Serve these Mediterranean chicken meatballs with a home made – or store bought – pesto.
By Amber Massey
Lets talk turkey.. or chicken, actually. These could go either way. I chose chicken breast over the turkey, mainly because we were having Turkey Sloppy Joes later in the week and didn’t want to turkey my Fireman out, although he probably wouldn’t have even noticed. It actually just satisfies my OCD habit of no-protein repeats in the same week. Gotta mix it up – going against all you “I could eat chicken every night” people.
I mixed these up in about 5 minutes and rolled them out onto a foil lined rimmed baking sheet.
This recipe made about 16 (1-inch) meatballs, allowing for 4 servings of, yep- you guessed it, 4 meatballs each. Quick, filling, full of flavor (the mixture of spinach, feta, and sun dried tomatoes is classically awesome! Duh.) and even though I used chicken breast the spinach and tomatoes keeps the meatballs pretty moist- just be careful not to over-bake or you’ll have a dry meatball!
I served these meatballs with pesto pasta – I made some 3-Herb Pesto – and stirred it into hot whole wheat noodles – YUM! For time’s sake on a busy weeknight you can definitely grab store bought.
- 1 pound (16-ounces) ground chicken (or turkey) breast
- 4 cloves garlic, minced
- ½ cup Panko breadcrumbs
- ½ cup crumbled Feta cheese, pasturized (i.e. Athenos)
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- ½ cup chopped sundried tomatoes, packed without oil (i.e, Bella Sun Luci or California Sundry)
- The zest of one fresh lemon
- 1 egg, beaten
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper pepper
- Canola cooking spray
- Preheat oven to 425 degrees
- In a medium bowl, combine ground chicken, garlic, panko, Feta, spinach, tomatoes, egg, zest, salt and pepper.
- Roll chicken mixture into 1-inch balls and then place on a foil-lined baking pan coated with cooking spray.
- Spray cooking spray evenly over meatballs.
- Roast in the oven 18 minutes or until golden.