I had completely forgotten about this recipe until my daughter reminded me of it. We used to eat it all the time, and then it fell off my radar as many other recipes do. I like making and trying new things, and sometimes that means I forget some of the ones I once enjoyed. 

 

So here is the recipe that I am bringing back to life. The original I found in one of Rachel Ray’s cookbooks years ago. It is effortless to make, and you can add any spices or herbs that inspire you. If you prefer ground beef, you can substitute that for the turkey. I have served them with rice, a green salad, asparagus, or artichokes. 

 

Yield 6 Servings

 

Preheat oven to 400℉

 

1 small onion, finely chopped

2 cloves garlic, finely chopped

4 cups frozen chopped spinach, defrosted and water squeezed out

1 cup feta cheese, crumbled

1½ lbs. ground turkey

1 Tbsp grill seasoning or taco seasoning

3 Tbsp olive oil

1½ cups greek style plain yogurt

⅓ cup cucumber, seeded, peeled, and finely chopped

3 Tbsp fresh dill

1½ tsp cumin

1½ tsp coriander 

Salt and pepper

 

In a bowl, combine the onion,  1 chopped garlic clove, and spinach. Stir to break apart the spinach and to combine the ingredients. Next, add the feta, turkey, grill seasoning, and the oil. Mix the ingredients all together and make 25 1½-inch meatballs. Place the meatballs on a baking sheet with parchment paper or a silicone mat. Bake for 25-30 minutes until they are lightly browned, and the juices run clear. 

 

In a food processor, add the yogurt, reserved garlic, cucumber, dill, cumin and, coriander. Whuzh it up until the mixture is smooth. Place the sauce in a small bowl and season with salt and pepper to taste. Serve the meatballs on a platter alongside the bowl of yogurt sauce or plate individually with a side of sauce on each plate.  

 

Just Salt It, and enjoy!