This is the one Rachel Ray recipe in my repertoire… probably because she hasn’t concocted some silly name for them, as she tends to do. I’ve made a few modifications – adding sundried tomatoes, changing up the seasonings, etc. These chicken meatballs are a go to meal when I’ve got chicken that I’m tired on grilling. Serve with pita bread, salads or just dip and enjoy as is.
My cheap tip: Make your own ground chicken. I always have chicken breasts in my freezer. Instead of buying ground chicken I but the chicken into cubes and grind in my food processor. Cheaper, easy and just as good. Feel free to substitute ground turkey or pork.
- 1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
- 1/2 white or yellow onion, finely chopped
- 3 cloves garlic, chopped, divided
- 1 box frozen chopped spinach, defrosted
- 3/4 cup crumbled feta cheese
- 1 pound ground chicken
- 1 teaspoon ground coriander
- 1/2 cup sundried tomatoes, chopped
- salt & pepper
- 1 1/2 cups Greek style plain yogurt
- 1 clove garlic
- 1/2 lemon, juiced
- 1 1/2 teaspoons, 1/2 a palm full, cumin
- 1 1/2 teaspoons, 1/2 a palm full, coriander
Preheat the oven to 400 degrees F.
In a bowl combine onion and 2 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken , sundried tomatoes and coriander to the bowl and a liberal drizzle of extra-virgin olive oil. Season with salt and pepper. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Brush a nonstick cookie sheet with a little olive oil. Place the meatballs on the cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.
Place yogurt, garlic, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs with sauce.