Name: Crockpot Spinach and Feta Meatballs
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 35 min
Yield: 6
Cuisine: Mediterranean
Ingredients: ½ cup breadcrumbs (or almond flour/GF); ½ tsp black pepper; 1 cup crumbled feta cheese; 1 tsp salt; 10 oz frozen spinach, thawed & squeezed dry; 2 cups low-sodium chicken broth; 2 large eggs; 2 lbs lean ground turkey or chicken; 2 tsp dried Greek oregano; 4 cloves garlic, minced; Fresh parsley or dill for garnish; Juice of 1 lemon (for finishing); Zest of 1 lemon

Enjoy Crockpot Spinach and Feta Meatballs, juicy Greek-inspired meatballs bursting with spinach, tangy feta, garlic, and herbs, slow-cooked in a light lemon broth. This healthy Mediterranean dish is flavorful, protein-packed, and effortlessly delicious.

Why You’ll Love This Recipe

Crockpot Spinach and Feta Meatballs are a Mediterranean dream—tender, herb-infused meatballs loaded with nutritious spinach and creamy, salty feta for a flavor explosion that tastes like your favorite Greek restaurant. They’re naturally low-carb, gluten-free (with GF breadcrumbs), and high in protein, making them perfect for healthy weeknights, keto plans, or meal prep. The slow cooker gently cooks them to perfection while you’re away, infusing every bite with garlic, oregano, and bright lemon. Serve over zucchini noodles, rice, or in pita for a meal the whole family raves about—easy, nourishing, and absolutely addictive.

Recipe Tips and Tricks

Squeeze Spinach Dry → Essential to prevent watery meatballs.
Chill Before Cooking → Helps meatballs hold shape in broth.
Use Lean Meat → Turkey or chicken keeps it light; beef for richer.
Don’t Overcrowd → Single layer for even cooking.
Add Broth Sparingly → Meatballs release moisture.
Finish with Lemon → Brightens flavors dramatically.

Yield: 6 Servings

Crockpot Spinach and Feta Meatballs

Juicy Greek spinach-feta meatballs slow-cooked in lemon broth—healthy Mediterranean delight.

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 15 minutes

Total Time 6 hours 35 minutes

Ingredients

½ cup breadcrumbs (or almond flour/GF)
½ tsp black pepper
1 cup crumbled feta cheese
1 tsp salt
10 oz frozen spinach, thawed & squeezed dry
2 cups low-sodium chicken broth
2 large eggs
2 lbs lean ground turkey or chicken
2 tsp dried Greek oregano
4 cloves garlic, minced
Fresh parsley or dill for garnish
Juice of 1 lemon (for finishing)
Zest of 1 lemon

Instructions

Prep Spinach → Thaw and squeeze spinach until very dry.
Mix Meatballs → Combine meat, spinach, feta, breadcrumbs, eggs, garlic, oregano, lemon zest, salt, pepper.
Form Meatballs → Roll into 1½-inch balls (about 30 total).
Chill Meatballs → Refrigerate 15 minutes to firm.
Layer Crockpot → Lightly grease if desired.
Add Meatballs → Arrange in single layer.
Pour Broth → Gently add broth around meatballs.
Slow Cook → Low 6 hours or high 3 hours until cooked through.
Brighten → Stir in fresh lemon juice.
Serve → Garnish with herbs; enjoy over zoodles or rice!

Notes

Dry spinach is crucial for firm meatballs.
Chilling helps maintain shape in broth.
Broth keeps meatballs moist—don’t fully submerge.
Leftovers make amazing pita sandwiches.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 575Total Fat 30gSaturated Fat 12gUnsaturated Fat 18gCholesterol 258mgSodium 1418mgCarbohydrates 21gFiber 4gSugar 4gProtein 54g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Ground Meat → Turkey or chicken for lean; beef or lamb for traditional Greek richness.
Spinach → Frozen (thawed & squeezed) or fresh wilted.
Feta Cheese → Crumbled; full-fat for creaminess.
Breadcrumbs → Panko or GF; binds and lightens texture.
Egg → Binds meatballs together.
Garlic → Fresh minced for bold Mediterranean flavor.
Dried Oregano → Greek oregano preferred.
Lemon → Zest in meatballs; juice at end for brightness.