Greek Chicken Feta Meatballs Recipe

If you need an easy weeknight dinner that still feels fresh and flavorful, these baked chicken and feta meatballs are a great choice. Ground chicken keeps them light, while feta cheese adds a salty, tangy bite that makes every meatball delicious. The spinach brings a little color and freshness, and the panko breadcrumbs help keep the texture soft instead of heavy.

Because these chicken feta meatballs are baked instead of fried, they are simple to make and easy to clean up. You can prepare the mixture in one bowl, scoop the meatballs onto a lined baking sheet, and have dinner ready in very little time. They are also versatile enough to serve in many different ways, whether you want a simple plate with rice, a pasta dinner, a veggie-packed bowl, or a pita-style meal with a creamy sauce.

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

These baked chicken feta meatballs use simple ingredients that come together quickly and create a moist, flavorful result.

• Ground Chicken: The main ingredient for the meatballs. It creates a lighter texture and works well with the salty feta and seasonings.
• Crumbled Feta Cheese: Adds creamy pockets of cheese and a tangy, savory flavor throughout the meatballs.
• Egg: Helps bind the mixture so the meatballs keep their shape while baking.
• Olive Oil: Adds moisture and helps prevent the ground chicken from drying out.
• Grated Onion: Blends easily into the mixture and adds both flavor and moisture.
• Garlic: Gives the meatballs a rich, savory taste that pairs beautifully with feta cheese.
• Spinach: Adds freshness, color, and a mild vegetable flavor in every bite.
• Panko Breadcrumbs: Helps hold the meatballs together while keeping them tender and light.
• Spices: Dried oregano, paprika, salt, and black pepper bring balance and depth to the recipe.

See the recipe card below for the full ingredient list and exact measurements.

Ingredient Substitutions & Additions

• Ground Chicken: Ground turkey can be used in place of ground chicken with similar results.
• Egg: To make an egg-free version, replace the egg with a flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for about 5 minutes until it becomes gel-like. You can also use 2 additional tablespoons of milk and 2 additional tablespoons of panko breadcrumbs.
• Feta Cheese: Crumbled goat cheese may be used for a creamier texture and a slightly tangier flavor.
• Panko Breadcrumbs: Regular breadcrumbs can be used, although panko gives the meatballs a lighter texture.

Step-by-Step Instructions

STEP 1: Preheat the oven to 425°F and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.

STEP 2: Finely chop the spinach with a sharp knife or kitchen scissors (Images 1 & 2). Small pieces will mix more evenly into the chicken mixture and help the meatballs hold together well.

STEP 3: In a large mixing bowl, add the ground chicken, crumbled feta cheese, egg, olive oil, grated onion, minced garlic, chopped spinach, panko breadcrumbs, oregano, paprika, salt, and black pepper. Mix gently until everything is just combined (Images 3 & 4). Avoid overmixing, since working the ground chicken too much can make the meatballs firm instead of tender.

Tips For Success

• Do not overmix the meatball mixture. A gentle mix keeps the chicken meatballs tender.
• Chop the spinach finely so it blends evenly throughout the mixture.
• Use finely grated onion so it adds moisture without creating large pieces in the meatballs.
• If the mixture feels sticky, lightly wet your hands before rolling the meatballs.
• Try to make the meatballs similar in size so they bake evenly and finish cooking at the same time.