Chicken meatballs in a spinach and feta cream sauce

Pulse boneless skinless chicken thighs in a food processor until finely ground, or buy it ground.

Combine the ground chicken with the finely chopped onion and parsley, salt, black pepper, red pepper flakes, thyme, breadcrumbs, minced garlic and eggs. Mix until evenly distributed.

Form meatballs a little bigger than a golf ball and set them on a baking pan.

Variation: brush the tops with olive oil and cook in an air fryer preheated to 400F until golden.

To pan fry, heat a skillet with enough olive oil to cover the bottom. Fry the meatballs about two minutes a side over medium to medium-high, turning when they release from the pan; eight to 10 minutes total until golden on most sides.

Remove the meatballs. Pour off the excess oil, leaving about three tablespoons.

Let the oil cool a little, then cook the second chopped onion over medium-low until soft and golden.

Add the minced garlic and warm through a few seconds. Add the spinach in batches, seasoning each batch with salt and pepper, and cook until wilted.

Add the heavy whipping cream and an equal amount of chicken stock. Mix and bring to a boil.

Return the meatballs to the pan and cook four to five minutes.

Crumble the feta over the top and warm through a few more minutes. The sauce thickens as it sits.

Boil the spaghetti in salted water for exactly 10 minutes, drain leaving a little water, and toss with salted butter, a pinch of salt and oregano.

Plate the pasta, sprinkle oregano, add meatballs, sauce and spinach, and finish with a squeeze of lemon.