Chicken Feta Meatballs
on Jun 04, 2026
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Juicy, flavorful, and packed with feta cheese, these chicken feta meatballs are an easy dinner the whole family will love. They come together in one bowl, bake in under 15 minutes, and are perfect served with your favorite sides.
If you’re looking for a dinner that’s easy enough for a busy weeknight but still feels a little different from your usual rotation, these meatballs are such a great option. You can serve them with rice, pasta, roasted vegetables, or packed inside pita bread for a quick meal. They’re baked instead of fried, so cleanup is quick as well!
And if you’re looking for even more family-friendly dinner ideas, be sure to try these chicken parm meatballs, baked cheeseburger sliders, or cottage cheese pizza for fun options everyone will love.
Table of Contents
What You’ll Need
Here is what you’ll need to make these chicken feta meatballs:
- Ground Chicken: The base of the meatballs that keeps them light and tender.
- Crumbled Feta Cheese: Adds creamy texture and a salty, tangy flavor throughout the meatballs.
- Egg: Helps bind everything together so the meatballs hold their shape while baking.
- Olive Oil: Adds moisture and helps keep the meatballs juicy.
- Grated Onion: Adds flavor and extra moisture to the mixture.
- Garlic: Adds savory flavor that pairs perfectly with the feta.
- Spinach: Adds color and freshness to every bite.
- Panko Breadcrumbs: Helps bind the mixture while keeping the meatballs tender.
- Spices: Oregano, paprika, salt, and pepper bring all of the flavors together.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Ground Chicken: Ground turkey works perfectly as a substitute.
- Egg: You can swap the egg with a flax egg by mixing together 1 tbsp ground flaxseed and 3 tbsp water, and letting it sit for 5 minutes to form a gel. You can also swap it with an extra 2 tablespoons of milk and an extra 2 tablespoons of panko breadcrumbs.
- Feta Cheese: Crumbled goat cheese can be used for a slightly creamier texture and tangier flavor.
- Panko Breadcrumbs: Regular breadcrumbs work well, though panko creates a slightly lighter texture.
Step-by-Step Instructions
STEP 1: Preheat oven to 425°F and line a baking sheet with parchment paper.
STEP 2: Finely chop the spinach using a sharp knife or kitchen scissors (Images 1 & 2). This helps it distribute evenly throughout the meatballs.
STEP 3: In a large bowl, combine the ground chicken, crumbled feta, egg, olive oil, grated onion, garlic, chopped spinach, panko breadcrumbs, oregano, paprika, salt, and pepper until just combined (Images 3 & 4). Be careful not to overmix, which can make the meatballs tough.
STEP 4: Scoop out tablespoon-sized portions of the mixture and roll into meatballs. Place them evenly spaced on the prepared baking sheet (Images 5 & 6).
STEP 5: Bake for 12–14 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
Storage Instructions
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, air fryer, or oven until warmed through. These meatballs also freeze well. Once cooled, transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips For Success
- Don’t overmix the meatball mixture. Overworking the chicken can make the meatballs dense instead of tender.
- Make sure to chop the spinach up finely so that it incorporates well into the meatballs.
- Use finely grated onion so it incorporates evenly throughout the mixture and helps keep the meatballs moist.
- If the mixture feels sticky, lightly wet your hands before rolling the meatballs to make shaping easier.
- Make sure the meatballs are similar in size so they cook evenly. I love using this tablespoon-sized cookie scoop.
Recipe FAQs
Yes! Cook them at 380°F for about 10–12 minutes, shaking the basket halfway through, until they reach an internal temperature of 165°F.
They should reach an internal temperature of 165°F and no longer be pink in the center.
They’re great served with rice, roasted vegetables, salad, pasta, or inside pita bread with a creamy 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 it went in the comments below! 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 using a sharp knife or kitchen scissors. This helps it distribute evenly throughout the meatballs.
- In a large bowl, combine the ground chicken, crumbled feta, egg, olive oil, grated onion, garlic, chopped spinach, panko breadcrumbs, oregano, paprika, salt, and pepper until just combined. Be careful not to overmix, which can make the meatballs tough.
- Scoop out tablespoon-sized portions of the mixture and roll into meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake for 12–14 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
Notes
- Don’t overmix the meatball mixture. Overworking the chicken can make the meatballs dense instead of tender.
- Make sure to chop the spinach up finely so that it incorporates well into the meatballs.
- Use finely grated onion so it incorporates evenly throughout the mixture and helps keep the meatballs moist.
- If the mixture feels sticky, lightly wet your hands before rolling the meatballs to make shaping easier.
- Make sure the meatballs are similar in size so they cook evenly. I love using this tablespoon-sized cookie scoop.
