Greek Meatballs
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Main Course
Ingredients
Scale
- 1 pound of chicken breasts (about 2 large ones, trimmed)
- ½ red onion (chopped)
- ½ bunch of cilantro
- 3 green onion stalks (about ½ cup, chopped)
- ½ cup frozen spinach (thawed and drained)
- 5 cloves of garlic
- 1 large egg
- ¼ cup crumbled feta cheese
- ¼ cup breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Preheat your oven to 400°F. Grease a baking sheet and set it aside.
- In a food processor, toss in all the ingredients except for the chicken. Give it a good pulse until everything is chopped. Then, add the chicken breasts and pulse again until it’s all nicely mixed.
- Use a large cookie scoop to form the mixture into circular meatballs by rolling it between your palms.
- Place the meatballs on the prepared baking sheet and bake for 25-30 minutes or until they’re cooked through, reaching an internal temperature of 165°F.
- Take them out of the oven and serve with tzatziki, hummus, and rice if you like.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
