These Spinach & Feta Chicken Meatballs are a delicious and flavorful meal and can be made completely dairy free. Packed with protein, fiber, and micro-nutrients, this will be your new favorite dinner!
These chicken meatballs are easy to make and filled with flavor. They are also great for food allergies or restrictions because they are naturally gluten free and you can use plant based feta if needed (like I did). I also keep them low FODMAP by using fennel and garlic infused olive oil. It’s one of my favorite ways to add flavor without stomach discomfort. This dish packs a flavor and nutrient punch!
Spinach and Feta Chicken Meatballs
Ingredients:
- Ground chicken
- Spinach
- Cilantro
- Feta vegan or regular
- Fennel or onion
- Salt
- Oregano
- Garlic olive oil
To make these Greek-inspired meatballs, all you have to do is mix all the ingredients together and bake! It’s that simple. I love serving these over rice and with some sort of Greek salad. I often make a cucumber, bell pepper, and olive salad drizzled with olive oil and oregano. It pairs perfectly with these spinach meatballs.
Spinach & Feta Chicken Meatballs
Ingredients
- 1 lbs ground chicken
- 2 handfuls of spinach
- 1/4 cup cilantro
- 1/2 cup feta vegan or regular (if using a block, be sure to crumble it)
- 1/2 cup diced fennel or onion
- 1/2 tsp salt
- 1 tsp oregano
- 1 Tbsp garlic olive oil
Instructions
- Preheat oven to 400F.
- Dice the spinach and cilantro, then add everything to a bowl and mix well. This is done best with your hands to make sure all the ingredients come together evenly.
- Form into 16 meatballs and place on parchment lined baking sheet.
- Bake for 25-28 minutes, until slightly golden and cooked through.
- I love serving this with rice and greek salad!
