Greek Chicken Meatballs
Feta adds such a burst of flavor to these chicken meatballs. Enjoy with Greek salad, soups, or pasta dishes.
Finely chop shallot - you can even put it through a food processor.
Roughly chop the spinach and dill.
Crumble feta.
Mix the shallot, spinach, dill, crushed red pepper, egg, feta, salt & pepper.
Once well mixed, add the ground chicken and mix everything. Do not overmix so the meat doesn't become tough.
Add 1/2 of the breadcrumbs and see the texture. Should be firm, not too wet. If it needs more breadcrumbs, add the remaining 1/2.
Test one small meatball in a pan for flavoring. Adjust accordingly.
Once the flavor is where you want it, scoop meatballs into equal balls, about the size of ping pong ball or golf ball.
To cook: either sear on a pan and finish in the over, or place on a baking sheet to bake at 350F for 25 minutes.