First, I begin by making sure I remove as much liquid as possible from the frozen spinach. I do this by squeezing out all excess liquid and then laying it on a few sheets of paper towel to dry. I sat that aside while I begin the meatball mixture.
I prefer to start by mixing the dry spices into the ground meat first. Anytime I make meatballs I love to use latex gloves. The meat does not stick to your hands and you can really release all inhibitions and just go right in and mix until you blend those spices in really well. Next, I add the garlic, chili, feta cheese, red onion (you can use any onion), and frozen spinach. Once that’s well mixed, I add the panko and egg. I put int the refrigerator for at least 30 minutes to marinate, if not longer.
Now it’s time to make the meatballs, this is when the latex gloves really come in handy. This recipe yields about 20 meatballs. You can have more or less depending on the size you make them.