Greek Spanakopita Meatballs by Sally Obermeder and Maha Corbett

Greek Spanakopita Meatballs by Sally Obermeder and Maha Corbett


Servings 4
Time Needed Prep
Ingredients 11
Difficulty Easy

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  • 200 g 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)

Nutrition Information

Qty per
309g serve
Qty per
Energy 260cal 84cal
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

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Get your Greek on with Sally and Maha’s super tasty, super easy Greek Spanakopita Meatballs!Greek Spanakopita Meatballs by Sally Obermeder and Maha Corbett | Stay At Home Mum


  1. Place the fetta, garlic, lemon zest, chives, parsley, spinach, paprika and chilli powder (if using) in a large bowl. Mix to combine.

  2. Stir in the egg and chicken mince until well combined. Season with salt and pepper.

  3. Roll the mixture into golf-ball-sized meatballs.

  4. 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.

  5. TO SERVE Sprinkle with paprika and cress. Serve with tzatziki on the side.

  6. Recipe and Image from Dinner's Done by Sally Obermeder and Maha Corbett, out now!

About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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