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Spanakopita Meatballs and Homemade Tzatziki Recipe

Sometimes when you combine favorite things, it just works. I give you the wonderful combination of Spanakopita and Meatballs! These were a fan favorite last night, great for making ahead, and freeze well.



Meatballs
1 small onion, finely chopped
2 tsp. minced garlic (or two cloves, minced)
1 lb. ground turkey (you can also use ground chicken or beef, if you prefer)
3 eggs
1 lb. frozen spinach, all water pressed out
1 c crumbled feta
1 tsp. Montreal or steak seasoning
2 T olive oil
2 tsp. salt
1/2 tsp. black pepper

Preheat the oven to 400 degrees.

Saute onion for 3-4 minutes in 1 tsp. olive oil, remove from heat, and place in mixing bowl. Add garlic and toss together.

Squeeze all of the water out of the spinach. Add to onion mixture and separate the spinach as you mix. Add in raw ground turkey, steak seasoning, olive oil, eggs, salt and pepper.

Mix all ingredients well with a wooden spoon, breaking up the meat or spinach as needed, and well-incorporating the eggs.

Spray two cookie sheets with non-stick spray. Roll meatballs into 1 1/2" balls and place on cookie sheets. Yields about 36 meatballs. Bake at 400 degrees for 20 minutes, until meat is cooked through (juices will run clear). Freeze cooled meatballs for future re-heating (quick meals/snacks!)


Tzatziki Sauce
1 individual size (1 c) plain Greek yogurt
1 T dried dill
1 tsp. lemon juice
1/2 tsp. salt
1/2 medium cucumber, peeled, seeded, and grated
1/2 tsp. cumin

After you peel, seed, and grate the cucumber, press out the extra liquid. The combine the cucumber pulp with all other ingredients. Cover and refrigerate for up to 2 days.


I served the meatballs over buttered noodles and topped with a generous dollop of the tzatziki sauce. You can also use the sauce to dip the meatballs as an appetizer or snack.

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