The Foodie Physician: Cook Once, Eat Twice: Greek Chicken Meatballs
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Cook Once, Eat Twice: Greek Chicken Meatballs




Here's the latest installment of my "Cook Once, Eat Twice" series.  Because of my busy schedule, when I cook dinner, I often like to double the recipe and then transform the leftovers into an entirely different meal on another day.  It's a real timesaver and I also find it to be a fun challenge.  My Greek Chicken Meatballs are full of Greek flavor and easy to make, perfect for a quick weeknight meal.  I use ground chicken breast (which I like to grind myself in my stand mixer) mixed with feta cheese, spices and spinach, which is one of the most nutritious foods you can eat.  Spinach is packed with a wide variety of compounds that are beneficial for your health including several vitamins, minerals and disease-fighting antioxidants. It’s a rich source of fiber and protein as well as Vitamins A, C, K, and folate.  It’s also rich in several minerals like calcium, iron and manganese.  Serve these meatballs alone or over spaghetti with tomato sauce.  They’re also great in soups and sandwiches.  Freeze any leftovers and keep them for busy weeknights.  Your whole family will love them and they won’t even know how good they are for you!  Stay tuned for my next post, where I’ll feature these delicious meatballs in a new recipe- my Greek Meatball Pita Sandwiches.



Greek Chicken Meatballs with Quinoa Spaghetti

Greek Chicken Meatballs
Makes 6 servings (24 meatballs)

1 package (10 ounces) chopped, frozen spinach
1.5 pounds ground chicken breast
3 cloves garlic, grated or minced
1 extra large egg
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
6 tablespoons crumbled reduced fat feta cheese
2 ounces (about 2 slices) whole wheat bread, ground into breadcrumbs (1 cup)*
1 teaspoon olive oil


Preheat the oven to 400 degrees F.

Defrost the spinach according to package directions.  Squeeze all of the water out of the spinach and place the spinach in a large bowl.  Add all of the remaining ingredients and mix gently to combine.  Form the mixture into 24 meatballs, about 1-½ inches in diameter.   


Grease a baking sheet with the olive oil.  Place the meatballs on the baking sheet and bake in the oven, 15-18 minutes until lightly golden and cooked through.  Serve warm.

*To make fresh breadcrumbs, break the bread into pieces and pulse in a mini food processor until crumbs form.  If using packaged dried breadcrumbs, decrease the amount to ½ cup.  To make this recipe gluten free, substitute ½ ground oats (certified gluten free) for the breadcrumbs. 

One serving (4 meatballs): Calories 205; Fat 4.8g (Sat 1.8g); Protein 29.6g; Carb 7.4g; Fiber 1.9g; 
Sodium 713mg





2 comments :

  1. You make it sound so simple! I am definitely going to make it as an appetizer and leftovers with spaghetti,
    Thank you for the quinoa spaghetti idea. Never tried it..

    ReplyDelete

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