Spanikopita Chicken Meatballs
Protein, calcium, iron, vitamin K, vitamin D, oh my!
This low fat, low calorie meal is a powerhouse of healthy.
Make a batch of this savory supper on Sunday and enjoy it all week long for lunch or as a snack too.
Ingredients:
1 tbs. extra-virgin olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped, divided
2 boxes frozen chopped spinach, defrosted
3/4 cup crumbled low-fat feta cheese
1 lb. ground chicken
1 tbs. grill seasoning (McCormick Montreal Seasoning)
1 1/2 cups non-fat Greek yogurt
1/3 seedless cucumber, peeled and chopped
3 tbs. fresh dill
1/2 lemon, juiced
1 1/2 tsp. cumin
1 1/2 tsp. coriander
Directions:
Preheat oven to 400 degrees.
In a bowl, combine onion and three cloves of garlic.
Squeeze the water out of the spinach until completely dry.
Separate the spinach as you add it to the garlic and onion.
Add feta, chicken and grill seasoning to the bowl with a drizzle of olive oil.
Mix the meat with the vegetables and feta and form 18 1-1/2-inch meatballs.
Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.
Place yogurt, garlic, cucumber, dill, lemon juice, cumin and coriander in a food processor and blend until smooth. Serve sauce on the side.
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