Ingredients
Scale
- 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
Instructions
- 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.
- While the meatballs are cooking, mix together all the ingredients for the tzatziki sauce and serve on the side with the hot meatballs.
Notes
***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 🙂
Nutrition
- 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