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Spanokopita Chicken Meatballs with Tzatziki Sauce Recipe

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This recipe for Spanokopita Chicken Meatballs with Tzatziki Sauce is from Moffitt Cancer Center United Way Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Spanokopita Chicken Meatballs
1 tbsp. extra virgin olive oil
1 small onion, minced
3 cloves garlic, minced
2 (10 oz) boxes frozen spinach, thawed and squeezed well
3/4 cup crumbled feta
1 pound ground chicken
1 tbsp. Adobo seasoning

Tzatziki Sauce
1 1/2 cups Greek yogurt
1/2 lemon-juiced
1 tsp. cumin
1 cucumber-peeled, seeded, grated, ant place in colander to drain off liquid for 30 minutes
1 large clove garlic, minced or finely chopped
1 tsp. Adobo seasoning

Directions:
Directions:
For the Spanokopita Chicken Meatballs:
Combine onion and garlic. Add spinach, feta, chicken, seasoning salt and extra virgin olive oil. Mix well. Form small meatballs. Preheat oven to 350 degrees. Bake on a non-stick cookie sheet for 10-12 minutes until juices run clear and they are golden.

For the Tzatziki Sauce:

Mix all ingredients for sauce. Add salt and pepper if needed. Chill.

Serve on a bed of lettuce with sauce or in a pita with lettuce, tomato and sauce.

 

 

 

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