Greek Style Chicken Meatballs
Recipe by Chef Bruce Mattel.
Greek Meatballs: A Lighter Main Course That Doesn’t Eat Like One
This flavorful dish features Jones Dairy Farm Chicken Meatballs served over sautéed spinach and zucchini noodles, then topped with a creamy feta-yogurt sauce. A quick broil adds a delicious golden finish, making it a perfect gluten free meal that’s both light and satisfying.
Ingredients
- 4 tablespoons olive oil, separated
- 1 lb. spinach
- 2 cloves garlic, sliced
- 2 medium zucchini
- 1 cup feta cheese, crumbled
- 1 cup Greek yogurt, plain
- 2 teaspoons lemon juice
- salt and pepper, to taste
Directions
Wash spinach if not pre-washed, and tear slightly.
In a medium sauté pan, toast the garlic in 2 tablespoons of olive oil until golden. Add spinach, reduce heat, and cook until wilted. Season and reserve.
Using a mandoline, julienne zucchini lengthwise being careful not to cut into the core. Discard core or reserve for other uses.
Sauté the zucchini in 2 tablespoons of olive oil for one minute or until slightly golden and wilted. Season and reserve.
Place the meatballs on a half sheet pan and bake at 350°F for about 7 minutes.
Using three round ovenproof dishes, place 1/3 of the spinach in each, place 7 meatballs on top and then divide the zucchini noodles evenly over the top.
Mix yogurt and half of the feta with lemon juice and a pinch of black pepper.
Place crumbled feta cheese on each dish and slightly brown under the broiler or place in a 500°F oven for approximately 3 minutes.
Dollop the yogurt mixture over the meatballs and serve immediately.
This recipe features
Chicken Meatballs
This recipe features
Chicken Meatballs
