You guys. Lots of green things are happening today.
Yet I have to admit that I didn’t plan specifically to have green food today… for St. Patrick’s Day. It just sort of happened.
And I am SO excited about it. Because these meatballs… though they may look weird… are DIVINE. I mean, how cool is it that these little balls are green – by default – and will serve as the perfect appetizer for your St. Patrick’s Day celebration? No green food coloring necessary! These Spanakopita Chicken Meatballs are loaded with spinach and feta, and are topped with Spinach-Dill Pesto [even more green… eeek!!] which is extra dill-y and extra garlic-y. It’s quite fabulous, if you ask me.
*Licks pesto spoon*
And you guys, there is one little trick I can’t wait to share with you. It’s a trick that gives meatballs extra flavor, but more importantly, extra juiciness. It’s nothing special, but it works. And all it is, is a dollop of Dijon mustard [or horseradish mustard, for an extra kick], and it works every time. We all know chicken and turkey are generally a little dry, so this works perfectly if you’re using either to make meatballs or meatloaf [extra delish].
*Eats meatballs #5*
You could also throw these little guys in freshly baked pita, top with the pesto AND tzatziki sauce and more spinach, and life will just be so good.
And did I mention that I love GREEN?
Happy St. Patrick’s Day, ya’ll. And happy *Eat Everything Green Day*, especially if you’re eating Spanakopita Chicken Meatballs.
- 1 ¼ lbs. ground chicken breast
- 2 cups fresh spinach, finely chopped
- 6 oz. crumbled feta cheese
- ½ cup panko bread crumbs
- 1 large egg
- 1 ½ Tbsp. Dijon or horseradish mustard
- 1 Tbsp. minced onion
- 1 tsp. dried oregano leaves
- 1 tsp. dried dill leaves
- ¾ tsp. coarse salt
- ¼ tsp. ground black pepper
- 3 cups fresh spinach
- ¼ cup fresh baby dill
- 2 cloves garlic, peeled
- 3 Tbsp. pine nuts (or other nut)
- 1 Tbsp. fresh lemon juice
- Coarse salt and ground black pepper
- ⅓ cup extra virgin olive oil
- Preheat oven to 375 degrees. Prepare a baking sheet fitted with a wire rack and coat with cooking spray. Set aside.
- In a large bowl, thoroughly mix together all of the meatball ingredients. Using your hands, form 2-inch meatballs and place on the wire rack with an inch of space in between meatballs.
- Bake for 10-12 minutes, until internal temperature of meatballs reach 160 degrees.
- While meatballs cook, place spinach, dill, garlic, pine nuts, lemon juice and a pinch of salt and pepper in the bowl of a food processor. Process while drizzling olive oil in through the vegetable shoot, until desired consistency is reached. Taste and adjust seasoning, if necessary.