Greek Style Chicken Meatballs
Recipe by Chef Bruce Mattel.
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.
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.
Place the spinach, meatballs and the zucchini noodles in an ovenproof dish.
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.
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