Greek Chicken Meatballs with Cucumber Yogurt - KTVN Channel 2 - Reno Tahoe News Weather, Video -

Greek Chicken Meatballs with Cucumber Yogurt

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1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
½ cup onion, finely chopped
2 boxes frozen chopped spinach, defrosted.
1 cup crumbled feta cheese
1 pound ground chicken
½ tsp freshly ground black pepper
1 tsp granulated garlic
½ tsp dried oregano
½ tsp dried basil
Pinch of cayenne pepper

Preheat the oven to 500 degrees F, on boil.
Squeeze the water out of the spinach until completely dry, place in a large bowl. Add the feta, chicken, onion and dry spices to the bowl and mix well to combine. Drizzle the mixture with the tablespoon of olive oil and mix well. Form 1 inch meatballs and place the meatballs on a cookie sheet that has been sprayed with non-stick spray, drizzle with olive oil and bake for 10 minutes.

Cucumber Yogurt Sauce
1 1/2 cups Greek style plain yogurt
1 cup cucumber, peeled, seeded and chopped
3 tablespoons fresh dill
2tsp lemon juice
½ tsp ground cumin
¼ cup fresh dill
¼ cup fresh cilantro

Place yogurt, cucumber, dill, lemon juice, cumin, dill, cilantro, and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks

Total Time: 50 minutes
Prep Time: 40 minutes
Cook Time: 10 minutes
Servings: 4 to 6 people

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