Spanikopita Chicken Meatballs with Yogurt Dill Sauce

These are easy to make ahead of time and bake just before your guests arrive. The sauce is what really makes this recipe great.

1 T extra-virgin olive oil, plus some for liberal drizzling
1 small onion, finely chopped, divided
4 cloves garlic, chopped, divided
2 boxes frozen chopped spinach, defrosted
3/4 c. crumbled fat free feta cheese
1 lb ground chicken
1 T grill seasoning (recommended: McCormick Montreal Seasoning)
1 1/2 c. fat free Greek-style plain yogurt
1/3 seedless cucumber, peeled and chopped
3 T fresh dill
1.5 t cumin
1.5 t coriander
salt

In a bowl combine 3/4 of onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear. Place yogurt, reserved onion and garlic, cucumber, dill, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.

-Rachael Ray

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