Lunch Box: Make-Ahead Chicken-Feta Meatballs With Chive Yogurt and Carrots


[Photograph: Suzanne Lehrer]

Meatballs don't always evoke thoughts of a quick, satisfying meal, but these ones should: no milk-soaked breadcrumbs, searing, or homemade tomato sauce necessary. Crumbled feta and one egg add plenty of moisture and flavor to ground chicken and quick-sautéed spinach, flavored simply with paprika and salt. Feta isn't an overly melty cheese, but it does get nice and gooey while these are baking (something you can easily recreate by reheating them in the microwave). The result is three to four servings of something that might turn into one or two.

In keeping with fresh, Mediterranean flavors, I paired the meatballs with crunchy carrots and a simple yogurt sauce that improves overnight. With lemon juice and zest, along with chives, the yogurt adds a touch of acidity, and is equally enjoyable cold or warm and slightly runny.

Insider tip: If you, like me, find that feta is only available in Parthenon-size blocks you can never get through, I highly recommend taking just the right amount of marinated feta from your Whole Foods or local grocery store's antipasto bar. The oil and herb soak on the cheese add flavor, and you'll be left with just enough to snack on while cooking.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at and on twitter @the_suzchef.