Spanakopita Chicken Meatballs With Spicy Cucumber And Yogurt Sauce Food

FREEFORM CHICKEN MEATBALLS WITH CARROTS AND YOGURT SAUCE

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 425°F. Toss carrots, red pepper flakes, 2 Tbsp. oil, and 1/2 tsp. kosher salt on a rimmed baking sheet. Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20-25 minutes.
• Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 Tbsp. oil, and 1 1/2 tsp. kosher salt in a large bowl until just combined.
• Rub another rimmed baking sheet with 1 Tbsp. oil. Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet. Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15-20 minutes.
• Meanwhile, whisk yogurt, 2 Tbsp. lemon juice, and remaining 1/4 tsp. kosher salt in a small bowl. Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.
• Transfer carrots to baking sheet with meatballs and toss to combine. Arrange over yogurt sauce, then top with arugula. Drizzle with oil and lemon juice; season with sea salt.

CUCUMBER YOGURT SAUCE

Steps:

• Drain the yogurt in a cheesecloth-lined strainer set over a bowl for 1 hour.
• In a bowl, combine all ingredients. Serve as a salad dressing or as an accompaniment with spicy foods, such as vegetable curry.

SPANAKOPITA CHICKEN MEATBALLS WITH SPICY CUCUMBER YOGURT SAUCE

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

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.