🕓 Total Time: 55 minutes

Serves: 4–6
Difficulty: Easy to Medium

🌿 Ingredients

For the Meatballs:

  • 1 lb (450 g) ground chicken or turkey (you can also use lamb or beef for a richer flavor)
  • ½ cup breadcrumbs (plain or panko)
  • ¼ cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh dill (optional but adds Mediterranean aroma)
  • 2 garlic cloves, minced
  • 1 small onion, finely grated or minced
  • 1 egg
  • 1 tbsp olive oil
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ¼ tsp cumin
  • Salt and pepper, to taste

For the Creamy Spinach Feta Sauce:

  • 2 tbsp olive oil or butter
  • 3 garlic cloves, minced
  • 1 small onion, finely chopped
  • 2 cups fresh spinach leaves (roughly chopped)
  • 1 cup heavy cream (or half-and-half for lighter texture)
  • ½ cup chicken broth
  • ½ cup crumbled feta cheese
  • ½ cup shredded mozzarella cheese (for topping)
  • 2 tbsp grated Parmesan
  • ½ tsp dried basil or oregano
  • Salt and pepper, to taste

🍴 Instructions

Step 1: Prepare the Meatballs

  1. Preheat your oven to 400°F (200°C). Line a baking dish or tray with foil and lightly oil it.
  2. In a large bowl, combine all the meatball ingredients: ground chicken, breadcrumbs, Parmesan, parsley, dill, garlic, onion, egg, olive oil, oregano, paprika, cumin, salt, and pepper.
  3. Mix gently using your hands until everything is evenly incorporated — do not overmix to keep the meatballs tender.
  4. Shape into golf ball–sized balls (about 2 tablespoons each) and place them on the prepared tray.

Step 2: Bake the Meatballs

  1. Bake for 18–20 minutes, or until golden and cooked through.
  2. While they bake, prepare the creamy sauce.

Step 3: Make the Creamy Spinach Feta Sauce

  1. In a large oven-safe skillet, heat olive oil or butter over medium heat.
  2. Sauté onion for 2–3 minutes until translucent, then add garlic and cook for another 30 seconds.
  3. Add the spinach and cook until wilted.
  4. Pour in the cream and chicken broth, stirring gently.
  5. Mix in feta cheese and Parmesan, stirring until melted and creamy.
  6. Season with salt, pepper, and oregano to taste.

Step 4: Combine and Bake Again

  1. Once the meatballs are done baking, nestle them gently into the creamy spinach sauce in the skillet.
  2. Sprinkle the tops with mozzarella cheese.
  3. Transfer the skillet (or pour the sauce into your baking dish with meatballs) back into the oven.
  4. Bake for 10–15 minutes, or until the cheese is bubbly and golden on top.

Step 5: Serve

  1. Garnish with fresh parsley, dill, or a drizzle of olive oil.
  2. Serve hot with:
    • Lemon orzo or couscous
    • Toasted pita bread or garlic naan
    • A fresh Mediterranean salad (tomatoes, cucumbers, olives, and red onion)

🍋 Chef’s Tips

  • Substitute spinach with kale or Swiss chard for variation.
  • Add a touch of lemon zest to the sauce for a bright Mediterranean lift.
  • For extra richness, use a mix of feta and creamy ricotta in the sauce.
  • Make ahead: The meatballs can be baked in advance and stored in the fridge for up to 3 days. Reheat gently in the sauce before serving.

💫 Optional Mediterranean Variations

  • Greek Style: Add chopped sun-dried tomatoes and Kalamata olives to the sauce.
  • Italian Twist: Replace feta with ricotta and add basil instead of dill.
  • Spicy Option: Add crushed red pepper flakes to the sauce for a bit of heat.