So for Christmas I got a ton of cookbooks (yay!)
& I skimmed through a Rachel Ray cookbook & saw greek meatballs, right?
Well, I adapted this recipe from that.
(please excuse the glare in the photos, it was gloomy & I wasn’t able to use natural light 😦 )
Here’s what you need:
2 (10 oz) boxes of frozen spinach, thawed, drained, & wrung dry
3 large garlic cloves, minced
1 small white onion, medium dice
1 lb ground chicken, white meat
1 c feta cheese
1 tbsp greek seasoning, I use Cavender’s
Preheat your oven to 400F.
Toss your (hopefully not soggy) spinach into a giant mixing bowl. Or even a regular size one will do.
Mince your garlic, dice your onions, & add them both to the spinach.
Add your ground chicken.
Then you’ll want to add your handy dandy greek seasoning.
Scoop out a tablespoon & sprinkle that bad boy into the bowl.
Next add in the feta.
Stir it around.
& with your very very very clean hands, form it into 1″ balls (about 3 1/2 dozen) or 1 1/2″ balls (2 dozen).
Bake for 20 minutes until golden & juices run clear.
For the dill yogurt sauce:
3/4 c greek yogurt
3 tsp dill
Whisk it all up.
Drizzle onto your meatballs & serve.