Spinach, Chicken, and Feta Meatballs in Pitas
**FYI: I wouldn’t change much in this recipe…It was wonderful!! And extremely easy to make.
What you need:
2 lbs of ground chicken
2 tablespoons of chopped parsley (I used dried parsley flakes)
1/2 cup finely chopped sauteed spinach (make sure you saute and THEN measure)
1 1/2 teaspoons of garlic powder
1 teaspoon of salt
1/2 teaspoon of black pepper
2 teaspoons of paprika
1 teaspoon of crushed red pepper (optional…if you like it spicy, add it. If you don’t, you don’t really need it.)
2 teaspoons of fennel seeds (I left these out because I didn’t have any in the kitchen)
Mini or regular sized pita
1 cup of feta cheese crumbles
1/2 cup of crushed tomatoes
What to do:
Preheat your oven to 375 degrees.
Finely chop your spinach and add to a saute pan. Saute for a few minutes until the spinach is wilted.
**FYI: Keep in mind that spinach will shrink, so you will need more than you think to make 1/2 cup.
Mix together all of the ingredients into a large bowl. When everything is fully combined, form 1″ meatballs.
**FYI: I used a tablespoon to measure out equal balls. It worked pretty well! I suggest doing the same thing. An ice cream scooper would work well, too, but it would just take a little while longer in the oven to cook since the balls would be bigger.
Reheat a pan with medium-high heat. Sear the sides of the meatballs until they are browned. This helps seal in the juices once they go into the oven.
Place the meatballs on a foil-lined or greased baking sheet. Bake in the oven for about 20 minutes, or until they are fully cooked.
Let them rest for a minute or two after they come out of the oven. Then place the meatballs in mini or regular sized pitas and serve with extra feta and tzatziki sauce! Yummm…
FYI: The website for this recipe also has a homemade tzatziki sauce recipe, but I didn’t have much time to make dinner, so I used store-bought sauce. Here is the link for the homemade sauce, just in case!