Spinach Feta Meatballs – sweetydreamz

These Spinach Feta Meatballs are juicy, flavorful, and wonderfully Mediterranean. Made with lean ground chicken, vibrant spinach, and tangy feta cheese, they’re pan-fried to golden perfection with a crisp exterior and tender, protein-packed center. Perfect as a main dish, appetizer, or meal-prep staple, these meatballs are as versatile as they are delicious.

Why You’ll Love This Recipe

Juicy & Tender – Moist chicken meatballs without being greasy
Mediterranean Flavors – Spinach, feta, garlic, and oregano shine
Easy & Reliable – Simple ingredients, foolproof method
High-Protein – Great for balanced meals and meal prep
Flexible Cooking Options – Pan-fry or bake

Ingredients You’ll Need

1.5 lbs ground chicken – Lean yet juicy
2 cups fresh spinach, finely chopped – Adds freshness and color
1 cup crumbled feta cheese – Creamy and salty contrast
1/2 cup breadcrumbs – Helps bind and retain moisture
2 large eggs – Structure and richness
3 cloves garlic, minced – Aromatic depth
1 teaspoon dried oregano – Classic Mediterranean flavor
1/2 teaspoon black pepper
1/4 teaspoon salt – Adjust to taste (feta is salty)
2 tablespoons olive oil – For pan-frying
Fresh parsley – For garnish

Step-by-Step Instructions

Prepare the Spinach

Wash the spinach thoroughly and pat dry. Finely chop, then place it in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial to avoid soggy meatballs.

Mix the Meatball Base

In a large bowl, combine ground chicken, spinach, feta, breadcrumbs, eggs, garlic, oregano, black pepper, and salt. Mix gently until just combined. Avoid overmixing to keep the meatballs tender.

Form the Meatballs

With lightly damp hands, roll about 2 tablespoons of mixture into smooth balls. Place on a parchment-lined baking sheet. You should end up with about 18–20 meatballs.

Tip: If the mixture feels too wet, add 1 tablespoon breadcrumbs. If too dry, add a splash of olive oil.

Pan-Fry Until Golden

Heat olive oil in a large skillet over medium heat. Add meatballs in batches, leaving space between them. Cook for 5–6 minutes per side, turning gently, until golden brown and cooked through (internal temperature should reach 165°F / 74°C).

Serve

Transfer to a paper towel-lined plate briefly, then arrange on a serving platter. Garnish with fresh parsley and serve hot.

Serving Ideas

With tzatziki, garlic yogurt, or lemon tahini sauce
Over orzo, couscous, or quinoa
Stuffed into pita bread with cucumber and tomato
Alongside a Greek salad
As a protein-packed meal-prep lunch

Tips & Variations

Extra Crispy: Lightly dust meatballs with flour before frying
Baked Option: Bake at 400°F (200°C) for 20–25 minutes, turning halfway
Gluten-Free: Use gluten-free breadcrumbs
Herb Boost: Add fresh dill or parsley to the mixture
Freezer-Friendly: Freeze uncooked meatballs up to 3 months; cook from frozen with extra time

Storage & Reheating

Refrigerator: Store cooked meatballs up to 4 days
Freezer: Freeze cooked or uncooked meatballs
Reheat: Skillet over medium heat or microwave until warmed through

Final Thoughts

Spinach Feta Meatballs are one of those recipes that feel both comforting and fresh. They’re easy enough for weeknights, impressive enough for guests, and endlessly adaptable. Whether you serve them as a main dish, mezze-style appetizer, or meal-prep hero, these meatballs are guaranteed to become a repeat favorite. 🫒🍋🥬