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GREEK STYLE MEATBALL BITES


Ingredients:
1box (9 oz) Green Giant Steamers frozen chopped spinach
3/4lb ground lamb
2teaspoons Italian Seasoning
1teaspoon Onion Powder
1/2cup crumbled feta cheese (2 oz)
1 can Pillsbury refrigerated classic pizza crust
Tzatziki sauce

Tzatziki sauce:
1 medium cucumber (about 8 oz), peeled, seeded and chopped into chunks*
1 tsp salt, plus more to taste
2 (5.3 oz) containers plain Greek yogurt (1 heaping cup)
1 clove garlic, finely minced
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 Tbsp chopped fresh parsley, plus more for garnishing kebabs
1 Tbsp chopped fresh dill (or 1 tsp dried)
Freshly ground black pepper
To make sauce:
1. Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
2. Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there's excess liquid drain it off).
3. Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.

Directions for meatballs:
1. Heat oven to 400°F. Spray 36 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels.
2. Meanwhile, in large bowl, mix lamb, Italian seasoning, onion powder, 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper. Add spinach and feta cheese; mix with spoon or hands until well blended.
3. Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Unroll dough onto floured surface. Cut in half crosswise; press or roll each half to 10x8-inch rectangle. Using 2-inch round cutter, cut 18 rounds from each dough rectangle. Press 1 dough round in bottom and up side of each muffin cup. Scoop or spoon 1 tablespoon lamb mixture into each cup; press in lightly.
4. Bake 12 to 15 minutes or until crust is golden brown, lamb is no longer pink in center and meat thermometer inserted in center reads 160°F. Cool in pan 5 minutes. Top each cup with 1/2 teaspoonful tzatziki sauce. Serve warm.

I did not get a good picture of these as well. I will post one when i re-make the recipe

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