Greek Spanakopita Meatballs by Sally Obermeder and Maha Corbett
By Raquel NeofitGet your Greek on with Sally and Maha’s super tasty, super easy Greek Spanakopita Meatballs!
serves
4time needed
prep cookingredients
11difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 309g serve |
Qty per 100g |
|
| Energy | 1086kJ | 352kJ |
| Protein | 20g | 7g |
| Fat,total | 13g | 4.2g |
| -saturated | 4.73g | 1.53g |
| Carbohydrate | 17.5g | 5.7g |
| -sugars | 5g | 1.6g |
| Dietary Fibre | 4.7g | 1.52g |
| Sodium | 411mg | 133mg |
Ingredients
- 200 grams Danish Fetta, Crumbled
- 4 Garlic Cloves, Crushed
- 1 Large Lemon Zest
- 1/4 cup Finely Chopped, fresh Chives
- 1/4 cup Finely Chopped Fresh, flat-leaf Parsley
- 2 cups (60g) Baby spinach, Thinly Sliced
- 3 tsp Smoked Paprika
- 1 tsp Ground Chilli Powder Or more To Taste (optional)
- 1 Egg
- 1/2 Kg Chicken Mince
- 1/4 cup Olive Oil (60ml)
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Method
- Place the fetta, garlic, lemon zest, chives, parsley, spinach, paprika and chilli powder (if using) in a large bowl. Mix to combine.
- Stir in the egg and chicken mince until well combined. Season with salt and pepper.
- Roll the mixture into golf-ball-sized meatballs.
- Heat the olive oil in a large non-stick frying pan over medium heat. Cook the meatballs in batches, turning occasionally, for 6 minutes or until browned on all sides and cooked through. Remove and drain on a plate lined with paper towel.
- TO SERVE Sprinkle with paprika and cress. Serve with tzatziki on the side.
- Recipe and Image from Dinner's Done by Sally Obermeder and Maha Corbett, out now!