16ouncefrozen spinach, choppedthawed and squeezed dry
4 clovesgarlicminced
6ouncecrumbled Feta
1 teaspoon thymedried
1teaspoonoreganodried
1/2teaspoonred pepper flakes
1/2 teaspoon black pepper
2 eggs
1/2cuppankomore or less
Greek Yogurt Sauce
1/2 cupGreek Yogurt
1/2 cup sour cream
1 tablespoonolive oil
1lemonjuice and zest
2teaspoonsdilldried
1/2teaspoonkosher salt
1/2 teaspoonblack pepper
Salsa
1 cupchopped cherry tomatoI like to cut cherry tomatoes into quarters
1green onioncut lengthwise and then minced
1/2English cucumberpeeled and diced
splashred wine vinegar
splasholive oil
pinchsalt
pinch pepper
For the Bowl
Baby Spinachchopped
quinoa cooked
Instructions
Meatballs
Preheat oven to 375
Mix all ingredients (except the panko) in a bowl, clean hands are best for getting it all mixed together.
The eggs make for a wet mixture so add at least 1/2 cup panko or more to dry and bring together.
Form mixture into approximately 25 small golfball size meatballs. Place them all on a baking sheet and chill for 20 minutes or so.
Once chilled bake the desired amount in the preheated oven, I baked mine on a parchment paper lined baking sheet for easy clean up.
Gently place the meatballs you aren't baking in storage bags and freeze for later.
Bake for 25 minutes, turn them over 1/2 way thru.
Greek Yogurt Sauce
Whisk all the ingredients togehter, chill till ready.
Fresh Salsa
Mix the chopped tomatoes, green onion, and cucumber together. Drizzle with a splash of red wine vinegar and olive oil. Toss together and season with salt and pepper, set aside till ready.
Assemble
In a shallow bowl fill the bottom with the chopped baby spinach, add a 1/2 cup of quinoa on top, the warm quinoa will wilt the fresh baby spinach.
Add 3-4 meatballs on top of the quinoa and drizzle the dressing around the bowl, i used about 2 tablespoons or so.