GROUND****Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce (Rachel Ray) - 5(2) Points

By Unblond1

7/8/11 - These were great. I cooked them in advance and then reheated them in the microwave because I was cooking green beans in the Breville oven. I expect they'd be even better cooked right before eating. Andria was here for dinner and this does make 6 serving so if it's just the two of us, cut this in half - the leftovers are good, but not that much of them.

Ingredients

• YOGURT SAUCE - Not included in Point Value:
• 6 servings
• 1 lb. ground chicken
• 1 small onion, grated or 4-5 green onions, finely minced
• 3 cloves garlic, grated
• 6 oz. Europe's Best frozen spinach, thawed and chopped, if necessary
• 3 oz. crumbled light feta cheese
• 2 tsp. dried oregano
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• good pinch of salt
• 2 tbsp. EVOO
• 1 1/2 cups Greek style plain yogurt
• 1/3 seedless cucumber, peeled and chopped
• 3 tablespoons fresh dill
• 1/2 lemon, juiced
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons coriander
• Salt

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

* Preheat the oven to 400 degrees F.

* In a bowl combine all ingredients and drizzle with extra-virgin olive oil, seasoning with salt and pepper.

* Mix well and form into bite-sized meatballs.

* Place the meatballs on a nonstick or parchment-lined cookie sheet and bake 10 minutes on the first side and 5 to 8 minutes on the second, until they are golden and juices run clear, watching toward the end that they don't dry out.

* Meanwhile, place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl.

* Serve with this sauce, tzatziki, homemade or purchased, yogurt dressing from Mediterranean Fresh or another yogurt-style dip.