These spinach and feta chicken meatballs are the perfect make once, eat twice weeknight dinner. Have them tonight on a bed of spiced chickpeas, then again tomorrow stuffed in pita with arugula and tzatziki.
Equipment
Everything you need to make chicken and feta meatballs at home:
- medium bowl
- cutting board
- chef's knife
- 9"x13" baking dish
- ¼ measuring cup
Full ingredients list and instructions below!
Ingredients
Method
- Preheat oven to 400°F. While you wait, roughly chop ½ red onion and 2 hot finger peppers. Transfer to a 9"x13" baking dish and cover with ½ teaspoon paprika, ½ teaspoon cumin, ½ teaspoon salt and ¼ cup olive oil. Toss to coat.
- Add breadcrumbs to a medium bowl and cover in 1-2 tablespoon of milk, toss to mix, then repeat until the breadcrumbs are rehydrated but not mushy. Next, squeeze the thawed chopped spinach over the sink, draining as much water as possible. Once you've got the excess water out, transfer to the bowl with rehydrated breadcrumbs. To the same bowl add 1lbs ground chicken, 100g feta, 1 large egg, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon cumin and 1 teaspoon salt. Wet a hand in cold water, then mix until all the ingredients are evenly incorporated.
- Use the ¼ cup that you just used for oil to portion out meatballs. Scoop the roughly measured balls over the spiced chickpeas, then shape into balls. Wet your hands in between to avoid sticking.
- Drizzle each meatball with a bit more olive oil, then bake 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!
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