Spinach Feta Chicken Meatballs

These chicken meatballs were so moist, bursting with spinach and feta that Grant was still raving about them the next morning, and trust me – he is not usually a fan of chicken meatballs!

Served over fresh pasta, these little nuggets were absolutely perfect!

Quick and easy, this makes a perfect week night dinner. No fancy plating required. Well my husband and son in laws never think fancy plating is required. (They are usually involved in clean up so that’s understandable!)

  • 1 pound ground chicken
  • 1/2 cup minced onion
  • 1 tsp minced fresh garlic
  • 1 cup finely chopped fresh spinach
  • 1/2 cup crumbled feta cheese
  • chopped fresh basil
  • 1/4 cup bread crumbs
  • olive oil
  • salt and pepper to taste

Start by warming a splash of olive oil in your saute pan, as soon as it has heated up add the minced onions and allow to soften, then add your garlic and just warm through. Season lightly with salt and pepper. Take pan off the heat and add the spinach, stirring just until it is wilted. Remove the mixture from your pan and place in a bowl in the fridge. You don’t want to add anything hot to your raw chicken! Please don’t skip the step with sweating out the onions. A raw onion is a totally different item when compared to a softened, slightly carmelized onion.

Season ground chicken with salt, pepper and basil (fresh if you have it). Crumble in feta cheese and stir to combine. Add the cooled onion spinach mixture and bread crumbs. Stir gently to combine.

Form golf ball size meatballs and brown in your saute pan on all sides, then add to your sauce.

Use the same saute pan for everything! Sweat your onion mixture, and reserve the pan to fry the meatballs, then remove the browned meatballs and heat up your sauce. Once the sauce is warm return the meatballs to the sauce and heat through.

See the butter? Hardly a drop in the bucket, but we’ve been watching Stanley Tucci in Italy and the amount of butter in pasta sauces is mind blowing! This sauce was pretty easy, one of my frozen ratatouille batches with a can of good quality canned tomatoes. With the greek influenced meatballs I added some black olives, capers, artichokes and more freshly crumbled feta once the sauce was cooked.

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