Juicy, herby, and packed with Mediterranean flavor—these Spinach and Feta Chicken Meatballs are your new favorite weeknight dinner. They’re gluten free, dairy free, and low FODMAP, but still full of flavor thanks to fresh spinach, herbs, and a dairy-free feta. Perfect for meal prep, healthy snacking, or an easy family dinner, these baked chicken meatballs prove that eating allergy-friendly can still taste incredible
As someone who can’t eat gluten, dairy, or high FODMAP foods, I know what it’s like to miss out on flavor—which is why I recreate my favorite dishes in a healthier, allergy-friendly way. These Greek-inspired chicken meatballs deliver all the deliciousness of traditional Mediterranean flavors without the GI upset.
Why You'll Love These Spinach and Feta Chicken Meatballs
- Allergy friendly: naturally gluten free, these spinach chicken meatballs can also be made with dairy free feta cheese. Keep them low FODMAP by using fennel instead of onion (fennel is also great for digestive health!) and a garlic infused olive oil. I leave out any added pepper for a nightshade free meal.
- Nutrient packed: these meatballs are high in protein from the ground chicken, fiber from the added veggies, and micronutrients from the spinach and fresh herbs making them a nutrient powerhouse in just one bite!
- Easy to make: made in 30 minutes, these Greek chicken meatballs are perfect for meal prep, healthy snacking, or when you need to get family dinner on the table quick (and sneak in those veggies!)
Spinach and Feta Chicken Meatball Ingredients
- Ground chicken: I like to use ground chicken breast for a lighter option, but any ground chicken variety will work.
- Spinach: fresh spinach adds nutrients and sneaks in veggies without you even knowing!
- Fennel: fennel is a great alternative to onion for those with sensitive tummies, plus it's great for digestive support and adds lots of flavor.
- Cilantro: cilantro is great for detoxification, digestion, and packs in healthy vitamins. Plus, it adds flavor!
- Feta cheese: dairy free or regular, whatever you tolerate. I love the Follow Your Heart plant based feta crumbles.
- Salt, oregano
- Garlic olive oil: a low FODMAP way to add flavor. See substitutions below if you can't access garlic infused olive oil.
How to Make Dairy Free Spinach and Feta Chicken Meatballs
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- 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 prepared baking sheet.
- Bake for 25-28 minutes, until slightly golden and internal temperature reads 165F.
Variations and Substitutions
- Chicken: ground turkey would also work.
- Cilantro: if you're not a cilantro fan, try parsley!
- 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 some diced garlic and regular olive oil.
- Air fryer: you can also air fry these meatballs instead of baking them. Air fry at 360F for about 10-15 minutes.il and some chopped garlic cloves.
What to Serve with Spinach and Feta Chicken Meatballs
I love serving these spinach feta meatballs over rice and with some sort of Greek-inspired salad. I often make a cucumber, bell pepper, and olive salad drizzled with olive oil and oregano. Drizzle a homemade or store-bought tzatziki sauce on top!
For a paleo option, serve with cauliflower rice.
These baked chicken meatballs would also taste great with a roasted beet salad or with gluten free pita bread and hummus.
How to Store Leftover Spinach Feta Meatballs
Keep leftover chicken meatballs stored in an airtight container in the fridge for up to 3 days. You can also freeze these meatballs in a freezer safe container for up to 3 months.
FAQ
Yes! You can definitely make mini chicken meatballs and serve them as an appetizer. They'd be great for a party! Bake time will likely be shorter, start with 10-15 minutes.
I've never had an issue with that as long as you dice the veggies small enough. If for any reason your chicken meatballs aren't holding together, you can add a whisked egg to the mix.
These spinach feta meatballs are perfect for gluten free meal prep. Bake then portion into individual containers with rice and roasted veggies and freeze. Or keep in the fridge for the week! If you make them ahead, reheat in the oven at 300F for 30 minutes.
More Delicious Chicken Recipes
Try my Paleo Popcorn Chicken for a great game day snack or healthy comfort meal.
My Healthy Marry Me Chicken is sure to please the whole family!
Cold weather calls for my easy Slow Cooker Paleo Orange and Apricot Chicken.
My other favorite easy weeknight meal is my Sheet Pan Honey Balsamic Chicken and Veggies.
If you try this recipe, leave a comment letting me what how you served them! And I'd love if you left a rating and review below.
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!
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