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Wednesday, December 7, 2011

Greek Chicken Meatballs with Tzatziki Sauce

If you like Gyros - you will love this healthy alternative!
I got this recipe from the 17-day-diet forum.  I have been asked for this recipe so many times that I thought I should just post it here.

Make sure you have:
All of your ingredients, food processor, and cheesecloth or just a thin cloth for wringing out the spinach.
Other suggestions:
We usually serve the meatballs over basmati rice (our favorite).  When the rice is almost through cooking, we throw in any veggies we need to use up as they steam up nicely that way.
I place about 5-6 tablespoons of the Tzatziki sauce over top and dice up roma tomatoes and sprinkle those on top as well.

The balls:
2 packages of ground chicken
zest of one lemon
1/2 cup fat free crumbly feta cheese (I use regular if I cannot find the fat free)
2 eggs
2 scallions, diced
2 ribs celery, diced
1/2 tsp garlic salt
1/2 tsp black pepper
1 box frozen chopped spinach, thawed and water squeezed from

Preheat the oven to 350 degrees.  Spray baking sheets with cooking spray.  Mix all the ingredients until well blended.  (use your clean hands)  Form into bite size balls and arrange on the baking sheet.  They do not grow in size while cooking - so use all the space you can on your cooking sheet.  Lightly brush top of meatballs with olive oil.  Bake for 25 - 35 minutes until no longer pink.  Serve with Tzatziki sauce for dipping - or other methods as seen above.  These can also be made into patties - great for guests.

Tzatziki Sauce:
2 Cups Greek Plain Yogurt
Juice from one lemon
1 clove of garlic, chopped
1 tbsp fresh mint or dill or both (BOTH IS BEST!!!)
1 English cucumber (med. sized) chopped
salt and pepper to taste

Put all of this into a food processor and pulse until well combined.  Test for seasonings.  Serve with meatballs or patties.

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