Juicy, flavorful, and studded with tangy feta, these chicken feta meatballs make a quick, family-friendly dinner. They mix up in one bowl, bake in under 15 minutes, and pair well with rice, pasta, roasted vegetables, or tucked into pita with a sauce.
If you want an easy weeknight meal that still feels a little different, these meatballs are a great option. Because they’re baked rather than fried, cleanup is simple and they stay moist. Serve warm with your favorite sides for an effortless dinner.
Table of Contents
- What You’ll Need
- Ingredient Substitutions & Additions
- Step-by-Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Chicken Recipes You’ll Love
- Chicken and Feta Meatballs Recipe
What You’ll Need
Here are the ingredients for these chicken feta meatballs:
- Ground chicken — light and tender base.
- Crumbled feta cheese — adds creamy, salty tang.
- Egg — binds the mixture so meatballs hold shape.
- Olive oil — keeps meatballs moist.
- Grated onion — adds flavor and moisture.
- Garlic — savory depth that complements the feta.
- Spinach — bright color and freshness.
- Panko breadcrumbs — helps bind while keeping texture light.
- Spices — dried oregano, paprika, salt, and pepper to taste.
See the recipe card below for exact quantities.
Ingredient Substitutions & Additions
- Ground chicken: Substitute ground turkey if preferred.
- Egg: For a vegan binder, use a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes) or replace with 2 tbsp milk and 2 tbsp extra breadcrumbs.
- Feta cheese: Crumbled goat cheese works for a creamier, tangier note.
- Panko: Regular breadcrumbs will work, though panko yields a lighter texture.
Step-by-Step Instructions
STEP 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
STEP 2: Finely chop the spinach so it disperses evenly through the meatballs.
STEP 3: In a large bowl, gently combine the ground chicken, crumbled feta, egg, olive oil, grated onion, garlic, chopped spinach, panko, oregano, paprika, salt, and pepper. Mix just until combined to avoid tough meatballs.
STEP 4: Scoop tablespoon-sized portions and roll into balls. Space them evenly on the prepared baking sheet.
STEP 5: Bake 12–14 minutes, or until cooked through and the internal temperature reaches 165°F.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven, air fryer, or microwave until warmed through. To freeze, cool completely, then transfer to a freezer-safe container or bag for up to 3 months; thaw overnight in the refrigerator before reheating.
Tips For Success
- Mix gently — overworking the meat makes dense meatballs.
- Chop spinach finely so it distributes evenly.
- Grate the onion finely to keep the mixture moist and uniform.
- If the mixture is sticky, wet your hands slightly before rolling.
- Make meatballs uniform in size for even cooking; a tablespoon cookie scoop works well.
Recipe FAQs
Yes — cook at 380°F for about 10–12 minutes, shaking or turning halfway through, until they reach 165°F internally.
They’re done when the internal temperature reaches 165°F and there’s no pink in the center.
Serve with rice, roasted vegetables, salad, pasta, or inside pita bread with a creamy or tzatziki-style sauce.
Other Chicken Recipes You’ll Love
Creamy Mushroom Chicken
Chicken And Broccoli Meatballs
Copycat Chipotle Chicken
Easy Crispy Chicken Parmesan
If you tried these Chicken Feta Meatballs, please leave a star rating and let me know how they turned out in the comments — I love hearing from you!
Chicken and Feta Meatballs
Ingredients
- 1 lb ground chicken
- 4 oz crumbled feta cheese, about 3/4 cup
- 1 egg
- 1 tbsp olive oil
- ¼ cup grated onion
- 2 cloves garlic, minced
- 1 cup baby spinach, loosely packed
- ½ cup plain panko breadcrumbs
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Instructions
-
Preheat oven to 425°F and line a baking sheet with parchment paper.
-
Finely chop the spinach so it distributes evenly through the meatballs.
-
In a large bowl, gently combine ground chicken, crumbled feta, egg, olive oil, grated onion, garlic, chopped spinach, panko, oregano, paprika, salt, and pepper. Mix just until combined.
-
Scoop tablespoon-sized portions and roll into meatballs. Place them evenly on the prepared baking sheet.
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Bake 12–14 minutes, or until meatballs are cooked through and reach 165°F internal temperature.
Notes
- Avoid overmixing to keep meatballs tender.
- Chop spinach finely for even distribution.
- Grate the onion finely to help retain moisture.
- Wet your hands slightly if the mixture is sticky when shaping.
- Keep meatballs uniform in size for even cooking.
Nutrition
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