Patty’s Amazing Greek Feta & Spinach Chicken Meatballs

Patty’s Amazing Greek Feta & Spinach Chicken Meatballs

Intermediate | 1 HR | 4 to 6 Servings

My friend Patty Papatheodore gave me this recipe a few years ago and it’s always a favorite for anyone I serve it to. If you’re dairy-free these are also delicious without the feta. Thank you Patty!


Chicken meatballs

  • 1 cup feta, crumbled – 8 oz (weight) of organic feta generally does it.
  • 1 pound ground chicken
  • 1 cup cooked spinach - I use frozen chopped spinach – works just fine.
    No need to cook, just defrost, squeeze out the excess liquid, and chop.
  • 1 pinch nutmeg
  • 1 teaspoon freshly ground black pepper
  • 1 lemon, juiced, reserve half for the sauce
  • ½ minced onion 2 tablespoons olive oil
  • ½ teaspoon salt

Lemon sauce

  • 1 tablespoon organic olive oil or butter
  • ½ cup white wine
  • The remaining half of lemon juice
  • 1 cup chicken stock
  • 1 tablespoon capers
  • 1 teaspoon chili flakes (optional)
  • Salt and pepper to taste



Combine loosely in a large bowl

Ground chicken, feta, spinach, nutmeg, ground pepper, juice of ½ lemon, minced onion, ½ teaspoon salt.

Make meatballs

  • Preheat the oven to 375°
  • Shape into small meatballs, about 1 ½″ to 2″ round, and set on a sheet pan
  • Add 1 to 2 tablespoons olive oil to a 12″ sauté pan and heat till the oil is simmering
  • Pan sear the meatballs on all sides
  • Place on a half-sheet pan and bake in the oven for 20 – 30 minutes, turning occasionally

Make the lemon- caper sauce and add the meatballs

  • When you remove the meatballs from the skillet place 1 tablespoon olive oil or 1 tablespoon of butter in the skillet
  • Add ½ cup white wine, 1 cup chicken broth, juice of ½ lemon, salt & pepper to taste
  • When the chicken meatballs are done remove them from the sheet pan then loosen the pan drippings and add to the sauce
  • Add 1 tablespoon capers
  • Let it reduce for a few minutes
  • Return the chicken meatballs to the skillet with the sauce
  • Cover and simmer for a few moments then serve


Patty Papatheodore