Four months ago I joined “The Secret Recipe Club”, and my first assignment was making a recipe from the moderator of our group, Tami’s Kitchen Table Talk. I picked this recipe as my first choice, but her “Spanakopita Meatballs” were a serious contender. First, the meatballs seem perfect for a light dinner or even for an appetizer, if made small and served with toothpicks. Plus, I love the name spanakopita… spanakopita… a happy word, always makes me smile! 😉
I combined Greece with Italy and enjoyed them with pasta in tomato sauce perfumed with orange zest.
(adapted from Tami’s Kitchen Table Talk)
1 tbsp olive oil
1/2 onion, grated
1 clove garlic, minced
1 box frozen chopped spinach, defrosted
3/4 cup crumbled feta cheese
1 lb ground turkey
1/2 tsp fennel seeds, ground
Preheat oven to 400 degrees.
Defrost the spinach in the microwave, then place in a kitchen towel and squeeze to remove all the excess water. Place in a large mixing bowl with the rest of the ingredients and mix well, but don’t over mix, or the meatballs will get tough.
Roll into balls the size you prefer (I made 16 balls 1.5 inches in diameter), and place on a cookie sheet lined with parchment paper (or foil lightly sprayed with olive oil). Bake for 12 minutes, turn them around and bake for 15 more minutes, or until cooked all the way through (it will depend on the size of the meatballs).
to print the recipe, click here
Comments: I don’t even remember the last time I fried a meatball. Using the oven is soooo much easier, all meatballs are ready at the same time, there’s no extra oil added to the recipe, and clean up is a breeze if you protect your baking sheet with foil. Sometimes I use a rack like you see in this photo (these are pork meatballs with fennel, by the way), to encourage browning all around, but it’s not mandatory. I’ve been on a meatball kick lately, trying all sorts of recipes and improvising a bit too. But the “Happy Spanakopita” are still at the pole position. And, by the way, did you know that the term pole position originated in horse racing? Live and learn…
ONE YEAR AGO: Saturday Morning Scones
TWO YEARS AGO: Pain de Mie au Levain