Spanikopita Chicken Meatballs with Yogurt Sauce & Spicy Cucumber is a gluten free & primal recipe with 7 servings. One main portion of this recipe contains approximately 23g of protein, 16g of fat & a total of 274 calories. For $2.20 per serving, this dish covers 28% of your every day requirements of vitamins & minerals. So this is best healthy recipes.
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Total time 27 min
Prep 15 min
Cook 12 min
1 tbsp extra-virgin olive oil, plus some for liberal drizzling
4 clove garlic, chopped, divided
3⁄4 cup feta cheese, crumbled
1 tbsp grill seasoning, (recommended: McCormick Montreal Seasoning)
1⁄3 seedless cucumber, peeled and chopped
1⁄2 lemon, juiced
1 1⁄2 tsp coriander, (1/2 a palm full)
1 small onion, finely chopped
2 box chopped frozen spinach, defrosted
1 lb ground chicken
1 1⁄2 cup Greek style plain yogurt
3 tbsp fresh dill
1 1⁄2 tsp cumin, (1/2 a palm full)
Cooking Method of Spanikopita Chicken Meatballs Healthy Recipes
At first, at 400 degrees F preheat the oven.
Then in a bowl onion & 3 cloves of garlic. Compress the water out of the spinach until totally dry. Divide the spinach as you include it to garlic & onion. Include feta, chicken & grill seasoning to the bowl & a liberal spot of extra-virgin olive oil. Combine the meat with veggies & feta & form 18 (1 1/3-inch) meatballs. Put the meatballs on a cookie sheet & bake 11 to 13 min until they are brown & juices run clear.
Put yogurt, cucumber, garlic, dill, cumin, lemon juice, coriander & a little salt in food processor & process until soft. Adjust seasonings & move to a nice serving bowl.