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
Get your Greek on with these super‑tasty, incredibly easy spanakopita meatballs—from Stay at Home Mum. Flavorful, herby, and perfect for parties or quick dinners.
Course: Chicken RecipesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
20
minutesCalories
200
kcalTotal time
40
minutes
Cook Mode
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Ingredients
200 gram Danish fetta, crumbled
4 garlic cloves, crushed
1 Large Lemon zest
.25 cup finely chopped, fresh chives
.25 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
.5 kg Chicken mince
.25 cup Olive oil (60ml)
Directions
- 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!
- SERVE WITH smoked paprika, cress and purchased tzatziki.
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