Spinach Feta Chicken Meatballs with Lemon Dill Sauce

These spinach feta chicken meatballs are incredibly tender and simmered in the most incredible lemon dill sauce! Perfect over zucchini noodles, pasta, or rice.

5 from 1 vote

Spinach Feta Chicken Meatballs with Lemon Dill Sauce

These spinach feta chicken meatballs are incredibly tender and simmered in the most incredible lemon dill sauce! Perfect over zucchini noodles, pasta, or rice.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 419kcal

Ingredients

Spinach Feta Chicken Meatballs

1 cup firmly-packed baby spinach
2 tablespoons olive oil, divided
1 lb ground chicken
2 medium cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup panko breadcrumbs
1/2 cup crumbled feta cheese
1 large egg, lightly beaten
1 tablespoon unsalted butter

Lemon Dill Sauce

2 medium cloves garlic, minced
1/2 cup white wine
1 cup chicken broth
2 tablespoons unsalted butter, softened
2 tablespoons minced fresh dill
2 tablespoons freshly-squeezed lemon juice
1 teaspoon grated lemon zest
Salt and pepper to taste
Sautéed zucchini noodles or cooked angel hair pasta for serving

Instructions

Spinach Feta Chicken Meatballs

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add spinach and saute several minutes until spinach is wilted. Transfer spinach to a cutting board, allow to cool, then finely chop.
In a large bowl, combine cooled chopped spinach, ground chicken, garlic, salt, pepper, panko, feta, and egg. Gently knead until combined and form into 1-in meatballs.
In a large nonstick skillet over medium-high heat, heat remaining olive oil and butter and swirl pan to evenly coat. Add meatballs to pan and sear on all sides, turning occasionally with a tongs until meatballs are golden brown (flip them gently, they are a little delicate) Transfer to a clean plate and set aside.

Lemon Dill Sauce

Heat same pan over medium heat. Add garlic and saute in pan drippings 1-2 minutes until fragrant. Add white wine, scraping up any browned bits on bottom of pan with a wooden spoon. Add chicken broth and bring to a simmer. Reduce heat to medium-low, and allow to cook 3-5 minutes until sauce is slightly reduced.
Whisk butter into sauce until butter is melted and sauce is creamy. Add meatballs to sauce, cover pan, and allow to simmer over medium-low heat 5-8 minutes until meatballs register 165F.
Gently fold dill, lemon juice, and zest into sauce until combined. Season sauce with salt and pepper to taste if needed. Serve meatballs over zucchini noodles or pasta and enjoy!

Notes

Storing Instructions

Store meatballs in refrigerator up to 6 days.

Nutrition