Chicken-Spinach Meatballs with Creamed Feta Paste

Chicken-Spinach Meatballs with Creamed Feta Paste

"Creamed Feta Paste" adapted from Plenty More

Ingredients

Serves 6

Meatballs

1 ½ lbs / 680 gr organic ground chicken

1 large free-range organic egg, lightly beaten

½ small onion, finely chopped

1 garlic clove, minced

2 large handfuls fresh spinach

½ cup / 2 oz / 50 gr grated Parmesan cheese

½ cup / 1.8 oz / 50 gr almond meal (or gluten-free breadcrumbs)

Zest of one lemon

1 tablespoon chopped fresh parsley

1 teaspoon fine grain sea salt

2 tablespoons olive oil

Creamed feta paste

3 ½ oz / 100 gr feta, broken into large chunks

¼ cup / 60 gr heavy cream (or crème fraîche)

2 handfuls cilantro leaves, coarsely chopped

1 handful mint leaves

Fine grain sea salt

Directions

Meatballs

Place spinach in the bowl of your food processor and pulse until finely chopped.

In a large bowl gently mix egg, onion, garlic, chicken, chopped spinach, Parmesan cheese, almond meal (or bread crumbs), lemon zest, chopped parsley, and salt until combined.

Scoop out about 2 tablespoons of chicken mixture and with dampened hands form into balls (you should get about 30) .

Heat the remaining tablespoon of olive oil in a large (preferably non-stick) skillet, over medium heat.

Add meatballs, and cook in batches, turning gently, until browned on all sides and cooked through, about 18 to 20 minutes.

Creamed feta paste

To make the feta paste, put the feta, crème fraîche, cilantro, mint, and ⅛ teaspoon salt in the bowl of a small food processor and blitz for a couple of minutes, until a smooth, creamy paste forms. Keep in the fridge until needed.