You guys. Lots of green things are happening today. This time is happens to be spanakopita chicken meatballs with dill pesto.
How to make spanakopita chicken meatballs with dill pesto
Yet I have to admit that I didn’t plan specifically to have green food today… for St. Patrick’s Day. It just sort of happened.
And I am SO excited about it. Because these meatballs… though they may look weird… are DIVINE. I mean, how cool is it that these little balls are green – by default – and will serve as the perfect appetizer for your St. Patrick’s Day celebration? No green food coloring necessary! These Spanakopita Chicken Meatballs are loaded with spinach and feta, and are topped with Spinach-Dill Pesto [even more green… eeek!!] which is extra dill-y and extra garlic-y. It’s quite fabulous, if you ask me.
*Licks pesto spoon*
Nothing wrong with adding spinach to both the meatballs AND the pesto!
And you guys, there is one little trick I can’t wait to share with you. It’s a trick that gives meatballs extra flavor, but more importantly, extra juiciness. It’s nothing special, but it works. And all it is, is a dollop of Dijon mustard [or horseradish mustard, for an extra kick], and it works every time. We all know chicken and turkey are generally a little dry, so this works perfectly if you’re using either to make meatballs or meatloaf [extra delish].
*Eats meatballs #5*
You could also throw these little guys in freshly baked pita, top with the pesto AND tzatziki sauce and more spinach, and life will just be so good.
And did I mention that I love GREEN?
Happy St. Patrick’s Day, ya’ll. And happy *Eat Everything Green Day*, especially if you’re eating Spanakopita Chicken Meatballs.Print
Spanakopita Chicken Meatballs with Dill Pesto
Chicken meatballs with spinach, feta and oregano served with a garlicky dill spinach pesto.
- Prep Time: 10-15 mins
- Cook Time: 15-20 mins
- Total Time: 25-35 mins
- Yield: Makes 18 meatballs 1x
- Category: Side Dish
- Method: Baking, No-Cook
- Cuisine: American
- 1 ¼ pounds ground chicken breast
- 2 cups fresh spinach, finely chopped
- 6-ounces crumbled feta cheese
- ½ cup panko bread crumbs
- 1 large egg
- 1 ½ tablespoons Dijon or horseradish mustard
- 1 tablespoon minced onion
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried dill leaves
- ¾ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 3 cups fresh spinach
- ¼ cup fresh baby dill
- 2 cloves garlic, peeled
- 3 tablespoons pine nuts (or other nut)
- Zest and juice of ¼ lemon
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ⅓ cup olive oil
- Preheat oven to 375 degrees. Prepare a baking sheet fitted with a wire rack and coat with cooking spray. Set aside.
- In a large bowl, thoroughly mix together all of the meatball ingredients. Using your hands, form 2-inch meatballs and place on the wire rack with an inch of space in between meatballs.
- Bake for 10-12 minutes, until internal temperature of meatballs reach 160 degrees.
- While meatballs cook, place spinach, dill, garlic, pine nuts, lemon juice and a pinch of salt and pepper in the bowl of a food processor. Process while drizzling olive oil in through the vegetable shoot, until desired consistency is reached. Taste and adjust seasoning, if necessary.
Cooking Tip: Make the pesto in advance for a quick and easy weeknight meal.
- Serving Size: 3 meatballs
- Calories: 343
- Sugar: 0g
- Sodium: 567mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 100mg
Keywords: healthy, with sauce, oven, Greek, easy, simple, weeknight dinner, seasonal