I had this thought about making a lighter meatball for use and I wanted to stay in the Mediterranean family. Well, I had this chicken breast in the fridge and thought this could be good. So, I ground it up in my food processor (and yes, you can do that!) and began mixing it up with other things I keep around the house. If you prefer to use Feta or some similar cheese, be aware that it will be very high in sodium. I prefer the softness of goat cheese though. One thing to note though: make them small because they won't shrink down but they will dry out if you have to bake them because of their size. So keep to 1-1.5 tablespoon size.
- 1 lb ground turkey or chicken
- 2 cups chopped fresh spinach
- 1/3 cups chopped basil (fresh)
- 1/2 cup goat cheese crumbles
- 1/2 tsp each dried oregano and garlic powder
- 1/4 cup bread crumbs, plain
- 1 egg
- In a large bowl, mix everything together except the EVOO.
- Create small meatballs. I scoop mine out with a 2" scooper.
- Place on a sheet pan on a rack (note: use foil under the meatballs to catch the drippings)
- Bake at 350 for 25 minutes
- Serve warm.