These easy feta chicken meatballs are a weeknight favorite in our house. They’re packed with protein, sneaky veggies from spinach, and plenty of flavor from feta and herbs – all with minimal prep and just one bowl. Make a batch for dinner and enjoy the leftovers for lunches, salads, grain bowls, or wraps throughout the week!

We love to pair them with some lemon-y orzo and a Greek-ish salad with cucumbers, tomatoes, shallots, olives, and avocado!

Easy Feta Chicken Meatballs

Makes: 4 servings (about 16 meatballs)

Ingredients:

• 1 lb ground chicken
• 1 cup crumbled feta
• ¼ cup finely diced red onion or shallot
• ½ cup chopped spinach (you can use frozen if thawed and squeezed dry)
• ½ cup breadcrumbs or panko
• 1 egg
• 1 tsp garlic powder (or 2 cloves minced garlic)
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• Optional: 1 tsp lemon zest
• Optional: 1 tbsp chopped parsley

Directions:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Thaw the spinach and squeeze out as much liquid as possible.
3. In a large bowl, gently combine all ingredients until just mixed.
4. Roll into 16 meatballs (about 2 tablespoons each) and place on the baking sheet.
5. Bake for 18–22 minutes, until the meatballs reach an internal temperature of 165°F. Broil for the last 2–3 minutes if you’d like a golden top.

Serve with

• Tzatziki and a Greek salad
• Roasted broccoli or green beans
• Rice, orzo, or roasted potatoes (delicious mixed with olive oil, lemon, and salt)
• Warm pita with cucumber and tomatoes

Pro tip: Make a big batch and freeze for quick and easy protein later!