Spinach Feta Chicken Meatballs (Meal Prep)
These meal prep baked chicken meatballs are going to be an amazing addition to your new year eating plan!
Ingredients
- ½ cup almond meal/almond flour (or breadcrumbs if low-carb and gluten free are not a concern)
- 2 teaspoons oregano
- 1½ teaspoons salt
- 1½ teaspoons pepper
- 2 eggs
- 20 ounces frozen chopped spinach, thawed and thoroughly squeezed to get ALL the liquid out.
- 8 ounces feta cheese, finely crumbled
- ½ cup parsley
- 1 small yellow onion, finely chopped
- 8 cloves garlic, minced
- 2 pounds ground chicken (93% Lean | 7% fat)
Directions
- 1
Preheat oven to 400F, and line two baking sheets with parchment paper.
- 2
To make the meatballs, add the almond flour or almond meal, oregano, salt and pepper to a large mixing bowl and stir together.
- 3
Beat the eggs and stir them into the almond meal mixture.
- 4
Mix in spinach, feta, parsley, onion and garlic.
- 5
Add ground chicken, and mix together just enough to get everything evenly distributed. Don't over-mix.
- 6
Use a 1½ - inch scoop to form the meatballs (be sure the meat mixture is firmly pressed into the scoop). Space them evenly on a parchment-lined sheet pan. (You can dip the scoop in water now and then to help them release more easily if needed).
- 7
Bake at 400 for 15-20 minutes. Serve warm as your entree or as an appetizer.
- 8
To freeze, allow the meatballs to cool completely. Then freeze in one large freezer bag or divide into portions in smaller freezer bags.