You can always count me in for ANYHTING made with spinach and artichoke. These super easy, plan-friendly meatballs are perfect party or game day food. They’re served with a tangy, creamy dipping sauce that compliments them perfectly. Fair warning though, these can be seriously addicting.

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Spinach and Artichoke Chicken Meatballs with Dipping Sauce

Servings

Ingredients

For the Meatballs

• 1 1/2 lb ground chicken
• 1 14-oz can of artichoke hearts drained and chopped
• 2 cups frozen spinach thawed and drained
• 1/3 cup nutritional yeast
• Zest of 1 lemon
• 2 cloves garlic minced
• 1/2 tsp sea salt
• Fresh cracked black pepper to taste
• 1/2 tsp red pepper flakes (optional)

Dipping Sauce

• 1/4 cup veganaise
• 1 tbsp apple cider vinegar
• 1/2 tsp dijon mustard
• 1/2 tsp garlic powder
• 1 stalk of green onion finely minced
• Salt and pepper to taste

• Salt and pepper to taste

Servings Ingredients For the Meatballs 1 1/2 lb ground chicken 1 14-oz can of artichoke hearts drained and chopped 2 cups frozen spinach thawed and drained 1/3 cup nutritional yeast Zest of 1 lemon 2 cloves garlic minced 1/2 tsp sea salt Fresh cracked black pepper to taste 1/2 tsp red pepper flakes (optional) Dipping Sauce 1/4 cup veganaise 1 tbsp apple cider vinegar 1/2 tsp dijon mustard 1/2 tsp garlic powder 1 stalk of green onion finely minced Salt and pepper to taste Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Use your hands to squeeze out the liquid from the artichoke hearts and spinach. Mix all ingredients for the meatballs in a large bowl.

   
3. Shape into 24-30 meatballs, about the size of golf balls. Place on the lined baking sheet, making sure that they don't touch each other.

   
4. Bake for 20-25 minutes until the meatballs are cooked through.
5. While the meatballs are baking, mix all dipping sauce ingredients in a small bowl and set aside until ready to serve.

   

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