Spinach & Feta Chicken Meatballs

Directions

• Preheat oven to 400°F. 

• Add breadcrumbs to a medium bowl. Pour in 1/4 cup milk, a bit at a time, and mix with your hands until slightly rehydrated but not mushy. 

• Next, squeeze the thawed chopped spinach over the sink, draining as much water as possible. Add it to the bowl with the breadcrumbs. Also add 1 lbs ground chicken, 100g feta, 1 large egg, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp cumin and 1 tsp salt. 

• Wet your hands in cold water then use them to mix the meatball mixture. Don't worry too much about over mixing, just take your time to make sure all the ingredients are evenly incorporated throughout. Set aside. 

• Roughly chop 1/2 red onion and 2 hot finger peppers (or one red bell pepper). Add them to a 9"x13" baking dish and cover with 1/2 tsp paprika, 1/2 tsp cumin, 1/2 tsp salt and 1/4 cup olive oil. Toss to coat the chickpeas in the spiced oil. 

• Use the 1/4 cup that you just filled with olive oil to portion out meatballs. Scoop the roughly measured balls over the spiced chickpeas. You should get about 7-8.

• Wet your hands again with cold water then shape the portioned chicken into balls. Wet your hands in between each one to avoid sticking.

• Drizzle each meatball with a bit more olive oil and transfer to the preheated oven. Bake at 400°F for 30 minutes. 

• You'll know the meatballs are done when the internal temperature reaches 155°-165°F and the tops are starting to brown. 

• Serve with tzatziki and a squeeze of lemon! Enjoy!