Description

These Spinach Feta Chicken Meatballs are a delicious and healthy meal prep option, combining lean ground chicken with nutritious spinach and tangy feta cheese. Perfectly seasoned with oregano, garlic, and fresh parsley, these meatballs bake quickly at 400°F to a tender and flavorful finish. Ideal for meal prep or serving as an appetizer, they’re gluten-free and low-carb when made with almond flour, offering a satisfying and wholesome protein-packed dish.

Ingredients

Scale

Meatball Base

½ cup almond meal/almond flour (or breadcrumbs if low-carb and gluten free are not a concern)
2 teaspoons oregano
1½ teaspoons salt
1½ teaspoons pepper
2 eggs
2 pounds ground chicken (93% Lean | 7% fat)

Vegetables & Cheese

20 ounces frozen chopped spinach, thawed and thoroughly squeezed to remove all liquid
8 ounces feta cheese, finely crumbled
½ cup parsley, finely chopped
1 small yellow onion, finely chopped
8 cloves garlic, minced

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a large mixing bowl, combine almond flour (or almond meal), oregano, salt, and pepper. Stir well to distribute the seasoning evenly.
Add Eggs: Beat the eggs separately, then stir them into the almond flour mixture to help bind the meatballs together.
Add Vegetables and Cheese: Incorporate the thawed and well-drained chopped spinach, crumbled feta cheese, chopped parsley, finely chopped onion, and minced garlic into the bowl. Mix to combine all ingredients evenly.
Add Ground Chicken: Gently fold in the ground chicken. Mix just enough to distribute the ingredients without overworking the meat, which can make meatballs tough.
Form Meatballs: Using a 1½-inch scoop, firmly pack the meat mixture into the scoop and form evenly sized meatballs. Place them spaced apart on the parchment-lined baking sheets. Dip the scoop in water occasionally to prevent sticking.
Bake: Place the baking sheets in the preheated oven and bake the meatballs for 15-20 minutes, until fully cooked and lightly browned on the outside.
Serve: Serve the meatballs warm as an entrée or as an appetizer, pairing with your favorite sauce or side dish.
Freezing Instructions: Allow the meatballs to cool completely at room temperature. Then freeze them in a large freezer-safe bag or divide into smaller portioned bags for easy meal prep and storage.

Notes

The almond flour can be swapped with breadcrumbs if gluten isn’t a concern.
Make sure to squeeze out all the liquid from the spinach to avoid soggy meatballs.
Do not over-mix the meat mixture to keep the meatballs tender.
Meatballs can be frozen cooked or uncooked; thaw before reheating or cooking if needed.
Use a meat thermometer to ensure internal temperature reaches 165°F (74°C) for safe consumption.