Spinach and Feta Chicken Meatballs with Creamy Lemon Yogurt Sauce
These tender chicken meatballs are packed with spinach, feta, garlic and herbs, then finished in a bright, creamy lemon yogurt sauce. They’re inspired by classic Greek flavors and are perfect served over orzo, rice or with warm pita.
Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: about 18 - 20 meatballs
Ingredients
Spinach Feta Meatballs
1 lb (454 g) ground chicken
2 packed cups (60 g) fresh spinach
3 oz (85 g) feta cheese, crumbled
1 large egg (about 50 g)
⅓ cup (30 g) panko breadcrumbs
2 cloves (6 g) garlic, finely grated or minced
2 tablespoons (8 g) fresh parsley, finely chopped
1 tablespoon (3 g) fresh dill, finely chopped, or 1 teaspoon dried dill
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon (14 g) olive oil, for cooking
Creamy Lemon Yogurt Sauce
1 tablespoon (14 g) butter
1 tablespoon (14 g) olive oil
2 cloves garlic, minced
1 tablespoon (8 g) all-purpose flour
1¼ cups (300 g) chicken broth
2½–3 tablespoons (35–45 g) fresh lemon juice
½ teaspoon dried oregano
2 tablespoons (30 g) plain Greek yogurt
2 tablespoons fresh dill or parsley, chopped
Freshly ground black pepper, to taste
Salt, as needed
Instructions
Prepare the spinach: Cook spinach in a skillet for 1–2 minutes until wilted. Let cool, squeeze out excess moisture, and finely chop.
Make the meatballs: In a large bowl, combine ground chicken, spinach, feta, egg, breadcrumbs, garlic, parsley, dill, oregano, salt, and pepper. Mix just until combined and form into about 18–20 meatballs, around 40 g each.
Cook the meatballs: Heat olive oil in a large skillet over medium heat. Cook meatballs for about 2–3 minutes per side until browned and cooked through to 165°F. Transfer to a plate.
Make the sauce: In the same skillet, add butter and olive oil. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute.
Slowly whisk in chicken broth and simmer for 2–4 minutes until slightly thickened. Stir in lemon juice and oregano.
Remove the skillet from the heat. Stir a few spoonfuls of warm sauce into the Greek yogurt, then stir the yogurt mixture back into the sauce. Add fresh dill or parsley and season to taste.
Return the meatballs to the skillet and spoon the sauce over them. Warm gently for 1–2 minutes and serve with extra feta, herbs, and lemon zest if desired.
Notes
Storage and Meal Prep: If you have leftovers, let the meatballs cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
They’re also great for meal prep. Once cooled, freeze the cooked meatballs in an airtight freezer-safe container or bag for up to 2–3 months. Thaw overnight in the refrigerator, then reheat until warmed through. Make a fresh batch of the creamy lemon yogurt sauce when you’re ready to serve.
If you try this recipe, I’d love to see it! Snap a photo and tag me @zafo0d on Instagram so I can share your creation.
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