Recipe: Spinach-Feta Meatballs

In the future I’ll make these in the blender I think and maybe with more spinach. I probably didn’t chop the spinach half as much as I thought I did but the result was still pretty fantastic. I used these in meatball subs which came out a bit too messy to upload a picture of but I would recommend this as a delicious twist on meatballs for almost any use.

Spinach-Feta Meatballs
Yields 18
  1. 1 lb ground chicken
  2. 2 cups fresh spinach, pulsed in a food processor
  3. 6 oz. feta cheese
  4. 1/2 cup panko
  5. 1 large egg
  6. 1 tablespoon Dijon mustard
  7. 1 tablespoon onion, pulsed
  8. 1 teaspoon dried oregano
  9. 1 teaspoon dried dill
  10. garlic, salt, pepper, to taste
  1. Preheat oven to 375°F and prepare a baking sheet with foil and cooking spray.
  2. In a large bowl, thoroughly mix together all of the ingredients then form form 2 inch meatballs with your hands on to the prepared baking sheet.
  3. Bake for 12-15 minutes, until firm and cooked through.
Adapted from The Gourmet RD
Adapted from The Gourmet RD
Mab Made Food

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