Description
Tender and full of flavor, these gluten free chicken meatballs with feta and spinach make a high protein additional to dinnertime or meal prepped lunch! They have a slight lemon flavor that pairs wonderfully with feta and whatever sauce you serve it with.
Ingredients
Units
Scale
- 1 pound lean ground chicken
- 1/2 cup panko breadcrumbs, gluten free
- 1 egg
- 1/3 cup crumbled feta cheese (2-3 ounces)
- 2 cups loosely-packed spinach, finely chopped
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large bowl, add ground chicken, breadcrumbs, egg, crumbled feta, chopped spinach, chopped parsley, salt, garlic powder, onion powder, lemon juice, and lemon zest. Mix with your hands or a spatula until just combined. Be careful not to overmix; as this can cause toughness in the finished meatballs.
- Wash and dry your hands. Use 1-2 teaspoons of olive oil to oil your hands and prevent the meatballs from sticking. Using your hands, form 16 meatballs, each about 2” in diameter, and line them up on the prepared baking sheet.
- Bake for 18-22 minutes, until meatballs have browned and internal temperature is at least 165 degrees F. Serve immediately or cool and store in the fridge for up to 5 days.