When it comes to this recipe I created, it was a no-brainer that I would include it in the electronic cookbook I’m writing. It was actually inspired by a Chicken Florentine sandwich I had at Burdines Waterfront restaurant in Marathon in the Florida Keys. When I first had this combination of ingredients, I was obsessed. The delicious combination of flavors is all I thought about for weeks. All my meatball recipes use a binder and the thought of using a Mediterranean pasta like orzo was just too tempting. And, of course to keep it Greek you have to serve them with a side of Tzatziki.
GREEK CHICKEN BITES
1/2 lb Ground Chicken
4 cups raw Spinach
1/3 cup cooked Orzo pasta
1/2 tbsp Extra Virgin Olive Oil
1/3 cup Feta cheese, crumbled
1-2 cloves Garlic
1 tsp fresh Oregano, chopped (or dried)
1 tsp Cavender’s Greek Seasoning
In a small pot prepare the orzo as directed – a little more that 1/4 cup should yield about 1/3 cup of cooked pasta. Heat olive oil in a heavy skillet at medium heat. Add minced garlic and spinach. Mashing the spinach, cook about 3-4 minutes until wilted. Set aside to cool. Drain and rinse the orzo with cold water.
In a large mixing bowl, combine all ingredients: ground chicken, spinach, feta cheese, and Greek seasoning. With your hands, mix well into one large ball. Cover bowl with plastic wrap and refrigerate 15-20 minutes.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Take mixed large ball from refrigerator. Form mixed ingredients into good sized meatballs – about 1 to 1-¼ inches in diameter. Place meatballs on lined cookie sheet. Bake meatballs for 35 minutes or until cooked completely through. This recipe will make 12 meatballs.