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Spanakopita Chicken Meatballs with Roasted Tomatoes and Cucumber Dill Sauce

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Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 6

Equipment

Ingredients

  • 2 cups rice, prepared per package instructions (I used stock in place of water for a more savory rice, but any rice will work)
  • 1 pound ground chicken
  • 3 garlic cloves, minced
  • 2 cups spinach, chopped small
  • 1/2 small yellow onion, minced small
  • 1/2 cup crumbled Violife Just Like Feta
  • 1 tbsp grill seasoning (I used Borsari Cracked Pepper Seasoning)
  • 1 tbsp olive oil

For the blistered tomatoes:

  • 1 pint cherry tomatoes
  • 2 cloves of garlic, minced
  • 2 tbsp olive oil

For the sauce:

  • 1½ cups plain vegan, soy-free, nut-free yogurt (I used Harmless Harvest)
  • ½ cup seedless cucumber, cut into chunks
  • 3 tbsp fresh dill
  • 4 tbsp fresh lemon juice
  • ½ tsp coriander
  • 1 tsp salt

Optional garnish:

  • julienned fresh basil

Instructions

  • Preheat oven to 400 degrees and line two sheet pans with parchment paper or foil.
  • Place chicken, garlic, spinach, onion, Violife Just Like Feta, grill seasoning and olive oil into a mixing bowl and combine with your hands until ingredients are evenly distributed throughout.
  • Using your hands, form mixture into 15 3-inch meatballs and place them onto the first sheet pan.
  • Place cherry tomatoes, garlic and olive oil onto second sheet pan.
  • Place both sheet pans into the oven and bake for 15 minutes or until juices run clear when you cut into a meatball and tomatoes are sizzling and cooked through.
  • Make the sauce: Place vegan yogurt, cucumber, dill, lemon juice, coriander and salt into a blender and blend until smooth. Place into a small serving bowl.
  • In a large casserole dish, make a bed of rice, then place meatballs and tomatoes on top. Garnish with basil and serve alongside the cucumber-dill sauce.