Chicken-Spinach Meatballs with Creamed Feta Spread

Ingredients

• Spinach

  Raw

  2 cup or 60g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ground chicken

  Raw

  24 oz or 680g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ¾ cup or 90g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Parsley

  Raw

  1 tbsp or 4g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Feta cheese

  3 ½ oz or 99g

• Creme Fraiche

  Half Fat - Tesco

  4 tablespoon or 60g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Spearmint

  Fresh

  ⅛ cup or 11g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Place the spinach in a food processor and pulse until finely chopped.
2. In a large bowl, gently mix the egg, onion, garlic, ground chicken, chopped spinach, Parmesan cheese, almond flour, lemon zest, parsley, and salt until combined.
3. Scoop out about 2 tablespoons of the chicken mixture and with dampened hands, form into balls. You should get about 30 meatballs.
4. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the meatballs in batches, turning gently, until browned on all sides and cooked through, about 18 to 20 minutes.
5. For the creamed feta spread, combine the feta, crème fraîche, cilantro, mint, and 1/8 teaspoon salt in a small food processor. Blitz until a smooth, creamy spread forms. Store in the fridge until needed.
6. Serve the meatballs with the creamed feta spread and enjoy.

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