Chicken Spinach Meatballs

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Chicken meatballs with spinach, feta and oregano served with a garlicky dill spinach pesto.



Chicken Meatballs:

  • 1 pound ground chicken breast
  • 2 cups fresh or frozen leaf spinach, finely chopped
  • 6-ounces crumbled feta cheese
  • ½ cup panko bread crumbs
  • 1 large egg
  • 1 ½ tablespoons Dijon mustard
  • ½ tablespoon dried minced onion
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried dill leaves
  • ¾ teaspoon coarse salt
  • ¼ teaspoon ground black pepper

Dill Pesto:

  • 3 cups fresh spinach
  • ¼ cup fresh baby dill
  • 2 cloves garlic, peeled
  • 3 tablespoons pine nuts (or other nut)
  • Zest and juice of ¼ lemon
  • 2 tablespoons freshly grated Parmesan
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • ⅓ cup olive oil


  1. Preheat the oven to 375 degrees. Prepare a baking sheet fitted with a wire rack and coat with cooking spray. Set aside.
  2. In a large bowl, thoroughly mix together all of the meatball ingredients. Using your hands, form 2-inch meatballs and place on the wire rack with an inch of space in between meatballs.
  3. Bake for 10-12 minutes, until internal temperature of meatballs reach 160 degrees.
  4. While the meatballs cook, prepare the pesto. Place the spinach, dill, garlic, pine nuts, lemon juice, Parmesan and a pinch of salt and pepper in the bowl of a food processor.
  5. Process while drizzling olive oil in through the vegetable shoot, until desired consistency is reached. Taste and adjust seasoning, if necessary.
  6. Serve the chicken meatballs with the pesto sauce for dipping.


Cooking Tip: Make the pesto in advance for a quick and easy weeknight meal.