Spanakopita Chicken Meatballs Recipe

Name: Spanakopita Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/4 pound Ground Chicken Breast; 2 cups Fresh Spinach, Finely Chopped; 6 ounces, weight Crumbled Feta Cheese; 1/2 cups Panko Bread Crumbs; 1 whole Large Egg; 1- 1/2 Tablespoon Dijon Or Horseradish Mustard; 1 Tablespoon Minced Onion; 1 teaspoon Dried Oregano Leaves; 1 teaspoon Dried Dill Leaves; 3/4 teaspoons Coarse Salt; 1/4 teaspoons Ground Black Pepper; 3 cups Fresh Spinach; 1/4 cups Fresh Baby Dill; 2 cloves Garlic, Peeled; 3 Tablespoons Pine Nuts (or Other Nut); 1 Tablespoon Fresh Lemon Juice; Coarse Salt And Ground Black Pepper; ⅓ cups Extra Virgin Olive Oil

Servings: persons

1- 1/4 pound Ground Chicken Breast
2 cups Fresh Spinach, Finely Chopped
6 ounces, weight Crumbled Feta Cheese
1/2 cups Panko Bread Crumbs
1 whole Large Egg
1- 1/2 Tablespoon Dijon Or Horseradish Mustard
1 Tablespoon Minced Onion
1 teaspoon Dried Oregano Leaves
1 teaspoon Dried Dill Leaves
3/4 teaspoons Coarse Salt
1/4 teaspoons Ground Black Pepper
3 cups Fresh Spinach
1/4 cups Fresh Baby Dill
2 cloves Garlic, Peeled
3 Tablespoons Pine Nuts (or Other Nut)
1 Tablespoon Fresh Lemon Juice
Coarse Salt And Ground Black Pepper
⅓ cups Extra Virgin Olive Oil

1
Preheat oven to 375 degrees F. Prepare a baking sheet fitted with a wire rack and coat with cooking spray.
2
Set aside.
3
In a large bowl, thoroughly mix together all of the meatball ingredients.
4
Using your hands, form 2-inch meatballs and place on the wire rack with an inch of space in between meatballs.
5
Bake for 1012 minutes, until internal temperature of meatballs reach 160 degrees F.
6
While meatballs cook, place spinach, dill, garlic, pine nuts, lemon juice and a pinch of salt and pepper in the bowl of a food processor.
7
Process while drizzling olive oil in through the vegetable shoot, until desired consistency is reached.
8
Taste and adjust seasoning, if necessary.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1- 1/4 pound Ground Chicken Breast, 2 cups Fresh Spinach, Finely Chopped, 6 ounces, weight Crumbled Feta Cheese, 1/2 cups Panko Bread Crumbs, and more.

Yes, Spanakopita Chicken Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanakopita Chicken Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions