Mediterranean Meatballs

Happy Saint Patrick’s Day! 

Considering that green is my favorite color, I have a certain affection for the name Patrick, and I’m 40% Irish (according to my ancestry aficionado sister, Allison) – I feel like I have no other option but to celebrate this day! 


I intended to make a traditional Shepherd’s Pie in honor of the patron saint, but after looking at a couple of pictures of a dish that looks like mush, and is deceivingly called pie, Patrick begged me not to make it. So, today’s recipe is far from Irish, but it is green and pairs really well with a pint of Guinness! 


When we make these my Patrick, not the Saint Patrick (though he is rather angelic), assembles the meatballs while I work on the pesto. The traditional Mediterranean ingredients come together so well, and when combined with Spinach Basil Pesto you get these deliciously moist and flavorful little bites of goodness. It’s pretty unbeatable as far as ground chicken recipes go.

Spinach, Garlic, and Sun-Dried Tomato mixture for the meatballs.

We typically stir the pesto into warm pasta or farro and then top with the meatballs. But, this past week we paired the meatballs with mashed cauliflower and then drizzled the pesto over the meatballs and it was incredible! There’s no wrong way to eat these, and I’m sure any way you serve it, they will be wonderful! As long as you have the meatballs and the pesto, you could probably eat them alongside saltine crackers and still be happy (not that I would suggest it). 



Mediterranean Meatballs

  • 4 cloves garlic
  • 2 cups spinach, packed 
  • 2 tablespoons sun-dried tomatoes (packaged with oil)
  • 1 pound ground chicken
  • 4 ounces feta, crumbled
  • 1 tablespoon fresh lemon juice
  • 1/2 cup panko bread crumbs
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • olive oil spray
  1. Preheat the oven to 425°.
  2. In a food processor, combine the garlic, spinach, and sun-dried tomatoes until finely chopped.
  3. In a large mixing bowl, combine the spinach mixture with the ground chicken, feta, lemon juice, bread crumbs, egg, salt and pepper.
  4. Using a cookie dough scoop or a spoon, roll the mixture into 1-inch balls.   
  5. Place the meatballs onto a greased baking pan. (For easier clean-up you can line the pan in foil before spraying with the oil).
  6. Bake for 25 minutes. 

You can subscribe to Stacey’s Stir by entering your email address in the right-hand column of the home page and then clicking “Follow Stacey’s Stir”. Subscribers receive email notifications any time a new post is published.

Happy Saint Patrick’s Day!

xoxo, Stacey

2 thoughts on “Mediterranean Meatballs

  1. I have been quiet up until this point about all of the recipes on because I didn’t want to show favoritism to any particular one. However, on this post I will break my silence. These meatballs are by far the best creation I have had. Keep the great recipes coming!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s