Spanakopita Meatballs With Greek Yogurt Sauce Recipes

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SPANAKOPITA CHICKEN MEATBALLS WITH SPICY CUCUMBER AND YOGURT SAUCE



Spanakopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 27m

Yield 6 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
1 small onion, finely chopped
4 cloves garlic, chopped, divided
2 boxes frozen chopped spinach, defrosted.
3/4 cup crumbled feta cheese
1 pound ground chicken
1 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning)
1 1/2 cups Greek style plain yogurt
1/3 seedless cucumber, peeled and chopped
3 tablespoons fresh dill
1/2 lemon, juiced
1 1/2 teaspoons, 1/2 a palm full, cumin
1 1/2 teaspoons, 1/2 a palm full, coriander
Salt

Steps:

  • Preheat the oven to 400 degrees F.
  • In a bowl combine onion and 3 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 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. 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, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.

SPANAKOPITA MEATBALLS WITH GREEK YOGURT SAUCE



Spanakopita Meatballs With Greek Yogurt Sauce image

My twist on a Rachel Ray recipe. If you can't find Greek yogurt, you could use a combination of sour cream and mayo. Fresh mint is a nice variation to the sauce. This recipe originally called for ground chicken.

Provided by KPD123

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 small red onion, finely chopped, divided
4 garlic cloves, chopped, divided
5 ounces frozen chopped spinach (defrost and squeeze out moisture)
3/4 cup crumbled feta cheese
1/2 lb ground beef
1/2 lb ground lamb
1 tablespoon grill seasoning (recommended ( McCormick Montreal Seasoning)
1 egg, slightly beaten
1/4 cup Italian breadcrumbs
1 1/2 cups Greek yogurt
1/3 seedless cucumber, peeled and chopped
3 tablespoons fresh dill or 3 tablespoons of fresh mint, chopped
1/2 lemon, juiced
1/2 teaspoon oregano, dried
salt, to taste

Steps:

  • Preheat the oven to 400 degrees F.
  • In a bowl combine 3 cloves of garlic and all of red onion EXCEPT 2 tablespoons, reserve 1 garlic clove and onion for yogurt sauce.
  • Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion.
  • Add feta, egg, breadcrumbs, ground beef, lamb and grill seasoning to the bowl. Mix and combine well.
  • Form mixture into 1 1/2-inch, bite-sized meatballs. Place the meatballs on a nonstick cookie sheet. ***At this point you could refrigerate until ready to bake.
  • Bake meatballs at 375 degrees for 20 minutes until they are cooked through.
  • To make the sauce, place yogurt, 1 garlic clove, 2 Tablespoons onion, cucumber, dill, lemon juice, oregano and a little salt in food processor and process until smooth. Adjust seasonings to taste and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.

Nutrition Facts : Calories 460.7, Fat 33, SaturatedFat 14.3, Cholesterol 151.6, Sodium 562.9, Carbohydrate 12.1, Fiber 2.1, Sugar 3.2, Protein 28.5

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