Italian and Thai ones, but we wanted to try a Greek style meatball. Store bought tzatziki sauce was the perfect match for dipping. Anna grew the onion we used, and I grew the chili peppers and basil, so this was the perfect summer recipe for our homegrown veggies!
Makes 40 meatballs
900g (2lbs) lean ground chicken
1 cup crumbled feta cheese
1/2 cup breadcrumbs
142g (5oz) fresh baby spinach
1/4 cup fresh basil
1 small onion
2 Fresno chilies or crushed red pepper flakes, to taste
1 cup sundried tomatoes (optional)
3 garlic cloves
1 tbsp lemon juice
Canola spray, for greasing
Olive oil, for hands
454g (1lb) tzatziki sauce
Preheat oven to 425°F. Line two baking sheets with aluminum foil and spray with canola oil.
Finely dice vegetables, or put them in a food processor and pulse until vegetables are in small chunks.
Combine all ingredients in a large mixing bowl. Coat your hands with a couple drops of olive oil to prevent sticking. Mash the ingredients together with hands, then form mixture into balls. Place evenly spaced on baking sheets.
Bake for 18 minutes, meatballs should be lightly browned. Serve with tzatziki for dipping.
Nutrition (per 4 meatballs)
4 meatballs with 1/4 cup tzatziki: