Make-Ahead Chicken-Feta Meatballs With Chive Yogurt and Carrots

Ingredients

• 0.7 cup carrots thinly sliced
• 1  eggs beaten
• 0.5 cup feta cheese crumbled
• 1 tablespoon chives fresh chopped
• 1 cup greek yogurt 
• 12 ounces ground chicken 
• 3 servings kosher salt 
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 teaspoon paprika 
• 3 servings wholewheat pita breads for serving
• 2 cups pkt spinach 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• aluminum foil
• microwave

Directions

1. Preheat oven to 400°F. Line baking sheet with parchment or foil.
2. Heat 1 tablespoon oil in a large skillet pan over medium-low heat until shimmering.
3. Add spinach and 1/8 teaspoon salt and cook, tossing, until just wilted, 2 minutes.
4. Transfer to paper towels to drain.
5. Let cool slightly, then squeeze out excess liquid and finely chop.
6. 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.
7. Roll mixture evenly into about 2-inch balls and place on baking sheet; bake until just cooked through, 13 to 15 minutes.
8. Meanwhile, whisk together yogurt, lemon juice and zest, carrots, chives and 1/8 teaspoon salt. Refrigerate in airtight container.
9. 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.
10. Serve with pita bread.