Spinach Feta Chicken Meatballs

Baked chicken meatballs with spinach, feta, dill, mint, parsley, green onion, and garlic, served with lemon wedges and tzatziki.

Course Appetizer

Cuisine Greek-Inspired

Keyword Meatballs, spanakopita

Prep Time 10

Cook Time 22

Total Time 32

Servings large meatballs (serves 6-8 people as an appetizer)

Calories 111kcal

Preheat the oven to 400F and line a baking sheet with parchment paper.
To a medium frying pan or skillet, over medium-low heat, add the chopped spinach and wilt until there is no moisture left. Set the wilted spinach aside to cool for a few minutes.
Once the spinach has cooled for a few minutes, add the wilted spinach to a medium bowl along with the chopped fresh dill, chopped fresh mint, chopped fresh parsley, chopped green onions, pressed garlic, ground chicken, egg, breadcrumbs, crumbled feta cheese, salt, pepper and olive oil. Stir until combined.
Once combined, scoop about 1/4 cup (4 tablespoons) at a time and form into meatballs – you'll get about 16 meatballs. Place the formed meatballs onto the prepared sheet pan.
Bake for 22-26 minutes or until meatballs are cooked through to an internal temperature of 165F. Serve immediately with lemon wedges for squeezing and tzatziki for dipping.