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Chicken Spanikopita Meatballs with Tzatziki Dipping Sauce


(makes 18 meatballs)

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Rate this recipe 4.1/5 (12 Votes)
Chicken Spanikopita Meatballs with Tzatziki Dipping Sauce 1 Picture


  • Tzatziki Sauce:
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1/2 lb frozen spinach, thawed then squeeze out excess water
  • 3/4 C crumbled feta cheese
  • 1 lb ground chicken or turkey
  • 1 Tb McCormick Montreal Grill Seasoning
  • Olive oil
  • 1 C plain Greek yogurt
  • 1/3 cucumber, peeled, seeded and grated
  • 1 1/2 Tb fresh dill
  • 1 Tb fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt


Adapted from


Step 1

1. Preheat oven to 400 degrees. In a large bowl, add all the ingredients for the meatballs, being sure to separate the spinach into small pieces as you add it. Add a liberal drizzle (2-3 Tb) of olive oil over the top, then mix it all together using your hands. Form the mixture into 18 - 1 1/2 inch meatballs and place them on a cookie sheet. Bake for 13-16 minutes until the juices run clear.
2. While the meatballs are cooking, mix together all the ingredients for the tzatziki sauce and serve on the side with the hot meatballs.

***For a freezer meal, follow the recipe up through forming the meatballs. Place the cookie sheet in the freezer until the raw meatballs are frozen. Toss them in a freezer bag and mark with the cooking directions. Thaw them on a cookie sheet before baking, so you don't end up with a one big meatball in your freezer bag :)

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