Description
Serve these Mediterranean chicken meatballs with a home made – or store bought – pesto.
Ingredients
Units
Scale
- 1 lb (16-oz / 450 g) ground chicken (or turkey) breast
- 4 cloves garlic, minced
- 1/2 cup (120 ml) Panko breadcrumbs
- 1/2 cup (75 g) crumbled Feta cheese, pasturized
- 1 (10-oz / 285 g) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup (75 g) chopped sundried tomatoes, packed without oil
- The zest of one fresh lemon
- 1 egg, beaten
- 1/4 tsp kosher salt
- 1/2 tsp black pepper pepper
- Canola cooking spray
Instructions
- 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.
- Serve with spaghetti, pesto and shavings of parmesan cheese
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 meatballs
- Calories: 275
- Fat: 5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g