Spanakopita Meatballs With Greek Yogurt Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 small red onion, finely chopped, divided
• 4 garlic cloves, chopped, divided
• 5 ounces frozen chopped spinach (defrost and squeeze out moisture)
• 3/4 cup crumbled feta cheese
• 1/2 lb ground beef
• 1/2 lb ground lamb
• 1 tablespoon grill seasoning (recommended ( mccormick montreal seasoning)
• 1 egg, slightly beaten
• 1/4 cup italian breadcrumbs
• 1 1/2 cups greek yogurt
• 1/3 seedless cucumber, peeled and chopped
• 3 tablespoons fresh dill or 3 tablespoons fresh mint, chopped
• 1/2 lemon, juiced
• 1/2 teaspoon oregano, dried
• salt, to taste

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 in a bowl combine 3 cloves of garlic and all of red onion except 2 tablespoons, reserve 1 garlic clove and onion for yogurt sauce.
• 3 squeeze the water out of the spinach until completely dry. separate the spinach as you add it to garlic and onion.
• 4 add feta, egg, breadcrumbs, ground beef, lamb and grill seasoning to the bowl. mix and combine well.
• 5 form mixture into 1 1/2-inch, bite-sized meatballs. place the meatballs on a nonstick cookie sheet. ***at this point you could refrigerate until ready to bake.
• 6 bake meatballs at 375 degrees for 20 minutes until they are cooked through.
• 7 to make the sauce, place yogurt, 1 garlic clove, 2 tablespoons onion, cucumber, dill, lemon juice, oregano and a little salt in food processor and process until smooth. adjust seasonings to taste and transfer to a serving bowl. serve meatballs alongside sauce with toothpicks.