|Look at these lovely formed meatballs! (Don't worry, |
they're not cooked yet!)
|The mixture, before making them into meatballs.|
The tzatziki itself was great, though I didn't have any coriander (who does on a budget) so I added extra cumin. I also didn't have enough Greek yogurt (guess I should have had Cheerio's for breakfast) so I just finished what we had.
I finished off the meal with some spaghetti tossed in olive oil and garlic. Delicious!!
|The finished product!! (Okay, this actually doesn't look that|
good, but trust me, it was.)
Spanakopita Meatballs with Tzatziki
1 Tbsp. olive oil
1 small onion, finely chopped
4 cloves garlic, minced
2 boxes frozen chopped spinach, defrosted
3/4 cup crumbled feta
1 pound ground chicken
1 Tbsp. garlic powder
1 1/2 cups Greek yogurt
1/3 cucumber, peeled and chopped
1 Tbsp. dill
1/2 lemon, juiced
1 Tbsp. cumin
Preheat oven to 400.
In a bowl, combine onion and three cloves of garlic.
Squeeze the water out of the spinach until completely dry. Add it to the garlic and onion. Add feta, chicken, and garlic powder with a liberal drizzle of olive oil. Mix well and form 18 meatballs. Place the meatballs on a baking sheet and bake 10-12 minutes, or until they are golden brown.
Place yogurt, garlic, cucumber, dill, lemon juice, cumin and salt in a bowl and mix well. Serve with meatballs as a dipping sauce.
Recipe adapted from Food Network
P.S.- If you're an avid reader, then you know I made Mexican chicken soup a couple of days ago. Well, I had some leftovers for lunch today and it was much better. The spices have time to strengthen and the overall flavor was better. Just a tip if you wanted to make it!