Photo of Kale-Feta "Meatballs" by WW

Kale-Feta "Meatballs"

Points® value
Total Time
35 min
15 min
20 min
We’ve turned the idea of a meatball on its head here, blending Tuscan kale with crumbled feta cheese and the bare amount of binder needed to hold the mixture together. The “meatballs” are hearty, chewy, and absolutely delicious—thanks to the combo of earthy kale, salty cheese, and the herbal powerhouse za’atar. If you can’t find za’atar, you can substitute ½ teaspoon each dried oregano and dried thyme. Serve on pasta, zoodles, or spaghetti squash; in sandwiches or hoagies; or on grain bowls. You can freeze cooked meatballs for up to one month. To reheat, place 4 frozen meatballs on a microwave-safe plate; microwave on High for 1 minute.


Cooking spray

4 spray(s)

Fresh Tuscan kale

12 oz, stemmed and chopped

Uncooked old fashioned oats


Za’atar spice blend

2 tsp(s)

Kosher salt

½ tsp(s)


1 clove(s), large, grated


1 large, lightly beaten

Crumbled feta cheese

½ cup(s)


  1. Preheat the oven to 375°F. Line a large sheet pan with foil coated with cooking spray.
  2. Place the kale in a large microwave-safe bowl; cover tightly with plastic wrap and pierce once with a knife to vent. Microwave on High for 5 minutes. Uncover bowl and spread the kale onto a double layer of paper towels.
  3. Meanwhile, place the oats in a blender or food processor; process until the oats become flour-like, 30 seconds to 1 minute. Return the kale to the bowl; stir in the oat flour, za’atar, salt, and garlic. Add the egg and stir well to combine; gently stir in the cheese. Divide the mixture into 16 equal portions, shaping each into a ball. Arrange the balls on the prepared pan.
  4. Bake at 375°F until set, about 15 minutes.
  5. Serving size: 4 meatballs