Best 2 Spanakopita Chicken Meatballs With Spicy Cucumber And Yogurt Sauce Recipes

Are you craving a mouthwatering dish that combines bold flavors and rich textures? Look no further than the "Spanakopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce." This tantalizing recipe elevates the classic combination of chicken and spinach with an innovative twist. Prepare to indulge in succulent meatballs, where juicy chicken is enveloped in a crispy shell of phyllo pastry. Accompanied by a vibrant and spicy cucumber sauce, and complemented by a cooling and creamy yogurt sauce, this dish promises an explosion of flavors that will leave you yearning for more.

Let's cook with our recipes!

SPANAKOPITA CHICKEN MEATBALLS WITH SPICY CUCUMBER YOGURT SAUCE

SPANAKOPITA CHICKEN MEATBALLS WITH SPICY CUCUMBER YOGURT SAUCE image

Categories Chicken

Yield 6

Number Of Ingredients 14

Ingredients

2 10-ounce boxes frozen chopped spinach, defrosted
¾ cup crumbled feta cheese I used a 4 oz container of feta
1 pound ground chicken
1 small onion, finely chopped
3 garlic cloves, finely chopped DIVIDED
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
Extra virgin olive oil, for liberal drizzling I left this out and coated them with cooking spray
1 ½ cups Greek-style plain yogurt
1/3 seedless cucumber, peeled and chopped
3 tablespoons chopped fresh dill I used dried dill
½ tablespoon ground cumin I omitted this
½ tablespoon ground coriander
Juice of ½ lemon
Salt

Steps:

Preheat the oven to 400 degrees F. Wring out the spinach completely dry. Separate the spinach as you add it to the mixing bowl. Add the feta, chicken, onion, two thirds of the chopped garlic, the grill seasoning and a liberal drizzle of olive oil to the bowl. Mix the meat with the veggies and feta and form 18 1 ½-inch meatballs. Place the meatballs on a rimmed non-stick baking sheet and bake them for 10 to 12 minutes until they are golden and the juices run clear. While the meatballs bake, place the yogurt, remaining chopped garlic, the cucumbers, dill, cumin, coriander, lemon juice and a little salt in a food processor and process until smooth. Adjust the seasonings and transfer sauce to a serving bowl. Serve the meatballs with a bowl of the sauce and toothpicks for dipping.

SPANAKOPITA MEATBALLS WITH GREEK YOGURT SAUCE

Spanakopita Meatballs With Greek Yogurt Sauce image

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

Ingredients

1 tablespoon extra virgin olive oil
1 small red onion, finely chopped, divided
4 garlic cloves, chopped, divided
5 ounces frozen chopped spinach (defrost and squeeze out moisture)
3/4 cup crumbled feta cheese
1/2 lb ground beef
1/2 lb ground lamb
1 tablespoon grill seasoning (recommended ( McCormick Montreal Seasoning)
1 egg, slightly beaten
1/4 cup Italian breadcrumbs
1 1/2 cups Greek yogurt
1/3 seedless cucumber, peeled and chopped
3 tablespoons fresh dill or 3 tablespoons of fresh mint, chopped
1/2 lemon, juiced
1/2 teaspoon oregano, dried
salt, to taste

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

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh herbs, vegetables, and meat.
Season to Taste: Don't be afraid to taste your food as you cook and adjust the seasonings accordingly. This is the best way to ensure that your dish is perfectly seasoned.
Don't Overcook: Overcooked food is tough and dry. Be careful not to overcook your chicken meatballs or vegetables. A meat thermometer is a helpful tool for checking the internal temperature of your food.
Serve Immediately: Spanakopita chicken meatballs are best served immediately after they are cooked. This will ensure that they are hot and crispy.

Conclusion:

Spanakopita chicken meatballs with spicy cucumber and yogurt sauce is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The meatballs are flavorful and juicy, the cucumber sauce is refreshing and tangy, and the yogurt sauce is creamy and cooling. This dish is sure to be a hit with your family and friends.