Rachel prepares this Greek-style appetizer by adding spinach to the mincemeat and feta and serving meat balls with spicy Greek dip sauce. Share with friends: 
Time: 27 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l extra virgin olive oil plus some more for minced meat
- 1 chopped small onion
- 4 chopped and minced garlic cloves
- 2 packs (400 g each) frozen chopped spinach (thaw)
- 3/4 Art. crumbled feta cheese
- 450 gr minced chicken
- 1 tbsp. l seasonings for grill
- 1.5 tbsp. natural greek yogurt
- 1/3 peeled and chopped seedless cucumber
- 3 tbsp. l fresh dill
- 1/2 lemon juice
- 1.5 tsp., 1/2 pinch of cumin
- 1.5 tsp., 1/2 pinch of coriander
- Salt
Recipes with similar ingredients: onions, garlic, spinach, cheese feta, minced chicken, yogurt, cucumbers, dill, lemon juice, cumin, coriander
Recipe preparation:
- Preheat the oven to 200 degrees.
- In a bowl, mix onions and 3 cloves of garlic. Wring out completely liquid from spinach. Mash spinach and add to garlic and onion. Add feta, minced meat and spices to the bowl for grilling and sprinkle well olive oil. Mix meat with vegetables and feta and form 18 balls (4 cm). Put balls on a baking sheet with non-stick coated and bake for 10-12 minutes. until golden until secreted juice will not become transparent.
- Add yogurt, garlic, cucumber, dill, lemon juice to the blender, cumin, coriander and a little salt and beat until smooth. Lay out sauce in a serving bowl. Serve the chicken balls by sticking them toothpicks, put the sauce next to it.
