Lemon Garlic Chicken Meatballs with Spinach and Feta

Introduction

Looking for a light yet flavorful meal that’s packed with protein and Mediterranean flair? These Lemon Garlic Chicken Meatballs with Spinach and Feta are tender, juicy, and bursting with zesty, savory goodness. Perfect over pasta, rice, or a fresh salad, they’re ready in 30 minutes and make a fantastic meal-prep option!

Why You’ll Love These Chicken Meatballs

• Bright & zesty – Fresh lemon and garlic elevate the flavor.
• Protein-packed – Lean chicken + spinach for a nutritious boost.
• Easy to make – Mix, roll, bake (or pan-fry)!
• Versatile – Serve with grains, in pitas, or as an appetizer.
• Meal-prep friendly – Stores well for quick lunches or dinners.

Step-by-Step Recipe

Ingredients (Serves 4-5)

For the Meatballs:

• 1 lb ground chicken (or turkey)
• 1 cup fresh spinach, finely chopped
• ½ cup crumbled feta cheese
• ¼ cup breadcrumbs (or almond flour for GF)
• 1 egg, lightly beaten
• 3 garlic cloves, minced
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil (for cooking)

For the Lemon Garlic Sauce (Optional):

• 2 tbsp olive oil
• 2 garlic cloves, minced
• ¼ cup chicken broth
• 2 tbsp lemon juice
• 1 tbsp fresh parsley, chopped

For Serving:

• Lemon wedges
• Extra feta & parsley

Step 1: Make the Meatball Mixture

1. In a bowl, combine ground chicken, spinach, feta, breadcrumbs, egg, garlic, lemon zest, lemon juice, oregano, salt, and pepper. Mix gently (don’t overwork).

Step 2: Form & Cook the Meatballs

1. Roll into 1.5-inch balls (about 20).
2. Pan-fry method: Heat olive oil in a skillet over medium heat. Cook meatballs for 8-10 minutes, turning until golden and cooked through (165°F internal temp).
3. Bake method: Arrange on a parchment-lined tray and bake at 400°F (200°C) for 18-20 minutes.

Step 3: Make the Sauce (Optional)

1. In the same skillet, sauté garlic in olive oil for 30 seconds.
2. Add broth, lemon juice, and parsley, simmering for 2 minutes. Toss meatballs in the sauce.

Step 4: Serve

1. Garnish with extra feta, parsley, and lemon wedges.

Pro Tip: For extra moisture, add 1 tbsp grated onion to the meatball mix.

FAQs

Q: Can I use frozen spinach?

A: Yes! Thaw, squeeze out excess water, and chop finely.

Q: How do I prevent meatballs from falling apart?

A: Don’t overmix, and chill the mixture for 15 minutes before rolling.

Q: Can I make these ahead?

A: Yes! Store uncooked meatballs in the fridge for 1 day or freeze for 1 month.

Q: What to serve with them?

A: Try couscous, Greek salad, or tzatziki sauce.

Q: Is this gluten-free adaptable?

A: Yes! Use GF breadcrumbs or almond flour.

Tips for the Best Meatballs

• Use fresh lemon zest – Brightens the flavor.
• Don’t overpack – Roll gently for tender meatballs.
• High heat for searing – Locks in juices.
• Double the sauce – It’s great drizzled over sides.

Common Mistakes to Avoid

• Overmixing – Makes meatballs dense.
• Underseasoning – Taste a small cooked piece before rolling all.
• Skipping the rest – Let meatballs sit 5 minutes after cooking for juiciness.

Conclusion

These Lemon Garlic Chicken Meatballs with Spinach and Feta are a fresh, flavorful twist on classic meatballs—perfect for a quick dinner or meal prep.

Lemon Garlic Chicken Meatballs with Spinach and Feta

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• Author: Lara Smith
• Total Time: 25 MINS

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Description

Treat yourself to these flavorful Lemon Garlic Chicken Meatballs with Spinach and Feta. These tender meatballs are packed with fresh spinach, tangy feta, and zesty lemon, making them a perfect addition to your dinner table.

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Ingredients

Scale 1x2x3x

1 lb ground chicken

1 cup fresh spinach, finely chopped

1/2 cup feta cheese, crumbled

1/4 cup breadcrumbs

1 egg, beaten

2 cloves garlic, minced

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper to taste

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Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, combine the ground chicken, chopped spinach, feta cheese, breadcrumbs, beaten egg, minced garlic, lemon zest, lemon juice, dried oregano, salt, and pepper. Mix until well combined.

Using your hands, form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.

Drizzle the olive oil over the meatballs and bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and cooked through.

Serve the meatballs hot, garnished with additional lemon zest or fresh herbs if desired.