Mediterranean Chicken Meatballs

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Last week I was perusing my favorite recipe blogs and stumbled upon this recipe from Shay over at Mix and Match Mama.  I really enjoy her recipes- they are always SO simple, take little thought process, and always turn out impressively well. 

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She is most known for her mixing and matching abilities with the ever so versatile basic boxed cake mix- producing simply to-die-for bundt cakes.  While I can’t bake a cake out of a box to save my life, I can definitly make one of these sweet things, and they always turn out good. 

Aside from her sweet eats, she occasionally provides recipes she entitles “Dinner Tonight“.  Love these.  Most of the time, her recipes can literally be used for dinner, well, tonight!  Pantry ingredients, basic proteins, and tons of flavor to boot.  I’m all in- especially when my middle name these days happens to be ‘easy’, and I do not mean it in that way- so rid your mind of that idea- Thanks.

Anyway, enough of the gushing about MMM, lets talk turkey.. or chicken, actually.  These could go either way.  I chose chicken breast over the turkey, mainly because we were having Turkey Sloppy Joes (recipe to come!) later in the week and didn’t want to turkey my Fireman out, although he probably wouldn’t have even noticed.  It actually just satisfies my OCD habit of no-protein repeats in the same week.  Gotta mix it up- going against all you “I could eat chicken every night” people.

Weirdos.

I mixed these up in about 5 minutes, changing up a few ingredients, and rolled them out onto a foil lined rimmed baking cheese sheet (wow- cheese?  Really?  I guess we now know what these little girls in my belly would like for a snack..)

This recipe made about 16 (1-inch) meatballs, allowing for 4 servings of, yep- you guessed it, 4 meatballs each.  Quick, filling, full of flavor (the mixture of spinach, feta, and sun dried tomatoes is classically awesome! Duh.) and even though I used chicken breast the spinach and tomatoes keeps them pretty moist- just be careful not to over-bake or you’ll have a dry meatball! 

I served these meatballs with pesto pasta per Shay’s recommendation- I made up my own pesto- 3-Herb Pesto actually- YUM!   Skip on over to Oats and Honey to check it for the recipe. 

So sorry for making you work your clicker finger to get that recipe.  If it at all any consolation, there is a belly picture for you to enjoy over there, too. 

Mediterranean Chicken Meatballs

Yield: 4 servings

Serving Size: 4 meatballs

Adapted from Mix and Match Mama

Ingredients

  • 1 pound (16-ounces) ground chicken (or turkey) breast
  • 4 cloves garlic, minced
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup crumbled Feta cheese, pasturized (i.e. Athenos)
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup chopped sundried tomatoes, packed without oil (i.e, Bella Sun Luci or California Sundry)
  • The zest of one fresh lemon
  • 1 egg, beaten
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper pepper
  • Canola cooking spray

Instructions

Preheat oven to 425 degrees

In a medium bowl, combine ground chicken, garlic, panko, Feta, spinach, tomatoes, egg, zest, salt and pepper. Roll chicken mixture into 1-inch balls and then place on a foil-lined baking pan coated with cooking spray. Spray cooking spray evenly over meatballs. Roast in the oven 18 minutes or until golden.

Nutritional Information:

Calories: 275; Fat: 5 g; Carbohydrate: 20 g; Fiber: 1 g; Protein: 35 g; Sodium: 533 mg

http://chocolate-broccoli.com/2012/07/mediterranean-chicken-meatballs.html

Comments

  1. Two meatball lovin’ girls…that’s why we’re such good friends. (That and we both know how to enjoy a good piece of cake with coffee and cream!) Love!

  2. Hmm..Look delicious!

  3. I can’t wait to make this!

  4. Do you think this recipe would work as a meatloaf?

    • For sure! It would be a great meatloaf. I would use turkey over the chicken breast only because the lean chicken meat would get dried out for the longer cook time a meatloaf requires. Bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving to let the juices redistribute.

  5. I made these last night and they were awesome! Only substitution was that I used fresh spinach.. worked just fine.

    YUM!

  6. Melissa says:

    I made these into burgers and they are delicious!!

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