Post by @meghanmerrigan

These Spinach & Feta Chicken Meatballs might be one of my favorite high-protein dinners yet 🤤 Big, juicy chicken meatballs simmered with fresh tomatoes, herbs and bone broth, then served over my zero-carb lemon orzo risotto. THREE big meatballs are around 325 calories with 40g protein 🙌 Comfort food that still fits the goals! And yes—the lemon orzo risotto recipe can absolutely be next 👀🍋 High-Protein Spinach & Feta Chicken Meatballs Makes: approximately 26 large meatballs Serving size: 3 meatballs Meal-prep note: This is intentionally a big batch! Halve the recipe if you don’t need as many, or freeze the extras for an easy high-protein meal. Ingredients For the meatballs * 2 lbs 92/8 ground chicken * 2 large eggs * ⅔ cup breadcrumbs * 16 oz Good Culture low-fat cottage cheese * 2 cups finely chopped fresh spinach * 10 oz fat-free feta, divided, with some reserved for garnish * 6 cloves garlic, finely grated * Small handful fresh basil, chopped * Small handful fresh parsley, chopped, plus more for garnish * 1½ tsp onion powder * 1 tsp lemon pepper seasoning * 1 tsp dried oregano * ½ tsp black pepper * ½ tsp adobo all-purpose seasoning For the tomato broth * 20 oz fresh mini tomatoes — I used 2 (10-oz) bags Trader Joe’s Mini San Marzano tomatoes * ½ cup dry white wine * ½ tsp Marukan Sweet & Tangy Rice Vinegar * 32 oz Kettle & Fire Chicken Bone Broth, or another high-protein chicken broth * 1 tsp chicken bouillon powder * Oil or cooking spray for the skillet Instructions In a large bowl, combine the ground chicken, eggs, breadcrumbs, cottage cheese, spinach, feta, garlic, basil, parsley, lemon pepper, black pepper, adobo, onion powder and oregano. Gently mix until everything is evenly incorporated, being careful not to overwork the chicken. Using a 2-ounce cookie scoop, portion the mixture into approximately 26 meatballs. Lightly wet your hands, then gently roll each portion to make the meatballs round and uniform. The damp hands make working with the chicken mixture much easier and keep it from sticking. Heat a large lightly oiled skillet over medium heat. Add the meatballs in batches if necessary and sear, turning as needed, until they’re beautifully golden brown on all sides. They don’t need to be cooked completely through yet. Once browned, add the tomatoes, dry white wine, rice vinegar, chicken bone broth and chicken bouillon to the skillet. Cover and reduce the heat to medium-low. Allow the meatballs to gently simmer until they’re completely cooked through (165°F internally), the tomatoes have softened and begun to break down, and the cooking liquid has reduced by roughly 75%. For a saucier finish—especially if you’re serving these over pasta or orzo—simply stop reducing the liquid earlier. You can also add a splash of additional broth. For a creamy version, a little milk, half-and-half or light cream could be stirred in toward the end. Finish with the reserved feta, fresh parsley and/or basil. I served mine over a zero-carb lemon orzo risotto, and I LOVE that you teased that recipe rather than cramming it into this video. That’s an easy second piece of content and gives people a reason to comment asking for it. Estimated Calories & Macros Based on 26 meatballs total, including a proportional amount of the tomato-broth sauce: 3 meatballs — approximately 1 serving * Calories: ~325 * Protein: ~40g * Carbs: ~12g * Fat: ~10g 2 meatballs — lighter serving * Calories: ~215 * Protein: ~27g * Carbs: ~8g * Fat: ~7g #HighProtein#HighProteinRecipesM#LowCalorieMealst#ChickenMeatballsnerIdeas #MadeByMeg