Greek Style Chicken Meatballs

Servings

15 mins

Prep Time

30 mins

Total Time

Gluten Free

Amount / Quantity	Ingredients
4 tablespoons	olive oil, separated
1 lb.	spinach
2 cloves	garlic, sliced
21	Jones Dairy Farm Chicken Meatballs
2 medium	zucchini
1 cup	feta cheese, crumbled
1 cup	Greek yogurt, plain
2 teaspoons	lemon juice
	salt and pepper, to taste

Wash spinach if not pre-washed, and tear slightly.
In a medium sauté pan, toast the garlic in 2 tablespoons of olive oil until golden. Add spinach, reduce heat, and cook until wilted. Season and reserve.
Using a mandoline, julienne zucchini lengthwise being careful not to cut into the core. Discard core or reserve for other uses.
Sauté the zucchini in 2 tablespoons of olive oil for one minute or until slightly golden and wilted. Season and reserve.
Place the meatballs on a half sheet pan and bake at 350°F for about 7 minutes.
Using three round ovenproof dishes, place 1/3 of the spinach in each, place 7 meatballs on top and then divide the zucchini noodles evenly over the top.
Mix yogurt and half of the feta with lemon juice and a pinch of black pepper.
Place crumbled feta cheese on each dish and slightly brown under the broiler or place in a 500°F oven for approximately 3 minutes.
Dollop the yogurt mixture over the meatballs and serve immediately.

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