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Baked Spinach & Feta Chicken Meatballs

Juicy, flavorful, and healthy chicken meatballs packed with spinach and feta cheese, baked to perfection and served in a rich marinara sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings (approx. 5-6 meatballs each)
Course: Dinner, Main Course
Cuisine: Healthy, Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground chicken
  • 10 oz frozen chopped spinach thawed and squeezed completely dry
  • 0.5 cup feta cheese crumbled
  • 0.5 cup panko breadcrumbs
  • 1 large egg lightly beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Sauce & Garnish
  • 24 oz marinara sauce your favorite jarred or homemade
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Large skillet or pot

Method
 

  1. Thaw the frozen spinach and squeeze it in a clean kitchen towel until it is very dry. This step is crucial to prevent soggy meatballs.
  2. In a large bowl, combine the ground chicken, dried spinach, crumbled feta, breadcrumbs, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix gently with your hands until just combined.
  3. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Shape the mixture into about 20-24 golf-ball-sized meatballs and place on the baking sheet.
  4. Bake for 18-22 minutes, until golden brown and cooked through to an internal temperature of 165°F (74°C).
  5. While the meatballs bake, pour the marinara sauce into a large skillet and bring to a simmer over medium heat.
  6. Once baked, transfer the meatballs to the simmering sauce and let them cook together for 5-10 minutes.
  7. Serve hot, garnished with fresh chopped parsley.

Notes

Wet your hands with water before shaping the meatballs to prevent the mixture from sticking.