Photo by chilmarkgal
chilmarkgal's Notes:
Expand1 pound ground chicken (I prefer white meat) Ask a question about this ingredient
5 ounces fresh spinach Ask a question about this ingredient
3 tablespoons extra virgin olive oil, plus extra for frying (if using dark meat chicken reduce to 1 T) Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
1/4 teaspoon chili flakes Ask a question about this ingredient
juice of 1/2 lemon Ask a question about this ingredient
1/2 teaspoon dried oregano Ask a question about this ingredient
3 ounces crumbled feta cheese Ask a question about this ingredient
1 pound pasta (I prefer whole wheat orzo) Ask a question about this ingredient
1/2 teaspoon chili flakes Ask a question about this ingredient
3 cloves garlic, crushed Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
2 large strips lemon zest Ask a question about this ingredient
4 ounces crumbled feta cheese Ask a question about this ingredient
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.
Ask a question about this stepProcess 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).
Ask a question about this stepShape 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).
Ask a question about this stepRemove 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.
Ask a question about this stepToss drained pasta with the infused oil and remaining feta cheese, add meatballs and serve.
Ask a question about this step
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
