6 Servings 20 min Cook
2 Cup Spinach
1 Large Egg
1 Small Onions
1 Cloves, minced Garlic
24 Oz Ground Chicken
1/2 Cup Parmesan Cheese
3 Cup Almond Flour
1 Fruit without seeds Lemons
1 Tbsp Parsley
1 Tsp Salt
2 Tbsp Olive Oil
3 1/2 Oz Feta Cheese
2 Tbsp Creme Fraiche
1 Cup Fresh Cilantro
0 Cup Spearmint
1/2 Tsp Salt
Place spinach in the bowl of your food processor and pulse until finely chopped.
In a large bowl gently mix egg, onion, garlic, ground chicken, chopped spinach, Parmesan cheese, almond flour, lemon zest, chopped parsley, and salt until combined.
Scoop out about 2 tablespoons of chicken mixture and with dampened hands form into balls (you should get about 30) .
Heat 1 tbsp olive oil in a large (preferably non-stick) skillet, over medium heat.
Add meatballs, and cook in batches, turning gently, until browned on all sides and cooked through, about 18 to 20 minutes.
Creamed feta paste: Put the feta, crème fraîche, cilantro, mint, and ⅛ teaspoon salt in the bowl of a small food processor and blitz for a couple of minutes, until a smooth, creamy paste forms.
Keep in the fridge until needed.
Serve meatballs and feta paste together and enjoy!
