Chicken Meatballs with Spinach & Feta
Servings: 20 meatballs
Calories: 53kcal
Ingredients
- 16 oz frozen spinach defrosted and squeezed
- 1/2 sweet onion finely chopped (I sometime cook the onions beforehand)
- 3 cloves garlic pressed or chopped
- 1/2 cups Feta cheese crumbled
- 1 lb ground chicken I prefer thigh meat, it's juicier
- 1 tablespoon grill seasoning I use Simply Organic Grill for Chicken
- salt to taste
- olive oil for drizzling
Instructions
- Combine 16oz of defrosted and squeezed spinach, 1/2 finely chopped onion and 3 pressed garlic cloves in a large bowl.
- Add 1 lb of ground chicken, 1/2 cup crumbled Feta and 1 tablespoon grill spices. Mix well.
- If you are using breast meat chicken, drizzle the spinach chicken mixture generously with olive oil and mix.
- Add salt to taste.
- Pre-heat oven to 400ºF.
- Using a round tablespoon, form 20 or so meatballs, and arrange them on a greased baking sheet.
- Bake for 15 minutes, until juices run clear.
- If desired, finish for 2-3 minutes under a broiler to brown the tops more.
- Serve with Yogurt Dill sauce (recipe below)
Notes
- I like to add a teaspoon of dried or fresh parsley - to neutralize the garlic and onion
- If I don't have tangy yogurt around, I like to add 1/2 squeezed lemon into the meat mixture
Nutrition
Calories: 53kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 73mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2680IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg