Greek Chicken Meatballs
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 (Makes around 16 meatballs)
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Calories
262 kcal
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Course
Main Course, Appetizer
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Cuisine
Greek
Greek Chicken Meatballs
Description
These meatballs feature ground chicken mixed with defrosted and drained spinach, crumbled feta cheese, and a blend of dried herbs and seasonings for traditional Greek flavor. Panko breadcrumbs and egg help bind the mixture. After forming into small meatballs, they’re brushed with an olive oil and paprika mixture on top to encourage browning during baking at 400°F.
The baked meatballs have a tender interior with a lightly crisp exterior from the paprika oil glaze. The inclusion of spinach and feta adds moisture and a mild tang, balancing the savory seasoning. These can be served alongside rice, pasta, pita, vegetables, or tossed into pita sandwiches with tzatziki sauce.
This recipe can be customized for gluten-free diets by substituting gluten-free breadcrumbs and can be cooked in an air fryer as an alternative to baking. Adding fresh herbs like mint, parsley, or dill enhances the flavor further if desired.
Ingredients
- 5 ounces spinach half package, chopped, frozen
- 1 pound ground chicken
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 egg
- ¼ cup feta cheese crumbled
- ¼ cup panko breadcrumbs
- 1 tablespoon olive oil
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 400°F.
- Defrost the spinach according to package directions. Squeeze all of the water out of the spinach and place it in a large bowl. Add the ground chicken, onion powder, garlic powder, oregano, salt, pepper, egg, feta cheese, and breadcrumbs. Mix to combine. Form the mixture into approximately 16 meatballs, about 1-½ inches in diameter.
- Place the meatballs on the baking sheet sprayed or brushed with olive oil. Mix the olive oil and paprika together in a small bowl. Brush the mixture onto the tops of the meatballs.
- Bake meatballs on the upper shelf in the oven, 15-16 minutes until lightly browned and cooked through to an internal temperature of 165°F. Serve meatballs with desired accompaniments like rice, pasta, pita bread, vegetables, or tzatziki. Or use them to make Greek meatball pita sandwiches.
Notes
- Double the recipe to have leftovers for meal prep throughout the week.
- Use gluten-free panko breadcrumbs to make this dish gluten-free.
- Skipping breadcrumbs lowers carbs further for keto or low-carb preferences.
- Brushing with olive oil mixed with paprika helps develop a golden brown crust during baking.
- Broiling at the end of cooking can add extra color if desired.
- The meatballs can also be cooked in an air fryer at 370°F for 10–12 minutes.
- Fresh herbs like mint, parsley, or dill can be added to increase herbaceousness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Makes around 16 meatballs)
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 4 meatballs | |
| Calories | 262kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 147mg | 49% |
| Sodium | 536mg | 22% |
| Potassium | 758mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 4321IU | 86% |
| Vitamin C | 2mg | 2% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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