Spanakopita Meatballs

For today's special feature, I bring you FrankenThumb! It's even sporting some light pink nail polish over here. You should feel very honoured by its presence. Okay it's not so franken at the moment, but that poor thumb gets cut or otherwise mangled a *lot*. 

Clearly I need some knife training. Vegetable peeling classes wouldn't go amiss either. Heck I probably need to brush up on my oven extraction technique too, since I've burnt myself on numerous occasions taking things out of the oven. Of course, that might also be due to the size limitations of said oven... 

But FrankenThumb or no FrankenThumb, my love for meatballs just does not falter. These  bypass the usual suspects of beef or pork and instead makes use of chicken. Add a few handfuls of a large bunch of spinach, a couple of herbs and some salty feta and you've got yourself a deliciously light salty little morsel. Bursting with the bold flavours of the Greek islands. Now you just need a bronzed Greek god/goddess and you're good to go.

Spanakopita Meatballs
Adapted from Food Network (Rachael Ray)

Makes 40 (approx)

1 bunch spinach, washed and stalks removed
500g (1 lb) chicken mince*
1 medium onion, finely chopped 
1 tsp minced garlic
100g feta, crumbled
1 tsp greek herb seasoning (or use a mixture of rosemary & oregano)
1/2 tsp salt
1 egg
3 - 4 tbsp breadcrumbs

1. Using a food processor, finely shred the spinach.
2. Mix everything together in a large bowl, then form into small balls using your hands.
3. Place in a steamer and steam for 5 - 10 minutes or until almost cooked through.
4. Transfer to oven dish and quickly grill for a few minutes to brown slightly. Alternatively you can just pop these babies in the oven at 180C (350 F) for about 20 - 30 minutes or until cooked through and browned on top.
Serve with a big green salad and sweet cherry tomatoes. Alternatively, use them as stuffing for pitas with tzatziki sauce and fresh lettuce.

*Now, if you're like me, you probably won't find chicken mince in the shop, but it is super easy to buy the skinless boneless fillets and just chop it up finely in your food processor. In fact, I actually prefer it this way, least I know what goes into my mince!