greek chicken meatballs with dill yogurt sauce

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.

greek chicken meatballs | reagantherecipehoarder.com

(please excuse the glare in the photos, it was gloomy & I wasn’t able to use natural light 😦 )

Here’s what you need:

Meatballs:
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.

greek chicken meatballs | reagantherecipehoarder.com

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.

greek chicken meatballs | reagantherecipehoarder.com

Scoop out a tablespoon & sprinkle that bad boy into the bowl.

greek chicken meatballs | reagantherecipehoarder.com

Next add in the feta.

greek chicken meatballs | reagantherecipehoarder.com

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

greek chicken meatballs | reagantherecipehoarder.com

Whisk it all up.

greek chicken meatballs | reagantherecipehoarder.com

Drizzle onto your meatballs & serve.

greek chicken meatballs | reagantherecipehoarder.com

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