Recipe from Foody By Maria.
Ingredients:
- 2 c. spinach, roughly chopped
- 1/4 c. fresh dill, chopped
- 2 TBSP fresh mint, chopped
- 1/4 c. parsley, chopped
- 3 green onions, chopped
- 3 garlic cloves, pressed or grated
- 1 lb. ground chicken
- 1 egg
- 1/2 c. breadcrumbs
- 3/4 c. crumbled feta cheese
- 1 tsp. kosher salt
- 1/2 tsp. ground pepper
- 2 TBSP olive oil
Directions:
- Preheat Oven: Preheat the oven to 400F and line a baking sheet with parchment paper.
- Wilt Spinach: To a medium frying pan or skillet, over medium-low heat, add the chopped spinach and wilt until there is no moisture left. Set the wilted spinach aside to cool for a few minutes.
- Meatball Mixture: Once the spinach has cooled for a few minutes, add the wilted spinach to a medium bowl along with the chopped fresh dill, chopped fresh mint, chopped fresh parsley, chopped green onions, pressed garlic, ground chicken, egg, breadcrumbs, crumbled feta cheese, salt, pepper and olive oil. Stir until combined.
- Form Meatballs: Once combined, scoop about 1/4 c. (more or less as desired) at a time and form into meatballs – you’ll get about 16 meatballs. Place the formed meatballs onto the prepared sheet pan.
- Bake: Bake for 22-26 minutes or until meatballs are cooked through to an internal temperature of 165F.
Spinach and Feta Chicken Meatballs
Ingredients
2 c. spinach, roughly chopped
1/4 c. fresh dill, chopped
2 TBSP fresh mint, chopped
1/4 c. parsley, chopped
3 green onions, chopped
3 garlic cloves, pressed or grated
1 lb. ground chicken
1 egg
1/2 c. breadcrumbs
3/4 c. crumbled feta cheese
1 tsp. kosher salt
1/2 tsp. ground pepper
2 TBSP olive oil
Directions
- Preheat Oven: Preheat the oven to 400F and line a baking sheet with parchment paper.
- Wilt Spinach: To a medium frying pan or skillet, over medium-low heat, add the chopped spinach and wilt until there is no moisture left. Set the wilted spinach aside to cool for a few minutes.
- Meatball Mixture: Once the spinach has cooled for a few minutes, add the wilted spinach to a medium bowl along with the chopped fresh dill, chopped fresh mint, chopped fresh parsley, chopped green onions, pressed garlic, ground chicken, egg, breadcrumbs, crumbled feta cheese, salt, pepper and olive oil. Stir until combined.
- Form Meatballs: Once combined, scoop about 1/4 c. (more or less as desired) at a time and form into meatballs – you'll get about 16 meatballs. Place the formed meatballs onto the prepared sheet pan.
- Bake: Bake for 22-26 minutes or until meatballs are cooked through to an internal temperature of 165F.