Chicken Spanikopita Meatballs with Tzatziki Dipping Sauce

(makes 18 meatballs)

Chicken Spanikopita Meatballs with Tzatziki Dipping Sauce

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    small onion, finely chopped

  • 3

    cloves garlic, finely minced

  • ½

    lb frozen spinach, thawed then squeeze out excess water

  • ¾

    C crumbled feta cheese

  • 1

    lb ground chicken or turkey

  • 1

    Tb McCormick Montreal Grill Seasoning

  • Olive oil

  • Tzatziki Sauce:

  • 1

    C plain Greek yogurt

  • cucumber, peeled, seeded and grated

  • Tb fresh dill

  • 1

    Tb fresh lemon juice

  • 1

    tsp ground cumin

  • 1

    tsp ground coriander

  • ½

    tsp salt

Directions

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 :)


Nutrition

Facebook Conversations