These Spinach and Feta Chicken Meatballs are a delicious and flavorful meal that can be made completely dairy free. Packed with protein, fiber, and micro-nutrients, this will be your new favorite dinner!
These Greek inspired 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!
These spinach and feta meatballs are perfect for meal prep. I love to make a batch at the beginning of the week and use them for dinners or lunches.
Spinach and Feta Chicken Meatballs Ingredients
- Ground chicken breast: the base protein in this recipe
- Spinach: for nutrients
- Cilantro: for flavor
- Feta: dairy free or regular. This adds flavor!
- Fennel: for flavor and nutrients
- Salt
- Oregano
- Garlic olive oil: a low FODMAP way to add flavor
How to Make Spinach and Feta Chicken Meatballs
To make these Greek-inspired meatballs, all you have to do is chop your veggies and mix all the ingredients together. Then bake at 400F for about 25 minutes. It's that simple!
Variations and Substitutions
Chicken: ground turkey would also work. I'm not a fan of dark meat, so I always use chicken breast, but these meatballs should work well with either!
Cilantro: if you're not a cilantro fan, parsley would also work!
Feta: feta has a unique flavor and tastes best in these meatballs. I don't suggest using another variety of cheese.
Fennel: fennel is a great low FODMAP alternative to onion. If you tolerate onion okay, feel free to use that instead.
Garlic infused olive oil: this is a great low FODMAP alternative to garlic. You can find oils like this at your local olive oil store or click the link to order from my favorite store. If you tolerate garlic, you can just use regular olive oil and some chopped garlic cloves.
Storage
Keep leftover chicken meatballs stored in an airtight container in the fridge for up to 3 days.
You can also freeze these meatballs in an airtight container in the fridge for up to 3 months.
How to Serve Chicken Meatballs
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.
For a paleo option, serve with cauliflower rice.
These would also taste great with a roasted beet salad.
More Delicious Chicken Recipes
Slow Cooker Paleo Orange and Apricot Chicken
Sheet Pan Honey Balsamic Chicken and Veggies
Spinach & Feta Chicken Meatballs
Ingredients
- 1 lbs ground chicken
- 2 handfuls of spinach
- ¼ cup cilantro
- ½ cup feta vegan or regular (if using a block, be sure to crumble it)
- ½ cup diced fennel or onion
- ½ teaspoon salt
- 1 teaspoon oregano
- 1 tablespoon 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!
Leave a Reply