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Wring out the spinach completley dry. Separate the spinach while you add it to the mixing bowl. Add the feta, chicken and onions, 2/3's of the chopped garlic, grill seasoning, and a liberal drizzle of the EVOO to the bowl. Mix the meat with the veggies and feta and form 18 1 1/2 inch meatballs.Place the meatballs on a rimmed non stick baking sheet and bake them for 10-12 min. until they are golden and juices run clear.
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While the meatballs bake, place the yogurt, remaining chopped garlic, cucumbers, dill, cumin and corriander, lemon juice and a little sauce in a food processor and process until smooth. Adjust the seasoning and transfer the sauce to a serving bowl. serve the meatballs with a bowl of the sauce and tooth picks for dipping.
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