Spanikopita Chicken Meatballs
Preheat oven to 400 degrees.
In a bowl, combine onion and three cloves of garlic.
Squeeze the water out of the spinach until completely dry.
Separate the spinach as you add it to the garlic and onion.
Add feta, chicken and grill seasoning to the bowl with a drizzle of olive oil.
Mix the meat with the vegetables and feta and form 18 1-1/2-inch meatballs.
Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.
These meatballs make for a great meal and snack. They freeze well and can work well as a back up for those hectic days.
1 tbs. extra-virgin olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped, divided
2 boxes frozen chopped spinach, defrosted
3/4 cup crumbled feta cheese
1 lb. ground chicken
1 tbs. grill seasoning (McCormick Montreal Seasoning)
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our nutritionist/nurse to
personalize for you.