Make-Ahead Chicken-Feta Meatballs With Chive Yogurt And Carrots Recipe

• 2 tablespoons extra-virgin olive oil
• 2 cups spinach leaves
• Kosher salt
• 12 ounces ground chicken
• 1/2 cup crumbled feta cheese
• 1 teaspoon paprika
• 1 egg, beaten
• 1 cup Greek yogurt
• 2/3 cup thinly sliced carrots
• 1 tablespoon chopped fresh chives
• Pita pockets, for serving

1. Preheat oven to 400u0b0F. Line baking sheet with parchment or foil. Heat 1 tablespoon oil in a large skillet pan over medium-low heat until shimmering. Add spinach and 1/8 teaspoon salt and cook, tossing, until just wilted, 2 minutes. Transfer to paper towels to drain. Let cool slightly, then squeeze out excess liquid and finely chop. Combine spinach in bowl with chicken, feta cheese, paprika, egg, and 1/2 teaspoon salt. Thoroughly combine; the mixture should be wet but not soupy from egg. Roll mixture evenly into about 2-inch balls and place on baking sheet; bake until just cooked through, 13 to 15 minutes.
2. Meanwhile, whisk together yogurt, lemon juice and zest, carrots, chives and 1/8 teaspoon salt. Refrigerate in airtight container. Let meatballs cool slightly, then refrigerate until ready to eat. To enjoy warm, reheat in microwave, with or without yogurt sauce, for about 30 seconds. Serve with pita bread.

extravirgin olive oil, spinach leaves, kosher salt, ground chicken, feta cheese, paprika, egg, greek yogurt, carrots, fresh chives, pockets

Taken from www.seriouseats.com/recipes/2013/12/lunch-box-make-ahead-chicken-feta-meatballs-chive-yogurt-carrot-recipe.html (may not work)