Spanikopita Chicken Meatballs, adapted from Rachel Ray
Ingredients
1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
1 small onion, finely chopped or grated
3 cloves garlic, chopped
1 box frozen chopped spinach, defrosted and squeezed dry
3/4 cup crumbled feta cheese
1 pound ground chicken
2 tsp grill seasoning (recommended: McCormick Montreal Seasoning)
1/2 tsp dried oregano
2 tsp fresh mint, chopped finely
2 tbsp basil, chopped finely
Directions
- In a bowl combine onion and garlic. Separate the spinach as you add it to garlic and onion. Add feta, herbs, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. (I flattened mine for quicker cooking.)
- Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear. For more flavor and color, pan-fry the meatballs stovetop until golden brown.
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