breadcrumbs for non-low-carb version)
- 2 teaspoons oregano
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
Instructions
- Preheat the oven to 400°F (200°C) and prepare two baking sheets by lining them with parchment paper, ensuring an even surface for optimal cooking.
- In a spacious mixing bowl, blend almond meal with dried oregano, kosher salt, and freshly ground black pepper to create a well-seasoned base.
- Whisk the eggs thoroughly, then gently incorporate them into the almond meal mixture, creating a cohesive binding agent for the meatballs.
- Finely chop fresh spinach, crumble tangy feta cheese, mince fragrant parsley, dice crisp onion, and mince aromatic garlic, then fold these ingredients into the mixture.
- Carefully introduce ground chicken to the bowl, using a light touch to mix until ingredients are just combined, avoiding overworking the meat which can result in tough meatballs.
- Utilize a 1½-inch (3.8 centimeters) cookie scoop to form uniform meatballs, placing them evenly across the prepared baking sheets with slight spacing between each.
- Roast in the preheated oven for 15-20 minutes, ensuring the internal temperature reaches 165°F (74°C) for fully cooked chicken meatballs with a golden exterior.
Notes
- Swap almond meal with breadcrumbs if gluten-free isn’t a priority for quick preparation.
- Ensure chicken is thoroughly mixed without overworking to maintain tender, juicy meatballs.
- Chop spinach finely to distribute evenly and prevent large leafy chunks in each bite.
- Check internal temperature reaches 165°F using a meat thermometer for food safety.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days, reheating gently to preserve moisture.
- Serve with tzatziki, marinara sauce, or atop a fresh Greek salad for a complete Mediterranean-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 180 mg