Greek-Inspired Chicken Meatballs

I love a good meatball. And while the classic Italian version will forever be the OG of meatballs, so many classic dishes can be “meatballed.”
This recipe is inspired by one I found on the Daley Plate, with a few modifications. They take their cue from the Greek spanakopita (spinach pie).
If you’re looking for ways to get some greens into the family diet, these meatballs are an ideal delivery method. Yes, the spinach is front and center, but these meatballs are so flavorful that
even the staunchest spinach cynic will be converted. Serve them with fresh and crisp veggies, Greek olives, warm pita and tzatziki for a winner dinner.

Ingredients

For the Meatballs

• 6 cloves garlic, grated
• 3 scallions, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 cups fresh spinach, chopped
• Zest of 1 medium lemon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 cup crumbled feta cheese  (or more for cheese fans)
• 1 medium egg
• 1 pound ground chicken
• Olive oil for roasting

For the Tzatziki

• 3 Persian cucumbers
• 2 cups plain whole-milk Greek yogurt
• 2 tablespoons finely chopped dill
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper

For serving

• Sliced Persian cucumbers
• Halved grape or cherry tomatoes
• Kalamata olives
• Sliced red onion
• Lemon wedges
• Pita bread
• Tzatziki

Preparation

• Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.

To Prepare the Tzatziki

• Grate the cucumber on a box grater and squeeze out the extra water with your hands. Add yogurt, dill, lemon juice and garlic. Add salt and pepper to taste. Mix well to combine. Keep refrigerated until ready to serve.

• To Prepare the Meatballs
• Line a sheet pan with parchment paper.
• In a large bowl, combine the garlic, scallions, parsley, spinach, lemon zest, kosher salt, black pepper, smoked paprika, feta cheese, egg and chicken. Mix gently with your hands until everything is well combined. Form into meatballs about the size of a golf ball. Place the meatballs on the sheet pan, brush with olive oil.
• Roast for about 30 minutes until they are cooked through. (Alternatively, you can pan-fry the meatballs in olive or neutral oil and finish them in the oven, baking for about 8 – 10 minutes.)