Chicken Spanikopita Meatballs with Tzatziki Dipping Sauce

(1 vote)
3 minutes
September 24, 2021
Carole Jones
College.  Man, I look back at my years at BYU and can’t help but smile.  Those years were life-defining moments wrapped up amongst friends, family and too much fun.  My years as a Cougar were some of my best.
It is completely preposterous that today, I paid the application fee for my oldest to attend my alma mater.  She is graduating early in December, and hopes to attend BYU in January.
Do you think she will mind if I go with her and live the college life for just a few days?  I don’t know which emotion I feel the most for her:  excitement…..pride…..or jealousy 🙂
Chicken Spanikopita Meatballs with Tzatziki Dipping Sauce

I have taught my daughter the key to getting best young men to fall in love with you at college:  learn to cook and bake.  Old fashioned?  Absolutely!  True?  You betcha!  They are all so burnt out on the cafeteria and fast food.  Cook for them (even something just mediocre) and that hot young man will be putty in your hands 🙂

So, in honor of my (cross your fingers) future BYU Cougar, I share with you the most amazingly quick, flavorful and impressive little meatball.  Outstanding on it’s own and completely 5 star with the dipping sauce.
To all the cute BYU boys… are welcome.


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Chicken Spanikopita Meatballs with Tzatziki Dipping Sauce

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  • Yield: 18 meatballs 1x


  • 1 small onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1/2 lb frozen spinach, thawed then squeeze out excess water
  • 3/4 C crumbled feta cheese
  • 1 lb ground chicken or turkey
  • 1 Tb McCormick Montreal Grill Seasoning
  • Olive oil

Dipping Sauce

  • 1 C plain Greek yogurt
  • 1/3 cucumber, peeled, seeded and grated
  • 1 1/2 Tb fresh dill
  • 1 Tb fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt


  1. Preheat oven to 400 degrees.  In a large bowl, add all the ingredients for the meatballs, being sure to separate the spinach into small pieces as you add it.  Add a liberal drizzle (2-3 Tb) of olive oil over the top, then mix it all together using your hands.  Form the mixture into 18 – 1 1/2 inch meatballs and place them on a cookie sheet.  Bake for 13-16 minutes until the juices run clear.
  2. While the meatballs are cooking, mix together all the ingredients for the tzatziki sauce and serve on the side with the hot meatballs.


***For a freezer meal, follow the recipe up through forming the meatballs.  Place the cookie sheet in the freezer until the raw meatballs are frozen.  Toss them in a freezer bag and mark with the cooking directions.  Thaw them on a cookie sheet before baking, so you don’t end up with a one big meatball in your freezer bag 🙂

  • Author: Carole Jones


  • Serving Size: 2 meatballs
  • Calories: 116
  • Sugar: 2g
  • Sodium: 385mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 49mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


Baked Lemon Garlic Chicken - My Kitchen Escapades
9 years ago

[…] and super intelligent…..(yes, she will kill me for posting this picture so I better include this link as well so you can see a more “appropriate” picture.) She has worked hard to graduate […]

9 years ago

Can’t. Wait to try this !! My great granddaughter , was helping her mommy ! By rolling them in a ball so funny ! She is 3 #

9 years ago

Thanks Maria!

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