Greek Style Chicken Meatballs
Dinner Ideas with Meatballs
These flavorful Greek Style Meatballs 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. Recipe by Chef Bruce Mattel.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 4 tablespoons | olive oil, separated |
| 1 lb. | spinach |
| 2 cloves | garlic, sliced |
| 21 | |
| 2 medium | zucchini |
| 1 cup | feta cheese, crumbled |
| 1 cup | Greek yogurt, plain |
| 2 teaspoons | lemon juice |
salt and pepper, to taste |
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Directions
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Wash spinach if not pre-washed, and tear slightly.
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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.
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Using a mandoline, julienne zucchini lengthwise being careful not to cut into the core. Discard core or reserve for other uses.
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Sauté the zucchini in 2 tablespoons of olive oil for one minute or until slightly golden and wilted. Season and reserve.
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Place the meatballs on a half sheet pan and bake at 350°F for about 7 minutes.
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Place the spinach, meatballs and the zucchini noodles in an ovenproof dish.
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Mix yogurt and half of the feta with lemon juice and a pinch of black pepper.
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Place crumbled feta cheese on each dish and slightly brown under the broiler or place in a 500°F oven for approximately 3 minutes.
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Dollop the yogurt mixture over the meatballs and serve immediately.
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