Greek Chicken Meatballs Recipe with Spinach and Feta (Baked & Meal Prep)

This is the only Greek chicken meatballs recipe you’ll ever need — baked, juicy, and packed with Mediterranean flavor. Made with lean ground chicken, fresh spinach, feta cheese, oregano, parsley, and garlic, these meatballs capture everything I love about a Greek dinner in one easy bite. And here’s what makes this chicken meatball recipe even better: it makes a generous 50 meatballs, on purpose. I built it as a meal prep recipe, so you’ll have healthy lunches and dinners ready to go all week long.

These Greek meatballs are naturally low-carb, keto, and gluten-free. Serve them with homemade tzatziki, stuffed in a warm pita, or over Greek lemon orzo for an easy weeknight meal the whole family will love.

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Jump to:

• Why you’ll love this healthy Greek chicken meatball recipe
• Ingredients & substitutions
• How to make chicken meatballs with spinach and feta:
• Why this is a chicken meatball recipe with no breadcrumbs
• How to make these chicken meatballs in the air fryer
• Easy homemade tzatziki sauce for Greek chicken meatballs
• What to serve with Greek spinach feta chicken meatballs
• How to Store, Freeze, and Reheat Greek Meatball
• Frequently Asked Questions:
• More Greek & Mediterranean Recipes You’ll Love
• More Delicious Meatball Recipes:
• Greek Chicken Meatballs Recipe with Spinach and Feta

So, as you know I’m kind of a meatball maven. I could eat meatballs every day for the rest of my life… especially when they are filled with delicious flavor and good-for-you ingredients. Like my Italian Parmesan meatballs, French onion chicken meatballs, meal-prep turkey meatballs, and even these veggie meatballs! And now these Greek Chicken Meatballs. Cra-mazing, right?

If you love Mediterranean flavors, try my Mediterranean Salmon with Sun-Dried Tomatoes and Feta, Greek Shrimp Pasta with Sun-Dried Tomatoes and Feta, and Greek Chicken Sheet Pan Dinner.

Why you’ll love this healthy Greek chicken meatball recipe

• Air fryer friendly — make them on the stovetop, oven, or air fryer
• Authentically Greek flavor — feta, oregano, parsley, garlic, and spinach in every bite
• One of the healthiest meatball recipes —
  - Loaded with spinach — a nutritional powerhouse rich in iron, folate, vitamin K, and antioxidants that support heart and eye health. Popeye would be proud!
  - Just 1 net carb each — naturally low-carb, keto, and gluten-free (no breadcrumbs, just almond meal)
  - About 7g per meatball from 93% lean ground chicken
• Built for meal prep — makes a generous 50 meatballs, intentionally designed for the week ahead
• Baked, not fried — easier, healthier, no splattering
• Naturally low-carb, keto, and gluten-free — no breadcrumbs, just almond meal
• Freezer-friendly — they keep beautifully for 2–3 months
• Reader-tested for 5+ years — over 28 reviews, refined again and again
• Air fryer friendly — make them in a skillet on the stovetop, bake in the oven or the air fryer.

What readers are saying

Made these meatballs? I'd love to hear how they turned out — leave a comment below.

Ingredients & substitutions

Here’s what goes into the best Greek chicken meatball recipe — most of it you probably have on hand. (Exact quantities are in the recipe card at the bottom.)

• Ground chicken (93% lean / 7% fat) — the 7% fat is non-negotiable; it’s what keeps the meatballs juicy. Skip the 99% lean — without that small amount of fat, the meatballs will dry out in the oven no matter what binder you use. Substitute: ground turkey at the same 93/7 blend works exactly the same. For a richer, more traditional Greek flavor, try my Greek Lamb Meatballs instead.
• Frozen chopped spinach — thawed and thoroughly squeezed to remove ALL the liquid. Substitute: fresh spinach works too — sauté or wilt first, then squeeze out the liquid. About 1 lb fresh equals 20 oz frozen.
• Feta cheese — finely crumbled, full-fat preferred for the best flavor and texture. Dairy-free? Use a crumbly dairy-free cheese alternative or skip.
• Almond meal or almond flour — replaces breadcrumbs to keep this naturally gluten-free, low-carb, and keto. Tree nut allergy? Pulse pork rinds in a food processor until they look like breadcrumbs (1:1 swap). Coconut flour also works (use about ¼ cup since it’s much more absorbent).
• Eggs — to bind everything together. Egg-free? Replace 2 whole eggs with 4 egg whites.
• Fresh parsley — chopped, adds brightness and classic Greek flavor.
• Yellow onion — finely chopped, for savory depth.
• Garlic — minced. Trust me on the amount — these Greek meatballs really shine with the full garlic punch, but you can drop to half if you’re garlic-sensitive.
• Dried oregano, salt, and black pepper — the Greek herb and seasoning foundation.

Another amazing thing about these meatballs is that they are soo easy to make.  Allow me to share…

How to make chicken meatballs with spinach and feta:

Making these is genuinely as simple as mixing, scooping, and baking. Here’s the step-by-step:

Preheat oven to 400F, and line a baking sheet with parchment paper. 

Combine all the ingredients in a large mixing bowl.

Mix all the ingredients until they come together. Avoid over mixing.

Scoop and shape: Use a 1½-inch scoop to form the meatballs (be sure the meatball mixture is firmly pressed into the scoop).  

Space them evenly on a parchment-lined baking sheet. (You can dip the scoop in the water now and then or spray it with cooking spray to help them release more easily if needed).

Bake them at 400 for 15-20 minutes or until the internal cook temp reaches 165F on your trusty digital meat thermometer. 

Now they’re ready to devour!

Serve warm as the main course, as an appetizer with tzatziki, or freeze for meal prep (see meal prep section below).

Why this is a chicken meatball recipe with no breadcrumbs

Most traditional meatball recipes lean on breadcrumbs — typically processed white bread with little nutritional value. This recipe swaps in almond meal, a gluten-free, low-carb replacement that works just as well as a binder while adding fiber and protein.

Bonus: it’s easy to make almond meal at home with just raw almonds and a food processor. Not a fan of almonds? Pulse pork rinds in a food processor until they look like breadcrumbs (1:1 swap), or use coconut flour (start with ¼ cup since it’s more absorbent).

How to make these chicken meatballs in the air fryer

(Place this right after your existing "How to make chicken meatballs with spinach and feta" section. Multiple readers have been asking for an air fryer version in the comments since 2021.)

Want to skip the oven? These meatballs work beautifully in the air fryer.

1. Preheat your air fryer to 380°F.
2. Lightly spray the basket with cooking spray.
3. Place meatballs in a single layer — don't crowd them. Work in batches if needed.
4. Air fry for 10–12 minutes, flipping halfway through, until the internal temperature reaches 165°F (use a digital meat thermometer to determine this.)

The air-fried version gets a slightly crisper exterior than the oven-baked version — and you'll have dinner ready even faster.

Love air-frying Greek chicken? You’ll also want to try my Greek Air Fryer Chicken Kabobs — same Mediterranean flavors, different format.

Easy homemade tzatziki sauce for Greek chicken meatballs

You can’t really call a dish “Greek” without offering tzatziki — it’s the perfect cool, tangy partner for these warm, savory meatballs.

Here’s a 5-minute homemade version:

Ingredients:
1 cup full-fat Greek yogurt
½ English cucumber, grated and squeezed dry
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
½ teaspoon salt

Stir everything together and refrigerate for at least 30 minutes to let the flavors marry. Drizzle over the meatballs, use as a dip, or stuff into pitas.

Love tzatziki? Try it on my Tzatziki Potato Salad for another Mediterranean way to use this sauce.

What to serve with Greek spinach feta chicken meatballs

Some of my favorite ways to serve these meatballs:

• In a warm pita — with tzatziki, sliced cucumber, chopped tomato, red onion
• Over Greek lemon orzo — toss cooked orzo with olive oil, lemon juice, lemon zest, fresh parsley, and salt. Top with meatballs and tzatziki. This is the classic chicken meatballs with orzo pairing.
• Over a Greek salad — kalamata olives, red onion, tomato, cucumber, more feta
• Over zucchini noodles — use the zoodle base from my Greek Chicken Salad with Zucchini Noodles (just skip the chicken in that recipe since these meatballs are your protein). My favorite low-carb option.
• Over cauliflower rice — keto-friendly and quick
• Alongside my Greek Tortellini Pasta Salad — a perfect cold Greek side that turns this into a full Mediterranean spread
• With Tzatziki Potato Salad on the side — creamy, herby, and the perfect warm-weather pairing
• Loaded onto my Greek Stuffed Baked Potatoes — pile a few meatballs on top of the stuffed potatoes for a hearty, comforting Greek dinner
• As an appetizer — with toothpicks and tzatziki for dipping

How to Store, Freeze, and Reheat Greek Meatball

Refrigerator: Store cooled meatballs in an airtight container for up to 4 days.

Freezing these meatballs is foolproof:

• Cool completely on the baking sheet (about 30 minutes — don’t skip this; warm meatballs in a freezer bag will steam and stick together).
• Flash freeze on a baking sheet: Lay them in a single layer on parchment paper and freeze for 1 hour. This prevents them from clumping.
• Transfer to a freezer bag and squeeze out as much air as possible.
• Label with the date. They keep for 2–3 months.

Reheat from the fridge or frozen: 

• From the Fridge: Add meatballs to a microwave-safe bowl with a splash of water. Cover loosely and microwave on 50% power in 30-60 second intervals until heated through, or bake covered at 300°F on a greased baking sheet for about 15-20 minutes.
• From Frozen: Add meatballs to a microwave-safe bowl with a splash of water. Cover loosely and microwave on 50% power for 2–4 minutes, or bake covered at 300°F for about 20-30 minutes.

How to meal prep Greek chicken meatballs

This is what makes this chicken meatball recipe special — and why it makes 50 meatballs instead of the usual 20. I designed it specifically as a meal prep recipe, because if you’re going to dirty up a kitchen, you might as well get a week’s worth of lunches and dinners out of it.

I added some zucchini noodles and a little homemade alfredo sauce to my containers and had lunch ready to go for the week.  Truly a yummy well-balanced, low carb, keto and gluten free meal.

Here’s exactly how I meal prep these meatballs:

Step 1: Cook the full batch. Bake all 50 meatballs as directed, then let them cool completely on the baking sheets (about 30 minutes).

Step 2: Portion into containers. Divide cooled meatballs in some PBA-free “bento box” plastic containers or these glass meal prep containers from our friends over at Amazon and enjoy them all week. Layer in: - 5–6 meatballs per container - A bed of zucchini noodles, cauliflower rice, or Greek lemon orzo - A small container of tzatziki on the side (it’ll keep 5 days in the fridge) - Greek salad veggies — cucumber, kalamata olives, tomato, red onion.

Step 3: Refrigerate or freeze. - Fridge: 4 days. Reheat in the microwave for 1–2 minutes. - Freezer: 2–3 months. Thaw in the fridge overnight, then reheat in the microwave.

Note: You can also freeze them in the meal prep containers but be sure to not heat them in the microwave stright from the freezer. The drastic temperaure change can shatter the glass. frozen glass containers in the microwave stright from the freezer - the drastic temperaure chage can shatter the glass.

Why 50 meatballs? Because that’s roughly 5 weekday lunches AND 5 weekday dinners for one person — or 5 dinners for a family of four. It’s intentionally a double batch so you only have to do this once a week instead of every few days.

Make-ahead tip: You can also prep the uncooked meatball mixture, portion it into balls on a parchment-lined sheet, freeze them solid, and then add them to a freeser storage bag them up. When you’re ready to cook, just bake from frozen — add 5–7 minutes to the cook time.

It's up to you to decide what you’ll do with these yummy chicken meatballs… enjoy for family dinner and lunches, meal prep for the week, freeze and save for later. Whatever you decide I know you will love them as much as I do!

Frequently Asked Questions:

These chicken meatballs are are sure to land in your dinner rotation on a regular basis. Such an easy, tasty, versatile recipe... full of the best ingredients and all kinds of delicious flavor - what's not to love?

More Greek & Mediterranean Recipes You’ll Love

If you love this Greek chicken meatballs recipe, you’ll want to try these other Greek and Mediterranean favorites from the blog:

• Greek Air Fryer Chicken Kabobs
• Greek Chicken Salad with Zucchini Noodles
• Greek Chicken Sheet Pan Dinner with Green Beans and Feta
• Greek Shrimp Pasta with Sun-Dried Tomatoes and Feta
• Greek Tortellini Pasta Salad
• Greek Stuffed Baked Potatoes (Gluten-Free)
• Tzatziki Potato Salad
• Lamb Meatballs
• Mediterranean Salmon with Sun-Dried Tomatoes and Feta

More Delicious Meatball Recipes:

• French Onion Chicken Meatballs (Low Carb & Gluten Free)
• Healthy Meal Prep Baked Turkey Meatballs
• Buffalo Chicken Meatballs
• Lamb Meatballs
• Salisbury Steak Meatballs (Low Carb & Gluten Free)
• Air Fryer Italian Meatballs