Ingredients

1 (10-ounce) package chopped, frozen spinach
1 extra large egg
3 cloves garlic, grated or minced (about 1 tablespoon, minced)
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
6 tablespoons crumbled feta cheese (for ease, I used a rounded 1/3 cupful*)
1 cup fresh bread crumbs (from about 2 slices or 2 ounces of bread), or 1/2 cup dried bread crumbs**
1½ pounds ground chicken breast

Instructions

Preheat the oven to 400 degrees F.
Defrost the spinach according to package directions. Squeeze out all of the water–there will be a lot–and set aside. (I like to literally wring the spinach out in a clean tea towel.)
In a large bowl, lightly beat the egg, and then add the garlic, oregano, salt, pepper, crumbled feta, and breadcrumbs. Mix well, and then add the spinach, making sure to break up any clumps. (A dinner fork works well.) Add the ground chicken, and gently stir until all of the ingredients are incorporated, trying not to overwork the mixture. Form the mixture into 24 meatballs, about 1-½ inches in diameter.***
Grease a baking sheet or line it with parchment paper for easy cleanup. Place the meatballs on the baking sheet and bake for 14-17 minutes, or until lightly golden and just cooked through. (Internal temperature taken with a quick-read thermometer should read 165 degrees F. NOTE: Avoid overcooking as this will dry out the meatballs. Ground chicken breast is very lean.) Serve warm. These meatballs freeze well, too.

*Sonali’s recipe calls for 6 tablespoons of crumbled feta, but more recently I have increased the amount to a slightly rounded half cup with good results.
**To make fresh breadcrumbs, break the bread into pieces and pulse in a mini food processor until crumbs form. If using packaged dried breadcrumbs, decrease the amount to ½ cup. To make this recipe gluten free, you may substitute ½ cup ground oats (certified gluten-free) for the breadcrumbs. I have also used ½ cup Rice Chex crumbs, which are an excellent gluten-free stand-in for dried breadcrumbs and panko.

Tip 1: To make consistently sized balls, I like to pat the mixture into a rough square and cut that into quarters. Divide the quarters in half, and then make three meatballs from each quarter.
Tip 2: To prevent the chicken mixture from sticking to your hands, you may wish to rub them with a little olive or vegetable oil prior to rolling the meatballs.