Greek Chicken Meatballs
Yield: 15-20 meatballs (depending on size)
Serving Size: 4 meatballs
Serves 4-5 people
1 pound ground chicken
½ cup finely chopped onion
2 cloves garlic, minced
½ cup chopped frozen spinach, thawed and drained
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon ground black pepper
1 large egg
1 tablespoon fresh parsley, minced
½ cup feta cheese, crumbled
½ cup breadcrumbs (I used whole wheat unseasoned, you could sub in gluten free if needed)
Preheat oven to 350 degrees. Line baking sheet with parchment paper, set aside.
Combine all ingredients in a large mixing bowl until thoroughly mixed through. Coat hands lightly with olive oil* and begin rolling the mixture into balls. Continue to re-coat hands with olive oil as needed until you have completed rolling the meatballs.
Place meatballs onto prepared baking sheet. Bake for 25 minutes, then remove from oven and rotate the meatballs. Return to oven, and bake for another 20-25 minutes, until the internal temperature of the meatballs reaches 165 degrees.
*The olive oil helps to prevent the mixture from sticking to your hands, creates a smoother texture on the meatball, and helps to form a crust on the meatballs when baked.