SPANAKOPITA MEATBALLS WITH GREEK YOGURT SAUCE
My twist on a Rachel Ray recipe. If you can't find Greek yogurt, you could use a combination of sour cream and mayo. Fresh mint is a nice variation to the sauce. This recipe originally called for ground chicken.
Provided by KPD123
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl combine 3 cloves of garlic and all of red onion EXCEPT 2 tablespoons, reserve 1 garlic clove and onion for yogurt sauce.
- Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion.
- Add feta, egg, breadcrumbs, ground beef, lamb and grill seasoning to the bowl. Mix and combine well.
- Form mixture into 1 1/2-inch, bite-sized meatballs. Place the meatballs on a nonstick cookie sheet. ***At this point you could refrigerate until ready to bake.
- Bake meatballs at 375 degrees for 20 minutes until they are cooked through.
- To make the sauce, place yogurt, 1 garlic clove, 2 Tablespoons onion, cucumber, dill, lemon juice, oregano and a little salt in food processor and process until smooth. Adjust seasonings to taste and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.
Nutrition Facts : Calories 460.7, Fat 33, SaturatedFat 14.3, Cholesterol 151.6, Sodium 562.9, Carbohydrate 12.1, Fiber 2.1, Sugar 3.2, Protein 28.5
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