Greek Chicken Meatballs

1. 1

   Bring a pot of water to a boil, salt and cook pasta until al dente. While waiting for water to boil/pasta to cook, follow the steps below.

2. 2

   Process spinach, olive oil, and garlic in food processor or blender until finely chopped. Transfer spinach paste into bowl, add the chili flake, lemon juice, oregano, and feta, mix. Now add the chicken and mix until incorporated (by combining all the ingredients but the chicken in the previous step you prevent the meat from getting overworked).

3. 3

   Shape meat mixture into small meatballs, about 1 heaping tablespoon per meatball. Lightly coat hot skillet with olive oil and brown meatballs over medium high heat on all sides and cook completely, this should only take about 5 minutes (maybe less, depending on the size).

4. 4

   Remove meatballs from skillet, in the same skillet add the chili flakes, garlic, olive oil, and lemon zest (this is for the pasta), infuse over low heat for 5 to 10 minutes or until the garlic is golden brown.

5. 5

   Toss drained pasta with the infused oil and remaining feta cheese, add meatballs and serve.

* Per serving · 4 servings · Values may vary.