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

  3 cloves, minced or 9g

• Ground chicken

  Raw

  24 oz or 680g

• Parmesan cheese

  Shredded

  8 tbsp 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

  Vermont Butter & Cheese Company

  4 tbsp or 56g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Spearmint

  Fresh

  2 tbsp 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 half of the 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 to 165°F, about 18 to 20 minutes.
5. For the creamed feta spread, combine the feta, crème fraîche, cilantro, mint, and a dash of salt in a small food processor. Blitz until a smooth, creamy spread forms, adding more salt to taste if needed. Store in the fridge until needed.
6. Serve the meatballs with the creamed feta spread and enjoy.