Herby Chicken and Feta Meatballs with Lemon Rice

A close up of some food on top of a plate

Herby Chicken and Spinach Meatballs with Lemon Rice

Servings 4 Servings


  • 1 pound lean ground chicken
  • 4 ounces fresh spinach, finely chopped
  • ¼ cup crumbled feta cheese
  • 1 small onion, grated
  • 2 cloves garlic, minced
  • 1 tablespoon stone ground mustard
  • pinch red pepper flakes
  • ½ teaspoon lemon zest
  • 2 tablespoons fresh dill
  • ½ teaspoon dried oregano
  • 1 egg, beaten
  • ¼ cup bread crumbs
  • 2 teaspoons kosher salt, divided
  • ¼ teaspoon black pepper
  • 4 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 cups long grain white rice
  • 4 cups chicken broth
  • 1 lemon, zested and juiced
  • ¼ teaspoon dried oregano
  • fresh oregano or parsley, for finishing
  • feta or parmesan cheese, for finishing


  • In a large bowl, combine chicken, spinach, feta, grated onion, garlic, mustard, red pepper flakes, lemon zest, fresh dill, dried oregano, egg, breadcrumbs, 1 teaspoon salt, and black pepper. Roll the mixture into 1½ -inch meatballs. Refrigerate for 15 to 30 minutes.
  • Heat 2 tablespoons oil in a large Dutch oven or heavy-bottomed pan over medium-high heat. Add the meatballs in batches, without over-crowding the pan and sear for 3 minutes per side. Transfer the meatballs to a plate.
  • Heat the remaining 2 tablespoons of oil in the same pan used for the meatballs, over medium-high heat. Add the onion and sauté until translucent, about 3-4 minutes, stirring occasionally. Add the garlic and sauté for 30 seconds. Add the rice, chicken stock, lemon zest, dried oregano and remaining 1 teaspoon salt, stir well and bring to a light boil. Cover the pan with lid and simmer rice for 10 minutes. Fluff the rice with a fork, quickly add the meatballs on top of the rice, cover immediately and continue to cook for an additional 10 minutes, or until rice is tender.
  • Finish with fresh lemon juice, herbs, and cheese. Enjoy!