Herby Feta and Flax Chicken Meatballs

Recipes
Herby Feta and Flax Chicken Meatballs

Feta & Flax Chicken Meatballs use my flexible meatball base, customized with punchy herbs and tangy feta to deliver a flavor-packed protein punch: 12 grams of protein per meatball. 

That means you can easily hit your 30g protein per meal goal with just a few of these savory bites. They can anchor a balanced and nourishing meal, or provide a quick and satiating snack bite. 

Whether you’re looking for a comfort-style dinner or a protein-rich snack, these meatballs are the move. Best of all – they’re made with the Fab Four in mind:

  • Protein: Force of Nature ground chicken + eggs 
  • Fat: feta + flaxseed
  • Fiber: flaxseed + zucchini
  • Greens: zucchini + fresh herbs (mint, Italian parsley, and basil)

Hitting these Fab Four marks means stable energy, fewer cravings, and a meal that actually keeps you full.

Why Flax Meatballs Instead of Breadcrumbs?

Traditional meatballs use breadcrumbs as a binder, but here we swap in ground flaxseed. It’s a small change with a big nutritional upgrade:

  • Fiber boost: Helps slow digestion, supports gut health, and blunts blood sugar spikes
  • Healthy fats: Rich in ALA omega 3s, an anti-inflammatory fat
  • Binder power: Holds everything together just like breadcrumbs, only without the refined carbs

Meatballs with Customizable Flavor & Flexibility

These meatballs are packed with flavor thanks to:

  • Fresh herbs like basil, mint, and parsley
  • Tangy feta for a creamy, salty bite
  • Zucchini to keep them moist and veggie-loaded

The best part? They’re flexible. Rotate in different herbs, swap zucchini for another seasonal veggie, or play with spices to suit your palate. The base formula stays the same, and you can always make it your own to capitalize off seasonal freshness and max nutrient benefits. 

How to Serve Meatballs + Pro Tips for Cooking Success

These Feta & Flax Meatballs work in almost any setting:

  • Tossed in tomato sauce over zucchini noodles or spaghetti squash
  • Piled onto a big arugula salad with avocado and roasted veggies
  • Tucked into a grain bowl with cauliflower rice, peppers, and tzatziki
  • Served solo as a high-protein snack

Pro Tips for Cooking:

  • Don’t skip squeezing the zucchini: Excess liquid makes soggy meatballs
  • Mix gently: Overmixing leads to tough texture
  • Double the batch: Freeze extras for quick protein on busy weeks (hello, lunchbox or after-school snack upgrade)

The Bottom Line

When done right, as in my flexible and easily adaptable recipe, meatballs are a blood sugar-friendly powerhouse that prove comfort food can be deeply nourishing. 

With protein, fat, fiber, and greens all baked in, you’ll feel satisfied and energized long after eating – enjoy these moist, fiber-rich, and flavorful meatballs!

Meatball lover like me? You’ve got to try my other Fab Four recipes!

  • Prep Time

    10 minutes

  • Total Time

    35

  • Servings

    4-6

Ingredients

  • 2 pounds Force of Nature ground chicken (code Kelly15 for 15% off)
  • 2 eggs
  • 1/4 to 1/2 cup ground flaxseed meal* (*use less for a lighter texture, more for extra fiber and binding)
  • 1 cup shredded zucchini (squeeze out excess liquid)
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped Italian parsley
  • 1/2 cup crumbled feta
  • 1 teaspoon sea salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • Optional: 1-2 cloves minced garlic

Directions

  1. Heat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
  2. Shred zucchini and squeeze out as much water as possible using a towel or cheesecloth.
  3. In a large bowl, combine ground chicken, eggs, ground flaxseed, shredded zucchini, fresh herbs, crumbled feta, garlic, salt, and pepper.
  4. Mix by hand until just combined—avoid overmixing for tender meatballs. Shape mixture into 2-tablespoon-sized balls and place on prepared baking sheet.
  5. Bake for 18-22 minutes, or until meatballs reach an internal temperature of 165°F and are golden brown. For a crispier exterior, broil for 2-3 minutes at the end.
  6. Enjoy warm on their own, with tomato sauce, over salads, or with roasted veggies.

Tip: Double the recipe and freeze extras for quick protein options during busy weeks.