This recipe comes to us from Rachael Ray. Love her or hate her, she has really changed the perception of cooking. I have to admit, when I was just starting out, I used a lot of Rachael’s recipes. This recipe is definitely one of our favorites, we make it all the time! These are chicken feta meatballs with a cucumber yogurt sauce. My version is a bit different, after making this dish so many times, I have tweaked it to our liking. It is very yummy and tastes just like the Greek dish, spanakopita (Spinach Pie)

Equipment you’ll need:

• Cookie Sheet
• Large Mixing Bowl
• Food processor

Ingredients:

• 1 Tbs. extra-virgin olive oil, plus some for liberal drizzling
• 1/2 onion, finely chopped
• 4 cloves garlic, chopped and divided
• 1/2 C. chopped spinach, defrosted
• 3/4 C. crumbled feta cheese
• 1 pound ground chicken
• 1 Tbs. grill seasoning
• 1 1/2 C. plain yogurt, preferably Greek style (Greek style is thicker than regular yogurt, but can be hard to find)
• 1/3 seedless cucumber chopped
• 3 Tbs. dill
• 1/2 lemon, juiced
• 1 1/2 tsp. cumin
• 1 1/2 tsp. coriander
• salt

Instructions:

Preheat the oven to 400 degrees.

In a bowl, combine onion and 3 cloves 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 and a liberal drizzle of extra-virgin olive oil.  Mix it all together and form the mixture into 1 1/2 in. meatballs.  Place the meatballs on a non-stick cookie sheet (I use aluminum foil over the cookie sheet, sprayed with non-stick spray to help with clean up).  Bake for 13-15 minutes until they are golden brown and juices run clear.

Place yogurt, left over garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth.  Adjust seasonings and transfer to serving bowl.

Enjoy!