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1 hour
Add the ground chicken, feta, ¼ cup grated Parmesan, 1 cup of chopped spinach, breadcrumbs, egg, and 1 teaspoon of salt to a large mixing bowl.
Gently mix to combine.
Shape the mixture into meatballs, about the size of a golf ball.
On medium-high heat, melt 1 tablespoon of butter in a large skillet.
Add the meatballs to the skillet.
Lightly brown the meatballs on all sides, about 10 minutes.
Add stock, heavy whipping cream, 1 teaspoon of salt, and lemon juice with zest to the skillet with the meatballs.
Reduce heat slightly and simmer for 10 minutes, stirring occasionally.
Add a ¼ cup Parmesan and cover and cook for 20 minutes or until the sauce is thickened.
Swirl in 1 pat of butter.
Add 1 cup of reserved spinach and cook for a few more minutes, or until the spinach is just wilted.
Taste for salt and serve with additional crumbled feta if desired.