Spinach & Feta Chicken Meatballs are the kind of recipe that feels both wholesome and indulgent at the same time. Juicy ground chicken is mixed with vibrant spinach, tangy feta cheese, and a handful of aromatic herbs, then baked to golden perfection. The result? Tender, flavorful meatballs that are light enough for a healthy weeknight dinner yet satisfying enough to impress guests.

If you’re looking for a protein-packed, Mediterranean-inspired meal that comes together quickly and works for meal prep, family dinners, or even party appetizers, you’re in the right place. These baked chicken meatballs are loaded with nutrients, naturally gluten-free if you choose the right binders, and endlessly versatile.

Let’s dive into everything you need to know about making the best Spinach & Feta Chicken Meatballs at home — from ingredients and step-by-step instructions to tips, variations, and serving ideas.

Why You’ll Love These Spinach & Feta Chicken Meatballs

There are so many reasons this recipe deserves a spot in your regular rotation:

Healthy but flavorful: Ground chicken is lean, spinach adds vitamins and fiber, and feta brings bold, salty richness.
Quick & easy: Minimal prep, simple ingredients, and no frying mess — everything bakes in the oven.
Meal-prep friendly: These meatballs reheat beautifully and freeze like a dream.
Mediterranean vibes: Inspired by Greek flavors, perfect with tzatziki, salads, and grains.
Family-approved: Even picky eaters tend to love these juicy, cheesy meatballs.

Ingredients

Use fresh, high-quality ingredients for the best texture and flavor.

1 lb (450 g) ground chicken
1 cup fresh spinach, finely chopped
¾ cup crumbled feta cheese
½ cup breadcrumbs (or almond flour for low-carb/gluten-free)
1 large egg
2 cloves garlic, minced
¼ cup finely chopped onion or shallot
2 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
1 tbsp olive oil (for brushing or drizzling)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prep the spinach: Finely chop the fresh spinach. If it’s very moist, gently squeeze out excess water with a paper towel.
Mix the base: In a large bowl, combine ground chicken, chopped spinach, feta, breadcrumbs, egg, garlic, onion, parsley, oregano, salt, pepper, and red pepper flakes (if using).
Gently combine: Use your hands or a spatula to mix until just combined. Don’t overmix — that keeps the meatballs tender.
Shape the meatballs: Scoop about 1½ tablespoons of mixture and roll into balls. Place them on the prepared baking sheet.
Brush with olive oil: Lightly brush or drizzle the tops with olive oil for golden color.
Bake: Transfer to the oven and bake for 18–22 minutes, or until cooked through and lightly browned. Internal temp should reach 165°F (74°C).
Rest & serve: Let the meatballs rest for 5 minutes before serving.

Pro Tips for Juicy Chicken Meatballs

Don’t overmix: This is the #1 rule for tender meatballs. Mix just until combined.
Use fresh spinach: Frozen spinach works too, but squeeze it very dry first.
Add moisture if needed: If your mixture feels dry, a tablespoon or two of milk or Greek yogurt helps.
Uniform size = even cooking: Use a cookie scoop for perfectly even meatballs.
Bake on parchment: This prevents sticking and makes cleanup easier.

Variations & Swaps

Make these meatballs your own with a few easy tweaks:

Low-carb / keto: Use almond flour instead of breadcrumbs.
Dairy-free: Swap feta for a dairy-free feta alternative.
Herb-forward: Add fresh dill or mint for extra Mediterranean flair.
Spicy: Add more red pepper flakes or a pinch of cayenne.
Extra veggie boost: Mix in grated zucchini (squeezed dry).

Serving Suggestions

These Spinach & Feta Chicken Meatballs are incredibly versatile:

Serve with tzatziki sauce and warm pita bread.
Pair with a Greek salad and lemon rice.
Add to grain bowls with quinoa, cucumber, and hummus.
Toss into pasta with olive oil and cherry tomatoes.
Serve as an appetizer with toothpicks and dipping sauce.

Storage & Meal Prep

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooked meatballs up to 3 months. Thaw overnight and reheat in oven or microwave.
Reheating: Warm at 350°F (175°C) for 10 minutes or microwave in 30-second intervals.

Fun Food Fact: Feta in Mediterranean Cuisine

Feta is one of the oldest cheeses in the world, traditionally made from sheep’s milk in Greece. Its salty, tangy flavor pairs perfectly with lean meats and fresh vegetables — making it ideal for healthy chicken meatball recipes like this one.

Final Thoughts

These Spinach & Feta Chicken Meatballs prove that healthy food doesn’t have to be boring. They’re juicy, herby, cheesy, and packed with flavor — perfect for busy weeknights, meal prep Sundays, or casual entertaining.

Once you try them, they’ll become a go-to in your kitchen.